Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

I absolutely love sharing recipes that feel like a warm hug on a plate, and this Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe definitely fits the bill. It s one of those beautiful, colorful bowls that come together with wholesome ingredients that nourish your body and soul. The combination of nutty wild rice, sweet roasted butternut squash, tangy shredded Brussels sprouts, and bursts of apple and cheese makes every bite a delight.

You ll find that this dish works well any time you want something healthy but still exciting – perfect for a cozy family dinner or even a make-ahead lunch that doesn t feel like leftovers. The fig balsamic vinaigrette? Oh, that s the game-changer that ties everything together with a lovely sweet-tart zing. Let me walk you through this recipe so you can enjoy these harvest flavors just like I do in my kitchen.

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Ingredients You’ll Need

The ingredients in this Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe come together with familiar, wholesome pantry staples plus some fresh produce. I always recommend using good quality wild blend rice and fresh apples for the best texture and flavor.

• Wild Blend Rice: Look for Lundberg Wild Blend Rice for a perfect blend of nuttiness and chewy texture.
• Gluten Free Chicken Broth: Adds savory richness when cooking the rice-vegetarian broth works, too.
• Butternut Squash: Choose small, firm squash cubes for roasting that caramelize beautifully.
• Extra Virgin Olive Oil: Use good-quality oil to roast veggies and for the vinaigrette s rich base.
• Garlic Powder, Chili Powder, Cinnamon: These spices add a warming depth to the squash-don t skip!
• Salt and Pepper: Simple seasonings to enhance all the natural flavors.
• Brussels Sprouts: Thinly shredded to soften quickly while roasting and add a slight crunch.
• Apples: Crisp varieties like Honeycrisp or Fuji provide fresh sweetness and crunch.
• White Cheddar Cheese: Cubed for creamy bites throughout the bowl; sharpness balances the sweetness.
• Sliced Almonds or Pepitas: Toast if you want extra nutty flavor and crunch.
• Dried Cranberries: Tangy-sweet bursts that complement the vinaigrette perfectly.
• Fig Jam: The star of the vinaigrette-adds natural sweetness and that signature fig depth.
• Balsamic Vinegar: Provides acidity and richness that balances the dressing.
• Small Garlic Clove: Pressed finely into the vinaigrette for a subtle punch.

Variations

I love tweaking this Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe depending on the season or what I m in the mood for. The recipe really encourages personalization, so feel free to swap in your favorites or accommodate dietary preferences!

• Vegetarian/Vegan Option: Use vegetable broth and swap white cheddar for a vegan cheese or omit it altogether-nuts and dried fruit add plenty of richness.
• Nut-Free Version: Replace almonds or pepitas with toasted sunflower seeds for similar texture without allergens.
• Extra Protein: Add grilled chicken, roasted chickpeas, or tofu cubes for a more filling meal.
• Seasonal Veggies: Swap squash for roasted sweet potatoes or carrots, and use kale instead of Brussels sprouts in colder months.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

Step 1: Cook the Wild Blend Rice to Fluffy Perfection

Start by adding 1 cup of wild blend rice and 1-3/4 cups of gluten-free chicken broth to a small saucepan. Bring it to a gentle simmer, then cover and reduce the heat to low. Let it cook for 40-50 minutes or until the rice is tender and has absorbed the liquid. I like to check it near the end and fluff it gently with a fork to avoid clumping. This slow simmer lets the rice soak up all the broth s flavor, giving the base of your harvest bowls a wonderfully chewy texture you ll love.

Step 2: Roast the Butternut Squash with Warm Spices

While the rice is cooking, heat your oven to 400°F (204°C). Toss the butternut squash cubes with 1½ tablespoons of extra virgin olive oil, then sprinkle with garlic powder, chili powder, cinnamon, salt, and pepper. Use your hands to evenly coat each piece-this helps the spices stick and the squash caramelize beautifully. Spread them out on a parchment-lined baking sheet and roast for about 15-20 minutes until tender, stirring halfway through so they brown evenly. This little mix of spices adds a comforting warmth that’s brilliantly balanced in the finished bowl.

Step 3: Roast Shredded Brussels Sprouts to Golden Crispness

While the squash is roasting, prepare the Brussels sprouts by tossing the shredded sprouts with the remaining 1½ tablespoons of olive oil, salt, and pepper. Spread them on a second parchment-lined baking sheet and pop them into the oven alongside the squash once you’ve stirred it. Roast the sprouts for 8-10 minutes until they re tender and golden brown-the perfect slightly crispy bite. The key is thinly shredded sprouts, so they cook quickly and get just the right texture without turning mushy.

Step 4: Combine All Ingredients and Toss with Fig Balsamic Vinaigrette

In a large bowl, mix the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar, sliced almonds (or pepitas), and dried cranberries. For the fig balsamic vinaigrette, whisk together olive oil, balsamic vinegar, pressed garlic, and fig jam-microwaving the fig jam for 15-20 seconds helps it melt and blend smoothly. Drizzle the vinaigrette over the bowl and toss gently to coat everything evenly. This step brings all the flavors into perfect harmony, and the vinaigrette s sweet tang really makes the harvest ingredients shine.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

Garnishes

For garnishes, I love adding a sprinkle of fresh herbs like chopped parsley or thyme for a pop of green and fresh aroma. A few extra dried cranberries or a handful of toasted nuts on top add a beautiful finishing touch and invite more texture. Sometimes I ll also crumble a bit more white cheddar over just before serving for cheesy melty goodness.

