I start craving food like this when fall finally shows up for real. I want roasted vegetables, something hearty and chewy, a little sweetness from fruit, and a dressing that makes the whole bowl taste much more exciting than a regular salad.

These Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette check every box for me. I get wild rice, roasted butternut squash, crispy Brussels sprouts, crunchy apples, white cheddar, dried cranberries, and almonds all tossed together with a sweet and tangy fig balsamic dressing.

I also love that I can make almost everything ahead. I have packed these bowls for lunches after making them on a weekend, and they hold up really well in the refrigerator. That makes a big difference for me because I am much more likely to eat a good lunch when the good lunch is already sitting in a container waiting for me.

The Fall Ingredients I Reach For

I like having a mix of warm roasted ingredients and fresh, crunchy ones here. The different textures are what keep me interested, especially after the bowls have been sitting in the refrigerator for a day.

Ingredients I Used for the Recipe

• 1 cup wild blend rice: I use a wild and brown rice blend because I like its hearty texture and slightly nutty flavor. I cook it in broth instead of plain water for more flavor.
• 1 3/4 cups gluten-free chicken broth: I use the broth to cook the rice and give it a savory base. Vegetable broth works well when I want to keep the whole dish vegetarian.
• 3 cups 1-inch butternut squash cubes: I use about 1 small squash and roast the cubes until they are tender with browned edges.
• 3 tablespoons extra virgin olive oil, divided: I use 1 1/2 tablespoons for the squash and 1 1/2 tablespoons for the Brussels sprouts.
• 1/8 teaspoon garlic powder: I add this to the squash for a little savory flavor.
• 1/8 teaspoon chili powder: I use just enough to give the squash a tiny bit of warmth without making the bowl spicy.
• 1/8 teaspoon cinnamon: I love this small amount with the butternut squash. It gives the roasted vegetables a cozy fall flavor.
• Salt and pepper: I season the rice, vegetables, and dressing to taste.
• 9 ounces thinly shredded Brussels sprouts: I use pre-shredded Brussels sprouts when I can find them because they save me a surprising amount of chopping time.
• 1 large or 2 small apples, chopped: I add the apples fresh so I get a crisp, juicy bite among the softer roasted vegetables.
• 3 ounces white cheddar cheese, cubed: I like the creamy, slightly sharp flavor against the sweet fruit and dressing.
• 1/3 cup sliced almonds or pepitas: I use almonds most often, although pepitas are a great swap when I have them around.
• 1/3 cup dried cranberries: I add these for chewy sweetness and that classic fall flavor I always seem to want this time of year.
• 1/2 cup extra virgin olive oil: I use this as the base of the fig balsamic vinaigrette.
• 1/4 cup balsamic vinegar: I use balsamic vinegar for acidity and that deep tangy flavor that works so well with figs.
• 1 small garlic clove: I press or finely mince the garlic so it blends easily into the dressing.
• 2 tablespoons fig jam: I use fig jam to bring sweetness to the vinaigrette and tie all the fall flavors together.

How to Make Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Step 1 – Cook the Wild Rice

I start by adding the wild blend rice and chicken broth to a small saucepan. I bring everything to a simmer, cover the pan, lower the heat, and let the rice cook for about 40 to 50 minutes.

I still check the package directions because rice blends can vary quite a bit. Once the rice is tender, I fluff it with a fork and spread it onto a plate so it can cool slightly.

I learned not to toss piping hot rice straight into the rest of the bowl. I did that once and ended up with warm apples and cheese that softened more than I wanted. Letting the rice cool a little makes the finished bowl much better.

Step 2 – Roast the Butternut Squash

I heat my oven to 400 degrees F and line a half sheet pan with parchment paper or nonstick sprayed foil. Then I add the butternut squash cubes and toss them with 1 1/2 tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper.

I spread the squash out so the pieces have some room. I roast them for 15 to 20 minutes, stirring about halfway through. I look for tender centers and lightly browned edges rather than trying to make every piece perfectly caramelized.

Butternut squash can be surprisingly different from one squash to another. I have cut into squash that was bright orange and sweet, then another one that was pale and much less sweet. I don’t stress about it anymore. The dressing and other ingredients help balance everything out.

Step 3 – Crisp Up the Brussels Sprouts

While the squash roasts, I put the shredded Brussels sprouts on another lined sheet pan. I toss them with the remaining 1 1/2 tablespoons olive oil, salt, and pepper.

Once I stir the squash, I put the Brussels sprouts into the oven too. I roast them for about 8 to 10 minutes, until they are tender with some golden, crispy bits around the edges.

I really like using thinly shredded Brussels sprouts here. I used to think I needed to slice every sprout myself, but pre-shredded ones work beautifully for this particular recipe and save me a lot of prep work.

