Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Hi, I’m Sam from dishfoody.com, where wholesome ingredients are transformed into vibrant, nourishing meals. If you’re tired of boring bowls or heavy meals that don’t satisfy, this Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette delivers a flavorful and balanced meal packed with textures, colors, and seasonal harvest ingredients.

Perfect for hearty lunches or light dinners, this recipe blends nutty wild rice with roasted vegetables, fresh greens, nuts, and a tangy sweet fig balsamic dressing. With years of recipe development experience, here’s a breakdown of ingredients, step-by-step assembly, flavor variations, and serving tips.

Why This Recipe Works

• Wild rice adds hearty texture, fiber, and nutty flavor that holds up well as a bowl base
• Roasted fall vegetables bring warmth and natural sweetness to the dish
• Fig balsamic vinaigrette adds a rich, fruity acidity that ties all components together
• Uses simple, seasonal ingredients
• Easy to prepare in advance and assemble quickly
• Versatile for vegetarians and adaptable with added protein

Ingredients & Prep

For the Bowls:

• 1 cup wild rice, rinsed
• 2 cups vegetable or chicken broth
• 1 small butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 medium apple, diced
• 1/2 cup dried figs, chopped
• 1/2 cup toasted pecans or walnuts
• 4 cups mixed greens (baby kale, spinach, or arugula)
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Fig Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tablespoons fig preserves or finely chopped fresh figs
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat oven to 400°F (205°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
2. Meanwhile, cook wild rice in broth according to package instructions; fluff and set aside.
3. Whisk together balsamic vinegar, fig preserves, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
4. In serving bowls, layer wild rice, roasted vegetables, diced apple, dried figs, toasted nuts, and mixed greens.
5. Drizzle each bowl generously with fig balsamic vinaigrette just before serving.

Flavor Variations

• Add crumbled goat cheese or feta for tangy creaminess.
• Substitute pears for apples for a different seasonal flair.
• Include roasted chickpeas or grilled chicken for extra protein.

Storage Tips

Store components separately in airtight containers; combined bowls keep well refrigerated for up to 3 days. Dress just before serving to keep greens crisp.

FAQs

• Can I use other grains? Yes, quinoa, farro, or brown rice work well as alternatives.
• How do I keep the dressing fresh? Store in a sealed jar in fridge up to 1 week; shake before use.
• Are these bowls gluten-free? Yes, naturally gluten-free if using gluten-free broth and nuts.

Conclusion

Celebrate fall flavors with these Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette a colorful, nutritious, and easy meal that’s sure to nourish your body and delight your palate. For more seasonal recipe ideas, visit dishfoody.com and try our Chicken and Wild Rice Soup.

Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

Print Recipe

Hearty Wild Rice Harvest Bowls with roasted vegetables, walnuts, dried cranberries, and a sweet-tart fig balsamic vinaigrette. Perfect for a nourishing, flavorful, and seasonal meal bowl.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: Salad, Grain Bowl
• Method: No-Cook Assembly (roasted veggies)
• Cuisine: American, Seasonal

Ingredients

Scale 1x2x3x

• 1 cup wild rice blend, cooked
• 1 cup roasted butternut squash cubes
• 1 cup roasted Brussels sprouts
• 1/2 cup walnuts, toasted
• 1/3 cup dried cranberries
• 2 cups baby spinach
• For the Fig Balsamic Vinaigrette:
• 1/4 cup balsamic vinegar
• 2 tablespoons fig preserves
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

• 1. In a small bowl, whisk together balsamic vinegar, fig preserves, Dijon mustard, salt, and pepper. Slowly whisk in olive oil to emulsify.
• 2. In a large bowl, combine cooked wild rice, roasted butternut squash, Brussels sprouts, walnuts, dried cranberries, and baby spinach.
• 3. Pour vinaigrette over the bowl and toss to combine.
• 4. Serve immediately or chilled.

Notes

• Use pre-cooked wild rice for quick meal prep.
• Swap walnuts for pecans or almonds.
• Add grilled chicken or tofu to make it a complete meal.
• Store leftovers in the fridge up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 12g
• Sodium: 220mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 0mg

Keywords: wild rice bowl, harvest bowl, fig vinaigrette, roasted vegetables