Introduction
Hey there, friend! Can you feel that crisp air? See those leaves starting to turn? For me, autumn is all about cozy sweaters, warm mugs, and food that feels like a big, comforting hug. This Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette is exactly that kind of meal. It’s packed with all the best flavors of the season – sweet squash, crisp apples, earthy sprouts, and that gorgeous, tangy fig dressing. And the best part? It’s surprisingly easy to pull together, making it perfect for a weeknight dinner or a relaxed weekend lunch. Trust me, this one is going to become a new fall favorite in your rotation!
Why You’ll Love This Recipe
- Fast(ish!): With a little veggie prep, it comes together quicker than you think.
- Easy: Simple steps, no complicated techniques needed!
- Giftable: Package up individual portions for friends or family who need a little comfort food.
- Crowd-pleasing: It’s hearty, flavorful, and visually stunning – everyone will want a bowl!
- Healthy & Filling: Packed with veggies, whole grains, and good fats.
Ingredients
Here’s what you’ll need to bring this autumn magic to life. Don’t feel like you have to be exact with veggie amounts – think of these as guidelines!
- 3 cups 1″ butternut squash: You can buy this pre-cubed to save time, which is a lifesaver on busy nights!
- 9 oz Brussels sprouts: Trimmed and quartered are perfect.
- 1/3 cup Dried cranberries: Adds little pops of chewy sweetness.
- 1 small clove Garlic: Just a touch for the roasting veggies.
- 1/8 tsp Garlic powder: For depth in the dressing.
- 1 Large or 2 small apples: Honeycrisp, Fuji, or Gala work beautifully here – something crisp and slightly sweet.
- 1 3/4 cups Gluten free chicken broth: Or vegetable broth to keep it vegetarian. This is for cooking the rice!
- 1/4 cup Balsamic vinegar: Use a good quality one if you have it; it makes a difference in the dressing.
- 2 tbsp Fig jam: The star of the dressing! Adds sweetness and that gorgeous fig flavor.
- 1 cup Wild rice blend: Wild rice takes a little longer, but a blend often includes other grains that cook faster. Check your package directions, but this amount and liquid ratio usually works well.
- 1/8 tsp Chili powder: Just a pinch to warm things up slightly in the dressing.
- 1/8 tsp Cinnamon: A touch of classic fall spice for the roasted veggies.
- Salt & Pepper: To season everything just right!
- 11 tbsp Extra virgin olive oil: Yes, it seems like a lot, but it’s split between roasting the veggies and making that delicious dressing.
- 1/3 cup Almonds or pepitas: For crunch! Toasting them elevates their flavor.
- 3 oz White cheddar cheese: Crumbled for a creamy, tangy finish. Goat cheese or feta would also be amazing!
How to Make It
Alright, let’s get cooking! It’s simple, I promise.
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and quartered Brussels sprouts with 2 tablespoons of the olive oil, the minced small garlic clove, cinnamon, a pinch of salt, and pepper on a large baking sheet. Spread them out in a single layer.
- Roast the vegetables for 20-25 minutes, flipping halfway through, until they are tender and lightly caramelized.
- While the veggies are roasting, cook the wild rice blend. In a medium saucepan, combine the wild rice blend and the chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or according to package directions, until the rice is tender and the liquid is absorbed.
- While the rice cooks and veggies roast, prepare the dressing. In a small bowl or jar, whisk together the balsamic vinegar, fig jam, remaining 9 tablespoons of olive oil, garlic powder, chili powder, a pinch of salt, and pepper until well combined. You can add a tablespoon of warm water if you prefer a thinner dressing.
- Toast the almonds or pepitas if you like! Simply toss them in a dry skillet over medium heat for a few minutes until fragrant, watching carefully so they don’t burn.
- Core and dice your apple into bite-sized pieces.
- Once everything is ready, it’s time to assemble! Divide the cooked wild rice among serving bowls. Top each bowl generously with the roasted squash and Brussels sprouts.
- Scatter the diced apple, dried cranberries, toasted nuts (almonds or pepitas), and crumbled white cheddar cheese over the vegetables.
- Drizzle each bowl with the fig balsamic vinaigrette just before serving. Give it a good stir in the bowl to mix all the delicious flavors together!
Substitutions & Additions
This bowl is super flexible! Feel free to get creative:
- Veggies: Sweet potatoes, red onion, broccoli, or kale would be lovely roasted alongside.
- Protein: Add grilled chicken, roasted chickpeas, crumbled tempeh, or sautéed sausage for extra heartiness.
- Grains: Quinoa, farro, or brown rice can be used instead of the wild rice blend. Adjust cooking time and liquid accordingly.
- Cheese: Crumbled goat cheese, feta, or even shaved parmesan are great alternatives to white cheddar.
- Nuts/Seeds: Walnuts, pecans, or pumpkin seeds (pepitas) are all excellent.
- Greens: Serve this over a bed of fresh spinach or arugula for an extra boost of greens.
