I’ve attached a video for every recipe below from my favorite home cooks.
Fall is here, and it’s time to switch up your lunch routine with some cozy and delicious meals. You can make tasty fall lunches in just 20 minutes using seasonal ingredients like pumpkin, sweet potatoes, and kale. These quick and easy recipes will warm you up on chilly days and keep you fueled for autumn activities.
From hearty soups to colorful salads, there are plenty of options to spice up your midday meal. You’ll find ideas that go beyond sandwiches, giving you a chance to try new flavors and textures. Get ready to embrace the season with these yummy fall lunch ideas that are sure to become your new favorites.
Classic Chili
Ingredients:
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions:
Brown the ground beef in a large pot over medium heat. Drain excess fat.
Add onions and garlic. Cook until onions are soft, about 5 minutes.
Stir in beans, tomatoes, broth, chili powder, and cumin.
Bring to a boil, then reduce heat and simmer for 20-25 minutes.
Season with salt and pepper to taste.
Serve hot with your favorite toppings like cheese, sour cream, or green onions.
This classic chili is perfect for a cozy fall lunch. It’s easy to make and warms you up on chilly days. You can adjust the spices to your liking or add extra veggies for more flavor.
Turkey Apple Cheddar Sandwich
Ingredients:
- 2 slices whole grain bread
- 2-3 slices turkey breast
- 1 small apple, thinly sliced
- 2 slices sharp cheddar cheese
- 1 tablespoon honey mustard
- Handful of arugula or mixed greens
- 1 tablespoon mayonnaise (optional)
Directions:
Toast your bread slices until golden brown.
Spread honey mustard on one slice of bread and mayonnaise on the other (if using).
Layer the turkey slices on one piece of bread.
Add the apple slices on top of the turkey.
Place the cheddar cheese slices over the apples.
Sprinkle a handful of arugula or mixed greens on top.
Close the sandwich with the other slice of bread.
Cut your sandwich diagonally and enjoy your tasty fall lunch!
This sandwich combines sweet and savory flavors that you’ll love. The crisp apple adds a nice crunch, while the sharp cheddar complements the turkey perfectly. It’s an easy and quick meal that’s perfect for busy fall days.
Instant Pot Veggie Chili
You’ll love this easy veggie chili made in your Instant Pot! Here’s what you need:
Ingredients:
- 1 onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained
- 1 cup vegetable broth
- 1 cup lentils
- 2 tbsp chili powder
- 1 tsp cumin
- Salt to taste
Directions:
Set your Instant Pot to sauté mode. Add a splash of oil and cook the onion, pepper, and garlic for 3-5 minutes.
Add the rest of the ingredients to the pot. Give everything a good stir.
Close the lid and set to “Soup/Chili” mode for 12 minutes.
Let the pressure release naturally when done.
Open the lid and give your chili a stir. Taste and add more salt if needed.
Serve hot with your favorite toppings like cheese, sour cream, or cilantro.
This chili is perfect for chilly fall days. It’s packed with veggies and protein from the beans and lentils. You can even add more veggies if you like. The best part? It’s ready in under 30 minutes!
Roasted Butternut Squash & Apple Soup
Ingredients:
- 1 medium butternut squash, halved and seeded
- 2 apples, cored and diced
- 1 shallot, peeled and halved
- 2 cloves garlic, peeled
- 4 cups vegetable broth
- 1/4 teaspoon curry powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
Preheat your oven to 425°F (220°C).
Place the squash cut-side down on a baking sheet. Add diced apples, shallot, and garlic. Drizzle with olive oil.
Roast for 30 minutes, flipping the apples halfway through.
Let everything cool slightly. Scoop out the squash flesh.
In batches, blend the roasted vegetables with broth and curry powder until smooth.
Pour the soup into a pot and warm it up on the stove.
Season with salt and pepper to taste.
Serve hot and enjoy your comforting fall soup!