Side Dishes

This bowl is fairly hearty on its own, but I sometimes serve it alongside a crisp green salad with lemon vinaigrette or some crusty gluten-free bread to scoop up any extra dressing. Roasted root vegetables or a simple soup also pair beautifully, making it a well-rounded, comforting meal.

Creative Ways to Present

When I ve served this for holiday gatherings, I like arranging the ingredients in separate sections in glass bowls so guests can see all the vibrant colors before tossing the vinaigrette on themselves. It s visually stunning and gets everyone excited to eat! You can even top each portion with a small wedge of apple or a sprig of fresh herb for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen after resting, but I usually store the vinaigrette separately if I can to keep the veggies from getting soggy. If you ve already mixed it, it still tastes lovely-you just might want to give it a quick toss before serving.

Freezing

I ve found freezing the full assembled bowl isn t ideal since the apples and fresh cheese can change texture. However, you can freeze the cooked wild rice and roasted veggies separately in freezer-safe containers for up to 3 months. This way, you can quickly thaw components and toss with fresh apples and vinaigrette when ready.

Reheating

To reheat, I gently warm the rice and roasted veggies in a skillet or microwave until steaming but not drying out. If stored separately, add the raw apples, cheese, nuts, and dried cranberries afterward, then dress with vinaigrette to maintain freshness and crunch. It feels almost like enjoying the bowl fresh every time.

FAQs

Final Thoughts

This Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe is one I keep coming back to throughout the fall and winter months. I love how the comforting roasted veggies mix effortlessly with the fresh crunch of apples and sprouts, all brought together by that irresistible fig vinaigrette. It s a simple but impressive dish that feels homemade yet special enough for guests. I hope you enjoy making it just as much as I do – it s truly a bowl full of autumn magic!

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 138 reviews

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

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Description

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette bring together a hearty blend of wild rice, roasted butternut squash, and crispy Brussels sprouts, accented by sweet apples, crunchy nuts, and tangy cheese. Finished with a luscious homemade fig balsamic vinaigrette, this bowl is a perfect balance of savory, sweet, and tart flavors, ideal for a nutritious and comforting meal.

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Ingredients

Units USM Scale 1x2x3x

Grain and Vegetables

• 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
• 1–3/4 cups gluten free chicken broth
• 3 cups 1” butternut squash cubes (~1 small squash)
• 9 oz thinly shredded Brussels sprouts
• 1 large or 2 small apples, chopped

Seasonings and Oils

• 3 Tablespoons extra virgin olive oil, divided
• 1/8 teaspoon garlic powder
• 1/8 teaspoon chili powder
• 1/8 teaspoon cinnamon
• Salt and pepper to taste

Add-ins

• 3 oz white cheddar cheese, cut into cubes
• 1/3 cup sliced almonds or pepitas
• 1/3 cup dried cranberries

Fig Balsamic Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 small clove garlic, pressed or very finely minced
• 2 Tablespoons fig jam
• Salt and pepper to taste

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Instructions

1. Cook the Wild Blend Rice: In a small saucepan, combine the wild blend rice with gluten free chicken broth. Bring to a simmer over medium heat, then cover and reduce the heat to low. Let it simmer gently for 40-50 minutes or until the rice is tender and the liquid is absorbed, following the package directions. Once cooked, fluff the rice with a fork and set aside to cool slightly.
2. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Line a half sheet pan with parchment paper or nonstick sprayed foil. Toss the butternut squash cubes with 1½ tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper using your fingertips to evenly coat everything. Spread the squash evenly on the pan and roast for 15-20 minutes until tender, stirring halfway through cooking. Remove from the oven and let it cool slightly.
3. Roast the Brussels Sprouts: On another half sheet pan lined with parchment paper or sprayed foil, toss the shredded Brussels sprouts with the remaining 1½ tablespoons of olive oil, salt, and pepper. Add this pan to the oven after flipping the squash and roast both together for an additional 8-10 minutes, or until Brussels sprouts are tender and golden brown. Set aside to cool slightly.
4. Prepare the Fig Balsamic Vinaigrette: In a bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, pressed garlic, fig jam, salt, and pepper. Whisk or shake vigorously to emulsify. If the fig jam is too thick, microwave the mixture for 15-20 seconds to help it dissolve. Taste and adjust seasoning or sweetness as desired. The vinaigrette can be made up to 5 days ahead.
5. Assemble the Harvest Bowls: In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries. Drizzle the fig balsamic vinaigrette over the top and toss gently to coat everything evenly. Serve immediately or at room temperature.

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Notes

• Estimated nutritional information includes the entire dressing recipe.
• Fig balsamic vinaigrette can be prepared in advance and stored refrigerated for up to 5 days.
• Use gluten free chicken broth to keep this recipe gluten-free.
• For a vegan variation, substitute cheese with a plant-based alternative and use vegetable broth instead of chicken broth.

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Nutrition

• Serving Size: 1 bowl (approximately 1/6 of recipe)
• Calories: 410
• Sugar: 14g
• Sodium: 290mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 15mg