Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a delightful celebration of fall flavors, combining wholesome ingredients that nourish both body and soul. This vibrant dish features tender wild rice mingled with roasted butternut squash, crispy Brussels sprouts, crisp apples, and crunchy nuts, all drizzled with a sweet and tangy fig balsamic vinaigrette. Perfect for busy weeknights or cozy family dinners, these bowls are versatile enough to be served warm or as a refreshing chilled salad. Packed with nutrients and bursting with seasonal goodness, this recipe will satisfy even the pickiest eaters while making meal prep a breeze.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- Wild Blend Rice
- Gluten-free chicken broth
- Butternut squash
- Extra virgin olive oil
- Garlic powder
- Chili powder
- Cinnamon
- Brussels sprouts
- Apples
- White cheddar cheese or plant-based alternative
- Sliced almonds or pepitas
- Dried cranberries
Instructions
- Cook the wild rice in gluten-free chicken broth according to package instructions until tender.
- Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil and spices; roast on a lined pan for 25-30 minutes until tender. Add Brussels sprouts to another lined pan and roast for 15 minutes.
- In a large bowl, combine cooked rice, roasted squash and sprouts, chopped apples, cheese cubes, nuts or seeds, and dried cranberries.
- Prepare the Fig Balsamic Vinaigrette by whisking together olive oil, balsamic vinegar, minced garlic, fig jam, salt, and pepper in a separate bowl.
- Drizzle vinaigrette over the bowl mixture; toss gently to combine before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg