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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/wild-rice-harvest-bowls-recipe/