Bowls with Fig Balsamic Vinaigrette Recipe

If you’re searching for a dish that’s bursting with vibrant colors, textures, and a flavor combination that’s simply irresistible, these Bowls with Fig Balsamic Vinaigrette will quickly become your new favorite. Combining nutty wild blend rice, sweet roasted butternut squash, tender brussels sprouts, crisp apples, and creamy cheddar, this bowl has it all. The real star is that luscious fig balsamic vinaigrette, which adds a perfect balance of fruity sweetness and tang that ties every ingredient together beautifully.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in building the perfect harmony of flavors and textures. From the hearty grain base to the crunchy nuts, every component brings something unique, plus the vinaigrette is the magical finishing touch that brightens the entire dish.

• Wild Blend Rice (1 cup): A flavorful mix of wild and brown rice that adds satisfying texture and a nutty depth.
• Gluten free chicken broth (1-3/4 cups): Used to cook the rice, infusing it with savory richness.
• Butternut squash cubes (3 cups, ~1 small squash): Roasted to tender sweetness with warming spices.
• Extra virgin olive oil (3 tablespoons, divided): Adds silkiness and helps roast the veggies to golden perfection.
• Garlic powder (1/8 teaspoon): Subtle savory note that enhances the squash flavor.
• Chili powder (1/8 teaspoon): Just a bit of warmth to keep things interesting.
• Cinnamon (1/8 teaspoon): Brings cozy sweetness that complements the squash beautifully.
• Salt and pepper: Essential seasonings to elevate every ingredient.
• Thinly shredded Brussels sprouts (9 oz): Roasted until crisp-tender, adding a wonderful bite.
• Chopped apples (1 large or 2 small): Fresh and crunchy with a sweet-tart zing.
• White cheddar cheese (3 oz, cubed): Creamy and sharp, giving the bowl a satisfying richness.
• Sliced almonds or pepitas (1/3 cup): Toasted for crunch and nutty flavor contrast.
• Dried cranberries (1/3 cup): Sweet-tart bursts that bring a festive pop.
• Extra virgin olive oil (1/2 cup) for vinaigrette: The silky base of the dressing.
• Balsamic vinegar (1/4 cup): Adds deep tangy sweetness to the vinaigrette.
• Small clove garlic (1, pressed or minced): Infuses the dressing with gentle aromatic depth.
• Fig jam (2 tablespoons): The secret ingredient that makes this Bowls with Fig Balsamic Vinaigrette truly unforgettable.
• Salt and pepper for vinaigrette: To taste, ensuring the flavors pop perfectly.

How to Make Bowls with Fig Balsamic Vinaigrette

Step 1: Cook the Wild Blend Rice

Start by bringing the gluten free chicken broth and wild blend rice to a gentle simmer in a small saucepan. Cover it with a lid, lower the heat, and let it cook slowly for 40 to 50 minutes until tender. Fluff the rice with a fork and set it aside to cool slightly. This step lays down the hearty, nutty foundation of the bowl, packing it with earthy flavor and a lovely chewy texture.

Step 2: Roast the Butternut Squash

While the rice cooks, preheat your oven to 400 degrees. Toss the butternut squash cubes with half the olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread them evenly on a parchment-lined baking sheet and roast for 15 to 20 minutes until tender and caramelized, flipping once halfway through. The combination of warming spices and caramelized edges turns this humble veggie into a star player of the bowl.

Step 3: Roast the Brussels Sprouts

Next, prepare the shredded Brussels sprouts coated with the remaining olive oil, salt, and pepper. Pop them into the oven alongside the squash for about 8 to 10 minutes until tender and lightly golden. Roasting takes the bitterness out and adds a delightful roasted crunch that balances perfectly with the sweeter elements.

Step 4: Prepare the Fig Balsamic Vinaigrette

In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, pressed garlic, fig jam, salt, and pepper. If the fig jam is a bit stiff, warm it gently in the microwave for 15 to 20 seconds to help it incorporate smoothly. Taste the vinaigrette and adjust with a bit more fig jam, salt, or pepper if needed. This dressing is the magic behind Bowls with Fig Balsamic Vinaigrette, blending sweet, tangy, and aromatic notes beautifully.

Step 5: Assemble the Bowls

In a large mixing bowl, combine the cooked rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, white cheddar cubes, sliced almonds (or pepitas), and dried cranberries. Drizzle the fig balsamic vinaigrette over the top, then gently toss everything to coat. Each bite brings together a perfect balance of chewy, crunchy, sweet, tangy, and savory.

How to Serve Bowls with Fig Balsamic Vinaigrette

Garnishes

To elevate your serving, sprinkle a handful of fresh herbs like chopped parsley or thyme for a burst of color and freshness. A few extra toasted almonds or pepitas on top add a final crunch that makes each mouthful a delight.

Side Dishes

This dish shines as a wholesome main on its own but pairs beautifully with something light yet satisfying like a crisp green salad or roasted garlic bread. For a heartier meal, grilled chicken or salmon complement the flavors splendidly.

Creative Ways to Present

Try layering the ingredients in clear glass bowls or mason jars for a vibrant and inviting look. Or arrange each component artfully on a large platter for a gorgeous buffet-style spread, letting guests build their own bowls with extra dressing on the side.

Make Ahead and Storage

Storing Leftovers

Any leftover Bowls with Fig Balsamic Vinaigrette can be stored in an airtight container in the refrigerator for up to 4 days. Keep the vinaigrette separate if possible to maintain the best textures—toss again just before serving.

Freezing

Freezing is possible but not ideal for the apples, cheese, or vinaigrette as their textures may change. The roasted squash and rice freeze well separately for up to 2 months, so consider freezing components individually if you want to prep ahead.

Reheating

Reheat leftovers gently in the microwave or on the stovetop over low heat to avoid drying out the ingredients. Add a splash of water or broth if needed to revive the rice’s moisture. Add the vinaigrette fresh after warming to keep its vibrant flavor intact.

FAQs

Can I make Bowls with Fig Balsamic Vinaigrette vegan?

Absolutely! Simply omit the white cheddar cheese or substitute it with a plant-based cheese alternative. The vinaigrette and roasted veggies remain fully vegan and delicious.

What can I substitute for fig jam in the vinaigrette?

If you don’t have fig jam, you can try apricot or peach preserves for a similar fruity sweetness, though fig jam gives the vinaigrette its signature flavor.

Is it necessary to roast the Brussels sprouts before adding to the bowl?

Roasting brings out the sweetness and softens the Brussels sprouts while adding a lovely caramelized flavor. You could use raw shredded sprouts, but they’ll be much more bitter and crunchy.

Can I use another type of rice?

Wild blend rice adds a wonderful texture and earthy flavor, but you can substitute with brown rice or quinoa for a different but still delicious base.

How long can I store the fig balsamic vinaigrette?

The vinaigrette keeps well in the refrigerator for up to 5 days. Give it a good shake or whisk before each use to remix the ingredients.

Final Thoughts

There’s something truly special about Bowls with Fig Balsamic Vinaigrette. They bring together the coziness of roasted autumn flavors with the bright, tangy, and sweet allure of a thoughtfully crafted dressing. Whether you’re making this for a quick weeknight dinner or a meal to impress friends, it’s guaranteed to become a beloved staple in your recipe collection. Dive in, enjoy every bite, and savor the delightful mix of textures and flavors!

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