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5 Wonderful Fall and Winter Recipes

 Fall is at our doorstep, and with it, the intoxicating smells characteristic of it, the hours of light that are shortened, the earlier nights, and the want to comfort ourselves with nutritious, healthy and tasty belly-warming dishes. So that you can indulge and comfort yourself with good food, that contains high nutritional values and few calories, we’ve put together the following 5 recipes that will turn any fall day festive and filled with colors and flavors that will sweeten the cool season.

Squash salad with quinoa and cranberries

This special salad is rich in protein, doesn’t contain gluten, and gives vitality and energy to the body. Unlike many foods, such as pasta that is high in carbohydrates and weighs on the stomach, this dish is easy to digest and will undoubtedly do only good for your stomach. So, if you want to eat something nutritious, delicious, and low in fat, this squash salad is the ideal solution.

Time: 15 minutes
Servings: 4
Difficulty: easy 

fall recipes

Ingredients for dressing:

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 clove of garlic, crushed
  • Salt, to taste
  • Pepper, to taste

Ingredients for salad:

  • 3 cups squash, cubed
  • 1 tbsp. olive oil
  • 1 cup quinoa
  • 1 ½ cups water
  • 1/3 cup dried cranberries
  • 1/3 cup red onion, diced finely
  • 3 tbsp. pumpkin seeds, peeled and roasted
  • 2 tbsp. parsley, diced
  • Salt, to taste
  • Pepper, to taste

Directions for dressing:

1. Place all the ingredients in a food processor and blend until a smooth and even consistency is reached. 

2. Set in the refrigerator until use.

Directions for salad:

1. Heat your oven to 400 degrees C (200 degrees F) and line a baking pan with parchment paper.

2. In a medium-sized bowl, mix the squash with the olive oil and salt and pepper to taste.

3. Lay the squash on the baking pan in a single layer and roast it for 20-25 minutes until it becomes slightly brown. When it’s ready, take the pan out of the oven and let the squash cool. 

4. While the squash is roasting in the oven, wash the quinoa in cold running water for 1-2 minutes. 

5. Then, put the quinoa in a pot with 1½ cups water, place over a large flame and bring to a boil. Once boiled, lower the heat to the lowest flame. Cook partially for 20 minutes until all the liquids are absorbed. Take off the stove and let cool. 

6. Once all the warm components of the dish have cooled, place them all in a large bowl and mix well.

7. Add the balsamic vinaigrette dressing, mix again, and let cool in the refrigerator for 2 hours before serving. 

One pan chicken and veggies

There is no better way to prepare a nutritious and tasty meal than in one pan. After all, who has the strength to wash the dishes after a hearty meal? Therefore, if you are looking for a recipe like this, the one below may be it since it also needs a single kitchen tool. This dish is known not only for the taste and juiciness of all its ingredients, but also because it is easy and quick to make, so what are you waiting for? Roll up your sleeves and get to work so that in just a few minutes you can savor tasty and healthy food.

Time: 10 minutes
Servings: 5
Difficulty: easy 

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  • 5 chicken thighs, with skin
  • 4 tbsp. olive oil, divided
  • 2 tbsp. thyme
  • 1 tbsp. rosemary 
  • 1 tbsp. sage, chopped finely
  • 1 ½ tbsp. red wine vinegar
  • 3 cloves of garlic, crushed
  • Salt, to taste
  • Pepper, to taste
  • 1 sweet potato, peeled and cubed
  • 450 g Brussels sprouts, halved
  • 2 potatoes, peeled and sliced 2 cm thick
  • 2 shallots, peeled and sliced
  • 2 tbsp. parsley


1. Heat oven to 410 degrees F (210 degrees C) and line a baking pan with parchment paper.

2. Now, put the thighs in a bag, pour 2 tablespoons of olive oil, wine vinegar, garlic, and herbs, mix well and add salt and black pepper to taste. Close the bag and shake again.

3. Lay the closed bag on its side for a few minutes and in the meantime prepare the vegetables.

4. Place the sweet potato, Brussels sprouts, shallots, and potatoes in a medium bowl and pour the remaining two tablespoons of olive oil. Sprinkle with a little salt and pepper to taste and mix well.

5. Now, lay the entire contents of the bowl into the baking pan in one layer, remove the chicken thighs from the bag and place them spread over the vegetables.

