11 Healthy Fall Harvest Dinner Recipes Using Seasonal Produce

Fall is the perfect time to bring seasonal ingredients to the table with delicious, healthy dinner recipes. Think of hearty meals featuring apples, Brussels sprouts, sweet potatoes, and root veggies that not only nourish but also warm the soul. With these recipes, you’ll enjoy the cozy flavors of autumn while keeping your meals fresh and nutritious.

Pumpkin and Spinach Risotto

Fall is the perfect time to enjoy comforting dishes that celebrate the season’s harvest. Pumpkin and Spinach Risotto is a delightful blend of creamy rice, vibrant spinach, and the rich flavor of pumpkin. This dish not only warms you up but also brings a splash of color to your table.

The creamy texture of the risotto pairs beautifully with the earthy taste of spinach and the sweetness of pumpkin. It’s a great way to incorporate seasonal ingredients like sweet potatoes and root veggies, making it both nutritious and satisfying.

Gather your loved ones around for a cozy dinner featuring this delicious risotto. It’s easy to prepare and will surely impress everyone!

Ingredients

• 1 cup Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
3. Add the Arborio rice to the pan, stirring for about 2 minutes until the rice is lightly toasted.
4. Pour in a ladle of warm broth, stirring continuously until absorbed. Repeat this process, adding broth gradually until the rice is creamy and al dente, about 18-20 minutes.
5. Stir in the pumpkin puree and chopped spinach, cooking until the spinach wilts. Season with salt and pepper.
6. Remove from heat and mix in the grated Parmesan cheese. Serve warm and enjoy!

Savory Sweet Potato and Black Bean Tacos

Sweet potatoes and black beans come together in a delightful way in these tacos. They are not just tasty but also packed with nutrients, making them a perfect choice for a healthy fall harvest dinner. The combination of flavors and textures is sure to please everyone at the table.

Start with soft corn tortillas, filled with roasted sweet potatoes and hearty black beans. Top them off with fresh avocado slices, diced tomatoes, and a sprinkle of cilantro for that extra burst of flavor. These tacos are colorful and inviting, perfect for a cozy meal.

To make these delicious tacos, you’ll need simple ingredients that highlight the season. The sweet potatoes bring a natural sweetness, while the black beans add protein and fiber. This dish is not only satisfying but also easy to prepare, making it a great option for busy weeknights.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 8 corn tortillas
• 1 avocado, sliced
• 1 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until tender.
2. While the sweet potatoes are roasting, warm the corn tortillas in a skillet over medium heat until soft.
3. Once the sweet potatoes are done, assemble the tacos. Start with a layer of black beans, followed by the roasted sweet potatoes, and top with avocado slices, diced tomatoes, red onion, and cilantro.
4. Serve immediately and enjoy your healthy fall harvest dinner!

Herbed Chicken with Roasted Root Vegetables

Herbed chicken paired with roasted root vegetables makes for a cozy fall dinner. This dish brings together the flavors of tender chicken and a medley of colorful vegetables. Think of sweet potatoes, carrots, and parsnips, all roasted to perfection. The aroma fills your kitchen, creating a warm and inviting atmosphere.

Using fresh herbs like thyme and rosemary elevates the chicken, making it juicy and flavorful. The vegetables caramelize beautifully in the oven, enhancing their natural sweetness. This meal is not just delicious; it’s also packed with nutrients, making it a healthy choice for any dinner table.

Gather your ingredients and let’s get cooking!

Ingredients

• 4 chicken breasts
• 2 cups carrots, peeled and cut into sticks
• 2 cups parsnips, peeled and cut into sticks
• 2 cups sweet potatoes, peeled and cubed
• 2 cups baby potatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the carrots, parsnips, sweet potatoes, and baby potatoes. Drizzle with olive oil, lemon juice, thyme, rosemary, salt, and pepper. Toss until everything is well coated.
3. Place the chicken breasts on a baking sheet. Season with salt, pepper, and a sprinkle of thyme and rosemary.
4. Arrange the vegetables around the chicken on the baking sheet.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and golden.
6. Let it rest for a few minutes before serving. Enjoy your healthy fall harvest dinner!

Maple-Glazed Carrots and Parsnips

Maple-glazed carrots and parsnips are a delightful addition to any fall harvest dinner. These root veggies bring a natural sweetness that pairs perfectly with the rich flavors of the season. The vibrant colors of the carrots and parsnips not only make the dish visually appealing but also provide a nutritious boost to your meal.

To prepare this dish, you’ll need fresh carrots and parsnips, maple syrup, olive oil, salt, and pepper. The combination of maple syrup and roasted vegetables creates a caramelized exterior that enhances their natural flavors. This recipe is simple and quick, making it a great choice for busy weeknights or festive gatherings.

