The Best of Fall: Produce to Enjoy This Season

There’s something special about fall produce. As the weather cools down and summer’s tomatoes and berries make way for heartier fruits and vegetables, farmers’ markets and grocery stores begin filling up with colorful, flavorful options that are perfect for cozy meals.

Eating seasonally is a simple way to bring variety to your meals while enjoying produce when it is naturally at its best. And fall offers plenty to choose from—from crisp apples and pears to sweet potatoes, winter squash, Brussels sprouts, beets, and hearty greens.

Here are some of our favorite fall produce picks and easy ways to enjoy them.

Apples and Pears

Fall wouldn’t be complete without apples and pears. They’re delicious eaten on their own, but they can also add natural sweetness and crunch to both sweet and savory dishes.

Try slicing apples or pears into a salad with mixed greens, toasted nuts, and a simple vinaigrette. For breakfast, add chopped apples to oatmeal with cinnamon, or top yogurt with pears and a sprinkle of granola.

Looking for an easy dessert? Bake sliced apples with cinnamon and a little maple syrup until tender for a simple, comforting treat.

Pumpkin and Winter Squash

Pumpkins may get most of the attention in fall, but there’s a whole family of winter squash worth exploring, including butternut, acorn, delicata, and spaghetti squash.

Roasting is one of the easiest ways to prepare them. Simply cut squash into cubes or wedges, toss with olive oil and your favorite herbs or spices, and roast until tender and caramelized.

Roasted butternut squash also makes a wonderful soup. Blend it with sautéed onion, vegetable or chicken broth, and warming spices such as cinnamon, nutmeg, or ginger. For an easy weeknight meal, try serving roasted squash over grains with greens, chickpeas, and a flavorful dressing.

And don’t forget pumpkin! Stir pumpkin purée into oatmeal, smoothies, muffins, or pancakes for a seasonal twist.

Sweet Potatoes

Sweet potatoes are naturally sweet, satisfying, and incredibly versatile. Roast them whole and serve them with your favorite toppings, or cut them into cubes for a quick sheet-pan dinner.

For a simple meal, roast sweet potato cubes alongside Brussels sprouts and your choice of protein. You can also add roasted sweet potatoes to grain bowls, tacos, salads, or soups.

For a cozy breakfast, try mashed sweet potato stirred into oatmeal with cinnamon, chopped nuts, and a drizzle of maple syrup.

Brussels Sprouts and Hearty Greens

Brussels sprouts, kale, Swiss chard, and other hearty greens thrive in cooler weather and are perfect for fall cooking.

Try roasting halved Brussels sprouts until the edges are crispy, then finish them with a squeeze of lemon. They’re also delicious shaved raw and tossed into a salad with apples, dried cranberries, toasted walnuts, and a simple vinaigrette.

For greens, sauté kale or chard with garlic and olive oil, or add them to soups, stews, pasta, and grain dishes. Massaging raw kale with a little olive oil and lemon juice can soften the leaves and make them a great base for a hearty salad.

Root Vegetables

Carrots, beets, turnips, parsnips, and other root vegetables are fall staples—and roasting brings out their natural sweetness.

For an easy side dish, toss a combination of root vegetables with olive oil, salt, pepper, and fresh herbs before roasting until golden and tender. You can also blend roasted carrots or parsnips into a creamy soup or add cooked beets to salads with goat cheese, nuts, and greens.

Make the Most of Fall Produce

One of the best things about seasonal produce is that you don’t need complicated recipes to make it shine. Roast a tray of vegetables, add a seasonal fruit to your breakfast or salad, or turn a few ingredients into a warming soup.

This fall, try picking up one fruit or vegetable you don’t normally buy and find a new way to prepare it. You might discover a new favorite!