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
