Easy and Healthy Fall Recipes!

by | Oct 29, 2022 | Issue 158, Issues | 0 comments

Leaves are falling, a breeze is sweeping in, tickling loose strands of hair, and the coziest time of the year is here! Imagine sitting on a soft chair, next to...

Leaves are falling, a breeze is sweeping in, tickling loose strands of hair, and the coziest time of the year is here! Imagine sitting on a soft chair, next to a window, sipping on a warm, delicious soup. Doesn’t it just sound lovely? Maybe you already have the chair and the window, but not the soup or a tasty treat to enjoy. Maybe the time commitment or confusing ingredient list is a good reason to skip making that yummy meal. 

What if there was a way to make this cozy fantasy a reality? Does this sound compelling? If so, here are some super simple and hearty healthy fall recipes to enjoy with that blanket and a book!


Healthy Fall Recipes


Healthy Fall Meals for Weight Loss

What fall meals could lead to weight loss or supplement your weight loss journey? Is that even a possibility, you might ask. Well, here are two healthy fall meals to prove this possibility!


Braised Cauliflower & Squash Penne Pasta


  • 1 tablespoon of extra-virgin olive oil;
  • 3 large minced garlic cloves;
  • 1 teaspoon of dried thyme;
  • ¼ teaspoon of crushed red pepper;
  • 4 cups of “no-chicken” broth;
  • 4 cups of whole-wheat penne;
  • 2 cups of 1-inch cauliflower florets;
  • 2 cups of 1-inch pieces of peeled butternut squash;
  • Freshly ground pepper; 
  • ¼ cup of finely shredded Pecorino Romano cheese.

How to prepare:

  1. Turn the stove to medium-high and pour in the oil.
  2. Add the herbs and seasonings, and stir for one minute. 
  3. Add broth, penne, cauliflower and squash. 
  4. Once the mixture boils, reduce heat to a lively simmer after 14 to 16 minutes and cook until the pasta is tender and the liquid is thickened.
  5. Turn off the stove and toss in some pepper to taste. Serve topped with cheese.


The Best Carrot Cupcake Recipe Ever!


  • ½ cup of all-purpose flour;
  • ¾ a cup of whole-wheat flour;
  • 1 teaspoon of baking powder;
  • 1 teaspoon of baking soda;
  • 1 teaspoon of cinnamon;
  • ¼ teaspoon of ground nutmeg;
  • ¼ teaspoon of ground ginger;
  • ¼ teaspoon of salt;
  • ½ cup of vegetable oil;
  • ¼ cup of sugar;
  • ¼ cup of maple syrup;
  • 2 eggs;
  • ½ cup of crushed pineapple, including the juice;
  • ¼ teaspoon of vanilla extract;
  • 1 and ½ cups of shredded carrot;
  • ½ cup of chopped walnuts.

For the cream cheese frosting:

  • 8 ounces of packaged cream cheese at room temperature;
  • ¼ a cup of plain, 2% Greek yogurt;
  • ¼ a cup of maple syrup;
  • 1 teaspoon of vanilla extract.

How to prepare:

  1. Preheat the oven to 350 F.
  2. Sift the dry ingredients together.
  3. Mix the oil, sugar, maple syrup, eggs, crushed pineapple and vanilla extract in a separate bowl.
  4. Sprinkle in the dry ingredients, and beat together until the dry ingredients are fully combined. 
  5. Fold in the shredded carrot and the walnuts.
  6. Pour the mixture into a muffin tin. 
  7. Bake for about 25 minutes.
  8. For the frosting, mix the cream cheese, Greek yogurt, maple syrup and vanilla extract together for two minutes.
  9. After the muffins bake, spread the frosting on top!


Salads for Fall Recipes

Perhaps a salad doesn’t seem like a super ‘fall-ish’ treat, but some salads can conjure up that image of an apple orchard or a pumpkin patch on a cool autumn day! 

Here are two salad recipes to enjoy:


Chopped Chicken and Sweet Potato Salad

To create this delectable treat, use:

  • 3 cups of chopped lettuce;  
  • ½ cup of cooked diced sweet potato;
  • 3 ounces of shredded cooked chicken;
  • ¼ cup of apple slices;
  • 2 tablespoons of apple-cider vinaigrette;
  • ¼ cup of chopped avocado;
  • 2 tablespoons of unsalted sunflower seeds;
  • ½ ounce of low-fat cheddar cheese.


How to prepare:

  1. Toss the lettuce, sweet potato, chicken and apple with the vinaigrette, and put the mix on a plate.
  2. Top these ingredients with avocado, sunflower seeds and cheese.


Roasted Autumn Harvest Salad

There are two components to this delicious treat — the salad and the dressing!


  • Six quartered figs;
  • 1 cup of red, seedless grapes;
  • 1 apple cut into wedges;
  • ½ cup of hazelnuts;
  • 1 tablespoon of balsamic vinegar;
  • 2 teaspoons of extra-virgin olive oil;
  • 1 head of bite-sized pieces of torn radicchio;
  • 6 cups of baby romaine lettuce;
  • 2 cups of baby arugula.



  • ¼ cup of extra-virgin olive oil;
  • 2 tablespoons of apple cider vinegar;
  • 1 tablespoon of minced shallot;
  • 2 teaspoons of mustard;
  • 1 teaspoon of fresh thyme;
  • Sea salt and freshly ground black pepper.


How to prepare:

  1. Preheat the oven to 400 F.
  2. Toss the figs, grapes, apples, hazelnuts, vinegar and olive oil together and spread them out evenly on a baking sheet.
  3. Roast for 15 minutes, gently toss the fruit halfway through, remove from the oven and cool. 
  4. Combine olive oil, vinegar, shallot, mustard, thyme, salt and pepper for the dressing.
  5. Toss the radicchio, romaine and arugula with the dressing, then top the greens with the roasted fruits.


