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10 Healthy Fall Recipes To Try

Shruti Bhat Mar 22, 2020
Fall is one season where you not only see beautiful colors in nature, but also in food. Seasonal fruits and vegetables bring along copious nutrients to prepare our body for the cold days ahead.

Tip by Jose Garces

Season all your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.

Healthy Fall Recipes

Apple Crisps

Cored and thinly sliced apples - 2, ground cinnamon - ½ tsp, sugar - 1½ tsp
Method: Preheat the oven to 225ºF. Arrange the apple slices on a baking sheet. Mix sugar and cinnamon powder in a small bowl and sprinkle over the slices. Bake the apples for ½ an hr or till they are dried and the edges curl. Flip them halfway through. Sprinkle the spiced sugar. Cool the slices on a wire rack.


Unsalted butter - 7 tbsp, cornmeal - 1 cup, all-purpose flour - ¾ cup, sugar - 1 tbsp, baking powder - 1½ tsp, baking soda - ½ tsp, lightly beaten large eggs - 2, buttermilk - 1½ cup, salt to taste
Method: Preheat oven to 425º F. Grease an 8'' baking dish. Mix all the dry ingredients in a bowl. Whisk all the wet ingredients in another bowl. Whisk the wet and dry ingredients together. Transfer the batter into the baking dish and bake for around 20-25 min.

Baked Sweet Potato Wedges

Medium-sized sweet potatoes - 6, sugar - 1 tsp, black pepper - ⅛ tsp, ground red pepper - ¼ tsp, salt to taste
Method: Preheat oven to 500°F. Wash, peel, and cut the sweet potatoes into wedges. Combine the wedges, salt, and pepper and mix well. Place them onto a baking sheet and bake for 10 mins on both sides. Cook till the wedges are tender and golden-brown.

Sauteed Carrots and Thyme

Butter - 1 tsp, olive oil - 1 tsp, diagonally sliced carrot - 1½ cup, water - 2 tbsp, thyme - 2 tsp, honey - 2 tbsp, sherry vinegar - 2 tbsp, salt and pepper to taste
Method: Heat butter in a skillet and toss in the carrots, salt, water, and vinegar. Saute the carrots for 10 mins. Drizzle honey, oil, thyme, pepper, and cook the carrots thoroughly.

Santa Fe Soup

Boneless skinless chicken breasts - 2, chopped onion - 1, olive oil - 2 tbsp, drained black beans - 16 oz, drained green chilies - 4 oz, red pepper flakes - ⅛ tsp, drained corn - 16 oz, chicken broth - 3 cups
Method: Chop the chicken pieces into smaller pieces. Saute onion and chicken in olive oil until they are crisp-tender. Add rest of the ingredients and simmer till the chicken is cooked.

Pecans and Maple Pie

Pure maple syrup - 1 cup, golden-brown sugar - ¾ cup, large eggs - 3, sugar - ¼ cup, melted butter- 3 tbsp, all purpose flour - 1 tbsp, vanilla extract - 1 tsp, 9'' frozen deep-dish pie crust, coarsely chopped pecans - 1½ cup
Method: Preheat oven to 350°F. Whisk together maple syrup, sugars, eggs, butter, flour, and vanilla. Place the crust on a baking sheet and spread the nuts. Pour the filling and garnish with pecans. Bake for an hour.

Poached Pears

Dry red wine - 2 cups, sugar - ¼ cup + 1 tbsp, orange juice - ½ cup, cinnamon stick - 1, cloves - 2, firm ripe pears - 4
Method: Simmer and reduce cloves, cinnamon stick, orange juice, sugar, and wine. Peel the pears, cut their bottoms flat; leaving the steam intact. Poach the pears in the liquid for 20 mins, turning every 5 mins. Once cooked, cool and refrigerate. After 3 hrs, remove the pears and boil the liquid till syrupy. Serve the pears with syrup.

Ham 'n Cranberry

Ham - 7½ lb, cranberry and apple juice - 8 cups, cinnamon sticks - 2, halved onions - 2, allspice - 1 tbsp, cranberry jelly - 4 tbsp, honey - 1 tbsp, English mustard - 1 tbsp, ground cinnamon - ½ tsp, cloves - 30
Method: Soak ham in cold water overnight. Cook it in the fruit juices, spices, and onions for 4 hrs. Trim the rind, score the ham, and stud with cloves. Preheat oven to 425ºF. Coat the ham with a reduction of the remaining ingredients, and bake for 15 mins.

Pumpkin Pesto Soup

Minced large onion - 1, grated ginger - 1½ tbsp, olive oil - 2 tbsp, garlic cloves - 4, ground coriander - 2 tsp, peeled and cut pumpkin - 4½ cups, chicken broth - 4½ cups, pesto - 1 cup, salt and pepper to taste
Method: In olive oil, saute onions, ginger, garlic, and coriander till soft. Add the pumpkin, broth, seasoning, and simmer for 10 mins. Puree this mixture and garnish the soup.

Parsnip Gratin

Cut parsnips - ¼ lb, sliced onion - 1, heavy cream - 3 cups, butter - 1 tsp, grated nutmeg - ¼ tsp, white pepper - ¼ tsp, thyme - 1 tbsp, flour - 1 tbsp, minced garlic cloves - 3, grated Gruyère - 6 oz, salt to taste
Method: Preheat oven to 400ºF. Layer onions, parsnips, thyme, and 3 oz cheese in a greased baking dish. Reduce cream, spices, seasonings, flour, and garlic. Pour the liquid into the dish, cover with cheese, nutmeg, and thyme. Bake for 1 hr.