Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

I absolutely love how the Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe brings together the best of fall in one bowl – the nutty texture of wild rice, roasted autumn veggies, crisp apples, and a sweet-tangy dressing that just ties everything together perfectly. It s the kind of recipe that s equally perfect for a cozy weeknight dinner or a healthy, crowd-pleasing dish when friends come over.

When I first tried this recipe, I was amazed at how easy it was to prepare, yet the flavors felt so sophisticated. Plus, it s a flexible bowl that lets you swap in your favorite nuts or fruits, making it a staple I keep coming back to. You’ll find that the Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe is not just tasty-it s satisfying and wholesome, hitting the spot every time.

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Ingredients You’ll Need

This recipe brings together ingredients that complement each other beautifully: hearty wild rice, sweet roasted butternut squash, crisp brussels sprouts, juicy apples, and a drizzle of fig balsamic vinaigrette that I m obsessed with. Choosing quality ingredients, like a trusted wild rice blend and fresh seasonal produce, really makes a difference here.

• Wild Blend Rice: I prefer Lundberg Wild Blend for its mix of textures and nutty flavor-it s key to the bowl s base.
• Gluten Free Chicken Broth: Using broth instead of water boosts flavor straight into the rice.
• Butternut Squash: Roasting brings out its natural sweetness, balancing the savory elements.
• Extra Virgin Olive Oil: Divided for roasting and dressing, it adds richness and depth.
• Garlic Powder, Chili Powder, Cinnamon: These spices on the squash add a warm, cozy dimension.
• Brussels Sprouts: Shredded to roast quickly and become tender-crisp-a real flavor boost.
• Apples: Sweet and slightly tart chopped apples add freshness and crunch.
• White Cheddar Cheese: Cutting into cubes adds creaminess with a bit of sharpness.
• Sliced Almonds or Pepitas: Toasted for nuttiness and an extra textural pop.
• Dried Cranberries: Sweet-tart bursts that work perfectly with the vinaigrette.
• Fig Balsamic Vinaigrette Ingredients: Olive oil, balsamic vinegar, garlic, fig jam, salt, and pepper come together for a luscious dressing that s the star of the show.

Variations

I love that this Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe is so flexible-you can absolutely customize it depending on the season or what s in your pantry. Here are a few ways I ve made it my own over time.

• Swap the Nuts: I’ve tried it with toasted walnuts or pecans, which add a different but equally delicious crunch.
• Go Vegan: Simply leave out the cheddar and maybe sprinkle some nutritional yeast on top for that cheesy vibe.
• Seasonal Fruit: In spring or summer, blueberries or fresh figs work beautifully in place of dried cranberries.
• Spice It Up: I sometimes add a pinch more chili powder or a drizzle of sriracha to the vinaigrette for a kick.

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

Step 1: Cook the Wild Blend Rice to Fluffy Perfection

Start by combining the wild rice and gluten-free chicken broth in a small saucepan. Bring it to a gentle simmer, then cover and reduce heat to low. Patience here is key-let it cook for 40 to 50 minutes until tender. I always fluff it up with a fork right after cooking so the grains stay separate and perfectly textured. Setting it aside to cool a bit makes tossing with the rest of the ingredients easier and avoids mushiness.

Step 2: Roast the Butternut Squash with Cozy Spices

Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the cubed butternut squash with half the olive oil and the trio of garlic powder, chili powder, and cinnamon, plus salt and pepper. I ve found that tossing with your fingertips really helps evenly coat every cube. Roast for about 15 to 20 minutes, stirring midway, until tender and slightly caramelized on the edges. This roasting step brings out a sweetness that balances all the savory flavors in your bowl.

Step 3: Roast the Brussels Sprouts Until Golden

While the squash is roasting, toss the shredded brussels sprouts with the remaining olive oil, salt, and pepper on a separate sheet. Add them to the oven once you ve flipped the squash and roast for 8 to 10 minutes or until tender and gorgeous golden brown. I love how the roasting softens their bitterness and adds a nutty twist that plays nicely with the rice and fruits.

Step 4: Toss Everything Together and Dress the Bowls

In a large bowl, combine the cooked wild rice, roasted squash, and brussels sprouts, then add the chopped apples, white cheddar cubes, toasted almonds or pepitas, and dried cranberries. Drizzle on the luscious fig balsamic vinaigrette, then toss gently to evenly coat. One of my favorite moments-I love watching all those flavors blend into a beautiful harmony right before serving.

Step 5: Whip Up the Fig Balsamic Vinaigrette

Simply whisk together the olive oil, balsamic vinegar, pressed garlic, fig jam, salt, and pepper in a bowl or shake it up in a jar. Sometimes the fig jam can be a little thick, so a quick 15-20 second zap in the microwave helps it melt and blend smoothly. Always give it a taste and adjust seasoning or sweetness as you like-it s the magic that makes this recipe truly sing. You can even prep this vinaigrette in advance to save time on the day.

