Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Harvest Bowls with Fig Balsamic Vinaigrette

Hearty wild blend rice is tossed with fall food pairings — roasted butternut squash and brussels sprouts, chopped apples and cheddar cheese, chewy dried cranberries and crunchy almonds — all drizzled with homemade, sweet and tangy Fig Balsamic Vinaigrette. The results are outstanding. If you like wild rice salads then you’ll love this fall version that’s full of craveable flavors and textures. I did keep these bowls meatless but feel free to add pair with baked chicken or pork tenderloin for even more staying power.

  • Total Time: PT75M
  • Yield: 6 1x

Ingredients

Scale
  • Salad Ingredients
  • 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
  • 3 Tablespoons extra virgin olive oil, divided
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • salt and pepper
  • 9 oz thinly shredded brussels sprouts
  • 1 large or 2 small apples, chopped
  • 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

Instructions

  1. Prepare wild rice:
  2. Cook 1 cup Wild Blend Rice in 1-3/4 cups gluten free chicken broth according to package instructions until tender.
  3. Roast vegetables:
  4. Preheat oven to 425°F. Toss butternut squash cubes with 1 Tablespoon olive oil, garlic powder, chili powder, cinnamon, salt and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender.
  5. Prepare brussels sprouts:
  6. Thinly shred brussels sprouts, drizzle with 1 Tablespoon olive oil and sprinkle with salt and pepper. Roast for 10-15 minutes until slightly crispy.
  7. Assemble bowls:
  8. Combine cooked rice, roasted butternut squash and brussels sprouts, chopped apples, cheddar cheese cubes, sliced almonds or pepitas, and dried cranberries in a large bowl.
  9. Make Fig Balsamic Vinaigrette:
  10. In a jar, combine 1/2 cup olive oil, 1/4 cup balsamic vinegar, minced garlic, fig jam, salt and pepper. Shake or whisk until well combined.
  11. Dress and serve:
  12. Drizzle the Fig Balsamic Vinaigrette over the salad just before serving and toss to combine. Serve warm or at room temperature.
  • Author: Chef Olivier
  • Prep Time: PT10M
  • Cook Time: PT65M