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Wild Rice and Blueberry Harvest Bowl

A hearty and colorful salad bowl.

Photo of Wild Rice and Blueberry Harvest Bowl


1 cup wild and brown rice blend
1-3/4 cups chicken broth
3 cups butternut squash chunks
3 tablespoons plus 1/2 cup extra virgin olive oil, divided
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground cinnamon
salt and pepper, to taste
9 ounces Brussels sprouts, thinly shredded
1/4 cup balsamic vinegar
1/2 teaspoon minced garlic
2 tablespoons DOLE® Chef-Ready Frozen Peach Puree
2/3 cup DOLE Chef-Ready Cuts Diced Apples, partially thawed
3 ounces white cheddar cheese, cubed
1/3 cup sliced almonds
1/3 cup frozen DOLE Blueberries


  1. Add rice and chicken broth to a small saucepan then bring to a boil, place 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.
  2. Preheat oven to 400°F. Line a sheet pan with a silpat or foil sprayed with cooking spray. Add butternut squash, 1-1/2 tablespoons extra virgin olive oil, garlic powder, chili powder, cinnamon, salt and pepper. Toss to coat well. Roast for 15-20 minutes, stirring halfway through.
  3. Line another sheet pan with a silpat or foil sprayed with cooking spray. Add shredded Brussels sprouts, remaining 1-1/2 tablespoons olive oil, salt and pepper. Toss to coat evenly, add to oven after stirring the squash then roast together for 8-10 mins or until Brussels sprouts are tender and golden brown.
  4. Combine remaining 1/2 cup oil, balsamic vinegar, garlic, and peach puree in a bowl. Whisk to combine. Season to taste with salt and pepper.
  5. Combine rice, squash, Brussels sprouts, apples, blueberries, cheese, and almonds. Drizzle with vinaigrette. Toss gently to coat and serve.
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