3 Delicious & Healthy Recipes that are Perfect for Fall

In my opinion, Autumn is the peak season for delicious food. Whether the dishes contain iconic flavors like pumpkin, apple, or cinnamon, fall food reigns above all others. These 3 delicious & healthy recipes that are perfect for fall are essential as we delve into chillier, cozier weather while also being healthy and nutritious! 

First up we have my favorite soup of all time. This butternut squash recipe is perfect for warming up on a cool day in October, or could even be made for the first course on Thanksgiving day. Feel free to omit the cayenne if you aren't a spice lover, but I think it makes it even better!    

Butternut Squash Soup

• Prep Time:15 mins
• Cook Time:45 mins
• Total Time:1 hr
• Servings:8
• Medium

Ingredients

• 4 cups butternut squash peeled and diced
• 3 tablespoons olive oil
• 1/2 white onion
• 3-4 cloves garlic minced
• 1 teaspoon fresh ginger
• 2 cups vegetable stock 1 additional cup for thinning
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• Garnish: crème fraîche and chopped green onion

• Step 1

  Preheat oven to 420°F

• Step 2

  Spread cubed squash onto a pan lined with parchment paper. Coat with 1 tablespoon olive oil and bake for about 35 minutes, or until tender.

• Step 3

  In a large pot, heat 2 tablespoons olive oil over medium heat. Saute onions and garlic until fragrant, about 3 minutes. Add a pinch of salt, ginger, cayenne, and cinnamon and cook for 30 more seconds until combined.

• Step 4

  Next, add the vegetable stock, maple syrup, and butternut squash to the pot. Bring mixture to a boil, cover, reduce heat and simmer for 10-12 minutes until the squash is very tender.

• Step 5

  Pour stock into a blender or use handheld blender to puree the mixture. If soup is too thick, add extra vegetable stock until it reaches the best consistency. Add more cinnamon, pepper, salt, and cayenne to taste

• Step 6

  Finally, garnish with optional crème fraîche and chopped green onion. Enjoy!

This next recipe is certainly a crowd pleaser. Fall is all about baking (check out https://spoonuniversity.com/recipe/carrot-cake-twist-of-the-hummingbird-bakery-recipe) and it would not be a proper list of fall recipes without pumpkin muffins! This gluten-free recipe makes 20 muffins, perfect for sharing or eating all by yourself. No Judgement here!      

Gluten-free Pumpkin Muffins

• Prep Time:15 mins
• Cook Time:22 mins
• Total Time:37 mins
• Servings:20
• Easy

Ingredients

• 3 cups almond or cassava flour
• 1 teaspoon sea salt
• 1 1/2 teaspoon baking soda
• 5 teaspoons ground cinnamon
• 1 teaspoon cloves
• 1/2 teaspoon nutmeg
• 8 eggs
• 1 1/2 canned pumpkin
• 2 teaspoons vanilla extract
• 2/3 cup maple syrup or coconut sugar
• 1/2 cup mix ins: chocolate chips walnuts or both!

• Step 1

  Preheat oven to 350°F

• Step 2

  Line two muffin tins with paper liners

• Step 3

  In one large bowl stir together all dry ingredients (flour, salt, cinnamon, cloves, nutmeg, and baking soda).

• Step 4

  In another large bowl, stir together all wet ingredients (eggs, pumpkin, maple syrup, and vanilla). Gently fold wet ingredients into the dry until combined.

• Step 5

  Add mix-ins, separating walnut batter from chocolate chips if desired.

• Step 6

  Fill tins with batter, nearly to the top and bake for 22-24 minutes. Let cool for 5 minutes and enjoy!

For the last recipe, we have the quintessential fall salad. I know salads can be boring, but this recipe is anything but. Containing protein, grains, veggies, and starch, this salad is hearty but also sooo delish.  

Hearty Fall Salad

• Prep Time:30 mins
• Cook Time:45 mins
• Total Time:1 hr 15 mins
• Servings:6
• Easy

Ingredients

• 1 sweet potato
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground black pepper
• 5 cups chopped kale
• 2 cups shaved brussel sprouts
• 3/4 cups walnuts
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 2 chopped apples
• 3 ounces shredded pecorino-romano
• 1/3 cup lemon juice
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons minced shallots

• Step 1

  Roast cubed sweet potato at 425°F coated in 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp cinnamon. Make sure to not overlap cubes.

• Step 2

  At the same time, toast your walnuts in a skillet over medium heat.

• Step 3

  Combine kale, brussel sprouts, quinoa, apples, sweet potato, walnuts, cheese, and cranberries in a bowl.

• Step 4

  Make the dressing by adding the remaining olive oil, lemon juice, apple cider vinegar, mustard, shallot, salt, and pepper

• Step 5

  Dress salad immediately and serve!

I can't wait for you to try these 3 delicious & healthy recipes that are perfect for fall!