Harvest Bowls with Fig Balsamic Vinaigrette Recipe
Introduction
Harvest Bowls with Fig Balsamic Vinaigrette are a delightful blend of hearty grains, roasted vegetables, and fresh flavors. This vibrant dish combines nutty wild rice, sweet butternut squash, tangy apples, and a luscious fig-infused dressing for a perfect seasonal meal.
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, to taste
- 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
- 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
Instructions
- Step 1: Add wild blend rice and chicken broth to a small saucepan, then bring to a simmer. Place a lid on top, reduce heat to low, and simmer for 40-50 minutes or until the rice is tender. Fluff with a fork and set aside to cool slightly.
- Step 2: 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 1 1/2 tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper using your fingertips to coat evenly. Roast for 15-20 minutes, stirring halfway, until tender. Set aside to cool slightly.
- Step 3: On another half sheet pan lined with parchment or foil, toss shredded Brussels sprouts with the remaining 1 1/2 tablespoons olive oil, salt, and pepper. Place in the oven after you stir the squash and roast both for 8-10 minutes until the sprouts are tender and golden. Set aside to cool slightly.
- Step 4: In a large bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cheddar cubes, sliced almonds or pepitas, and dried cranberries.
- Step 5: To make the Fig Balsamic Vinaigrette, combine olive oil, balsamic vinegar, garlic, and fig jam in a bowl or jar with a lid. Whisk or shake well to blend. If needed, microwave for 15-20 seconds to soften the fig jam. Adjust salt, pepper, and fig jam to taste.
- Step 6: Drizzle the vinaigrette over the assembled bowl ingredients, toss gently to coat everything evenly, and serve.
Tips & Variations
- Use pepitas instead of almonds for a different nutty crunch or add toasted walnuts for extra richness.
- Add cooked chicken or chickpeas for added protein.
- Try substituting goat cheese or feta for the white cheddar for a tangier bite.
- Make the vinaigrette ahead of time and refrigerate for up to 5 days to let the flavors deepen.
Storage
Store leftover harvest bowls in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible to maintain freshness. Reheat the bowls gently in the microwave or enjoy cold as a salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice?
Yes, you can substitute wild blend rice with jasmine rice, brown rice, or quinoa. Just adjust the cooking time and liquid amount according to the package instructions.
Is this recipe suitable for vegetarians?
Absolutely! Simply swap the chicken broth for vegetable broth to make this dish completely vegetarian-friendly.
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Harvest Bowls with Fig Balsamic Vinaigrette Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A vibrant and hearty Harvest Bowl featuring roasted butternut squash, crispy Brussels sprouts, wild blend rice, apples, white cheddar, almonds, and dried cranberries, all tossed in a sweet and tangy Fig Balsamic Vinaigrette. Perfect for a nutritious, gluten-free meal that celebrates seasonal flavors.
Ingredients
Scale
Main 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 to taste
- 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 to taste
Instructions
- Cook Rice: In a small saucepan, combine the Wild Blend Rice and gluten free chicken broth. Bring to a simmer over medium heat, cover with a lid, reduce the heat to low, and let it simmer gently for 40-50 minutes, or until the rice is tender and liquid absorbed. Once cooked, fluff the rice with a fork and set aside to cool slightly.
- Roast Butternut Squash: Preheat your oven to 400°F (200°C). Line a half sheet pan with parchment paper or nonstick sprayed foil. Place the butternut squash cubes on the pan and drizzle with 1 1/2 tablespoons of extra virgin olive oil. Sprinkle garlic powder, chili powder, cinnamon, salt, and pepper evenly over the squash. Toss with your fingertips to coat the cubes well. Roast in the oven for 15-20 minutes, stirring halfway through, until the squash is tender. Remove and set aside to cool slightly.
- Roast Brussels Sprouts: While the squash roasts, prepare another half sheet pan lined with parchment paper or nonstick sprayed foil. Spread the shredded Brussels sprouts on the pan, drizzle with remaining 1 1/2 tablespoons of extra virgin olive oil, and season with salt and pepper. Toss to coat thoroughly. Place in the oven after stirring the squash and roast both pans together for 8-10 minutes until sprouts are tender and golden brown. Remove and allow to cool slightly.
- Prepare Fig Balsamic Vinaigrette: In a bowl or jar with a tight fitting lid, combine extra virgin olive oil, balsamic vinegar, minced garlic, and fig jam. Whisk or shake to combine thoroughly. If needed, gently microwave the mixture for 15-20 seconds to help melt the fig jam for better blending. Taste and adjust seasoning with salt, pepper, or additional fig jam as desired. The vinaigrette can be made up to 5 days in advance and stored refrigerated.
- Assemble the Harvest Bowl: In a large mixing bowl, combine the cooked wild blend rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed white cheddar cheese, sliced almonds or pepitas, and dried cranberries. Drizzle the prepared Fig Balsamic Vinaigrette over the mixture and gently toss to coat everything evenly. Serve warm or at room temperature.
Notes
- This dish is gluten-free when made with gluten free chicken broth.
- The vinaigrette can be prepared in advance and stored in the refrigerator for up to 5 days.
- Use either sliced almonds or pepitas based on your preference; both add a nice crunch.
- Adjust seasoning and spices in the squash roasting mix to suit your taste.
- White cheddar cheese adds a creamy contrast but can be omitted or replaced with a dairy-free alternative for vegan needs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: harvest bowl, roasted vegetables, butternut squash, Brussels sprouts, wild rice, fig balsamic vinaigrette, gluten free, seasonal recipe