Quinoa, Broccoli & Apple Salad
Here’s what you’ll need:
- 1 cup quinoa
- 2 cups water
- 2 cups chopped broccoli florets
- 1 apple, diced
- 1/4 cup chopped almonds
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Now, let’s make this yummy salad!
Rinse the quinoa and cook it in water according to package instructions. Let it cool.
While the quinoa cooks, steam the broccoli until tender-crisp. Cool it down quickly in ice water.
Toast the almonds in a dry pan until golden and fragrant. Set aside to cool.
In a large bowl, mix the cooled quinoa, broccoli, diced apple, toasted almonds, and cranberries.
Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning if needed. Your fall-inspired quinoa salad is ready to enjoy!
Sweet Potato, Kale & Fontina Strata
Ingredients:
- 1 large sweet potato, peeled and cubed
- 2 cups chopped kale
- 1 cup fontina cheese, shredded
- 6 large eggs
- 1 cup milk
- 4 slices bread, cubed
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Add sweet potato cubes and cook until slightly tender, about 5 minutes.
Add kale and onion to the skillet. Cook until kale wilts and onions are translucent, about 3 minutes. Stir in garlic and cook for another minute.
In a large bowl, whisk together eggs, milk, salt, and pepper.
Layer half the bread cubes in the baking dish. Top with half the sweet potato mixture and half the cheese.
Repeat layers with remaining bread, sweet potato mixture, and cheese.
Pour the egg mixture evenly over the layers.
Bake for 35-40 minutes, until the top is golden and the center is set.
Let cool for 5 minutes before serving. Enjoy your delicious fall-inspired strata!
Hearty Black Bean, Sweet Potato, Quinoa And Turkey Chili
Ingredients:
- 1 lb ground turkey
- 1 onion, diced
- 3 garlic cloves, minced
- 2 sweet potatoes, cubed
- 1 can black beans, drained
- 1/2 cup quinoa
- 1 can crushed tomatoes
- 2 cups chicken stock
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Directions:
Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until soft.
Add ground turkey, breaking it up as it cooks. Season with salt, pepper, chili powder, cumin, and paprika.
Stir in sweet potatoes, quinoa, black beans, crushed tomatoes, and chicken stock.
Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender and quinoa is cooked.
Taste and adjust seasoning if needed. Serve hot and enjoy your comforting fall chili!
Creamy Mushroom Soup
You’ll need:
- 1 pound mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
- Fresh thyme (optional)
Here’s how to make it:
Melt butter in a large pot over medium heat. Add onions and cook until soft.
Toss in the garlic and mushrooms. Cook until mushrooms release their liquid and turn golden.
Sprinkle flour over the mixture and stir for a minute.
Slowly pour in the broth while stirring. Bring to a simmer and cook for 10 minutes.
Add cream and simmer for another 5 minutes.
Season with salt and pepper. If you like, add some fresh thyme.
Blend half the soup if you want it extra creamy. Or leave it chunky – it’s up to you!
Your creamy mushroom soup is ready to warm you up on chilly fall days. Serve it with crusty bread for a cozy lunch.
Spicy Pumpkin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Directions:
Heat olive oil in a large pot over medium heat. Add onions and cook for 4 minutes until soft.
Stir in garlic and cook for another minute.
Add pumpkin puree, vegetable broth, garam masala, cumin, and cayenne pepper. Mix well.
Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a blender in batches.
Taste and adjust seasoning with salt and pepper.
If desired, stir in heavy cream for a richer soup.
Serve hot and enjoy your cozy fall lunch!
Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks
Here’s what you’ll need:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 can (15 oz) pumpkin puree
- 1/4 cup grated Parmesan cheese
- Salt to taste
- 8 slices Swiss cheese
- 8 slices bread
Now, let’s make this cozy fall lunch!
Start by melting the butter in a saucepan over medium heat. Add garlic and red pepper flakes, cooking until fragrant. Stir in tomato paste and cook for another minute.
Pour in the chicken broth and pumpkin puree. Add Parmesan cheese and salt. Bring to a boil, then simmer for 10-15 minutes, stirring now and then.
