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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette
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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are a delightful way to embrace the flavors of fall. This vibrant dish features tender wild rice, complemented by roasted butternut squash, crispy brussels sprouts, and sweet apples, all drizzled with a luscious fig balsamic vinaigrette. Perfect for gatherings or weeknight dinners, these bowls are not only visually appealing but also packed with nutrients and flavor. Gluten-free and vegetarian-friendly, they offer versatility that allows you to customize based on personal preferences or seasonal ingredients. Enjoy a cozy meal that warms the heart and satisfies the palate.

Ingredients

Scale
  • 1 cup Wild Blend Rice
  • 1–3/4 cups gluten-free chicken broth
  • 3 cups butternut squash (cubed)
  • 9 oz brussels sprouts (shredded)
  • 1 large apple (chopped)
  • 3 oz white cheddar cheese (cubed)
  • 1/3 cup sliced almonds or pepitas
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fig jam
  • Salt and pepper

Instructions

  1. Cook wild rice in chicken broth according to package instructions until tender.
  2. Preheat oven to 400°F. On a lined baking sheet, toss cubed butternut squash with olive oil and seasonings; roast for 15-20 minutes.
  3. On a separate lined baking sheet, toss shredded brussels sprouts with olive oil; roast alongside the squash for an additional 8-10 minutes.
  4. In a large bowl, combine cooked rice, roasted vegetables, chopped apple, cheese, nuts, and dried cranberries. Drizzle with fig balsamic vinaigrette and toss gently to mix.

Nutrition

Find it online: https://kitchenmealplan.com/wild-rice-harvest-bowls-with-fig-balsamic-vinaigrette/