Fall Vegetable Recipe

Here’s where all the soft colors come in. Squashes of yellow, red and green make for both a beautiful arrangement and a savory, healthy meal. Enjoy this veggie-full food!


A Simple Sheet-Pan Vegan Sausage and Vegetable Recipe


  • 2 cups of cubed butternut squash;
  • 2 and ½ cups of broccoli florets;
  • ½ of a large red bell pepper;
  • 1 large sliced red onion;
  • 1 tablespoon of extra-virgin olive oil;
  • 1 teaspoon of coarse kosher salt;
  • ¼ of a teaspoon of black pepper; 
  • Four Italian Sausages;
  • 1 teaspoon of red pepper flakes (optional).


How to prepare:

  1. Preheat the oven to 400 F.
  2. Place the butternut squash, broccoli, bell pepper and onion in a bowl, and toss with olive oil. 
  3. Season the veggies with salt and pepper, and spread the veggies out in one layer on a baking sheet.
  4. Bake for about 15 to 20 minutes. 
  5. Slice the sausages, and stir as you add them to the vegetables. 
  6. Roast for about 10 minutes and then top with the red pepper flakes.


Healthy Fall Recipes for Dinner

Perhaps the above meals seemed more satisfactory for a quick treat or lunch. But hearty dinner-like food might seem more appealing to you. Luckily, there are plenty of delicious and healthy fall recipes to eat for dinner that will leave the family craving seconds!


White Bean-Sage Cauliflower Gnocchi


  • 2 tablespoons of butter;
  • 2 tablespoons of olive oil;
  • 12 ounces of frozen cauliflower gnocchi;
  • 1 15-ounce can of low-sodium white beans;
  • 1 tablespoon of dried sage;
  • 1 tablespoon of water;
  • ½ teaspoon of salt;
  • ¼ teaspoon of ground pepper;
  • 4 cups of baby arugula.


How to prepare:

  1. Turn the stove to medium-high heat and heat a pan with oil and butter. 
  2. Add gnocchi to the skillet and cook for about five minutes.
  3. Add beans, sage and water, then cover the skillet and let simmer for about five minutes.
  4. Toss the mixture onto the arugula and season with salt and pepper.


Easy Fall Recipes

Perhaps you’re in a pinch, or the kids are crying for a quick snack. These recipes are perfect for times in which a delicious and filling meal is necessary during a time crunch!


Fall Recipes for Crock Pot

The crock pot is a busy person’s best friend, and these tasty recipes are not only super simple to make but require only one dish to be cooked in!


Slow-Cooker Turkey Chili with Butternut Squash


  • 1 pound of lean ground turkey;
  • 1 28-ounce can of no-salt-added crushed tomatoes;
  • 1 14-ounce can of kidney beans;
  • 1 large diced onion;
  • 4 cups of cubed butternut squash;
  • 1 cup of water;
  • ¼ cup of tomato paste;
  • 3 tablespoons of chili powder;
  • 1 tablespoon of ground cumin;
  • 1 tablespoon of finely chopped fresh garlic;
  • ½ teaspoon of ground cinnamon;
  • ¾ teaspoon of salt;
  • ¼ teaspoon of cayenne pepper;
  • 1 cup of shredded sharp cheddar cheese;
  • ½ cup of sliced scallions for serving.


How to prepare:

  1. Add turkey and cook in a skillet on medium-high heat, breaking it up into chunks for about five to six minutes. Transfer to a 5- to 6-quart slow cooker.
  2. Add tomatoes, kidney beans, onion, squash, water, tomato paste, chili powder, cumin, garlic, cinnamon, salt and cayenne to the slow cooker. Stir to combine, and cook for about four hours on high.
  3. Remove the lid and stir to combine. Serve hot, topped with cheddar, scallions and hot sauce, if desired.


Slow Cooker Chili


  • 1 tablespoon of vegetable oil;
  • 1 chopped yellow onion;
  • 1 chopped green bell pepper;
  • 2 pounds of ground beef;
  • 4 chopped garlic cloves;
  • 2 tablespoons of chili powder;
  • 1 teaspoon of ground cumin;
  • 2 teaspoons of dried oregano;
  • 28 ounces of diced tomatoes;
  • 8 ounces of tomato sauce;
  • 3 15-ounce cans of kidney beans;
  • 1 14-ounce can of beef broth;
  • 1 chipotle chile in adobo sauce;
  • 2 teaspoons of adobo sauce;
  • 1 and ½ teaspoons of salt;
  • 1 teaspoon of ground black pepper;
  • Sour cream
  • grated cheddar cheese
  • sliced jalapeños
  • tortilla chips. 


How to prepare:

  1. Cook onion and bell pepper and cook until softened, about 5 to 7 minutes, on medium-high heat. 
  2. Add the ground beef and break it apart into small pieces with a wooden spoon. Cook until the beef is no longer pink, about 6 to 8 minutes. Add the garlic and cook for one more minute.
  3. After draining the beef, pour the meat into a slow cooker and season with the chili powder, cumin and oregano. 
  4. Stir in the rest of the ingredients except for the sour cream, peppers, cheese, and chips and cook on high for four hours. 
  5. Serve with sour cream, cheese, jalapeños and chips. 


A Parting Reminder

These healthy meals are so colorful, hearty and warm. Stews, salads and veggie-packed meals are excellent, filling and also super healthy. Perhaps the question isn’t whether they’re healthy, but how to make them. Luckily, these recipes are simple, straightforward and delicious. They’re perfect for people on the run, and clean-up is a pinch due to the nature of the dishes. Bon appétit!

Adreana Mendez

Adreana Mendez