10 Perfect Recipes for Fall (5 Dinners & 5 Snacks)

Hello and happy fall! In today’s post, I’m sharing 10 recipes for Fall. We’ve got 5 dinners and 5 snacks using delicious and in-season fall ingredients. These recipes will have your whole family (and your budget) asking for another serving! Remember, when you cook a Nathalia Melo Fit recipe, I wanna see it! Tag me on Instagram @nathaliamelofit and I’ll share it to my stories!

Take advantage of the delicious colors and tastes of fall with these 10 recipes for Fall. Fall is the perfect season for eating fresh squashes, hearty stews, and warm chilies. All of these recipes are totally family-friendly and kid-approved! Plus they’re healthy and delicious. This means you don’t have to worry about cooking different things for the whole family.

I’ve put together this amazing recipe post for you guys to have 5 dinners/lunch recipes and 5 fall snacks. You have just enough time before winter hits to make each of these easy, fun recipes. You’ll want to save this post to your phone so when you’re wandering through the grocery store later, you know exactly what to buy for this next week’s meals.

Let’s get right to it with my favorite 10 recipes for Fall. And next up read my recipes with PUMPKIN that will totally spice up your kitchen this year.

10 Perfect Fall Recipes

Fall Dinner/Lunch Recipes

Faro & Butternut Squash Salad

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

3 cups butternut squash, peeled, seeded and chopped
2 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup uncooked farro
3 tablespoons shallot, minced
2 tablespoons apple cider vinegar
1 tablespoon water
1½ teaspoons pure maple syrup
3 cups fresh baby arugula
½ cup dried cranberries
1/3 cup ricotta Salata

Instruction:

Preheat oven to 400 degrees F. Line a baking sheet with a piece of foil.
In a bowl, add the squash pieces, 1 tablespoon of oil, salt and black pepper and toss to coat well.
Place the squash pieces onto the prepared baking sheet and spread in a single layer.
Roast for about 20-30 minutes or until tender.
Remove from the oven and set aside to cool completely.
Remove from the heat and through a fine-mesh strainer, strain the farro.
Meanwhile, heat a pan over medium heat and toast the farro for about 4-5 minutes or until browned and nutty, shaking the pan occasionally.
Add the salt and enough water to cover the farro about 1-inch above and bring it to a boil.
Cook for about 20-25 minutes or until tender but still chewy.
Transfer the faro into a large bowl and set aside to cool slightly.

For the dressing:

In a bowl, add the remaining oil, shallot, vinegar, water, and maple syrup and beat until well combined.
Set aside for about 10 minutes before using it.
In a large serving bowl, add the farro, squash, arugula, cranberries, Salata, and dressing and toss to coat well.
Serve immediately.

Nutritional Information per Serving:

Calories: 309
Fat: 7.7g
Sat Fat: 3.2g
Carbohydrates: 50g
Fiber: 5.9g
Sugar: 5.3g
Protein: 12g

Quinoa & Veggies Stew

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients:

3 tablespoons extra-virgin olive oil
1-2 cups sweet potatoes, peeled and chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 medium yellow onion, chopped
Salt, to taste
6 garlic cloves, minced
½ teaspoon dried thyme, crushed
1 (28-ounce) can low-sodium diced tomatoes with juices
1 cup quinoa, rinsed and drained
4 cups low-sodium vegetable broth
2 cups of water
2 bay leaves
1 (15-ounce) can low-sodium Great Northern beans, rinsed and drained
Pinch of red pepper flakes, crushed
Freshly ground black pepper, to taste
1 cup fresh kale, tough ribs removed and chopped
1-2 teaspoons fresh lemon juice

Instructions:

In a large Dutch oven, heat the oil over medium heat and cook the sweet potato, carrots, celery, onion and a pinch of salt for about 6-8 minutes, stirring occasionally.
Add the garlic and thyme and cook for about 1 minute, stirring frequently.
Stir in the diced tomatoes with juices and cook for about 2-3 minutes, stirring occasionally.
Add the quinoa, broth, water, bay leaves, red pepper flakes, salt, and black pepper and stir to combine.
Increase the heat to high and bring to a boil.
Reduce the heat to low and simmer, partially covered for about 25 minutes.
Stir in the beans and kale and simmer, uncovered for about 5 minutes.
Remove from the heat and discard the bay leaves.
Stir in the lemon juice and serve hot.

