From soups and chilis to pasta dishes and casseroles here are over 50 healthy fall dinner recipes that the whole family will love!
With back-to-school season and fall being right around the corner, I thought it would be helpful to put together a little roundup with some of my favorite healthy fall dinner recipes to make this season.
All of these recipes are easy to make, comforting (yes, even the salads!) and family-approved.
Fall Dinner Recipes
I’ve pulled together over 50 healthy fall dinner ideas that are cozy, comforting recipes the whole family will love – enjoy!
Soups and Chilis
I love making a big batch of soup or chili in the fall! Some of my go-to’s are my butternut squash and turkey chili, chicken fajita soup and vegetable soup, but you can’t go wrong with any of these recipes. They’re all cozy, comforting and make a big batch so are great for meal prep!
4.20 from 161 votes
The best vegetable soup recipe made with fresh veggies and seasoned with plenty of spices and herbs for amazing flavor. It's healthy, comforting and super easy to make!
The best vegetarian chili recipe made with three different beans, veggies and sweet corn. It's thick and hearty, comes together quickly on the stovetop and has such a rich, robust flavor thanks to a few secret ingredients.
Not your average chili, this butternut squash and turkey chili features red lentils and is simmered in a creamy coconut milk and tomato broth. It can be made in your pressure cooker or on the stove top!
This easy taco soup recipe combines all your favorite taco ingredients in one pot – ground turkey, beans, corn, tomatoes and taco seasoning. It's packed with flavor and a hint of spice and is perfect for meal prep.
This chicken enchilada soup is packed with flavor and a hint of spice. It tastes just like traditional chicken enchiladas but with a fraction of the effort and can easily be made in your slow cooker, Instant Pot or over the stove top.
Give your body a reset with this veggie filled detox soup. It’s healthy, filling and packed with anti-inflammatory ingredients like turmeric, ginger, lemon and cayenne pepper. It comes together quickly in just one pot and is perfect for meal prep!
This tomato basil soup combines roasted tomatoes, caramelized onion and fresh basil for a creamy and delicious soup that's packed with flavor. It comes together quickly and can easily be made vegan + dairy-free. Serve it alongside a grilled cheese or toasted bread for the ultimate comforting meal.
Keep warm with this hearty quinoa vegetable soup. It's packed with a ton of veggies and plant-based protein. It's easy to make in the slow cooker and makes great leftovers! Gluten-free and vegan, as long as you skip the cheese.
I love all salads, but fall salads might just be my favorite. Dark leafy greens, crisp apples, root veggies and sweet roasted winter squash… I’m here for it all!
4.34 from 24 votes
Roasted Harvest Bowls
These roasted harvest bowls combine maple turmeric chicken, roasted butternut squash and brussels sprouts and crisp apple chunks all served over a bed of kale drizzled with an apple cider vinaigrette dressing.
One of my favorite comfort foods is pasta, so naturally in the fall and winter I’m craving all the pasta dishes. My pumpkin pasta is definitely a fall favorite, but all of these pasta and curry dishes are delicious. You can’t go wrong with any of them!
5 from 26 votes
Cozy up this fall with a bowl of this pumpkin pasta. Cooked pasta is tossed in a creamy sauce made with pumpkin puree, brown butter and fresh sage leaves to create a delicious and comforting dinner that comes together in under 30 minutes.
This vegan butternut squash mac and cheese is the ultimate comfort food recipe made healthier and comes together in just 30 minutes. It's so creamy and delicious, no one will ever guess it's packed with veggies!
A quick and easy one-skillet meal for busy weeknights! This enchilada pasta uses the new red lentil pasta from Barilla, so it's a good source of protein and loaded with flavor. It's a dish the whole family will enjoy! Gluten-free + vegetarian + less than 30 minutes + minimal, simple ingredients.
I love a good sheet pan meal or slow cooker meal! They come together quickly and usually make a big batch!
4.07 from 48 votes
Slow Cooker Ratatouille
Load your summer farmers market haul into the slow cooker for a delicious ratatouille that you can use in a variety of ways. Serve as a side, over pasta or bread, with a grilled protein or even in an omelet.
This slow cooker dairy-free butter chicken is a lightened-up take on a classic Indian dish. Chicken breasts are cooked to juicy perfection in a creamy coconut milk and tomato sauce that's packed with flavor.
This tempeh butternut squash bake is a breeze to whip up. Just throw everything in one pan and bake! It's absolutely delicious, vegan, gluten-free and loaded with 24 grams of plant-based protein per serving!
Whenever I’m in the mood for comfort food I always make a casserole! Casseroles are great because they’re usually made in one baking dish and there are always leftovers! When it comes to building healthy casseroles I like to have a balance of protein, healthy fats, fiber and carbs. This is usually pretty easy because most casseroles involve some sort of grain, protein and veggies. Of course, if you are missing one of these macronutrients in the casserole, you can always serve with a side dish to balance out the meal!
5 from 8 votes
Healthy Tuna Noodle Casserole
A healthier version of the comfort food classic, this tuna noodle casserole combines protein-packed chickpea rotini, albacore tuna, veggies and a creamy sauce. It comes together quickly and makes for a great comforting fall/winter dinner.
This stuffed pepper casserole has all the delicious flavors of traditional stuffed peppers but is made in one pot for an easy weeknight meal. Loaded with ground turkey, brown rice, veggies, spices and topped with cheese. It's hearty, delicious and packed with flavor.
additional coconut milk and roasted pepitas, for serving
Sauté: Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes. Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
Add squash and simmer: Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
Blend: Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
Serve: To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.
Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!