The idea for this harvest bowl came to me on a quiet October afternoon while visiting my friend Margaret at her family’s orchard. She was sorting apples fresh from the trees, their scent filling the cool air. We sat under an old maple tree, sharing stories and slices of warm butternut squash roasted the night before.
Margaret told me about a simple grain bowl she’d made with what she had on hand—rice, apples, and a drizzle of fig jam whisked into balsamic vinegar. That memory lingered with me for days. I could almost taste the sweetness of the squash mingling with the tang of the vinaigrette.
When I got home, I decided to make my own version using wild blend rice for a nutty base, roasted vegetables for comfort, and that same fig-balsamic dressing for a touch of elegance. It’s a dish that feels rustic and nurturing, the kind of meal that brings everyone to the table with conversation and laughter.
My husband said it tasted like autumn in a bowl, and I think he was right. Each forkful feels balanced—sweet, savory, earthy, and bright. This recipe became one of those quiet joys in my kitchen, made for sharing with the ones who fill my days with warmth.
Short Description
A cozy and nourishing fall-inspired bowl filled with wild rice, roasted butternut squash, brussels sprouts, crisp apples, white cheddar, and cranberries, all tied together with a sweet-tangy Fig Balsamic Vinaigrette.
Key Ingredients
- 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
- 1¾ cups gluten-free chicken broth
- 3 cups 1-inch butternut squash cubes (about 1 small squash)
- 3 tablespoons extra virgin olive oil, divided
- ⅛ teaspoon garlic powder
- ⅛ teaspoon chili powder
- ⅛ teaspoon cinnamon
- Salt and pepper, to taste
- 9 oz thinly shredded brussels sprouts
- 1 large or 2 small apples, chopped
- 3 oz white cheddar cheese, cubed
- ⅓ cup sliced almonds or pepitas
- ⅓ cup dried cranberries
For the Fig Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 small clove garlic, finely minced or pressed
- 2 tablespoons fig jam
- Salt and pepper, to taste
Tools Needed
- Medium saucepan with lid
- Two half sheet pans
- Parchment paper or foil
- Mixing bowls
- Whisk or jar with a tight-fitting lid
- Wooden spoon or spatula
Cooking Instructions
Step 1: Cook the Rice
Add wild blend rice and chicken broth to a small saucepan. Bring to a simmer, cover with a lid, reduce heat to low, and cook for 40–50 minutes until tender. (Follow the rice package for best results.) Fluff gently with a fork and set aside to cool slightly.
Step 2: Roast the Butternut Squash
Preheat oven to 400°F. Line a baking sheet with parchment paper or nonstick foil. Spread the squash cubes on the pan and drizzle with 1½ tablespoons olive oil.
Sprinkle with garlic powder, chili powder, cinnamon, salt, and pepper. Toss with your hands to coat evenly. Roast for 15–20 minutes, stirring halfway through, until tender and golden.
Step 3: Roast the Brussels Sprouts
On another lined sheet pan, spread the shredded brussels sprouts. Drizzle with the remaining 1½ tablespoons olive oil and season with salt and pepper. Toss lightly, then add to the oven during the squash’s final 10 minutes. Roast 8–10 minutes or until tender and slightly crisp on the edges.
Step 4: Prepare the Vinaigrette
In a small bowl or jar, combine olive oil, balsamic vinegar, garlic, and fig jam. Whisk or shake until blended. If the jam is too thick, microwave for 15–20 seconds to help it melt. Season with salt and pepper to taste. The dressing can be made up to 5 days ahead and stored in the refrigerator.
Step 5: Assemble the Bowls
In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cheddar cubes, almonds or pepitas, and dried cranberries. Drizzle the vinaigrette over the top and toss gently to coat. Serve warm or at room temperature.
Why You’ll Love This Recipe
Perfect Fall Comfort: Warm, earthy, and lightly sweet with roasted vegetables and apples.
Wholesome & Balanced: Packed with fiber, vitamins, and healthy fats from olive oil and nuts.
Make-Ahead Friendly: The dressing and rice can be prepped ahead for quick assembly.
Versatile Meal: Works as a hearty side or a satisfying vegetarian main dish.
Beautiful Presentation: The colors of autumn—orange squash, green sprouts, and ruby cranberries—make this bowl as lovely as it is delicious.
Mistakes to Avoid & Solutions
Undercooked Rice: Always check the rice near the end of cooking; wild rice blends vary in texture. If still firm, add a few tablespoons of broth and cook 5–10 minutes longer.
Soggy Vegetables: Don’t overcrowd the sheet pan. Give the vegetables space to roast, not steam.
