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Harvest Bowls with Fig Balsamic Vinaigrette
Ingredients
  • 1 cup wild-brown rice blend (I recommend Lundberg)
  • 1-¾ cup gluten-free chicken broth
  • 3 cups 1” butternut squash cubes (about 1 small squash)
  • 3 Tablespoons extra virgin olive oil, divided
  • ⅛ teaspoon each garlic powder, chili powder, cinnamon
  • salt and pepper
  • 9oz thinly shredded brussels sprouts
  • 1 large or 2 small apples, chopped
  • 3oz white cheddar cheese, cut into cubes
  • ⅓ cup sliced almonds or pepitas
  • ⅓ cup dried cranberries
  • subheading: For the Fig Balsamic Vinaigrette:
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 small clove garlic, microplaned or very finely minced
  • 2 Tablespoons fig jam
  • salt and pepper
Steps
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