Ingredients

• 1 pound carrots, peeled and cut into sticks
• 1 pound parsnips, peeled and cut into sticks
• 3 tablespoons olive oil
• 1/4 cup maple syrup
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the carrots and parsnips with olive oil, maple syrup, salt, and pepper. Toss until the veggies are well coated.
3. Spread the mixture evenly on a baking sheet lined with parchment paper.
4. Roast in the oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
5. Remove from the oven and garnish with fresh thyme if desired. Serve warm and enjoy!

Stuffed Acorn Squash with Wild Rice

Stuffed acorn squash is a delightful dish that perfectly captures the essence of fall. The squash is not only visually appealing but also packed with flavor and nutrition. Each half is filled with a hearty mixture of wild rice, nuts, and dried fruits, creating a wonderful blend of textures and tastes.

This recipe is great for a cozy dinner, especially when the weather turns chilly. The sweetness of the acorn squash pairs beautifully with the savory filling, making it a comforting choice for any autumn meal. Plus, it’s a fantastic way to showcase seasonal ingredients like apples, Brussels sprouts, and sweet potatoes.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice
• 2 cups vegetable broth
• 1/2 cup chopped nuts (like walnuts or pecans)
• 1/2 cup dried cranberries or cherries
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
2. While the squash is roasting, cook the wild rice in vegetable broth according to package instructions. This usually takes about 40-45 minutes.
3. In a skillet, heat a bit of olive oil over medium heat. Sauté the diced onion and garlic until soft and fragrant. Add the cooked wild rice, nuts, dried cranberries, thyme, salt, and pepper. Mix well and cook for another 5 minutes.
4. Once the squash is done, remove it from the oven and flip them cut-side up. Fill each half with the wild rice mixture, packing it in gently.
5. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes to heat through.
6. Garnish with fresh parsley before serving. Enjoy your healthy fall harvest dinner!

Apple-Cider Glazed Brussels Sprouts

Apple-cider glazed Brussels sprouts are a delightful addition to any fall harvest dinner. The combination of sweet and tangy apple cider with the earthy flavor of Brussels sprouts creates a dish that’s both comforting and refreshing. Toss in some walnuts for a crunchy texture, and you have a side that everyone will love.

This recipe is perfect for showcasing seasonal ingredients. Featuring Brussels sprouts, apples, and a hint of sweetness, it brings the essence of fall right to your table. Whether you’re hosting a gathering or enjoying a cozy dinner at home, these glazed sprouts will surely impress.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1/2 cup apple cider
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup walnuts, toasted
• Fresh thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the Brussels sprouts, olive oil, apple cider, maple syrup, salt, and pepper. Toss until the sprouts are well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
4. Once done, remove from the oven and toss with the toasted walnuts.
5. Garnish with fresh thyme before serving. Enjoy your delicious apple-cider glazed Brussels sprouts!

Roasted Butternut Squash and Quinoa Salad

Fall is the perfect time to enjoy hearty, healthy meals. A roasted butternut squash and quinoa salad fits right into this season. It’s colorful, nutritious, and packed with flavors. The sweetness of roasted butternut squash pairs beautifully with the nutty flavor of quinoa. Adding pomegranate seeds gives a delightful crunch and a pop of color.

This salad is not just about taste; it’s also about nutrition. Featuring ingredients like Brussels sprouts and sweet potatoes, it’s a great way to incorporate seasonal veggies into your diet. This dish is perfect for a cozy dinner or as a side for your holiday gatherings.

Let’s get cooking!

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup Brussels sprouts, halved
• 1 medium sweet potato, peeled and cubed
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the butternut squash, Brussels sprouts, and sweet potato with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.
3. Roast the veggies for about 25-30 minutes, or until they are tender and slightly caramelized.
4. While the vegetables are roasting, cook the quinoa. In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
5. In a large bowl, combine the roasted vegetables, cooked quinoa, pomegranate seeds, parsley, remaining olive oil, and balsamic vinegar. Toss gently to combine.
6. Serve warm or at room temperature. Enjoy your healthy fall harvest dinner!

Cranberry Walnut Brussels Sprouts Salad

This Cranberry Walnut Brussels Sprouts Salad is a delightful addition to your fall harvest dinner. It features fresh Brussels sprouts, crunchy walnuts, and sweet cranberries, creating a perfect balance of flavors and textures. The vibrant colors make it visually appealing, and it’s packed with nutrients.

Brussels sprouts are often overlooked, but they shine in this salad. When thinly sliced, they add a lovely crunch. The walnuts provide healthy fats and a satisfying crunch, while the cranberries add a touch of sweetness that complements the earthy flavors of the sprouts. Toss in some fresh greens, and you have a salad that’s both delicious and nutritious.

