Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

If you’re craving a vibrant, comforting bowl that lands perfectly between hearty and fresh, you’re going to adore these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette. This dish is a beautiful tapestry of flavors and textures: nutty wild rice, sweet roasted butternut squash, caramelized Brussels sprouts, crisp apples, and the tangy-sweet magic of fig balsamic vinaigrette. Every bite sings with autumnal goodness and a satisfying crunch, making it a personal favorite to share whenever you want to impress with a wholesome, colorful meal.

Ingredients You’ll Need

Ingredients You’ll Need

Creating the perfect Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette starts with simple yet thoughtfully chosen ingredients. Each adds its own charm — from the earthiness of wild rice to the bright zing of apple and the luscious depth of fig in the vinaigrette.

• 1 cup Wild Blend Rice: The nutty foundation of the bowl, offering a chewy texture and rich flavor.
• 1-3/4 cups gluten free chicken broth: Adds moisture and amplifies the rice’s savory notes as it cooks.
• 3 cups 1” butternut squash cubes (~1 small squash): Roasted to bring out natural sweetness and a velvety texture.
• 3 Tablespoons extra virgin olive oil (divided): Infuses a fruity richness that helps roast the veggies to perfection.
• 1/8 teaspoon garlic powder: A subtle layer of warm garlic flavor in the roasted squash.
• 1/8 teaspoon chili powder: Adds a slight kick that enlivens the sweetness of squash.
• 1/8 teaspoon cinnamon: Brings a hint of coziness and depth to the roasted squash.
• Salt and pepper: Essential seasonings to enhance all the individual flavors.
• 9 oz thinly shredded Brussels sprouts: Roasted until tender and golden, adding a pleasant, slightly nutty bite.
• 1 large or 2 small apples (chopped): Fresh, crisp sweetness to contrast the roasted elements.
• 3 oz white cheddar cheese (cut into cubes): Creamy and sharp, the cheese adds indulgence and balances the fruit and veggies.
• 1/3 cup sliced almonds or pepitas: Crunchy texture and nutty flavor to elevate the bowl’s complexity.
• 1/3 cup dried cranberries: Sweet-tart bursts that brighten every forkful.
• 1/2 cup extra virgin olive oil: For the vinaigrette, adding silky richness and mouthfeel.
• 1/4 cup balsamic vinegar: Deep, tangy notes that form the backbone of the dressing.
• 1 small clove garlic (pressed or very finely minced): Adds pungent savory depth to the vinaigrette.
• 2 Tablespoons fig jam: The star ingredient in the vinaigrette, providing luscious sweetness and fruit flavor.
• Salt and pepper: To taste, rounding out the dressing perfectly.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Wild Blend Rice

Start by combining the wild rice and gluten free chicken broth in a small saucepan. Bring it up to a gentle simmer, then lower the heat and cover. Let it bubble away quietly for about 40 to 50 minutes, or until the rice is tender and all the liquid is absorbed. This slow simmering allows the rice to become tender with that wonderful chewy texture that pairs beautifully with the roasted veggies. Once done, fluff it gently with a fork and let it cool slightly while you prep everything else.

Step 2: Roast the Butternut Squash

Preheat your oven to 400 degrees. Toss the diced butternut squash with 1 ½ tablespoons of extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. The tiny sprinkle of spices heightens the squash’s natural sweetness while adding a warm complexity that’s just right for harvest-time vibes. Spread it out on a baking sheet lined with parchment or foil and roast it for 15 to 20 minutes, stirring halfway so it browns evenly. When it emerges tender and caramelized at the edges, set it aside to cool a bit.

Step 3: Roast the Brussels Sprouts

While the squash roasts, line a separate sheet pan and toss the shredded Brussels sprouts with the remaining olive oil, plus salt and pepper. Add them to the oven once the squash has been going for about 10 minutes. They’ll take just 8 to 10 minutes to become tender and golden with crisp edges. These sprouts bring a slightly nutty, roasted flavor that complements the sweetness of the squash in an irresistible way.

