If you associate fall with root vegetables, you are already ahead of the curve. Parsnips, butternut squash, yams, rutabaga, turnips, acorn squash, and more are common to use during the fall. You can incorporate these ingredients into roasted vegetable medleys, stews, soups, and so much more. Although “hearty” and “comforting” tend to be adjectives associated with fall meals, you can change the narrative while still utilizing seasonal ingredients. 

In this article, you will find recipes that call for roasted fall produce and we didn’t forget to include a couple soups. After all, what is fall without a soul-warming soup or stew? This article also aims to showcase some more refreshing fall recipes that don’t weigh you down. Whether you want perfectly spiced snack, filling side dish, or energizing breakfast, we have you covered. If you like some of the recipes in this article and post them to your socials, make sure to tag us! We love seeing our Dherbs family make the recipes we publish!

Pear Ginger Smoothie

Enhance your fall with this perfectly balanced pear ginger smoothie. It’s the perfect combination of sweet, spicy, and aromatic. You won’t want to stop drinking it!

Click here to make the smoothie.

Spiced Fall Fig Smoothie

This spiced fall fig smoothie embraces some classic seasonal spices, but don’t let the sweet, almost milkshake-like flavor fool you; it’s brimming with nutrients!

Click here to make the smoothie.

Roasted Kabocha Squash Seeds

Is this your new favorite snack? It could be if you are willing to be a little experimental. While these are not cleanse-approved, the kabocha squash seeds fill you up and satisfy salty cravings.

Click here to make the snack. 

Pumpkin Spice Date Energy Balls

Have you been on the lookout for a healthy pumpkin spice treat? Well, you found it in these raw vegan date energy balls. 

Click here to make the snack. 

Roasted Chickpea Fall Salad

A delicious creation that is crispy and hearty! Made with kale, roasted chickpeas, pomegranate arils and more, this fall salad is to die for. 

Click here to make the salad. 

Fall Harvest Salad

A deliciously filling fall harvest salad contains golden beets, sweet potatoes, and uses a hearty base of mixed greens and quinoa. You will not be hungry after eating a bowl of this salad. 

Click here to make the salad. 

Fall Vegetable Soup

This vegan fall vegetable soup brings together unsung earthy root vegetables like rutabaga, parsnip, carrots, and butternut squash. Your fall season would not be complete without this soup!

Click here to make the soup. 

Vegan Pumpkin Pie Pudding

Fortunately for you, this pumpkin pie pudding is a healthy, guilt-free dessert that you’ll be enjoying throughout autumn. It is a wonderful vegan creation that contains nutritionally-dense ingredients, including raw cashews, pumpkin puree, pure maple syrup, and pumpkin pie spice.

Click here to make the pudding.

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There are several signature fall fruits, including apples, persimmons, pomegranates, grapes, figs, and cranberries. One of our favorite fall fruits is the pear, which is as versatile as it is refreshing and delicious. Pair your pears with sweet, spicy, savory, or tart flavors and you’ll be pleased. That’s why we added ginger to this pear smoothie. The natural sweetness of the pear is a great balance to the spicy kick of the fresh ginger.

Pears are often underutilized ingredients in smoothies. They are popular to enjoy as healthy snacks, but people also add them to salads and some desserts. These bell-shaped fruits deserve a little more attention in smoothie recipes, not only for their flavor, but also for their impressive nutritional profile. A single medium pear provides:

• Calories: 101
• Carbohydrates: 27 grams (g)
• Protein: 1 g
• Fiber: 6 g
• Vitamin C: 9% of the daily value (DV)
• Potassium: 4% of the DV
• Copper: 16% of the DV
• Vitamin K: 7% of the DV

The same serving also provides small amounts of other micronutrients, including folate, niacin, provitamin A, and polyphenol antioxidants. Pears with green skin, such as Bartlett pears, contain lutein and zeaxanthin, two compounds that are integral for healthy vision. Ruby-red pears, for example, contain anthocyanins that may help improve heart health and protect against certain types of cancer.

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Fall is one of the most gorgeous times of the year, especially if you live in an area where the leaves change color. The cooler temperatures and shorter days have us craving a comforting soup. Why not use some of fall’s best produce items? Many of these vegetables are root vegetables, which are often overlooked because people don’t know how to use them. This soup is not just about warming the soul; rather, it is about discovering the often overlooked flavors in ingredients like parsnip and rutabaga. Rutabaga and parsnip do not give this soup its signature orange color. This soup contains carrots and butternut squash, which provide beautiful sweetness to contrast the more assertive ingredients.

This soup is truly an appreciation of autumn’s quieter, deeper flavors. It is a reminder to step outside your comfort zone and utilize under-appreciated ingredients that offer rich flavors and comfort. Rutabaga belongs to the turnip family, but it has a sweeter flavor, so that classic bitter radish flavor will not surprise your taste buds. Parsnip is like a cross between a turnip and carrot, and if they ripened under a little cover of snow, they will be much sweeter. You can find that out if you purchase them from a local farmer’s market. In case the rutabaga and parsnip have a slightly bitter flavor, the butternut squash will help balance the soup with its natural sweetness.

Our hope is that this recipe helps you find joy in transforming humble vegetables into something that is both filling and satisfying. Perhaps you had a parent or grandparent that used to make magic with whatever was in the house. This soup may fill your home with the nostalgic aromas of the past and remind you of autumn with the family.

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Taste the flavors of fall in this unique spiced orange cranberry smoothie! The spices are aromatic and perfectly complement the tartness of cranberries, sweetness of pear, and acidity of fresh oranges. Although this smoothie only contains fruit, it packs a serious nutritional punch. It offers lots of antioxidants, vitamin C, fiber, healthy fats, and protein. Because of the impressive nutrient content, this is a great smoothie to enjoy post-holiday meal. It really helps kickstart the digestive process after the big holiday feast!

If you have frozen cranberries, you can use them instead of fresh cranberries. That said, fresh cranberries have a limited window of availability in grocery stores, so we encourage you to get your hands on them while they are in stores. Save some other cranberries for a homemade cranberry sauce (click here for recipe). What we don’t want you to do, however, is use frozen orange juice from concentrate. You need freshly squeezed orange juice, but you also need to peel an orange, separate the segments, and freeze overnight. This will enhance that orange flavor in your smoothie.

Since there are some tart flavors in this smoothie, feel free to add some raw agave nectar or maple syrup for sweetness. If you use a ripe pear, though, the natural sugars will help balance the tart cranberries and oranges. Please enjoy this refreshing and unique smoothie that represents autumn to a T!

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Carving pumpkins is a great family activity to do on or before Halloween. What happens to all of those nutritious seeds that you scoop out with the pumpkin guts? If you are like most people, you probably throw them away. We urge you not to throw out pumpkin seeds because they contain valuable nutrients. Plus, they make for the perfect fall snack! 

There are a few reasons why most people throw out pumpkin seeds when they carve pumpkins. First and foremost, it can be very time consuming to separate them from the pumpkin’s gooey insides. After you do that, you have to rinse them and then pat them dry before you can roast them. The second reason is that most people would rather consume a bag of chips than take the time to roast their own pumpkin seeds.

Regarding pumpkin seeds, you have a few things you can do with them after carving pumpkins. Repurpose these seeds to help reduce food waste! Continue reading to learn how to save and use pumpkin seeds. 

Compost Your Seeds

If you do not want to use the pumpkin seeds at all after carving your Jack, please don’t throw them in the trash. Pumpkin seeds, and the pumpkin guts, make for great compost additions. You can add them to green material, such as lawn cuttings or other food scraps, and mix them with dry leaves or hay. The green matter helps provide nitrogen and leaves offer carbon. Don’t soak the seeds prior to composting them, though, or else they can germinate and you may end up with a rogue pumpkin plant as a result. 

Preserve The Seeds To Plant Them

You can save your pumpkin seeds to grow another pumpkin by next Halloween, just as long as you dry them for long-term storage. Soak them in warm tap water to remove any pulp and then stain them through a colander. At this point, put the seeds on a dish towel and let them dry for about a day or so. Wrap them in paper towels and place them in a sealable plastic bag or airtight jar. Store them in a well-ventilated place (such as a refrigerator) and plant them in late April or May to harvest the pumpkins by September. 

Transform The Seeds Into Butter

Pumpkin spice lattes take center stage during fall, but autumn is about all things squash. Spreading homemade pumpkin seed butter on warm toast is a special autumnal treat. Begin by washing your seeds after a successful carving session. Dry them and then add them to a food processor. Blend until they are smooth and creamy, adding a touch of oil and sea salt to help ease the blending process. It will take some time, but it is worth it. You can also add a drizzle of honey and cinnamon for more flavor. 

Roast The Pumpkin Seeds

This is potentially the best way to utilize and enjoy pumpkin seeds. All you have to do is wash and dry the seeds and place them in a large mixing bowl once you pat them dry with some paper towels. Season them with a little olive oil, sea salt, and black pepper and mix to combine. Scatter the pumpkin seeds across a parchment paper-lined baking sheet and bake at 350 degrees Fahrenheit for about 30 minutes. You can experiment with different seasonings or flavor combinations, such as cinnamon sugar pumpkin seeds, coconut aminos with white pepper and garlic powder, or create a sweet and spicy mix. Chili powder, sea salt, and fresh lime juice make for an incredible batch of roasted pumpkin seeds! To start you off right, use the following recipe. 

The Perfect Roasted Pumpkin Seeds

Pumpkin seeds are some of the most nutrient dense seeds, so don’t get rid of them after pumpkin carving. Turn them into a healthy snack.

Click here to make the recipe.

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We want to make a claim right out of the gate: there is nothing wrong with existing holiday side dishes. We simply want to help you take your side dish game to the next level with these roasted rainbow carrots. Not only do they provide an assortment of colors, but they also provide a new set of flavors that are quite autumnal. With each bite, you get notes of sweetness, nuttiness, tanginess, and aromatic herbs.

Do multi-colored carrots taste different than the orange ones you are familiar with? Some people say that all of the colors taste the same, while others argue against that notion. Typically, yellow carrots have a sweeter flavor with a slightly earthy undertone. White carrots are quite mild, while purple carrots may have a peppery flavor, but they can also be quite sweet. The contrasting flavors makes each bite a unique experience, especially when you have the maple tahini drizzle, fresh parsley, and pomegranate arils on top.

You roast the carrots on their own, seasoning them with sea salt, black pepper, and a little olive oil. Once they are soft and browned, you can remove them from the oven. When it comes time to plate the carrots, drizzle the maple tahini sauce over them, sprinkle with freshly chopped parsley, and optional pomegranate arils. The parsley adds an herbaceous flavor, while the pomegranate complements the sweet carrots with a slightly tart flavor. It is visually stunning and the perfect side dish for your holiday meals.

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Could we have posted another green smoothie? Yes. Will we post another green smoothie recipe in the future? Also, yes. Given that fall is in full swing, we wanted to take the road less traveled and provide you with a unique, seasonal smoothie. Although fig season is coming to a close, you can still snag a few before they disappear from supermarket shelves. They are great fall fruits chock full of sweet flavor and nutrients.

Once you take a sip of this fig smoothie, you’ll be reminded of the classic childhood snack, FigNewtons. The main difference is that this smoothie contains autumnal spices, and it is much healthier for you. No processed ingredients in this smoothie! It works great as a filling breakfast option, but you can also enjoy it as an afternoon snack, or post-workout beverage.

Because figs have a brief shelf life, you have to pick them properly. Fresh figs that are slightly soft will spoil within a week of harvesting. Once you purchase them from the grocery store, you have about three to four days to use them. Ideally, choose figs that are clean, dry, and smooth with unbroken skin. You want the fruit to be soft to the touch, but not mushy. Additionally, use your nose to smell a sweet or sour flavor. If the figs smell sour, they have already begun to ferment and spoil.

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Is it wrong to have such strong feelings for a cozy, fall-inspired soup? Call us crazy, but these steamy bowls are exactly are exactly what you want on a chilly autumn evening. Sweet potato and kale soup is a cozy, healthy, and hardy meal option that is 100% vegan and easy to make. Not only will it please your palate, but it will also keep your belly full without weighing you down.

This soup is packed with a healthy dose of nutrients, including carotenoids, fiber, protein, healthy fats, vitamins, and minerals. The onions, garlic, bell pepper, and celery provide the base flavor for the soup, but the real flavor comes from the fresh herbs and seasonings. Obviously you get the sweetness from the sweet potato and nuttiness from chickpeas. Don’t worry about the kale imparting a bitter flavor because it takes on the flavor of the broth once it softens.

There is one thing to note when you add the kale to the soup. Make sure that you don’t add the kale until the last five minutes of the cooking process. If you add it while the potatoes are still boiling, the kale will become overly soggy. Once you finish cooking the soup, ladle it into bowls and top with a healthy sprinkle or crack of black pepper. The soup is hardy enough to enjoy on its own, but a crisp slice of bread would be a lovely treat to accompany it. Think about it and let us know!

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This pumpkin soup is the perfect recipe for fall. The inherent sweetness of the kabocha squash forms a harmonious marriage with the herbaceous thyme. It’s amazing that a soup with only eight ingredients can taste so delicious.

Chapters:
0:04 Ingredients
0:09 Garlic, Chopped
0:17 Yellow Onion, chopped
0:28 Ginger, Minced
0:33 Red Bell Pepper
0:39 Kabocha Squash
0:53 Add Ingredients to Pot
1:03 Add Coconut Cream
1:09 Add Squash to Pot
1:23 Blend
1:27 Bon Appetit

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Peaches, nectarines, plums, apricots, and cherries are classic summer fruits, but you can’t forget about melons. Perfectly sweet and ripe for the eating, melons also get their time in the spotlight during the summer months. They may not seem like summer fruits because you can always find watermelons, cantaloupes, and honeydews in stores year round. Visit a grocery store that features seasonal items or a farmer’s market and you’ll find melons in great supply. 

We’re confident in saying that there are many melons you’ve never tried or heard of in your life. Melon mania is here and your window of opportunity is closing to enjoy these water-rich, nutrient dense fruits. Melons belong to the same botanical family as cucumbers, squash, and gourds. Unlike zucchini and cucumbers, melons are very sweet, especially when ripe. We detail more melon facts below. 

Melons 101

Melons are fragrant, juicy, and incredibly sweet. They have a long history of being staple fruits in many cultures, and they fall into two species:

• Cucumis melo, which includes cantaloupes, honeydews, and muskmelons
• Citrullus lanatus, also known as watermelons, which includes yellow watermelons and sugar babies (these look like watermelons but differ slightly)

There are unique varieties that reveal themselves at farmers markets and local grocery stores during peak season. How do you pick the perfect melon, though? Well, put your ear to the melon and listen for the ocean’s song. No, don’t do that. To judge the ripeness of a watermelon, tap it and listen for a dull “plunk” sound. For honeydews and winter melons, the blossom end should give when you apply a little pressure. Finally, smell muskmelons and cantaloupes to take note of a strong fruity aroma. 

Summer Kiss Melons

Summer Kiss melons have a distinctive color, but the flavor is a bit more subdued than other melons. It looks like a cantaloupe on the outside, but the flesh is nearly identical to the flesh of honeydew, only the center has an orange hue. It is very creamy and rich and works as a refreshing snack, but you can incorporate it into smoothies, salsas, and summer fruit salads.

Santa Claus Melons

Christmas in July? It is when this melon shows up in the kitchen! Sometimes referred to as piel de sapo (toadskin), Santa Claus melons resemble small watermelons that are a bit more oblong in shape. They have gold or bright yellow stripes that break up the green. The brighter the yellow stripes, the riper the melon. The flesh is similar to honeydew, only it is a bit more pale green or mild yellow.

Hami Melons

Native to China, the Hami melon is oblong just like the aforementioned Santa Claus melon, only a bit smaller. It belongs to the muskmelon family and tastes very similar to a cantaloupe, only the flavor profile is sweeter and the flesh is crispier. To help balance the sweetness, squeeze a lime wedge over the fruit when you eat it fresh.

Yellow Watermelons

Yes, the flesh of this watermelon is really yellow! If you want to enjoy this as a thirst-quenching treat (given that watermelons are 92% water), chill it for a few hours prior to serving. Depending on the variety, yellow watermelons range from small to large, weighing as little as six pounds or more than 20 pounds. 

Casaba Melons

This melon may look more like a winter squash than a refreshing summer melon, but don’t judge this tasty fruit by its exterior. Casaba melons have a bright yellow rind, which can look somewhat wrinkled or withered. The flesh is a similar color to that of a honeydew, but it is incredibly sweet and creamy. A lot of people agree that the flavor is more mild and reminiscent of a cucumber. 

Crenshaw Melons

This melon has made a name for itself because it is one of the sweetest varieties available. It ripens from midsummer to early autumn and tends to weigh anywhere from eight to 10 pounds. The Crenshaw melon has a pink-orange flesh that is very thick and an aroma that will blow you away. It goes great with savory and salty flavors. 

Golden Honeydew Melons

Have you ever opened a bag of chips and realized that most of the bag was just air? You won’t be disappointed like that when you open a golden honeydew melon. It has a small cavity, which means that you get to enjoy more fruit! Look for a slight opening at the blossom end to detect when they’re ripe.

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