This Fall Harvest Grain Bowl is the perfect addition to your collection of grain bowl recipes, combining hearty grains and seasonal ingredients for a satisfying meal. Featuring roasted butternut squash, Brussels sprouts, and crunchy apples, this harvest bowl is packed with different flavors and textures that celebrate this time of year, all enhanced with a delicious dressing.

The combination of whole grains, like wild rice, and a tangy balsamic vinaigrette made with Hojiblanca Extra Virgin Olive Oil and Traditional Balsamic Vinegar makes it an easy meal for any occasion. Whether you're meal prepping for the week or creating a delicious, balanced dish for dinner, this fall harvest grain bowl offers countless ways to enjoy wholesome, seasonal flavors. It will surely become one of your fall favorites in no time - we tried it last week and it was a game changer!

Harvest Grain Bowl with Butternut Squash & Brussels

Ingredients:

Wild Rice:

• 1 cup Wild Rice Blend
• 1 ¾ cups Chicken Broth

Butternut Squash:

• 3 cups Butternut Squash peeled, seeded and 1” cubed
• 3 tbsp Hojiblanca Extra Virgin Olive Oil
• ⅛ tsp Garlic Powder
• ⅛ tsp Chili Powder
• ⅛ tsp Cinnamon
• Salt and pepper

Remaining Ingredients:

• 9 oz. thinly sliced Brussels Sprouts
• 1 large Apple chopped
• 3 oz White Cheddar Cheese, cut into cubes
• ⅓ cup sliced Almonds
• ⅓ cup dried Cranberries

Vinaigrette:

• ½ cup Hojiblanca Extra Virgin Olive Oil
• ¼ cup Traditional Balsamic Vinegar
• 1 small clove of Garlic, slightly pressed
• Salt and pepper to taste

Directions:

1. Add rice and chicken broth to a small saucepan and bring to a simmer, place a lid on top, turn down heat and let simmer for 45 mins. Fluff with a fork then set aside to cool.
2. Preheat the oven at 400 F, toss cubed squash, 1 ½ tbsp of EVOO, garlic powder, chili powder, cinnamon and salt and pepper together, arrange squash on a baking sheet single layer to avoid overcrowding, Roast for 20-30 mins until softened.
3. Meanwhile, on another sheet pan and add brussel sprouts, remaining EVOO and salt and pepper together, arrange on a baking sheet single layer to avoid overcrowding, Roast for 10 mins until golden brown. When done, set aside to cool.
4. In a large bowl add together cooked rice, roasted butternut squash, roasted brussel sprouts, apples, cheese, almonds and dried cranberries.
5. Make vinaigrette. Mix all ingredients until fully emulsified add more salt and pepper to taste.
6. Combine all ingredients and top with vinaigrette.

Time to Enjoy!

Our Harvest Grain Bowl with Butternut Squash, Brussels sprouts and crisp apple is a versatile and nutritious dish that’s perfect for fall. It brings together hearty grains, fresh apple slices, and roasted vegetables for a delightful blend of flavors. The balsamic vinaigrette ties everything together, making it a delicious option for meal prep or a quick weeknight meal.

For variety, try subbing in brown rice or red quinoa for the wild rice—this recipe offers different ways to customize your harvest bowl while still showcasing the best seasonal ingredients. Enjoy this wholesome and easy-to-make meal all season long as your new favorite comfort food! 

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