While the soup simmers, make your grilled cheese sticks. Place Swiss cheese between two slices of bread. Grill until golden and cheese is melty.
Cut the grilled cheese into strips.
Ladle the warm soup into bowls and serve with the crispy cheese sticks on the side. Dip and enjoy!
Chicken Caesar Wraps
You’ll need these ingredients for tasty Chicken Caesar Wraps:
- Large tortillas or wraps
- Cooked chicken breast, sliced
- Romaine lettuce, chopped
- Cherry tomatoes, halved
- Parmesan cheese, grated
- Caesar dressing
- Croutons (optional)
Here’s how to make them:
Lay out a tortilla on a clean surface.
Spread a spoonful of Caesar dressing in the center.
Add a handful of chopped romaine lettuce.
Place sliced chicken on top of the lettuce.
Sprinkle with cherry tomatoes and grated Parmesan.
Add croutons if you like extra crunch.
Fold in the sides of the tortilla, then roll it up tightly.
Cut the wrap in half diagonally.
Your Chicken Caesar Wrap is ready to enjoy! It’s perfect for a quick lunch or light dinner. You can make these ahead of time and store them in the fridge for easy grab-and-go meals during busy fall days.
Cranberry Apple Quinoa Salad
You’ll love this tasty fall salad! Here’s what you need:
Ingredients:
- 1 1/2 cups cooked quinoa
- 1 cup diced apple
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup diced red onion
- 2 cups baby kale or mixed greens
- 1/4 cup crumbled feta cheese
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Directions:
Cook quinoa according to package directions and let it cool.
Chop the apple, onion, and pecans.
Mix the dressing ingredients in a small bowl.
In a large bowl, combine the cooled quinoa, apple, cranberries, pecans, onion, and greens.
Pour the dressing over the salad and toss gently to coat everything.
Sprinkle feta cheese on top.
Serve right away or chill in the fridge for later.
This salad is perfect for meal prep! You can make it ahead and enjoy it for lunch all week long.
Tortellini & Chickpea Italian Soup
Here’s what you’ll need:
- 1 package cheese tortellini
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chopped kale
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Now, let’s make this yummy soup!
Heat the olive oil in a large pot. Add the onion and garlic, cooking until soft.
Pour in the broth and tomatoes. Bring to a boil, then reduce heat to simmer.
Add the chickpeas, oregano, salt, and pepper. Let it simmer for 10 minutes.
Toss in the tortellini and kale. Cook for another 5-7 minutes until the pasta is tender.
Your soup is ready! Serve it hot and enjoy your cozy fall lunch.
Harvest Root Vegetables & Chicken Apple Sausage
You’ll need:
- Butternut squash, cubed
- Brussels sprouts, halved
- Apples, sliced
- Chicken apple sausage
- Olive oil
- Maple syrup
- Cinnamon
- Salt and pepper
Directions:
Heat your oven to 425°F. Line a big baking sheet with parchment paper.
Put the squash, Brussels sprouts, and apples on the sheet. Drizzle with olive oil and maple syrup.
Sprinkle cinnamon, salt, and pepper over the veggies and apples. Toss to coat evenly.
Add the chicken apple sausage to the pan.
Roast for 25-30 minutes. Stir halfway through cooking.
Your meal is ready when the veggies are soft and the sausage is hot.
This easy sheet pan meal is perfect for fall. The sweet apples go great with the savory sausage. You’ll love how the maple brings out the flavors of the roasted veggies.
Baked Feta Soup
Ready to try a tasty new fall soup? Baked feta soup is creamy, comforting, and full of flavor. Here’s what you’ll need:
Ingredients:
- 2 pints cherry tomatoes
- 8 oz block of feta cheese
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups chicken broth
- Fresh basil for garnish
Directions:
Preheat your oven to 400°F (200°C).
In a baking dish, combine tomatoes, feta, garlic, olive oil, oregano, salt, and pepper.
Bake for 30 minutes until tomatoes burst and feta is soft.
Transfer the baked mixture to a pot. Add chicken broth and blend until smooth.
