Don't Be Fooled, These Healthy Fall Recipes Are Still Just as Comforting

Recipe: Coconut-Curry Butternut Squash Soup

Don't let this rich and flavorful soup fool you—it's a healthier choice than you think, relying on coconut milk for added richness. A blend of spices (curry powder, cumin, chili powder, and cinnamon) pack a punch of flavor to really drive the starring squash home. 

Recipe: Roasted Butternut Squash Quinoa 

The beauty in this recipe is that you can serve it immediately or make it ahead and refrigerate for up to 4 days. Looking for a picnic lunch idea for taking in all those stunning fall leaves? This is it.

Recipe: Butternut Squash-Parsnip Soup 

If you're serving a crowd, you'll want to make this recipe in two separate batches rather than just doubling the recipe. That will ensure the flavor and consistency are on point.

Recipe: Chicken, Apple, and Butternut Stew

Opt for unfiltered apple cider for this rustic stew, the pectins will help thicken the broth beautifully.

Recipe: Harvest Salad

All of fall's finest flavors come to the table in one action-packed salad created to satisfy. A zippy citrus dressing pairs with sweet Honeycrisp apple, Lacinato kale, and roasted Brussels sprouts and kabocha squash. Toasted pecans and shaved Parmesan cheese are the crunchy and salty finishing touch that push this one over the edge.

Recipe: Collard Green Salad with Chicken, Bell Pepper, and Roasted Squash

Our collard green salad brings an unexpected flavor pairing that is somehow just right. The recipe calls for shredded, store-bought rotisserie chicken to save time on prep, but you can roast two chicken breasts instead, if you prefer.

Recipe: Stuffed Acorn Squash with Farro

This self-contained dish makes the ideal main for a cozy night in or an impressive starter for your autumnal dinner party. Make the farro the day before and store in a container in the fridge to save on prep time the day of.

Recipe: Creamy White Bean-and-Chard Soup

We just can't get over the vibrant hue soup—it comes care of three cups of Swiss chard, cooked down in a Dutch oven before being blended in batches. Cannellini beans, rosemary, and garlic bring creamy, fresh flavor to the soup that will keep you coming back for more.

Recipe: Leftover Roasted Vegetable Slaw

Leftover veggies from the big meal? Put them to use in this slaw recipe that comes together in a flash. The Dijon vinaigrette, ties all those harvest flavors together.

Recipe: Roasted Chicken with Apples and Herbs

Here is an entrée that plays to all the tastes of the season. Apples (whatever variety you prefer such as Fuji, Granny Smith, or Gala), shallots, sage, rosemary, and thyme will create one roasted chicken that everyone gathered around your table will be raving about for years.

Recipe: Brussels Sprout Slaw with Pecans and Pomegranate Seeds 

Brussels sprouts aren't roasted, steamed, or cooked in any way for this salad. Instead, allowing the dressing to sit on the sprouts for 30 minutes to 1 hour softens them to perfection. Pecans, pomegranate arils, and pear slices are all the accoutrements needed.

Recipe: Oven-Roasted Root Vegetables with Pecan Topping

This vibrant side dish is bound for a starring role on your fall dinner table. Don't skip the Spicy Pecan Topping whatever you do.