Tips for Success
- Prep Ahead: You can roast the vegetables and cook the rice a day or two in advance. Store them separately in airtight containers in the fridge. The dressing can also be made ahead.
- Roasting Veggies: Don’t overcrowd the baking sheet! This ensures the veggies roast and caramelize rather than steam. Use two sheets if needed.
- Rice Cooking: Make sure to use the correct liquid ratio for your specific wild rice blend. It can vary!
- Dressing: Give the dressing a good whisk or shake just before drizzling, as the oil and vinegar can separate.
How to Store It
Lucky you, leftovers of this bowl are fantastic! Store the roasted vegetables, cooked rice, and individual toppings (cranberries, nuts, cheese) in separate airtight containers in the refrigerator for up to 3-4 days. Keep the dressing in its own container. This way, everything stays fresh, and you can assemble a fresh bowl whenever you’re ready to eat. It’s delicious cold, or you can gently warm the rice and veggies before adding the fresh toppings.
FAQs
Got questions? I’ve got answers!
Can I make this recipe vegan?
Absolutely! Use vegetable broth instead of chicken broth and omit the white cheddar cheese. You can add nutritional yeast for a cheesy flavor or extra nuts/seeds for richness.
What if I don’t have fig jam?
You can try using other fruit jams like apricot or even just a touch of maple syrup mixed with the balsamic vinegar and olive oil. It won’t be the exact fig flavor, but it will still be delicious!
Can I use a different type of squash?
Yes! Sweet potato, acorn squash, or even pumpkin would work beautifully in place of butternut squash. Just cube them about the same size.
How long does wild rice take to cook?
Wild rice blends typically take 40-50 minutes, but pure wild rice can take up to 60 minutes. Always check the package directions for the most accurate cooking time!
I hope you give this Wild Rice Harvest Bowl a try. It truly captures the essence of autumn in a bowl and is a joy to make and eat. Happy cooking!
Easy Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
For me, autumn is all about cozy sweaters, warm mugs, and food that feels like a big, comforting hug. This Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette is exactly that kind of meal. It’s packed with all the best flavors of the season – sweet squash, crisp apples, earthy sprouts, and that gorgeous, tangy fig dressing. And the best part? It’s surprisingly easy to pull together, making it perfect for a weeknight dinner or a relaxed weekend lunch. Trust me, this one is going to become a new fall favorite in your rotation!
Equipment
- Oven
- large baking sheet
- Medium saucepan
- Small bowl or jar
- Dry skillet Optional, for toasting nuts
Ingredients
For the Bowl
- 3 cups Butternut squash cubed 1 inch
- 9 oz Brussels sprouts trimmed and quartered
- 0.33 cup Dried cranberries
- 1 small clove Garlic
- 1 large or 2 small Apples Honeycrisp, Fuji, or Gala recommended
- 1.75 cups Gluten free chicken broth or vegetable broth
- 1 cup Wild rice blend
- 0.125 tsp Cinnamon
- Salt To taste
- Pepper To taste
- 0.33 cup Almonds or pepitas
- 3 oz White cheddar cheese crumbled
For the Fig Balsamic Vinaigrette
- 0.125 tsp Garlic powder
- 0.25 cup Balsamic vinegar
- 2 tbsp Fig jam
- 0.125 tsp Chili powder
- 11 tbsp Extra virgin olive oil Split between roasting and dressing
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and quartered Brussels sprouts with 2 tablespoons of the olive oil, the minced small garlic clove, cinnamon, a pinch of salt, and pepper on a large baking sheet. Spread them out in a single layer.
- Roast the vegetables for 20-25 minutes, flipping halfway through, until they are tender and lightly caramelized.
- While the veggies are roasting, cook the wild rice blend. In a medium saucepan, combine the wild rice blend and the chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or according to package directions, until the rice is tender and the liquid is absorbed.
- While the rice cooks and veggies roast, prepare the dressing. In a small bowl or jar, whisk together the balsamic vinegar, fig jam, remaining 9 tablespoons of olive oil, garlic powder, chili powder, a pinch of salt, and pepper until well combined. You can add a tablespoon of warm water if you prefer a thinner dressing.
- Toast the almonds or pepitas if you like! Simply toss them in a dry skillet over medium heat for a few minutes until fragrant, watching carefully so they don't burn.
- Core and dice your apple into bite-sized pieces.
- Once everything is ready, it's time to assemble! Divide the cooked wild rice among serving bowls. Top each bowl generously with the roasted squash and Brussels sprouts.
- Scatter the diced apple, dried cranberries, toasted nuts (almonds or pepitas), and crumbled white cheddar cheese over the vegetables.
- Drizzle each bowl with the fig balsamic vinaigrette just before serving. Give it a good stir in the bowl to mix all the delicious flavors together!
Notes
Why you'll love this recipe:
- Fast(ish!): With a little veggie prep, it comes together quicker than you think.
- Easy: Simple steps, no complicated techniques needed!
- Giftable: Package up individual portions for friends or family who need a little comfort food.
