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    » Home » Recipes » Fall Vegetables

    Fall Vegetable Recipes

    Savory and deeply nourishing, these hearty fall vegetable recipes make use of all the abundance. Seasonal vegetables are a great way to bring balance to the plate. They can make the perfect side dish for an easy, nourishing family meal.

    Favorite Fall Recipes

    Mushroom pate in a glass jar on a copper dish garnished with sage leaves and fresh thyme, served with toasted bread and Belgian endive

    perfect appetizer

    Wild Mushroom Pâté

    This mushroom pâté recipe is a cinch to make and an excellent appetizer or sandwich spread. Its rich, savory flavor is offset by bright touches of shallots, sage, and fresh thyme.

    Get the recipe →
    • red curry squash soup garnished with mustard seeds and thyme
      Carrot Leek Soup
    • three small bowls of pumpkin custard
      Pumpkin Custard
    • Potato dill soup shot from overhead, garnished with cream and dill flowers
      Dilled Potato Leek Soup
    • Creamed collard greens in a white bowl with a silver serving spoon on a marble background
      Creamed Collard Greens

    Common Fall Vegetables

    Leafy Greens: Collards, Kale, Mustard Greens, Swiss Chard, Arugula, Bok Choy, Radicchio, Endive, and Escarole

    Root Vegetables: Carrots, Parsnips, Red and Golden Beets, Parsley Roots, Celeriac, Daikon Radish, Watermelon Radish, Garlic, Onions, Shallots, Sweet Potatoes, Potatoes, Sunchokes, Turnips, and Salsify

    Squashes: Pumpkin, Delicata, Honeynut, Butternut, Red Kuri, Kabocha, and Acorn Squash, among others

    Other Vegetables: Celery, Broccoli, Cabbage, Kohlrabi, Brussels Sprouts, Cauliflower, and Romanesco


    More Fall Recipes

    From September to November, the baskets at your local farmers market will brim with hardy greens, root vegetables, Brussels sprouts, and butternut squash. Here's what to make with all that autumn goodness.

    • Caraway Sauerkraut
    • Cider-Braised Cabbage
    • Braised Wild Mushrooms with Garlic and Herbs
    • Wild Mushroom Soup
    • Cider-Braised Kale with Cherries
    • Red Cabbage Salad with Citrus
    • Mustard Green Pesto
    • Toasted Pumpkin Seeds
    • Brussels Sprout Slaw
    • Garlicky Sautéed Greens
    • Braised Fennel with Basil
    • Cauliflower Tabbouleh
    • wild mushroom butter
    • Braised Baby Beets
    • Wild Mushroom Risotto
    • Pan-fried Brussels Sprouts
    • Wild Mushroom Pâté
    • Celery Salad with Apples
    • Onion Bisque with Frizzled Leeks & Rosemary
    • Roasted Cabbage
    • beet salad with basil and olive oil
    • Colcannon
    • Fermented Beets
    • Cheesy Kale Chips with Miso, Garlic and Dulse
    • Red Kuri Squash Soup
    • Roasted Baby Beets
    • Roasted Beet and Walnut Salad with Kombucha Vinaigrette
    • Miso-glazed Bok Choy
    • Maple-glazed Root Vegetables
    • Pumpkin Galette
    • Autumn Salad
    • Homemade Sauerkraut Recipe

    Hi! I'm Jenny.

    Welcome to Nourished Kitchen! I'm a nutritional therapist, herbalist, and author of three cookbooks. If you love simple, nourishing whole foods recipes, you've found the right place.

    Learn more here.

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