Step 4 – Make the Fig Balsamic Vinaigrette

I make the dressing while the vegetables are roasting. I add the olive oil, balsamic vinegar, finely minced garlic, fig jam, salt, and pepper to a jar with a tight-fitting lid.

Then I shake the jar until everything is combined. If my fig jam is stubborn and doesn’t want to loosen up, I warm the dressing briefly in the microwave for about 15 to 20 seconds and shake it again.

I always taste the dressing before adding it to the bowl. Sometimes I want another little pinch of salt, sometimes more pepper, and occasionally I add a touch more fig jam. I trust my taste buds more than a perfectly measured dressing.

Step 5 – Build the Harvest Bowl

Once the rice, squash, and Brussels sprouts have cooled slightly, I grab my biggest mixing bowl. I add the rice, roasted vegetables, chopped apples, cubed white cheddar, almonds, and dried cranberries.

I drizzle the fig balsamic vinaigrette over everything and gently toss until the ingredients are coated. I don’t dump all the dressing in at once if I know I will have leftovers because I like having the option to add more later.

Step 6 – Serve or Pack It Away

I can eat these bowls right away, but I honestly love them as a make-ahead lunch. I divide the mixture into containers and refrigerate it for the week.

The flavors settle together nicely after a little time in the refrigerator. I like the contrast of the cool rice and vegetables with the crisp apple, chewy cranberries, crunchy almonds, and little pieces of cheddar throughout.

Little Things I Do to Make the Bowls Better

• I cool the rice first. I have found that slightly cooled rice keeps the cheese from getting too soft and helps the apples stay crisp.
• I leave some space between the vegetables. I spread the squash and Brussels sprouts across the sheet pans instead of piling them together so they roast instead of steaming.
• I don’t overcook the Brussels sprouts. I like browned edges, but I still want some texture. Eight to ten minutes is usually enough for the shredded pieces.
• I taste the dressing before tossing. I adjust the salt, pepper, or fig jam depending on how sweet and tangy I want it that day.
• I use pepitas when I run out of almonds. I actually really like this version. The pepitas give the bowls a slightly different crunch without changing the overall feel.
• I keep the dressing separate when possible. For lunches, I sometimes pack extra vinaigrette on the side so I can add it right before eating.
• I don’t worry about perfect cubes. My squash pieces are never exactly the same size. I aim for roughly 1-inch pieces and move on with my life.

What I Like Serving With These Bowls

I usually keep these bowls meatless because there is already a lot happening. The wild rice makes them filling, and the squash, Brussels sprouts, cheese, fruit, and nuts give me plenty of different flavors.

When I want something more substantial, I add baked chicken or sliced pork tenderloin. I like keeping the meat simply seasoned because the fig balsamic vinaigrette already has plenty of personality.

I also think these bowls make a really nice fall dinner when I want something that feels special but doesn’t require a complicated meal. I can roast the vegetables while the rice cooks, mix the dressing in a jar, and have everything ready without making a mountain of dishes.

How I Store the Leftovers

I keep the finished bowls refrigerated in covered containers and use them for lunches over the next several days. The fig balsamic vinaigrette can also be made ahead and refrigerated for up to five days.

If the dressing thickens after chilling, I give the jar a good shake before using it. I don’t worry if the oil looks separated because a quick shake brings it back together.

For the best texture, I prefer adding the dressing gradually rather than soaking every ingredient from the beginning. That keeps the apples and almonds from losing too much of their crunch.

The Part I Really Love About This Recipe

What gets me with these harvest bowls is that every bite feels a little different. I might get sweet squash and cranberry in one bite, then sharp cheddar and apple in the next, followed by a crunchy almond and a bit of tangy dressing.

I also love that this is one of those recipes where I don’t need everything to be perfect. I can use a different apple, swap almonds for pepitas, use vegetable broth instead of chicken broth, or add leftover roasted chicken and still end up with a really good meal.

For me, the fig balsamic vinaigrette is what pulls everything together. The fig jam adds just enough sweetness to match the squash and dried cranberries, while the balsamic vinegar keeps the bowl from tasting too sweet. I usually end up shaking the jar and tasting it twice because I keep finding excuses to add another little splash to the bowl.

Once fall food starts making its way back into my kitchen, this is exactly the kind of meal I want around. It’s colorful without being fussy, hearty without feeling heavy, and easy enough for weekday lunches while still looking pretty enough for a family dinner.