- Crowd-pleasing: It's hearty, flavorful, and visually stunning – everyone will want a bowl!
- Healthy & Filling: Packed with veggies, whole grains, and good fats. Substitutions & Additions:
- Veggies: Sweet potatoes, red onion, broccoli, or kale would be lovely roasted alongside.
- Protein: Add grilled chicken, roasted chickpeas, crumbled tempeh, or sautéed sausage for extra heartiness.
- Grains: Quinoa, farro, or brown rice can be used instead of the wild rice blend. Adjust cooking time and liquid accordingly.
- Cheese: Crumbled goat cheese, feta, or even shaved parmesan are great alternatives to white cheddar.
- Nuts/Seeds: Walnuts, pecans, or pumpkin seeds (pepitas) are all excellent.
- Greens: Serve this over a bed of fresh spinach or arugula for an extra boost of greens. Tips for Success:
- Prep Ahead: You can roast the vegetables and cook the rice a day or two in advance. Store them separately in airtight containers in the fridge. The dressing can also be made ahead.
- Roasting Veggies: Don't overcrowd the baking sheet! This ensures the veggies roast and caramelize rather than steam. Use two sheets if needed.
- Rice Cooking: Make sure to use the correct liquid ratio for your specific wild rice blend. It can vary!
- Dressing: Give the dressing a good whisk or shake just before drizzling, as the oil and vinegar can separate. How to Store It:
Store the roasted vegetables, cooked rice, and individual toppings (cranberries, nuts, cheese) in separate airtight containers in the refrigerator for up to 3-4 days. Keep the dressing in its own container. It’s delicious cold, or you can gently warm the rice and veggies before adding the fresh toppings. FAQs:
- Can I make this recipe vegan? Absolutely! Use vegetable broth instead of chicken broth and omit the white cheddar cheese. You can add nutritional yeast for a cheesy flavor or extra nuts/seeds for richness.
- What if I don't have fig jam? You can try using other fruit jams like apricot or even just a touch of maple syrup mixed with the balsamic vinegar and olive oil. It won't be the exact fig flavor, but it will still be delicious!
- Can I use a different type of squash? Yes! Sweet potato, acorn squash, or even pumpkin would work beautifully in place of butternut squash. Just cube them about the same size.
- How long does wild rice take to cook? Wild rice blends typically take 40-50 minutes, but pure wild rice can take up to 60 minutes. Always check the package directions for the most accurate cooking time!
- Fast(ish!): With a little veggie prep, it comes together quicker than you think.
- Easy: Simple steps, no complicated techniques needed!
- Giftable: Package up individual portions for friends or family who need a little comfort food.
- Crowd-pleasing: It's hearty, flavorful, and visually stunning – everyone will want a bowl!
- Healthy & Filling: Packed with veggies, whole grains, and good fats. Substitutions & Additions:
- Veggies: Sweet potatoes, red onion, broccoli, or kale would be lovely roasted alongside.
- Protein: Add grilled chicken, roasted chickpeas, crumbled tempeh, or sautéed sausage for extra heartiness.
- Grains: Quinoa, farro, or brown rice can be used instead of the wild rice blend. Adjust cooking time and liquid accordingly.
- Cheese: Crumbled goat cheese, feta, or even shaved parmesan are great alternatives to white cheddar.
- Nuts/Seeds: Walnuts, pecans, or pumpkin seeds (pepitas) are all excellent.
- Greens: Serve this over a bed of fresh spinach or arugula for an extra boost of greens. Tips for Success:
- Prep Ahead: You can roast the vegetables and cook the rice a day or two in advance. Store them separately in airtight containers in the fridge. The dressing can also be made ahead.
- Roasting Veggies: Don't overcrowd the baking sheet! This ensures the veggies roast and caramelize rather than steam. Use two sheets if needed.
- Rice Cooking: Make sure to use the correct liquid ratio for your specific wild rice blend. It can vary!
- Dressing: Give the dressing a good whisk or shake just before drizzling, as the oil and vinegar can separate. How to Store It:
Store the roasted vegetables, cooked rice, and individual toppings (cranberries, nuts, cheese) in separate airtight containers in the refrigerator for up to 3-4 days. Keep the dressing in its own container. It’s delicious cold, or you can gently warm the rice and veggies before adding the fresh toppings. FAQs:
- Can I make this recipe vegan? Absolutely! Use vegetable broth instead of chicken broth and omit the white cheddar cheese. You can add nutritional yeast for a cheesy flavor or extra nuts/seeds for richness.
- What if I don't have fig jam? You can try using other fruit jams like apricot or even just a touch of maple syrup mixed with the balsamic vinegar and olive oil. It won't be the exact fig flavor, but it will still be delicious!
- Can I use a different type of squash? Yes! Sweet potato, acorn squash, or even pumpkin would work beautifully in place of butternut squash. Just cube them about the same size.
- How long does wild rice take to cook? Wild rice blends typically take 40-50 minutes, but pure wild rice can take up to 60 minutes. Always check the package directions for the most accurate cooking time!