Heat the soup over medium heat until warm.
Serve in bowls and top with fresh basil.
Enjoy your cozy baked feta soup! It’s perfect for chilly fall days.
Fig, Burrata & Prosciutto Tartine
Ingredients:
- 4 slices sourdough bread
- 2 tablespoons olive oil
- 4 tablespoons fig jam
- 1 ball burrata cheese
- 4 slices prosciutto
- 2 fresh figs, sliced
- Handful of arugula
- Salt and pepper to taste
Directions:
Brush both sides of the bread with olive oil. Toast in a pan over medium heat for 2-3 minutes per side until golden brown.
Spread fig jam on each slice of toasted bread.
Tear the burrata into chunks and place on top of the jam.
Add a slice of prosciutto to each tartine.
Top with fresh fig slices and a few arugula leaves.
Drizzle with a little olive oil and sprinkle with salt and pepper.
Your tartines are ready to serve! This tasty combo of sweet figs, creamy burrata, and salty prosciutto makes for a perfect fall lunch. Enjoy the mix of flavors and textures in every bite.
Kimchi Double Cheese Toasties
You’ll love these zesty and cheesy toasties for a cozy fall lunch! Here’s what you need:
Ingredients:
- 4 slices sourdough bread
- 1/2 cup kimchi, drained and chopped
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp butter, softened
- 2 green onions, sliced (optional)
Directions:
Butter one side of each bread slice. Place two slices butter-side down on a cutting board.
Sprinkle half the cheddar and mozzarella on the unbuttered sides. Top with kimchi and green onions if using.
Add remaining cheese and cover with the other bread slices, butter-side up.
Heat a large non-stick pan over medium heat. Cook sandwiches for 2-3 minutes per side until golden brown and cheese melts.
Remove from pan, let cool for a minute, then slice diagonally.
Enjoy your crispy, gooey kimchi double cheese toasties! They’re perfect for warming up on chilly fall days.
Pear Salad
Ready to make a tasty fall treat? Try this yummy pear salad! Here’s what you’ll need:
Ingredients:
- 2 ripe pears, sliced
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 oz crumbled goat cheese
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
Directions:
Wash and dry the greens. Place them in a large bowl.
Core and slice the pears. Add them to the greens.
Sprinkle cranberries, walnuts, and goat cheese over the salad.
In a small jar, mix balsamic vinegar, olive oil, and honey. Shake well.
Pour the dressing over your salad and toss gently.
Add a pinch of salt and pepper to taste.
Serve right away and enjoy your fall-inspired pear salad!
This salad is perfect for lunch or as a side dish. The sweet pears and tangy dressing make a great combo. You can swap ingredients based on what you like or have on hand.
Thanksgiving Crunchwrap
Here’s what you’ll need for this tasty fall lunch:
- Large flour tortillas
- Leftover turkey, shredded
- Mashed potatoes
- Stuffing
- Cranberry sauce
- Gravy
- Crispy tostada shells
Now let’s make these yummy crunchwraps!
Warm up a large tortilla on a skillet.
Spread mashed potatoes in the center, leaving space around the edges.
Add a layer of turkey, stuffing, and a dollop of cranberry sauce.
Place a tostada shell on top and drizzle with gravy.
Fold the edges of the tortilla over the filling, creating a tight wrap.
Heat some oil in a skillet and cook the crunchwrap, folded side down, for 3-5 minutes.
Flip and cook the other side until golden brown.
Your Thanksgiving Crunchwrap is ready! Cut it in half and enjoy all your favorite holiday flavors in one bite.
Creamy Red Lentil, Kale & Quinoa Stew
You’ll need:
- 1 cup red lentils
- 1/2 cup quinoa
- 1 bunch kale, chopped
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
Here’s how to make it:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
Stir in garlic, turmeric, and cumin. Cook for another minute.
Pour in broth, tomatoes, lentils, and quinoa. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add kale and cook for 5 more minutes until it wilts.
Season with salt and pepper to taste.
