Healthy Fall Vegetable Recipes

Find healthy, delicious fall vegetable recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Minestra Maritata (Italian Wedding Soup) 

Rating: 4.5 stars 16
Forget the marble-size meatballs you find in many versions of this Italian Wedding Soup. In this easy recipe, they're full-size, full-flavored and plenty filling.
By Robin Bashinsky

Chicken & White Bean Soup

Rating: 4.5 stars 20
Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.
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By EatingWell Test Kitchen

Sweet Potato & Black Bean Chili

Rating: 4.5 stars 95
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night.
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By EatingWell Test Kitchen

Loaded Cauliflower Casserole

Rating: 4.5 stars 21
You'll never want to eat roasted cauliflower any other way once you try this tasty recipe. Bacon, sour cream and sharp Cheddar cheese coat good-for-you cauliflower in deliciousness for an easy side that will make everyone actually want to eat their vegetables.
By Carolyn Casner

Ground Beef & Pasta Skillet

Rating: 4.5 stars 16
Add extra vegetables to your day with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for a healthy twist on a dinnertime favorite.
By Carolyn Casner

Roasted Honeynut Squash

Rating: 5 stars 6
Honeynut squash looks just like mini butternut squash, but on the inside you'll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.
By Carolyn Casner

Stuffed Sweet Potato with Hummus Dressing

Rating: 4.5 stars 21
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!
Katie Webster
By Katie Webster

Green Goddess Salad with Chickpeas

Rating: 4 stars 3
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
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By EatingWell Test Kitchen

Chicken, Quinoa & Sweet Potato Casserole

Rating: 3.5 stars 24
This protein-loaded chicken and sweet potato casserole dish is made with multicolored quinoa, a blend of white, red and black varieties, but any color will work.
By Robin Bashinsky

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Rating: 4 stars 20
This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.
By Carolyn Malcoun

Beet Salad

Rating: 4 stars 9
This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.
By Bruce Weinstein & Mark Scarbrough

Pumpkin-Oatmeal Muffins

Rating: 4 stars 8
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.
By Pam Lolley
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Inspiration and Ideas

21 Casserole Side Dishes That Are Packed with Veggies
From cheesy broccoli casseroles to slow-cooker green bean casseroles, these nutritious sides are packed with veggies, from potassium-rich sweet potatoes to vitamin C-packed Brussels sprouts.
14 Easy Pumpkin Desserts You'll Want to Make This Fall
Each of these desserts takes just 20 minutes of active time or less in the kitchen, so you can kick back and let your oven or freezer do the hard work.
Hearty Minestrone
Rating: 4 stars 16

This version of the Italian classic soup Minestrone is packed with leeks, potatoes, beans, zucchini, spinach and orzo, making it perfect for a hearty lunch or supper on a cold winter's night. To make a vegetarian version use vegetable rather than chicken broth. Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.