7 Delicious Fall Recipes To Warm Your Soul

As the seasons change and temperatures drop, preparing good food is one of the best things you can do to comfort the family. Plus, sharing a meal brings people together like no other activity. Which fall recipes are the most comforting and delicious? Here are our top recommendations.

Best Fall Recipes to Try

As autumn approaches, people all over the nation are getting ready to prepare their homes for fall. However, the home is not the only thing you should prepare as the seasons change. The changing temperature means it’s time to bust out seasonal fall recipes that can warm the soul. Check out these yummy, heartwarming recipes:

1. Air Fryer Baked Sweet Potato

Are you looking for delicious fall appetizers for your family? There’s nothing like the classic air-fried baked sweet potato! It doesn’t take too much time and is perfect for beginner cooks.

Ingredients:

• 2 medium sweet potatoes
• 1 pat of butter

Directions:

1. Take your sweet potatoes and poke holes all over them with a fork. Place the sweet potatoes in the air fryer (no foil necessary).
2. Air fry the sweet potatoes for 35-45 minutes at 370°F.
3. Once the sweet potatoes are soft, top them with 1 pat of butter. You can also add other toppings of your choice, such as cinnamon, cumin, pumpkin spice, or chili powder.

2. Autumn Harvest Honeycrisp Apple and Feta Salad

There’s nothing like a good fall salad to start the meal. What better way to prepare a salad than to use seasonal ingredients?

Ingredients:

• For the salad:
  • 1/4 cup of raw pecans
  • 1 avocado, diced
  • 1/2 cup of crumbled feta cheese
  • 2 tablespoons of pumpkin seeds
  • 1/2 teaspoon of cayenne pepper
  • 3 tablespoons of maple syrup
  • 1/4 teaspoon of ground cinnamon
  • 2 Honeycrisp apples, thinly sliced
  • 3 ounces of thinly sliced prosciutto
  • 6 cups of arugula or shredded kale
  • Arils from 1 pomegranate
  • Flaky sea salt
• For the Apple Vinaigrette:
  • 1/3 cup of extra virgin olive oil
  • 1 tablespoon of fresh thyme leaves
  • 1/4 cup of apple cider vinegar
  • 2 tablespoons of maple syrup or honey
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of fresh sage, chopped
  • 1 tablespoon of apple butter (optional)
  • Kosher salt
  • Black pepper

Directions:

1. Preheat the oven to 350°F. Use parchment paper to line a baking sheet.
2. Toss the pumpkin seeds, pecans, cayenne, maple, and cinnamon on the baking sheet and arrange them in one layer. Surround the nuts with the prosciutto. Bake in the oven for 10-15 minutes. Sprinkle them with sea salt and nuts.
3. Combine the apples, pomegranate arils, avocado, and arugula in a salad bowl.
4. For the vinaigrette, combine all the ingredients in a jar and shake them with the lid on. Pour the vinaigrette over the salad and toss to combine.
5. Top the salad with feta, prosciutto, and toasted nuts.

3. Air Fryer Chicken Tenders

It may not be the most sophisticated fall dinner idea, but air fryer chicken tenders are delicious. Not to mention, they’re fairly easy to make! They can wow your guests even if you know nothing about cooking.

Ingredients:

• 12 chicken tenders
• 1/2 cup of seasoned breadcrumbs
• 2 large eggs, beaten
• 1/2 cup of seasoned panko
• 1 teaspoon of kosher salt
• Olive oil spray
• Black pepper, to taste
• Lemon wedges, for serving

Directions:

1. Season the chicken tenders with salt and pepper.
2. Place the beaten eggs in a shallow bowl. Meanwhile, combine the panko and breadcrumbs in a different shallow bowl.
3. Dip the chicken in the beaten eggs and the breadcrumb mixture successively. Shake off the excess and place them on a large cutting board. Spray each side of the chicken with oil.
4. Preheat the air fryer to 400°F.
5. Air fry the chicken in batches for 5-6 minutes on either side. Serve with lemon wedges.

4. Lentil Bolognese

Pasta is one of the easiest fall dinner dishes to make. This lentil bolognese stands out because it provides comfort and is a vegetarian meal!

