Here’s what we are not going to do…we are not pretending to enjoy big, heavy, super warm fall recipes while we are still hitting the 90s on the daily. BUT here’s what I can admit…I’m ready for those Fall flavors to make me believe sweater weather is upon us. 

Consider this a soft launch into Fall flavors and try a few recipes I’ve been enjoying!

Fall Recipes to Soft Launch into the Season

Apple Pie Smoothie

Smoothie Ingredients: 

• Apples (pink lady or honey crisp is my preferred)
• Milk of choice
• Vanilla greek yogurt
• Cinnamon
• Maple Syrup
• Vanilla protein powder (optional)
• Ice

Instructions: I prefer to peel and core the apple and then cut into chunks, the add in remaining ingredients, adding more or less milk and ice depending on your smoothie preference. If you’re feeling extra top the smoothie with whipped cream, granola, and a little cinnamon!

Butternut Squash & Bacon Flatbread

Flatbread Ingredients:

• Flatbread (I used Naan, but anything will work) 
• Bacon
• Caramelized onions
• Butternut squash (pre cut) + chili powder
• Apples (honey crisp is what I used) + cinnamon 
• Goat cheese
• Aged cheddar 
• Hot honey (hot sauce + honey) 
• Sage (optional)

Instructions: Roast butternut squash with s&p and chili powder at 350 until cooked and starting to brown (I used the air fryer). Cook bacon on the stove until crispy. Once bacon is done, start to caramelize the onions in bacon grease (obviously). Once onions are done, peel and dice apple and sauté in coconut oil + cinnamon until tender. To assemble: drizzle olive oil, minced garlic, and onion salt over flatbread, then begin layering all ingredients and topping with aged cheddar and fresh sage. Bake at 350 for about 10 minutes or until it looks melted to your liking *cook time will vary if you make your own flatbread*. Once out of the oven, drizzle with hot honey and enjoy!

Filling Fall Salad

Salad ingredients:

• Lacinato kale (also known as dinosaur kale)
• Butternut squash
• Pecans (roasted)
• Goat cheese
• Apple
• Pomegranate seeds 
• Olive oil, acv, dijon, honey, garlic (for salad dressing)

Instructions: Roast butternut squash with s&p at 350, in addition to pecans on a separate baking sheet. Closely watch the pecans so they do not burn and remove once fragrant. Mix salad dressing ingredients to taste and about 10 minutes before serving add to kale, massaging the kale to break down the bitterness. When ready to assemble the salad, add in squash, pecans, diced apples, pomegranate seeds, and crumbled goat cheese. Adding chicken to this salad would definitely elevate it. Enjoy!

Cranberry, Bacon & Pecan Brussels

Brussel sprouts ingredients:

• Shaved brussel sprouts
• Bacon
• Pecans (roasted)
• Dried cranberries 
• Sharp cheddar cheese
• Thyme

Instructions: Cook bacon until crispy. While bacon is cooking, roast pecans in the oven, watching closely and take them out when fragrant. When the bacon is done, drain some of the bacon grease leaving some to sauté the Brussel sprouts in lightly. Add s&p, garlic, and thyme while sautéing. Once lightly cooked, remove and add in diced or shredded sharp cheddar cheese, dried cranberries, and roasted pecans. Mix well and serve with protein of choice. 

I hope you enjoy these fall recipes- happy eating!

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