This salad is not just a side dish; it can stand alone as a light meal or be served alongside roasted sweet potatoes and other root veggies. It’s a great way to incorporate seasonal produce into your meals.

Ingredients

• 4 cups Brussels sprouts, thinly sliced
• 1 cup baby spinach or mixed greens
• 1/2 cup walnuts, chopped
• 1/2 cup dried cranberries
• 1/4 cup feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Brussels sprouts by trimming the ends and slicing them thinly. Place them in a large mixing bowl.
2. Add the baby spinach or mixed greens to the bowl with the Brussels sprouts.
3. In a small skillet, toast the chopped walnuts over medium heat for about 5 minutes, stirring frequently until golden and fragrant. Let them cool slightly before adding to the salad.
4. Add the toasted walnuts and dried cranberries to the salad bowl.
5. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
6. If using, sprinkle feta cheese on top before serving.
7. Serve immediately or let it chill in the fridge for about 30 minutes to allow the flavors to meld.

Vegetable and Chickpea Curry

Fall is the perfect time to enjoy hearty meals that warm you up. A vegetable and chickpea curry is a fantastic choice, especially with seasonal ingredients like sweet potatoes and root veggies. This dish is not only comforting but also packed with nutrients.

The vibrant colors of the curry, featuring chickpeas, peas, and a mix of vegetables, make it visually appealing. Pair it with fluffy rice and warm naan for a complete meal. It’s a great way to incorporate healthy ingredients into your dinner routine.

Making this curry is simple and fun. You can customize it with your favorite vegetables. Let’s get started!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 2 cups sweet potatoes, diced
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 cup peas (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add cumin, coriander, and turmeric, mixing well.
4. Pour in diced tomatoes and vegetable broth. Bring to a simmer.
5. Add sweet potatoes, Brussels sprouts, and carrots. Cook for about 15 minutes until the veggies are tender.
6. Stir in chickpeas and peas, cooking for another 5 minutes. Season with salt and pepper.
7. Serve hot, garnished with fresh cilantro, alongside rice and naan.

Spiced Lentil and Pumpkin Soup

Fall is the perfect season for cozy meals, and spiced lentil and pumpkin soup is a fantastic choice. This hearty soup combines the earthy flavors of lentils with the sweetness of pumpkin, making it a comforting dish for chilly evenings. The addition of spices warms you up from the inside out, while fresh herbs add a burst of flavor.

Pair this soup with crusty bread for a satisfying dinner. It’s not just delicious; it’s also packed with nutrients. Lentils are a great source of protein and fiber, while pumpkin is rich in vitamins and minerals. This soup is a wonderful way to incorporate seasonal ingredients like pumpkin and root veggies into your meals.

Gather your ingredients and get ready to enjoy a bowl of warmth. This recipe is simple to follow, making it perfect for busy weeknights or leisurely weekends.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 small pumpkin, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Crusty bread for serving

Instructions

1. Prepare the Vegetables: In a large pot, heat a splash of oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
2. Add Lentils and Pumpkin: Stir in the lentils and diced pumpkin. Cook for another 2-3 minutes, allowing the flavors to meld.
3. Pour in Broth: Add the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 25-30 minutes, or until the lentils and pumpkin are tender.
4. Season: Stir in cumin, coriander, smoked paprika, salt, and pepper. Adjust seasoning to taste.
5. Blend (Optional): For a creamier texture, use an immersion blender to blend the soup slightly, leaving some chunks for texture.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy with crusty bread.

Baked Apples with Cinnamon and Oats

Baked apples are a delightful treat, especially during the fall. They bring warmth and comfort to any dinner table. The combination of sweet apples, cinnamon, and oats creates a cozy dish that everyone will love. Plus, it’s a great way to highlight the season’s best produce.

Using fresh apples, you can create a simple yet satisfying dessert. The oats add a nice crunch, while the honey drizzled on top gives it a sweet finish. This dish pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Gather your ingredients and get ready to enjoy a warm, comforting dessert that celebrates the flavors of fall. It’s a wonderful way to use apples, and it’s easy to make!

Ingredients

• 4 medium-sized apples
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 1/4 cup chopped nuts (optional)
• 1/2 cup water

Instructions

1. Preheat your oven to 350°F (175°C).
2. Core the apples, making sure to leave the bottom intact. Place them in a baking dish.
3. In a bowl, mix the oats, brown sugar, cinnamon, melted butter, and chopped nuts if using.
4. Stuff each apple with the oat mixture, pressing it down gently.
5. Drizzle honey over the top of each apple.
6. Add water to the bottom of the baking dish to help steam the apples.
7. Bake for 25-30 minutes, or until the apples are tender.
8. Serve warm, drizzled with extra honey if desired.