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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

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Hearty wild blend rice is tossed with favorite fall food pairings — roasted butternut squash and brussels sprouts, chopped apples and cheddar cheese, chewy dried cranberries and crunchy almonds — all drizzled with homemade, sweet and tangy Fig Balsamic Vinaigrette. The results are outstanding. If you like wild rice salads then you’ll love this fall version that’s full of craveable flavors and textures.

Ingredients

Scale
  • Harvest Bowl
  • 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
  • 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

Instructions

  1. Harvest Bowl:
  2. Cook wild blend rice according to package instructions, using gluten free chicken broth in place of water, then set aside to cool slightly.
  3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Add butternut squash cubes, toss with 2 Tablespoons olive oil, garlic powder, chili powder, cinnamon, salt and pepper. Roast for 25-30 minutes or until tender and starting to caramelize, stirring halfway through.
  4. Add thinly shredded brussels sprouts to a skillet over medium-high heat with 1 Tablespoon olive oil, season with salt and pepper. Saute until just slightly tender, about 4-5 minutes.
  5. Chop apples and cheddar cheese.
  6. Assembly:
  7. In a large bowl, add warm wild rice, roasted squash, sauteed brussels sprouts, chopped apples, cheddar cheese, almonds or pepitas, and dried cranberries.
  8. Drizzle with Fig Balsamic Vinaigrette and toss to combine. Serve immediately.
  9. Fig Balsamic Vinaigrette:
  10. Add extra virgin olive oil, balsamic vinegar, pressed or minced garlic, fig jam, and salt and pepper to a jar with a tight-fitting lid or a small bowl. Shake or whisk vigorously until well combined.

Notes

Wild Blend Rice may be labeled as “Wild & Brown Rice Blend.” Substitute vegetable broth for a vegetarian version. Feel free to add baked chicken or pork tenderloin for extra protein. The salad keeps well for several days in the refrigerator. Leftovers are best served slightly warmed. Tag us on Instagram and let us know how it turned out!

Find it online: https://www.delicetreats.com/harvest-bowl-fig-balsamic-recipe/