Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette are full of healthy, fall-inspired ingredients. As delicious as they are gorgeous!
“I made this for a family dinner and we all agreed that it was absolutely delicious!!! … The dressing brings it over the top. If I could give it 10 stars I would!”
I think it’s finally safe to say that fall is in the air around here! Red and orange leaves are scattered on the ground, yellow and fuchsia mums decorate nearly every porch on the block, and I’ve traded in my sandals and tank tops for sneakers and a denim jacket.
Coincidentally the 80s called and want their fashion trends back. Weird!
Trips to the grocery store are a treat right now, too. Sugar pumpkins, mini squash, and lumpy gourds greet us at almost every turn of the cart, begging me to take them home. Alas, I have no design sense and they’d just sit in an awkward pile on my table.
One fall favorite I DO know what to do with though, is the abundance of squash sitting next to the wee pumpkins. Come to Mama, Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette!
Wild Rice Harvest Bowls
I’m over the moon for this beautiful, delicious dish and am so excited to share it with you, especially because you can make it over the weekend then pack leftovers for easy, healthy lunches all next week. This dish holds up beautifully in the fridge!
What’s Inside
Hearty wild blend rice is tossed with my 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.
I did keep these bowls meatless but feel free to add pair with baked chicken or pork tenderloin for even more staying power.
Let’s do this!
Another Healthy Salad to Try
How to Make this Recipe
Start by cooking a wild/brown rice blend in chicken broth according to package directions.
I love Lundberg Wild Blend Rice — it’s what I use for my Crock Pot Chicken and Wild Rice Soup, too. Spread the rice out onto a plate to cool slightly or make a day ahead of time and refrigerate.
While the rice is cooking, prep a small butternut squash.
Slice the top and bottom off the butternut squash then slice the squash in half lengthwise and use a vegetable peeler to peel the skin from the long neck.
I prefer to use a sharp knife to peel the bulb end, like slicing the rind off a watermelon, as it’s easier to follow the curve, vs trying to hack away at it with a peeler.
Slice the squash into planks, then each plank into strips, and finally each strip into 1″ cubes.
By the way, I’ve said it before and I’ll say it again, it’s so funny how different individual squash can be! The one I sliced to photograph for this recipe was bright yellow (my oldest asked if it was cheese!) and not extremely sweet, while another one I used last week was sweet as candy and pumpkin-orange.
Anyhow, measure out 3 cups of 1″ cubes then add to a parchment paper or nonstick sprayed foil-lined baking sheet and toss with extra virgin olive oil, garlic powder, chili powder, and cinnamon, plus lots of salt and pepper.
Roast the butternut squash for 15-20 minutes at 400 degrees, stirring halfway through.
After stirring, put the squash back into the oven along with a sheet pan of shredded brussels sprouts tossed with extra virgin olive oil, salt and pepper. The brussels sprouts will get nice and crispy in 8-10 minutes, which means they should be done at the same time the squash is.
Let both the squash and brussels sprouts cool slightly – you can also roast both a day ahead of time.
By the way, I LOVE the convenience of pre-shredded brussels sprouts for this dish. I find them to be too thick for salads with raw brussels sprouts, but they’re the perfect thickness for roasted dishes and save so much prep time!
Once the rice, squash and brussels sprouts have slightly cooled, add them to an enormous bowl with chopped apples, cubed white cheddar cheese, dried cranberries, and sliced almonds.
Pepitas would be fantastic in place of the almonds, if you’ve got them!
Last step is to drizzle on homemade Fig Balsamic Vinaigrette (which is as good as it sounds!) then toss to coat.
That’s extra virgin olive oil, balsamic vinegar, fig jam, minced garlic clove, salt, and pepper shaken together in a jar with a tight fitting lid.
Eat right away or portion into containers to devour for delicious lunches all week long. Enjoy, enjoy!
