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12 Healthy Fall Recipes Packed With Key Nutrients

Easy, delicious ways to nourish yourself this fall.

With fall comes a rainbow of nutrient-dense vegetables that make it easy to eat healthily: radishes, squash, Brussels sprouts, beets, and so on. Repeat after me: The end of summer does not signal the end of colorful, delicious produce!

<p>Christopher Testani</p>

Christopher Testani

Here, we’ve gathered 12 recipes highlighting fall veggies to keep you and your loved ones nourished all season long. From warming soups to fresh salads, everything is easy to execute and oh-so-good-for-you.

Related: 19 Fall Recipes That Are Comforting and Delicious

Farro Bowl With Pomegranate Vinaigrette

<p>CAITLIN BENSEL</p>

CAITLIN BENSEL

Full of farro, goat cheese, and sweet potato, this salad is hearty enough to stand its own, but it would also taste great alongside roast chicken or another simple protein. The pomegranate vinaigrette is an unexpected twist that brings just the right amount of acidity and sweetness.

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Red Lentil Squash Soup With Lemon

Caitlin Bensel
Caitlin Bensel

This simple soup has a base of red lentils, squash, and carrots that gets blended until silky. Although the recipe might look like it has a lot of ingredients, most of them are spices you probably already own.

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Roasted Root Veggie Quinoa Bowls

<p>Victor Protasio</p>

Victor Protasio

Learn how to make a grain bowl and you’ll have an endless supply of healthy dinner options. This combination of grains, roasted vegetables, and a punchy dressing is a winner for packed lunches and weeknights alike.

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Curried Butternut Squash Soup

Red curry paste and coconut milk are the secret ingredients in this rich, warming soup. To send it over the edge, finish each bowl with peanuts, cilantro, and a pinch of crushed red pepper flakes.

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Turkey-Pumpkin Chili

Caitlin Bensel
Caitlin Bensel

With ground turkey and a full can of pumpkin puree, this chili might be the most autumnal recipe on this list. To jazz up this hearty, comforting dish, add hot sauce, sour cream, and sliced scallions to taste.

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Related: 40 Easy Apple Recipes for Fall or Any Occasion

Beet-Radicchio Salad

This show-stopping salad showcases the many colors and flavors of fall produce. It’s easy to assemble, but the maple-miso dressing, grated Parmesan, and chopped pistachios make it taste complex.

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One-Pan Salmon With Roasted Cabbage and Olive Vinaigrette

When roasted at high heat, cabbage becomes sweet, with lacy caramelized edges. Serve with omega-3-rich salmon and a bright, flavorful olive vinaigrette to make it a complete meal. 

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Brussels Sprouts Salad

Heami Lee
Heami Lee

If Brussels sprouts salad doesn’t sound exciting to you, it’s because you haven’t tried this one, which is packed with pecans, cranberries, and shaved cheese. With layered textures and salty-sweet flavors, this salad is not only healthy but totally craveable.

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Crispy Chicken With Roasted Radishes

Caitlin Bensel
Caitlin Bensel

Mellow and sweet, roasted radishes pair beautifully with crispy, well-seasoned chicken thighs. Finish with butter, lemon juice, and chives, and serve with bread to soak up every last bit.

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Sweet and Sour Glazed Pork Chops With Turnips and Carrots

<p>Greg DuPree</p>

Greg DuPree

This dish comes together quickly and has a bold, earthy taste thanks to whole grain mustard and fresh rosemary. The root veggies cook in the same skillet as the pork, which means that they soak up its rich, meaty flavor.

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Related: How to Make Grilled Pork Chops That Don't Disappoint

Make-Ahead Holiday Salad

Greg DuPree
Greg DuPree

Despite the title, this salad is perfect for any night—not just for holidays. Massaging the kale and Brussels sprouts not only helps them absorb the dressing, but also makes them more digestible. 

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Caramelized Veggies With Poppy Seed Dressing

CAITLIN BENSEL
CAITLIN BENSEL

Roasted veggies are taken to new heights in this recipe thanks to a generous drizzle of tahini dressing, speckled with poppy seeds. You can use whichever vegetables you prefer, but we recommend a combination of fennel, carrots, parsnips, and beets.

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