5 Simple Meals Starring Fall Vegetables

These delightful dishes feature your faves.

By

Susan Marque

 
Published September 17, 2026
Overhead view of a rustic savory pumpkin galette made with pumpkin slices, ricotta cheese, red onions, and sesame seeds on a parchment-lined baking sheet. A sliced wedge reveals the filling, while fresh pumpkin and garlic rest nearby
Getty Images

Recipes featuring the fall harvest are full of comforting goodness and come together beautifully in these healthy dishes. To make these your own creations, play with the seasonings or veggie choices to cater to your own tastes.

Fall Tofu Salad

Use your favorite fall vegetable, like winter squash or carrot, or try something new like a rutabaga or turnip. Choose one — or more — and have fun with this easy, quick salad.

Serves 4

  • 12 ounces tofu
  • 2 cups roasted root vegetable of your choosing, diced
  • 1/4 cup chopped cucumber pickles
  • 3-4 ribs celery, chopped
  • 1/4 teaspoon yellow mustard
  • 1-2 tablespoons mayonnaise (or vegan substitute)
  • 2 green onions
  • Salt and pepper to taste

To roast your vegetable before assembling the salad: Mix diced pieces with a light coating of olive oil and a sprinkle of sea salt. Place in a dry fry pan over medium-high heat or in a 400°F oven. Stir once or twice and roast until soft, approximately 15 minutes. Chop the green onion tops and set the white part aside for another use. Place the green onion tops in a mixing bowl and add the rest of the ingredients. Mix well.

Honey Roasted Root Vegetables with Thyme and Sunflower Seeds

Salty, sweet and savory, this simple side is a winner all through the cold months. Honey will roast a little faster, so I usually do this in a fry pan, but it would also work in an oven.

Ingredients for 4 servings:

  • 4 root vegetables (carrot, turnip, parsnip, rutabaga, etc. — any combination or all the same vegetable), cut into matchsticks
  • Olive oil
  • Thyme
  • Honey
  • 1/4 cup sunflower seeds, roasted
  • Sea salt

Place the vegetable pieces in a mixing bowl and sprinkle them with olive oil, approximately 2-3 teaspoons. Sprinkle with a pinch of sea salt and a pinch of thyme. Drizzle in approximately 1 teaspoon of honey and mix well to lightly coat the vegetables. Place in a large pan over medium-high heat and cover with a lid. Stir every so often to evenly brown the vegetables. If you have a mortar and pestle, you may want to crush a few of the seeds or sprinkle them on whole after the vegetables have cooked through. Cook for about 10-15 minutes.

Lemon Tofu and Squash Sheet Pan Dinner

Pair this with warm bread and a simple salad and you have an easy, elegant meal. I use the leftovers in a salad. Again, feel free to add more or less of an ingredient to make this your own creation.

Ingredients for 4 servings:

  • 4 slabs of firm tofu about 3/4-inch thick, drained
  • Juice of 2 lemons
  • 1-2 cloves garlic, chopped
  • 1/2 kabocha or similar squash, cut into slices
  • 1 pound broccoli, fresh or frozen
  • Olive oil
  • Salt and pepper
  • Fresh thyme or herb of choice

Place the tofu pieces in a container and cover with the lemon juice and garlic overnight. I often leave them there for a couple of days to get maximum lemon flavor without using the zest, which can get bitter. Preheat oven to 425°F. Toss the squash slices with olive oil and a sprinkle of salt. Place them on a baking sheet and put them in the oven. Take the tofu out of the lemon juice and coat with a little olive oil and sprinkle with salt, pepper and thyme. Then place it on a baking sheet, either on its own or alongside the squash. After 10 minutes, coat the frozen or fresh broccoli with oil and a sprinkle of salt and add it to the baking sheet. Continue to cook until all are browned, approximately 15 minutes more.

Chicken Pot Pasta

I happen to be someone who loves pot pie, but I don’t always want to bake a whole pie for myself. This recipe comes together quickly and doesn’t require a hot oven. Crush some crackers on top for added crunch or just enjoy this creamy filling dish as is.

Ingredients for 2 servings:

  • 1 chicken breast (about 1/2 pound), cut into chunks
  • 2 medium carrots, sliced
  • 2 ribs celery, peeled and chopped
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup fresh or frozen petite peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 1 cup chicken broth
  • 1 heaping tablespoon flour
  • 1 tablespoon oil or butter
  • Salt and pepper to taste
  • Pasta of choice, cooked according to package directions
  • Optional: Sprinkle of tamari to taste

Place the butter or oil in a skillet over medium heat. Add the onion, garlic, carrots, celery, rosemary, thyme and sage and stir for a few minutes. Add the flour and stir to coat it with oil. Slowly add the cup of broth a bit at a time to create a thicker sauce. If it’s too thick, you may want to add extra broth, but wait until you’ve added the chicken because it can release some liquid as it cooks. Add the chicken, parsley, salt and pepper. Place a lid on the skillet and cook for 10 minutes or until chicken has cooked through. Add more broth if needed to create a creamy sauce. Add the peas and stir. Adjust the seasonings to taste and serve over pasta.

Fall Harvest Galettes

You can find traditional, gluten-free and vegan puff pastry, which makes these hand-formed galettes a breeze. Use whatever fall root veggies you enjoy, adding to, or replacing, the ones I list. This is an easy and delicious way to craft a tart.

Ingredients for 2-4 servings:

  • 1 sheet puff pastry, thawed according to package directions
  • 2 medium carrots, cut into matchsticks
  • 2 medium parsnips, cut into matchsticks
  • Approximately 4 ounces soft cheese (ricotta, feta, mozzarella — there should be vegan versions of all three)
  • Fresh thyme to sprinkle over top
  • Fresh sage, minced to sprinkle over top
  • Salt and pepper to taste

Preheat the oven to 400°F. Roll out the dough to make a large rectangle that is 1/8-inch thick. Cut the dough into rectangles (or any shape you like) and transfer to a lined baking sheet. Fold up the sides slightly to create raised edges. Fill the middle with cheese, then the matchstick pieces of your veggies. Sprinkle with either herb or both. Top with a little sprinkle of salt and pepper. Bake in the oven until the pastry has browned, approximately 25 minutes.

As the leaves turn and fresh veggies abound, here’s to a healthy and delicious autumn!

What is your favorite autumn vegetable? Let us know in the comments below.

Susan Marque is a Los Angeles-based writer and actor whose work appears in the Los Angeles Times, Healthline, Apartment Therapy, Vitacost and AARP’s digital properties, among others. She holds an MFA from The New School. Find her at susanmarque.com.