More Fabulous Fall Salads
- Healthy Chickpea Salad
- Jennifer Aniston Salad
- Shredded Brussels Sprouts Salad
- Steak Salad with Maple Balsamic Vinaigrette
- Maple-Bourbon Pecan Salad
- Steak Salad with Maple Balsamic Vinaigrette
- Everyday Kale Salad
- Apple Orchard Salad
Equipment
Ingredients
- 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
For the 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
Directions
- Add Wild Blend Rice and chicken broth to a small saucepan then bring to a simmer, place a lid on top, turn heat down to low, and simmer for 40-50 minutes or until rice is tender (verify liquid amount and cooking method with rice package directions.) Fluff with a fork then set aside to cool slightly.
- Preheat oven to 400 degrees. Line a half sheet pan with parchment paper or nonstick sprayed foil then add butternut squash cubes, 1-1/2 Tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss with your fingertips to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly.
- Meanwhile, line another half sheet pan with parchment paper or nonstick sprayed foil then add shredded brussels sprouts, remaining 1-1/2 Tablespoons extra virgin olive oil, salt, and pepper then toss with your fingertips to evenly coat. Add to the oven after stirring the squash then roast together for 8-10 minutes or until brussels sprouts are tender and golden brown. Set aside to cool slightly.
- In a large mixing bowl add cooked rice, roasted butternut squash, roasted brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve.
For the Fig Balsamic Vinaigrette:
- Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine (might need to microwave for 15-20 seconds to help melt the fig jam.) Taste then add more salt, pepper, and/or fig jam if desired. Can be made up to 5 days ahead of time.
Notes
- Estimated nutritional information includes entire dressing recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I love this salad! I have made it a few times and I never tire of it..keep em coming!
This recipe looks delicious! I have a bunch of dried figs I want to use up and was wondering if you think I can substitute those for the fig jam. Maybe blending them with some water?
Sounds like a plan! I might soak them in warm water for 10 minutes first to help soften, too!
Pro tip for anyone packing this for lunch – it tastes much better when you leave it out of the office fridge for a bit so its at room temp when you eat! Thanks for another great recipe Kristin!
Oh man, I gotta make this!! This is like fall in one bowl! SO excited!!
Oh my gosh…I made this over the weekend and it was INCREDIBLE! So flavorful and perfect for fall. Thank you :)
Yaaaay – thank you so much for leaving feedback, Kelly! So glad you loved it! :)
This is fall flavours at their best on a plate! Love the combo of squash, cinnamon, apples, cranberries, fig +Brussels sprouts, can’t wait to try it! Love these healthy, hearty salads that are filling enough to be eaten as a weekday lunch.
I can’t have vinegar right now…do you think lemon juice would work as a sub for the balsamic in that dressing? Looks so good!
I think so!
This is such an Iowa Girls Eats quintessential recipe – the kind I come here for! Absolutely love this – sounds yummy!
I hope you love it, Emily!
Oh Kristin, these looks amazing! I’ve been struggling with healthy lunches lately (lunch salads are like so dead to me right now) and this looks absolutely perfect! Seriously cannot wait to make these tomorrow for lunches next week. Thanks for another great recipe and have a fun weekend!
? I totally feel you – sometimes you just get to the point where you literally cannot eat another cold lettuce salad…!
I made this (ish) for dinner tonight using what I had on hand and it was delicious! The flavor/texture combo was amazing! I used pomegranate seeds instead of dried cranberries and quinoa instead of wild rice-yum!
I LOVE the pomegranate sub – great idea!!
Oops! I just saw it says the dressing is sweet and tangy.
Would you say this dressing is on the sweet side?
This harvest bowl has some seriously fab texture & I LOVE the combination of butternut squash and Brussels sprouts! Can’t wait to try it, I’m sure it will quickly become a Fall favorite in our home especially paired with an earthy, cherry-tinged Pinot Noir – YUM:)))
Oh yum – that sounds fantastic. :)