Wild Rice Bowls with Fig Balsamic Dressing
This salad hits all the notes: it's savory, sweet, crunchy, salty, and hearty to make for a healthy dinner you'll want again and again.
Ingredients
Wild Rice Bowl
- 1 cup wild-brown rice blend
- 1-3/4 cup vegetable broth
- 3 cups 1” butternut squash cubes about 1 small squash
- 3 tablespoons extra virgin olive oil divided
- 1/8 teaspoon each garlic powder chili powder, 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
Fig Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic minced
- 2 tablespoons fig jam
- Salt and pepper
Instructions
Wild Rice Bowl:
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Add rice and vegetable broth to a small saucepan then bring to a boil, place a lid on top, then turn heat down to a simmer and cook for 40-50 minutes or until rice is al dente. Set aside to cool slightly.
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Preheat the oven to 400 degrees. Spray a half sheet pan with nonstick spray. Add butternut squash cubes, extra virgin olive oil, garlic powder, chili powder, cinnamon, salt, and pepper then toss to evenly coat. Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly.
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In the meanwhile, spray another half sheet pan with nonstick spray. Add shredded Brussels sprouts, remaining extra virgin olive oil, salt, and pepper then toss to evenly coat. Add to oven after stirring the squash then roast together for 8-10 minutes or until Brussels sprouts are tender and golden brown.
For the Fig Balsamic Vinaigrette:
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Combine ingredients in a bowl or jar with a tight fitting lid then whisk or shake to combine. Taste then add more salt, pepper, and/or fig jam if desired.
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In a large bowl combine cooked rice, butternut squash, Brussels sprouts, apples, cheese, almonds, and dried cranberries. Drizzle Fig Balsamic Vinaigrette on top then toss to coat and serve.
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Enjoy! 😀