Your stew is ready! It’s perfect for a cozy fall lunch. Enjoy it with some crusty bread on the side.
Transitional Harvest Bounty Salad
Here’s a tasty salad that mixes late summer and early fall flavors:
Ingredients:
- 4 cups mixed salad greens
- 1 cup cooked wild rice, cooled
- 1 sweet potato, diced and roasted
- 1/2 cup dried cherries
- 1/4 cup sliced almonds, toasted
- 2 green onions, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Directions:
Toss the greens, wild rice, sweet potato, cherries, almonds, and green onions in a large bowl.
In a small jar, shake together the olive oil, vinegar, honey, salt, and pepper.
Pour the dressing over the salad and toss gently to coat everything.
Serve right away and enjoy your tasty fall-inspired meal!
This salad is perfect for those cooler days when you’re craving something fresh yet hearty.
Roasted Harvest Vegetable Barley Bowl
You’ll love this cozy fall bowl! Here’s what you need:
Ingredients:
- 1/2 cup pearl barley
- 1 sweet potato, cubed
- 1 cup Brussels sprouts, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chickpeas, drained and rinsed
- 1 small apple, sliced
- 2 tablespoons pecans
- 1 handful arugula
Directions:
Cook barley according to package instructions.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss sweet potatoes and Brussels sprouts with garlic, olive oil, salt, and pepper on the baking sheet.
Roast vegetables for 20-25 minutes until browned, stirring halfway through.
In a bowl, combine cooked barley, roasted veggies, chickpeas, apple slices, and pecans.
Top with arugula and enjoy your hearty fall harvest bowl!
This bowl is packed with autumn flavors and nutrients. You can easily swap ingredients based on what you have on hand. Try adding some feta cheese or a drizzle of balsamic glaze for extra flavor!
Tri-Color Quinoa & Roasted Root Vegetable Salad
Ingredients:
- 1 cup tri-color quinoa
- 2 cups water or broth
- 2 cups mixed root vegetables (carrots, parsnips, sweet potatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper to taste
Directions:
Rinse quinoa and cook it in water or broth. Bring to a boil, then simmer for 15-20 minutes until water is absorbed.
While quinoa cooks, chop root vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper on a baking sheet.
Roast vegetables at 400°F (200°C) for 20-25 minutes, stirring halfway through.
Let quinoa and vegetables cool slightly. Mix them in a large bowl with diced apple, cranberries, and pumpkin seeds.
Whisk dressing ingredients together in a small bowl.
Pour dressing over the salad and toss gently to combine. Serve warm or chilled.
This hearty salad is perfect for fall lunches. You can prep it ahead and enjoy it throughout the week!
Hearty Pasta Soup
Here’s what you’ll need:
- 1 cup small pasta shapes
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups chopped spinach
How to make it:
Heat a large pot over medium heat. Add a splash of oil and sauté the onion, carrots, and celery for 5 minutes.
Toss in the garlic and cook for another minute. Pour in the broth and tomatoes, then add the pasta and seasonings.
Bring to a boil, then reduce heat and simmer for 10 minutes or until the pasta is tender.
Stir in the spinach and cook for 2 more minutes. Taste and adjust seasoning if needed.
Ladle into bowls and enjoy your warm, comforting pasta soup!
Pumpkin Spice Monkey Bread
Ready to make a yummy fall treat? Here’s what you’ll need:
- 2 cans refrigerated biscuits
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Now, let’s get baking!
Preheat your oven to 350°F and grease a Bundt pan.
Cut each biscuit into 4 pieces.
Mix the granulated sugar and pumpkin pie spice in a large ziplock bag.
Add the biscuit pieces to the bag and shake to coat them.
Arrange the coated pieces in the Bundt pan.
Mix the melted butter, brown sugar, and vanilla in a bowl.
Pour this mixture over the biscuit pieces.
Bake for 35-40 minutes until golden brown.
Let it cool for 5 minutes, then flip onto a plate.
Your pumpkin spice monkey bread is ready to enjoy! It’s perfect for a cozy fall afternoon snack or dessert.