When the leaves outside change colors, our appetites start craving foods that are much different than what we enjoyed during the summer. It’s all about comforting flavors, warm soups, and hearty dishes that use the season’s best ingredients.

We've already highlighted the importance of eating seasonally to ensure we eat fruits and veggies at their ripest to get the most nutrients out of them. Now, we want to share even more of our favorite fall ingredients to use in our recipes or however they can inspire your healthy eating habits for the new season.

Squash

Squash is one of those vegetables that’s so versatile, you hardly recognize how many ways you can use it. The veggie is jam packed with nutrients and fiber to keep you fuller longer. Specifically, kabocha squash is a variety that’s delicious and nutritious enough to use in any soup, veggie bowl, or scramble. 

Sweet Potatoes 

This root vegetable is one of the most popular for fall not just for its bright orange color. Sweet potatoes can be used in both sweet or savory recipes, like in this Spiralized Sweet Potato Recipe we love whipping up for dinner. 

Farro

For a healthy fall grain, we love farro—it’s a great source of protein and fiber to use as the base of a hearty bowl or mixed into a big salad. Our Fall Farro Salad uses it along with arugula, sweet potato, and pine nuts for the ultimate seasonal lunch. 

Pomegranate 

When you’re in need of something sweet for fall, juicy pomegranates are a great option. Pomegranates are chock full of antioxidants, vitamin C, and are a great anti-inflammatory fruit. Just like sweet potatoes, pomegranate arils can be used in both sweet and savory dishes—like in our favorite Pomegranate Guacamole.

Pears

Apples are usually what first comes to mind when thinking of fall foods, but pears are another great option for the season. They’re filled with vitamins C and K, help support gut health, and add even more fiber to your diet. Use them in a morning oat bowl or snack on them throughout the day for that fresh, fall flavor.

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