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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette Recipe

Author: Elly Cooking Method: Roasting, Stovetop Cuisine: American Courses: Main Course

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 80 hrs

Cooking Temp: 400  F Servings: 6 Estimated Cost: $ 18 Calories: 450 kcal

Best Season: Fall, Winter

Description

I combine hearty wild rice with roasted butternut squash, crispy Brussels sprouts, apples, cheddar, cranberries, and almonds. I finish each bowl with a sweet and tangy fig balsamic vinaigrette for an easy fall meal.

ingredients

Servings

Harvest Bowls

• 1 cup wild blend rice (I use a wild and brown rice blend.)
• 1 ³⁄₄ cups gluten-free chicken broth (Vegetable broth works well for a vegetarian version.)
• 3 cups butternut squash cubes (Cut into roughly 1-inch cubes.)
• 1 ¹⁄₂ tablespoons extra virgin olive oil (For roasting the butternut squash.)
• ¹⁄₈ teaspoon garlic powder
• ¹⁄₈ teaspoon chili powder
• ¹⁄₈ teaspoon cinnamon
• salt and pepper (To taste.)
• 9 ounces thinly shredded Brussels sprouts (Pre-shredded Brussels sprouts work well.)
• 1 ¹⁄₂ tablespoons extra virgin olive oil (For roasting the Brussels sprouts.)
• 1 large apple (Or use 2 small apples, chopped.)
• 3 ounces white cheddar cheese (Cut into small cubes.)
• ¹⁄₃ cup sliced almonds or pepitas (I use almonds most often.)
• ¹⁄₃ cup dried cranberries

Fig Balsamic Vinaigrette

• ¹⁄₂ cup extra virgin olive oil
• ¹⁄₄ cup balsamic vinegar
• 1 small garlic clove (Pressed or finely minced.)
• 2 tablespoons fig jam
• salt and pepper (To taste.)

Instructions

Prepare the Rice and Vegetables

1. Cook the wild rice

   I add the wild blend rice and chicken broth to a small saucepan. I bring it to a simmer, cover the pan, lower the heat, and cook for about 40 to 50 minutes, or according to the rice package directions.
   Rice blends can vary in cooking time. Once tender, I fluff the rice with a fork and spread it onto a plate to cool slightly.
   Mark as complete

2. Roast the butternut squash

   I heat the oven to 400 degrees F and line a half sheet pan with parchment paper or nonstick sprayed foil. I toss the butternut squash with 1 1/2 tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. I spread the cubes out and roast for 15 to 20 minutes, stirring halfway through.
   I look for tender centers and lightly browned edges. I leave some space between the pieces so they roast instead of steam.
   Mark as complete

3. Crisp the Brussels sprouts

   I place the shredded Brussels sprouts on another lined sheet pan and toss them with the remaining 1 1/2 tablespoons olive oil, salt, and pepper. After stirring the squash, I put the Brussels sprouts in the oven and roast them for about 8 to 10 minutes.
   I stop when the Brussels sprouts are tender with some golden, crispy edges so they keep some texture.
   Mark as complete

Make the Dressing and Assemble

1. Make the fig balsamic vinaigrette

   I add the olive oil, balsamic vinegar, minced garlic, fig jam, salt, and pepper to a jar with a tight-fitting lid. I shake until the dressing is combined. If the fig jam is difficult to loosen, I warm the dressing briefly for about 15 to 20 seconds and shake again.
   I taste the vinaigrette and adjust the salt, pepper, or fig jam to suit my preference.
   Mark as complete

2. Build the harvest bowls

   I add the slightly cooled rice, roasted butternut squash, roasted Brussels sprouts, chopped apple, cubed white cheddar, almonds or pepitas, and dried cranberries to a large mixing bowl. I drizzle the fig balsamic vinaigrette over everything and gently toss until coated.
   I add the dressing gradually when I plan to have leftovers so the apples and almonds keep more of their crunch.
   Mark as complete

3. Serve or refrigerate

   I serve the bowls right away or divide them into covered containers and refrigerate them for make-ahead lunches.
   For the best texture, I can keep extra vinaigrette separate and add it shortly before eating.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 bowl

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Amount Per Serving

Calories 450 kcalkcal

% Daily Value *

Total Fat 30 gg47%

Saturated Fat 6 gg30%

Trans Fat 0 gg

Cholesterol 15 mgmg5%

Sodium 260 mgmg11%

Potassium 520 mgmg15%

Total Carbohydrate 45 gg15%

Dietary Fiber 7 gg29%

Sugars 16 gg

Protein 9 gg18%

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Calcium 150 mg mg

Iron 2 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I prefer cooling the rice slightly before assembling the bowls so the apples stay crisp and the cheddar does not soften too much. The dressing can be made ahead and refrigerated for up to 5 days. I shake it well before using. For a vegetarian version, I use vegetable broth instead of chicken broth. I can also swap almonds for pepitas or add simply seasoned baked chicken or sliced pork tenderloin when I want a more substantial meal.

Keywords: wild rice harvest bowls, fig balsamic vinaigrette, wild rice bowl, harvest bowl recipe, fall grain bowl, butternut squash bowl, Brussels sprouts bowl, vegetarian harvest bowl