Step 4: Prepare the Fig Balsamic Vinaigrette

In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, pressed garlic, and fig jam. If needed, warm it for 15 to 20 seconds in the microwave to help the jam melt so everything blends smoothly. Whisk or shake well until it’s a silky dressing with a perfect balance of tanginess and fruit-forward sweetness. Taste and add a pinch of salt and pepper, or a bit more fig jam if you want it sweeter. This dressing is such a key player at tying all the ingredients together.

Step 5: Assemble Your Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Finally, grab a large mixing bowl and combine the fluffed wild rice with roasted butternut squash, Brussels sprouts, chopped apples, cubed white cheddar, sliced almonds or pepitas, and dried cranberries. Drizzle that luscious fig balsamic vinaigrette all over and toss gently to coat everything evenly. This is where all the textures and flavors really meld into a harmonious, delicious meal that feels both nourishing and festive.

How to Serve Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Garnishes

To add a final touch of wow, sprinkle extra sliced almonds or pepitas on top for crunch and a few additional cranberries for pops of juicy sweetness. A fresh sprig of thyme or rosemary can elevate the aroma, making the bowl even more inviting to the senses.

Side Dishes

This dish is a hearty meal on its own, but if you want to round it out, try pairing it with a warm, crusty loaf of gluten-free bread or a simple green salad dressed with lemon vinaigrette to add a bright contrast. Roasted garlic hummus also makes a lovely dipping companion alongside.

Creative Ways to Present

Serve these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette in individual glass jars or rustic bowls for a charming presentation, perfect for dinner parties or meal prepping. You can even layer the ingredients for a layered jar salad effect, then toss everything together just before eating.

Make Ahead and Storage

Storing Leftovers

Store any leftover Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette in an airtight container in the refrigerator for up to three days. To keep the textures fresh, it’s best to store the dressing separately or toss just before serving.

Freezing

You can freeze the roasted butternut squash and Brussels sprouts separately, as well as the cooked wild rice. However, the apples, cheese, and vinaigrette do not freeze well, so add those fresh when ready to eat. Freeze the cooked components in freezer-safe containers for up to two months.

Reheating

Gently reheat the rice and roasted vegetables in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. Once warmed, combine with fresh apples, cheese, nuts, cranberries, and the vinaigrette for a meal that feels freshly made.

FAQs

Can I make this dish vegan?

Absolutely! Swap the chicken broth for a vegetable broth, and replace the white cheddar with your favorite vegan cheese or omit it entirely. The fig balsamic vinaigrette is naturally vegan, so the rest of the bowl remains just as delicious.

Is wild rice necessary or can I use other rice?

Wild rice adds a unique nutty flavor and chewy texture that’s key to the character of this dish. However, you can substitute brown rice or a wild rice blend if needed, keeping in mind they may alter the texture slightly.

Can I prepare the vinaigrette in advance?

Yes! The fig balsamic vinaigrette can be made up to five days ahead and stored in the refrigerator. Just give it a good shake or whisk before drizzling over your bowl to refresh the flavors.

What if I don’t have fig jam?

If fig jam isn’t available, you can substitute with a high-quality apricot or raspberry jam for a similar sweet-fruity effect, though the flavor will be a bit different but still delicious.

How can I make this dish gluten free?

This recipe is naturally gluten free as long as your chicken broth is gluten free (or use vegetable broth). Always double-check labels to ensure no hidden gluten ingredients.

Final Thoughts

This recipe for Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette is a personal favorite I love sharing because it captures the essence of autumn with every bite — balanced, flavorful, and satisfying. Whether you’re cooking for yourself or hosting a crowd, this bowl is sure to impress and nourish. Give it a try soon and enjoy the celebration of flavors that only a harvest bowl like this can bring!

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