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

Garnishes

I love topping the bowls with a sprinkle of extra toasted almonds or pepitas for crunch, and a few fresh herb leaves like parsley or thyme if I have them handy. Sometimes a little crumble of feta or goat cheese adds a tangy richness that works beautifully too. These small finishing touches elevate the experience from everyday to something special.

Side Dishes

This harvest bowl can be a complete meal on its own, but on occasion, I like pairing it with a simple green salad dressed lightly with lemon or a warm soup like butternut squash or tomato bisque for a cozy combo. Roasted or steamed green beans drizzled with a little olive oil also complement the flavors wonderfully.

Creative Ways to Present

For holiday gatherings or dinner parties, I ve served these bowls in individual mason jars layered attractively so guests can see all the colorful ingredients, then tossed the jar s contents together when ready to eat. Another fun idea is using small edible bowls made from hollowed-out sweet potatoes or squash to keep in tune with the harvest theme.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually meld nicely overnight, but I wait to dress the salad with vinaigrette until just before serving again to keep the crunch fresh, especially on the nuts and apples.

Freezing

This bowl is not my top pick for freezing because the fresh fruits and cheese don t reheat well, but you can freeze the cooked wild rice separately if you want to prep ahead. Just freeze it flat in a zip-top bag and thaw in the fridge overnight before using.

Reheating

I reheat the roasted veggies and rice gently in the microwave or on the stovetop with a splash of broth if needed. Then, I toss in the fresh ingredients and drizzle with vinaigrette. This way, everything tastes vibrant and not soggy.

FAQs

Final Thoughts

This Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe has earned a special place in my kitchen because it feels like a celebration of fresh, layered flavors with every bite. It s easy but feels thoughtful, perfect for sharing with loved ones or just enjoying as a nourishing meal for yourself. I m confident you ll find this recipe both comforting and exciting-a true keeper I m happy to recommend to any friend looking for a wholesome, delicious bowl meal.

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

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

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Description

This Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette is a hearty and colorful autumn-inspired dish featuring tender wild blend rice, roasted butternut squash, caramelized Brussels sprouts, crisp apples, white cheddar cheese, crunchy almonds or pepitas, and dried cranberries. The vibrant fig balsamic vinaigrette adds a perfect balance of sweet and tangy flavors, making this bowl both wholesome and delicious—a perfect meal for the cooler months or any time you want a nutrient-packed, flavorful bowl.

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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

Oils and Spices

• 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 Rice: Add wild blend rice and gluten-free chicken broth to a small saucepan. Bring to a simmer over medium heat, cover with a lid, reduce heat to low, and let simmer gently for 40-50 minutes until the rice is tender. Fluff with a fork and set aside to cool slightly.
2. Roast the Butternut Squash: Preheat the oven to 400°F (204°C). Line a half-sheet pan with parchment paper or lightly coat with nonstick spray. 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 coat evenly. Spread in a single layer and roast for 15-20 minutes until tender, stirring halfway through. Remove from oven and set aside.
3. Roast the Brussels Sprouts: On another lined half-sheet pan, toss shredded Brussels sprouts with the remaining 1½ tablespoons of olive oil, salt, and pepper. Add this pan to the oven alongside the squash after its first stir and roast for an additional 8-10 minutes until the Brussels sprouts are tender and golden brown. Remove and set aside to cool.
4. Prepare the Fig Balsamic Vinaigrette: In a bowl or jar with a lid, combine extra virgin olive oil, balsamic vinegar, pressed garlic, fig jam, salt, and pepper. Whisk or shake vigorously to combine. If the fig jam is too thick, microwave the mixture briefly for 15-20 seconds to help dissolve the jam. Adjust seasonings as needed. This vinaigrette can be made up to 5 days ahead and kept refrigerated.
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 desired amount of fig balsamic vinaigrette over the top and toss gently to coat everything evenly. Serve immediately.

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Notes

• Estimated nutritional information includes the entire dressing recipe, so actual per-serving values may be lower depending on how much vinaigrette is used.
• Use gluten free chicken broth to keep the recipe gluten free as specified.
• Fig balsamic vinaigrette can be stored in the refrigerator up to 5 days.
• Toasting the almonds or pepitas lightly before adding can enhance their flavor.
• This recipe works well as a meal prep lunch or dinner as it holds up well for leftovers.

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Nutrition

• Serving Size: 1 bowl (approx. 1/6th of recipe)
• Calories: 380
• Sugar: 14g
• Sodium: 410mg
• Fat: 18g
• Saturated Fat: 4.5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 18mg