Nutritional Information per Serving:

Calories: 344
Fat: 9.7g
Sat Fat: 1.3g
Carbohydrates: 53g
Fiber: 9.9g
Sugar: 7g
Protein: 13g

Stuffed Acorn Squash

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

2 acorn squash, halved
1 tablespoon olive oil
½ pound hot Italian turkey sausage
1 small onion, chopped
1 medium red bell pepper, seeded and chopped
Salt and freshly ground black pepper, to taste
2 cups precooked brown rice
2 tablespoons fresh parsley leaves, chopped

Instructions:

Preheat the oven to 375 degrees F. Line a 15½x10½-inch jelly-roll pan with a piece of foil.
In a lightly greased microwave-safe large plate, place the squash halves, cut sides down and microwave on High for about 8-9 minutes or until fork-tender.
Remove from the microwave and set aside to cool slightly.
In a nonstick 12-inch skillet, heat the oil over medium-high heat and cook the sausage for about 6-8 minutes or until browned, breaking up with a spoon.
With a slotted spoon, transfer sausage into a large bowl.
In the same skillet, add onion, bell pepper, salt, and black pepper over medium heat and cook for about 6-8 minutes, stirring occasionally.
Transfer the onion mixture into the bowl of sausage.
With a spoon, scoop out each squash half, leaving a ¼-inch-thick shell.
Add the squash flesh, rice, and parsley into the bowl of sausage and stir to combine.
Place the sausage mixture into each squash shell evenly.
Arrange the squash halves into the prepared pan.
Bake for about 20 minutes.
Serve hot.

Nutritional Information per Serving:

Calories: 382
Fat: 9.9g
Sat Fat: 2.5g
Carbohydrates: 64g
Fiber: 7.2g
Sugar: 3.6g
Protein: 14g

Beef & Pumpkin Chili

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes

Ingredients:

2 tablespoons olive oil
1 green bell pepper, seeded and chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 pound ground beef
2 jalapeno peppers, seeded and chopped
1 (15-ounce) can pumpkin puree
1 (14½-ounce) can diced tomatoes with juice
½ tablespoon dried thyme, crushed
1 tablespoon red chili powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
Salt and freshly ground black pepper, to taste
1 cup water
1 (15-ounce) can chickpeas, rinsed and drained

Instructions:

In a large pan, heat the oil over medium-low heat and sauté the bell pepper and onion for about 5-6 minutes.
Add the garlic and jalapeño peppers and sauté for about 1 minute.
Then, add the beef and cook for about 6-8 minutes, breaking the lumps with a spoon.
Finally, add the tomatoes, pumpkin, spices, salt, black pepper, and water and bring to a boil over high heat.
Reduce the heat to low and simmer, covered for about 30-35 minutes, stirring occasionally.
Stir in the chickpeas and simmer for about 10-15 minutes.
Serve hot.

Nutritional Information per Serving:

Calories: 374
Fat: 12.8g
Sat Fat: 3g
Carbohydrates: 35g
Fiber: 10g
Sugar: 12g
Protein: 32.5g

Pork Chops with Apples

Servings: 3
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

3 (4-ounce) bone-in pork chops
Salt and freshly ground black pepper, to taste
1 teaspoon Dijon mustard
¾ cup low sodium chicken broth
1 tablespoon fresh sage, chopped
2 tablespoons olive oil, divided
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
2 medium Gala apples, cored and sliced thinly
1 small red onion, sliced thinly

Instructions:

Season the pork chops with salt and black pepper evenly.
In a large heavy-bottomed skillet, heat 1 tablespoon of oil over medium-high heat and sear the pork chops for about 3-5 minutes per side.
With a slotted spoon, transfer the pork chops onto a plate.
In a small bowl, add the broth and mustard and beat until well combined. Set aside.
In the same skillet, heat the remaining oil over medium heat and cook the apples and onions for about 4 minutes, stirring occasionally.
Add the fresh herbs, salt, and black pepper and stir to combine.
Add the broth mixture and with a wooden spoon, scrape the brown bits from bottom.
Place the pork chops and gently, press in the sauce.
Cook for about 2-3 minutes.
Serve hot.

Nutritional Information per Serving:

Calories: 337
Fat: 17.9g
Sat Fat: 4.1g
Carbohydrates: 24g
Fiber: 4.8g
Sugar: 17g
Protein: 20.7g

Fall Snacks Recipes

Sweet & Spicy Walnuts

Servings: 12
Preparation Time: 15 minutes
Cooking Time: 14 hours

Ingredients:

3 cups walnuts, soaked overnight and drained
¼ cup dates pitted and smashed into a paste form
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
Sea salt, to taste

Instructions:

In a large bowl, add all the ingredients and mix well.
Place the walnut mixture onto a dehydrator sheet.
Dehydrate at 105-150 degrees F for about 12-14 hours, flipping occasionally.

Nutritional Information per Serving:

Calories: 204
Fat: 18.5g
Sat Fat: 1.1g
Carbohydrates: 6g
Fiber: 2,5g
Sugar: 2.7g
Protein: 8g

Pumpkin Bites

Servings: 15
Preparation Time: 15 minutes
Cooking Time: 30 seconds

Ingredients:

7 tablespoons honey
1/3 cup peanut butter
1/3 cup pumpkin puree
1½ cups old-fashioned oats
3 scoops vanilla whey protein powder
1½ teaspoons pumpkin pie spice

Instructions:

In a microwave-safe bowl, add the honey and peanut butter and microwave for about 30 seconds.
Add the pumpkin puree and stir to combine.
Set aside to cool slightly.
Meanwhile, in a bowl, add the oats, protein powder, and pumpkin pie spice and mix well.
Add the pumpkin mixture and mix until a dough ball is formed.
Refrigerate for about 15-20 minutes.
Make 1-inch balls from the mixture and serve.

