Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

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

• 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

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