Overly Sweet Dressing: Start with 1½ tablespoons fig jam, taste, and adjust. The balance between sweet and tangy is key.
Dry Grain Bowl: Don’t skimp on the vinaigrette—it ties the flavors together. Add extra drizzle before serving if needed.
Apples Browning Too Fast: Chop apples just before tossing, or squeeze a little lemon juice over them.
Serving and Pairing Suggestions
Serve in wide bowls for a cozy dinner or portion into mason jars for meal prep lunches.
Pairs beautifully with roasted chicken, grilled salmon, or seared tofu for added protein.
For gatherings, serve family-style on a large platter with extra vinaigrette on the side.
A glass of crisp white wine or sparkling cider complements the fruity, earthy flavors.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keep vinaigrette separate until serving to maintain freshness.
Reheat gently in a skillet over low heat or in the microwave for 30–45 seconds.
Add a drizzle of olive oil before reheating to revive texture and flavor.
FAQs
1. Can I use a different type of rice?
Yes, brown rice or quinoa works well, though cooking times will vary slightly.
2. What if I don’t have fig jam?
Substitute apricot jam, date syrup, or a touch of honey for a similar sweetness.
3. Can I make this recipe vegan?
Absolutely—just skip the cheese or replace it with a vegan white cheddar.
4. Can I serve it cold?
Yes, it’s delicious chilled. Perfect for picnics or next-day lunches.
5. Can I roast other vegetables instead?
Definitely. Try sweet potatoes, carrots, or parsnips for a different flavor twist.
Tips & Tricks
Toast the almonds or pepitas briefly in a dry skillet for a richer flavor.
For a hint of freshness, sprinkle chopped parsley or thyme before serving.
A few crumbles of feta can add a salty contrast if desired.
Make extra vinaigrette—it’s wonderful over grilled vegetables or salads.
Recipe Variations
Maple Dijon Version: Swap the fig jam for 1 tablespoon maple syrup and 1 teaspoon Dijon mustard for a tangier, savory finish.
Harvest Chicken Bowl: Add shredded rotisserie chicken to make it heartier.
Cranberry Walnut Version: Use chopped walnuts instead of almonds and double the dried cranberries for a festive twist.
Goat Cheese Option: Replace cheddar with creamy goat cheese for a more delicate flavor.
Final Thoughts
Every time I prepare these bowls, the kitchen fills with the comforting scent of roasting squash and warm rice. I think back to that peaceful afternoon in Margaret’s orchard and how simple ingredients brought such joy.
It’s the kind of meal I love serving when family drops by unexpectedly, when the house hums with laughter, and when the weather calls for something cozy. A bowl like this nourishes more than the body—it feeds the heart.
Rice Harvest Bowls With Fig Balsamic Vinaigrette
Ingredients
- 1 cup Wild Blend Rice Lundberg Wild Blend Rice recommended
- 1¾ cups gluten-free chicken broth
- 3 cups 1-inch butternut squash cubes about 1 small squash
- 3 tablespoons extra virgin olive oil divided
- ⅛ teaspoon garlic powder
- ⅛ teaspoon chili powder
- ⅛ teaspoon cinnamon
- Salt and pepper to taste
- 9 oz thinly shredded brussels sprouts
- 1 large or 2 small apples chopped
- 3 oz white cheddar cheese cubed
- ⅓ cup sliced almonds or pepitas
- ⅓ cup dried cranberries
- For the Fig Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 small clove garlic finely minced or pressed
- 2 tablespoons fig jam
- Salt and pepper to taste
Instructions
- Add wild blend rice and chicken broth to a saucepan. Bring to a simmer, cover, reduce heat, and cook for 40–50 minutes until tender. Fluff with a fork and let cool slightly.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the butternut squash cubes, drizzle with 1½ tablespoons olive oil, and season with garlic powder, chili powder, cinnamon, salt, and pepper. Toss to coat and roast for 15–20 minutes, stirring halfway, until golden and tender.
- On another sheet pan, toss the shredded brussels sprouts with the remaining 1½ tablespoons olive oil, salt, and pepper. Roast during the squash’s final 10 minutes, 8–10 minutes total, until crisp and browned on the edges.
- Whisk together olive oil, balsamic vinegar, garlic, and fig jam until smooth. Microwave briefly if the jam is thick, then season with salt and pepper.
- In a large bowl, combine rice, roasted squash, brussels sprouts, apples, cheddar cubes, almonds or pepitas, and cranberries. Drizzle the fig balsamic vinaigrette on top and toss gently. Serve warm or at room temperature.