Nutritional Information per Serving:

Calories: 119
Fat: 3.8g
Sat Fat: 0.8g
Carbohydrates: 15.6g
Fiber: 1.4g
Sugar: 9.1g
Protein: 7g

Quinoa Bars

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 18 minutes

Ingredients:

¼ cup spelt flour
¼ cup of protein powder
1 cup cooked quinoa
¼ cup carob chips
¼ cup dates, pitted and chopped
1 tablespoon ground flax seeds
1 tablespoon tahini
6 drops liquid stevia
¼ teaspoon vanilla extract
1/8 teaspoon salt

Instructions:

Preheat the oven to 350 degrees F. Grease a 10×5-inch baking dish.
In a large bowl, add the flour and protein powder and mix well.
In a food processor, add the remaining ingredients and pulse until just smooth.
Transfer quinoa mixture into the bowl with flour mixture and mix until well combined.
Transfer the mixture into your prepared baking dish evenly and with the back of a spatula, smooth the top surface.
Bake for about 18 minutes or until the top becomes golden brown.
Remove from oven and place onto a wire rack to cool.
With a sharp knife, cut into desired-sized bars and serve.

Nutritional Information per Serving:

Calories: 206
Fat: 5g
Sat Fat: 1.4g
Carbohydrates: 31.5g
Fiber: 4.4g
Sugar: 7g
Protein: 10g

Chocolatey Cranberry Cookies

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 8 minutes

Ingredients:

2 cups old-fashion oats
¼ cup wheat flour
1 teaspoon baking soda
2 scoops vanilla whey isolate protein
1 teaspoon ground cinnamon
1 egg
½ cup peanut butter
4 ounces applesauce
1 tablespoon raw honey
1 teaspoon vanilla extract
¼ cup dried cranberries
3 tablespoons dark chocolate chips

Instructions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, add the oats, flour, protein powder, baking soda, and cinnamon and mix well.
In another bowl, add the egg, peanut butter, applesauce, honey, and vanilla extract and beat until well combined.
Add the flour mixture and mix until well combined.
Fold in the cranberries and chocolate chips.
With an ice cream scooper, place the cookies onto the prepared cookie sheets in a single layer about 4-inch apart.
With your palm, flatten each cookie slightly.
Bake for about 8 minutes or until edges become golden brown.
Remove from the oven and keep onto a wire rack to cool in the pan for about 5-10 minutes.
Carefully, invert the cookies onto the wire rack to cool completely before serving.

Nutritional Information per Serving:

Calories: 173
Fat: 4g
Sat Fat: 1.3g
Carbohydrates: 24.1g
Fiber: 2.8g
Sugar: 6.1g
Protein: 10.7g

Spiced Trail Mix

Servings: 20
Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

1 cup rolled oats
1 cup unsalted whole almonds
¼ cup pumpkin puree
2 tablespoons fresh apple juice
1 cup walnut halves
1 cup unsalted pecan halves
¼ cup of coconut sugar
1 cup roasted salted shelled pumpkin seeds
2 teaspoons paprika
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2/3 cup raisins
2/3 cup dried cranberries

Instructions:

Preheat the oven to 250 degrees F.
In a small bowl, add the pumpkin puree and apple juice and mix well.
In another large bowl, add the oats, nuts, pumpkin seeds, sugar, and spices and toss to coat well.
Add the pumpkin mixture and toss to coat well.
Divide the nut mixture into 2 baking dishes and spread in an even layer.
Bake for about 30-35 minutes, stirring once halfway through.
Remove from the oven and set aside to cool completely.
After cooling, stir in the raisins and cranberries.

Nutritional Information per Serving:

Calories: 202
Fat: 14.1g
Sat Fat: 1.5g
Carbohydrates: 16.5g
Fiber: 3g
Sugar: 8.5g
Protein: 5.7g

Woooooww! And there you have 10 recipes for Fall. I hope they help you spice up your fall and even find some new family favorites. When you make any of these recipes or snacks, make sure to take a picture and send it to me either via email or tag me in your post on Instagram. I would love to see your family enjoying some of my family’s favorites!

Cooking for your family can be a pain in the butttttt, I know because I have picky eaters at home. If you’re also dealing with picky eaters that have you cooking 3 different dinners a night, then check out my newest recipe ebook: “50 Delicious Recipes For The Whole Family”. These recipes are kid AND husband approved!

Next up! Read some of my Healthy Holiday Swaps Recipes!

Make sure to save this post on Pinterest, because I know that’s where you’ll be looking when you’re strolling through the grocery store trying to decide what’s for dinner! Sharing this post will also help others find 10 recipes perfect for Fall!