6. Place the pan in the oven for 30-35 minutes until the chicken and vegetables are crispy and golden brown.

7. Remove from the oven, garnish with parsley and serve.

Chickpea and cauliflower-stuffed squash

Squash is one of the most recognizable vegetables in the fall and winter seasons, perhaps it is the orange color that reminds us of fire and makes us warm or whether it is the nutritional value and vitamins of this amazing vegetable that binds it to these times of the year. For whatever reason, there’s nothing like it when we want to cook a juicy, tasty and colorful dish that will warm us up in the autumn chill.

Time: 10 minutes
Servings: 4
Difficulty: easy 

fall recipes


  • 2 squash, halved cleaned of seeds
  • 2 tbsp. oil, divided
  • ¾ cup cauliflower, roughly chopped
  • 1 head of kale, stems removed and chopped
  • 2 cloves of garlic, crushed
  • 1 tbsp. oregano
  • ½ tsp. salt
  • ½ tsp. pepper
  • 420g chickpeas, rinsed and drained
  • Zest of 1 orange
  • 1 tbsp. fresh orange juice
  • 1/3 cup dried cranberries
  • Grated parmesan cheese (or crumbled feta), to taste 


1. Heat your oven to 425 degrees F (220 degrees C).

2. Place the squash on a baking pan and drizzle 1 tablespoon of olive oil over the four halves of squash, sprinkle with salt and black pepper and bake in the oven for 40-55 minutes until its center is fork tender. Remove from oven and lower temperature to 375 degrees F (180 degrees C).

3. While the squash is in the oven, heat a large pan over medium heat and pour the remaining olive oil into it.

4. When the oil is hot, add the kale and cook for about 4 minutes on medium to low heat. Add the oregano, ½ teaspoon salt and ½ teaspoon black pepper, and cook for about 30 seconds.

5. After 30 seconds add the chickpeas, orange zest, orange juice, cranberry, and cauliflower to the pan and stir well.

6. Once cool, fill the squash halves with the chickpea mixture, sprinkle parmesan or feta cheese over them and roast for about 10 minutes. Serve warm.

Turkey Chili

If it’s cool outside and you feel like warming up, there is nothing like a little chili to raise your body temperature, and of course, it would be better if you have a recipe that proves that ground meat with vegetables and spices is the perfect combination. One spoonful of this dish on a cold day is sure to warm your heart and soul.

Time: 10 minutes
Servings: 6
Difficulty: easy 

fall recipes


  • 2 tbsp. oil
  • 1 onion, finely diced
  • 700 g ground turkey meat
  • 2 cloves garlic, crushed
  • 2 tbsp. chili
  • 2 tbsp. cumin
  • 2 tsp. Oregano
  • 1 tbsp. salt
  • 840 g crushed tomatoes, canned
  • 220 gr pumpkin puree, canned


1. Heat a large pot over a medium-high flame and pour the oil. Add the onion and fry for 2-3 minutes until it becomes transparent.

2. Now place turkey, garlic, and herbs in the pan and fry for about 7 minutes, making sure the meat is cooked through and crumbled into small pieces.

3. Add the crushed tomatoes to the mixture and the pumpkin puree and stir well. Lower the heat to the lowest flame and cook for about 30 minutes.

4. Once 30 minutes have passed, turn off the flame, leave closed for about 5 minutes and serve warm.

Homemade apple cider

There is nothing like a comforting and refreshing drink suitable for any time and season, one that calms and gives you a feeling of peace just like a vacation. If you want to make a drink of your own, just because it tastes much more natural, you are welcome to prepare the next drink, which can be served hot or cold depending on the weather.

Time: 5 minutes
Difficulty: easy

fall recipes


  • 10 apples, cut into quarters
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground allspice (cardamom, nutmeg, ginger, cloves, and cinnamon in equal amounts)


1. Place the apples in a large pot and add enough water so that they're covered by at least 2 inches.

2. Add in sugar, cinnamon, and the allspice, and stir well.

3. Place the pot on the stove and bring to a boil.

4. Lower the flame and boil uncovered for an hour.

5. After about an hour, cover the pot and let simmer over a very low flame for about two hours, to the point of creating syrup, and let it cool down a bit. 

6. Strain the apple mixture through a cheesecloth squeezing the apples well. Throw out the solids and strain the cider once more.

7. Serve warm or refrigerate and serve cold.

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