Ingredients:

• 8-ounce package of baby bella mushrooms, diced
• 15-ounce can of crushed tomatoes
• 2 medium carrots, diced
• 6-ounce can of tomato paste
• 1 yellow onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon of olive oil
• 3 cups of vegetable broth
• 1 tablespoon of kosher salt
• Grated parmesan cheese
• 1 cup of green, brown, or split red lentils
• 1/2 cup of red wine (optional)
• 1 pound of high-protein pasta
• Fresh basil, (optional for garnish)
• 1 1/2 teaspoons of dried oregano

Directions:

1. Warm oil over medium heat in a large pot. Add the salt, mushrooms, carrots, and onion. Coat the ingredients with oil and sauté for 8-10 minutes.
2. Add garlic and tomato paste to the pot. Stir and cook for 5 minutes. Deglaze the pot with red wine and cook for another 1-2 minutes.
3. Pour the broth, lentils, tomatoes, and dried oregano into the pot. Turn the heat up to medium-high and stir occasionally until just below boiling.
4. Reduce the heat to medium-low and let the mixture simmer. Cover and let it cook for 35-40 minutes, stirring occasionally.
5. Boil a pot of salted water. Cook the pasta to al dente when the sauce is almost done. Drain and stir the pasta into the cooked sauce. Top with fresh basil and grated parmesan.

5. Roasted Red Pepper Soup

This vegetarian roasted pepper soup is one of the most comforting fall soup recipes out there. It’s smoky, sweet, and full of warmth.

Ingredients:

• 4 large red bell peppers
• 1 teaspoon of olive oil
• 1/4 cup of Parmigiano Reggiano cheese
• 2 cloves of garlic, chopped
• 1 medium onion, chopped
• 1/4 cup of fresh parsley, chopped
• 3 cups of vegetable or chicken broth
• 1 medium carrot, peeled and chopped
• 1/4 cup of dry white wine (optional)
• 1 teaspoon herbs de Provence
• 2 tablespoons of light sour cream
• 1 medium russet potato, peeled and chopped
• Kosher salt
• Freshly ground black pepper
• Basil or parsley (optional for garnish)

Directions:

1. Roast the red peppers on a grill or cook them over a stovetop flame. Turn frequently until they blister. Place the peppers into a bowl and cover it with aluminum foil to steam. Peel the skins after they cool. Remove the seeds and stems. Chop the peppers roughly.
2. Heat olive oil in a large pot over medium heat. Add the herbs, carrot, garlic, and onion. Sauté for 5-7 minutes.
3. Add the roasted bell peppers, broth, wine, and potato to the pot. Turn the heat up to high and bring it to a boil. Lower to medium heat and cover. Let them simmer, stirring occasionally, for 30 minutes.
4. Blend the soup and sour cream in a blender. Add salt and pepper to taste. Heat for a few more minutes, then remove from the heat.
5. Serve the soup with grated parmesan cheese, garnished with basil or parsley.

6. Insanely Good Blueberry Oatmeal Muffins

Looking for tasty yet easy-to-eat fall desserts? These blueberry oatmeal muffins are the perfect treat!

Ingredients:

• 1 1/2 cups of quick oats
• 2 tablespoons of honey
• 1/2 cup of brown sugar, unpacked
• 1 teaspoon of vanilla extract
• 1/2 cup of unsweetened applesauce
• 1 cup of unsweetened almond milk
• 2 egg whites
• 1/2 teaspoon of salt
• 1 tablespoon of coconut or canola oil
• 1/2 cup of white whole-wheat flour
• 1 cup of fresh blueberries
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• Baking spray

Directions:

1. Preheat the oven to 400°F. Use liners to line a muffin tin and spray lightly with oil.
2. Add the oats to a chopper or food processor. Pulse for a few times. Soak the oats for 30 minutes in milk.
3. Combine honey, brown sugar, apple sauce, egg whites, oil, and vanilla in a medium bowl and mix well.
4. Whisk baking powder, baking soda, whole wheat flour, and salt in a separate bowl.
5. Combine the milk with sugar, oats, and applesauce mixture. Mix them well.
6. Add the dry ingredients slowly and mix to incorporate. Fold in the blueberries.
7. Spoon the batter into the muffin tin. Bake for 22-24 minutes.

7. Grapefruit-Ginger Kombucha Mocktail

A fall cocktail is the best complement to tasty fall recipes. This grapefruit-ginger kombucha mocktail should hit just the right spot!

Ingredients:

• 1/2 cup of ginger-lemon kombucha
• 1 sprig of rosemary
• 1/2 cup of fresh squeezed pink grapefruit juice
• Ice

Directions:

1. Add ice to a tall glass. Pour in the kombucha and grapefruit juice and stir gently.
2. Garnish the top with a sprig of rosemary.

Food for Your Soul

There’s nothing like fall recipes that can soothe the soul. The right recipe can add some much-needed warmth to the cold fall season. We hope these recipes come in handy as the seasons change and temperatures drop.

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