Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a vibrant celebration of fall flavors! This wholesome dish combines hearty wild rice, roasted butternut squash, and tender brussels sprouts topped with a homemade fig balsamic vinaigrette. With each bite, you’ll experience the delightful blend of sweet and savory notes that capture the essence of the season. Perfect for busy weeknights or family gatherings, these bowls are not only visually stunning but also packed with nutrition. Enjoy this versatile recipe that can easily be customized based on your pantry staples.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cup Wild Blend Rice
- 1–3/4 cups gluten-free chicken broth
- 3 cups butternut squash (cubed)
- 9 oz brussels sprouts (shredded)
- 1 large apple (chopped)
- 3 oz white cheddar cheese (cubed)
- 1/3 cup sliced almonds or pepitas
- 1/3 cup dried cranberries
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp fig jam
Instructions
- In a saucepan, cook wild rice in chicken broth according to package instructions until tender. Fluff with a fork.
- Preheat oven to 400°F. Toss butternut squash with olive oil and spices; roast for about 25 minutes until caramelized.
- On another pan, toss brussels sprouts with remaining olive oil and roast for about 8-10 minutes until golden.
- In a bowl, combine cooked rice, roasted vegetables, chopped apple, cheese, nuts/seeds, and cranberries.
- Drizzle with fig balsamic vinaigrette and mix gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 18g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg