Fall is wonderful, isn't it?
The weather gets cooler, the sweaters come out, and the leaves change color.
And let's not forget about the delicious flavors of fall!
In the fall, we celebrate a bountiful harvest with tasty foods like pumpkin and cranberries.
Here is a list of nutrient-packed Fall produce to run out and get today!
My favorite fall produce:
Pumpkins: Pumpkin and fall go hand-in-hand. After you've carved your pumpkins, save and roast the seeds for a yummy snack containing magnesium and zinc. You can also use the flesh for pumpkin pies and bars.
Apples: These fruits are loaded with dietary fiber and antioxidants. Lucky for us, apples are abundant in the fall. Apples are perfect for snacking and can be used for oatmeal, pies, and crisps.
Sweet Potatoes: These root vegetables are full of antioxidants and fiber. Try them mashed or roasted for a delicious side dish. And here's what you can do with the leftovers.
Carrots: Yes, we can get carrots year-round, but they are typically more abundant in the fall. This veggie is full of nutrients, including beta-carotene, potassium, and fiber. Carrots are super versatile and can be used in soups and stews, eaten raw or roasted.
Squash: Butternut squash, acorn squash, and spaghetti squash are popular in the fall and can be used in soups, casseroles, and side dishes. Here's how to cook squash in the air-fryer.
Cranberries: Not just for Thanksgiving, cranberries have a high antioxidant content and can prevent UTIs. Cranberries can be used in a variety of ways. Try them in cranberry sauce or oatmeal.
Brussels Sprouts: Don't knock them until you've tried them! Brussels sprouts are super tasty when roasted or sautéed. And these little cabbages feed your healthy gut bacteria. Win-win!
Pears: My kids love this sweet fruit. In season now, pears contain inflammation-fighting nutrients. Pears are ideal for snacking or adding to salads and desserts.
Beets: Highly nutritious, these root vegetables have an earthy flavor and can be roasted, boiled, or used in salads. And did you know they are beneficial for runners?
Try beets in this simple salad!
Beet Butternut Squash Salad with Apple Maple Vinaigrette
1 ½ lbs butternut squash, cubed (about 4 cups)
3 medium beets, peeled and diced
4 cups barley, cooked (or quinoa if gluten free)
2 cups arugula
½ cup crumbled goat cheese
¼ tsp thyme
Salt and pepper, to taste
Apple Maple Vinaigrette
3 tbsp maple syrup
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp olive oil
Pinch of salt and pepper
Preheat oven to 400 degrees
Wash and cut squash and beets and season with thyme, salt and pepper. Line baking sheet with parchment paper and bake for 35-40 minutes
While the butternut squash and beets are baking, cook your barley according to package directions.
While the barley is cooking, mix the ingredients for your dressing in a covered mason jar and shake to combine.
Mix the arugula and barley (or quinoa) for your salad base, and top with baked butternut squash and beets. Add goat cheese crumbles, dressing and mix well. Enjoy!
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Speaking of Fall foods...