Fig Balsamic Wild Rice Bowls

This hearty Wild Rice Harvest Bowl has become my autumn go-to meal when I want to showcase the best seasonal flavors in one beautiful dish. The combination of nutty wild rice, sweet roasted butternut squash, and tangy fig balsamic vinaigrette creates a symphony of fall flavors that never disappoints.

The first time I made these harvest bowls was for a friendsgiving potluck three years ago. They disappeared faster than any other dish on the table and now I get requests to bring this every time we gather during fall.

Ingredients

• Wild Blend Rice gives this bowl its hearty base with wonderful texture and nutty flavor
• Butternut squash adds natural sweetness and vibrant color while roasting to caramelized perfection
• Brussels sprouts provide a slightly bitter note that balances the sweetness perfectly
• Apples bring fresh crispness and juicy tartness that wakes up all the other flavors
• White cheddar cheese adds creamy richness that makes each bite more satisfying
• Dried cranberries offer chewy texture and bursts of tangy sweetness throughout
• Almonds or pepitas contribute essential crunch and healthy fats
• Fig jam forms the secret weapon in the dressing that ties everything together

Step-by-Step Instructions

Cook The Rice

Simmer wild rice blend in chicken broth for 40 to 50 minutes until tender but still chewy. The broth infuses the rice with savory flavor as it cooks. Once done fluff with a fork and let cool slightly.

Roast The Butternut Squash

Toss cubed butternut squash with olive oil and warm spices then spread on a lined baking sheet. Roast at 400°F for 15 to 20 minutes until the edges caramelize and the squash is tender when pierced with a fork. Stir halfway through for even browning.

Roast The Brussels Sprouts

Toss shredded brussels sprouts with olive oil salt and pepper then spread on another lined baking sheet. Add to the oven with the squash for the final 8 to 10 minutes of cooking time. Look for golden brown edges which indicate their natural sweetness has developed.

Assemble The Bowl

Combine the slightly cooled rice roasted vegetables fresh apple chunks cheese dried cranberries and nuts in a large bowl. The warm ingredients will slightly soften the cheese creating pockets of melty goodness.

Dress The Bowl

Whisk together the fig balsamic vinaigrette ingredients until well combined then pour over the bowl. Toss everything gently to coat each component with the dressing. The warm ingredients will absorb the dressing enhancing every bite.

Bookmark

My absolute favorite ingredient in this recipe is the fig jam in the dressing. I discovered this trick after a memorable dinner at a farm to table restaurant where the chef used fig preserves in a vinaigrette. It creates a perfect balance of sweet and tangy that elevates simple roasted vegetables to restaurant quality.

Make Ahead Tips

Prepare all components separately and store in the refrigerator for up to 3 days before assembling. The roasted vegetables maintain their texture better when reheated separately from the rice. Make extra dressing and keep it in a jar in the refrigerator for up to a week to drizzle over any salad or grain bowl.

Seasonal Adaptations

This recipe welcomes seasonal substitutions throughout the year. In summer try using roasted zucchini and cherry tomatoes in place of butternut squash. Spring variations work beautifully with asparagus and peas instead of brussels sprouts. Winter variations can incorporate roasted root vegetables like parsnips and turnips for heartier results.

Vegan Modification

To make this recipe completely plant based simply omit the cheese or replace it with a firm tofu that has been pressed and cubed. The bowl remains satisfying and protein rich especially if you choose pepitas over almonds which offer complete protein. The dressing is naturally vegan and provides enough flavor that you won't miss the cheese.

Recipe Q&A

→ Can I make these harvest bowls ahead of time?

Yes! You can prepare all the components (rice, roasted vegetables, vinaigrette) up to 3 days in advance and store them separately in airtight containers in the refrigerator. The vinaigrette can be made up to 5 days ahead. Assemble just before serving, or portion into meal prep containers, adding the vinaigrette just before eating for maximum freshness.

→ What can I substitute for fig jam in the vinaigrette?

If you can't find fig jam, you can substitute honey, maple syrup, or apricot preserves for a similar sweet-tangy balance. Each will provide a slightly different flavor profile, but all work well with the balsamic vinegar. You may need to adjust quantities to taste.

→ How can I make these bowls vegan?

To make these harvest bowls vegan, simply omit the white cheddar cheese or replace it with your favorite plant-based cheese alternative. Also, substitute vegetable broth for the chicken broth when cooking the wild rice. The rest of the ingredients are already plant-based.

→ What can I substitute for butternut squash?

Sweet potatoes, acorn squash, or delicata squash make excellent substitutions for butternut squash. They all roast beautifully and offer similar sweetness and texture. Just maintain the same size cubes (about 1-inch) for even cooking times.

→ Can I use pre-shredded brussels sprouts?

Yes, pre-shredded brussels sprouts work perfectly in this recipe and will save you preparation time. Just adjust the roasting time as needed since they might cook a bit faster than freshly shredded sprouts. Watch them closely to prevent burning.

→ What type of apples work best in these bowls?

Crisp, sweet-tart apples like Honeycrisp, Pink Lady, or Gala work beautifully in these harvest bowls. They maintain their texture and provide a refreshing contrast to the roasted vegetables. Avoid softer varieties like McIntosh that might become mushy.