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Delicious Fall-Inspired Recipes

Bowl of Pumpkin Sage Hummus with herbs and lemon in the background

Are you dealing with food boredom after being on lockdown for what seems like an eternity? Well, we've got some lip-smacking fall-inspired recipes below that you can whip up for a Friendsgiving party or your family Thanksgiving. These dishes are sure to wow your guests!

Pumpkin Sage Hummus

Ingredients

  • 3 15 oz. cans chickpeas, drained but reserve 3/4 cup of liquid from the can 
  • 3/4 cup aquafaba (liquid from can of chickpeas)
  • 1 cup tahini
  • 1/2 cup pureed pumpkin
  • 1/2 cup freshly squeezed lemon juice
  • Zest of one lemon
  • 4 cloves minced garlic
  • 1 tbsp sage
  • 1 tsp salt 
  • 1/3 cup olive oil 

Directions

  1. Add all ingredients to a high-speed blender and blend on high for up to 5 minutes. 
  2. Blend until hummus it reaches the desired consistency. If it is too dry or too thick, add reserved chickpea liquid in 1 tbsp intervals until you reach a creamy consistency.
  3. Serve with a drizzle of olive oil, paprika, fresh sage, and pomegranate seeds.

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Harissa Roasted Carrots

Harissa Roasted Carrots 

Ingredients

  • 12-15 medium carrots 
  • 2 tsp harissa spice blend
  • 1 tbsp olive oil
  • 2 tsp lime juice
  • 1 1/2 tsp agave
  • Salt + pepper to taste 

Directions 

  1. Preheat the oven to 400 F. 
  2. Wash carrots and trim greens (you can leave a bit at the top). Peel if desired. 
  3. Spread evenly on a baking sheet, then drizzle with olive oil, harissa, lime, agave, salt, and pepper. Toss to coat.
  4. Roast for 25-30 minutes, or until carrots are tender and slightly browned.
  5. Let cool slightly, then serve top with toasted chopped hazelnuts, fresh parsley, and pomegranate seeds. 

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Bowl of Kale Salad

Fall-Inspired Kale Salad w/ Sweet Tahini Dressing

Ingredients for Salad

  • 2 cups Brussels sprouts, trimmed and quartered
  • 1 delicata squash, cut in half, remove seeds and slice into half rounds
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 1 large bunch kale, chopped and massaged in 1 tbsp olive oil, 1 tsp lemon juice & 1/4 tsp salt
  • 1/3 cup pomegranate seeds
  • 3/4 cup crunchy chickpeas (buy the bagged ones from the store)
  • 3/4 cup sliced figs (optional)

Ingredients for Tahini Dressing

  • 1/2 cup tahini
  • 1/3 cup water
  • 2 tbsp lemon juice
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp manuka honey 

Directions

  1. Preheat oven to 350 F.
  2. Prep brussels sprouts and squash, toss in olive oil and salt and pepper. Transfer to a baking sheet and roast for 25-30 minutes. Remove from the oven and let cool. 
  3. Meanwhile, de-stem kale, chop finely, and add to a large mixing bowl with 1 tbsp olive oil, 1 tsp lemon juice, and 1/4 tsp salt. Massage with your hands for 3-4 minutes. 
  4. To make the Tahini Dressing, simply whisk all ingredients together until smooth and creamy. 
  5. Toss all salad ingredients in the dressing. Enjoy!

– By Corey Phelps, NASM certified trainer and nutrition expert. Follow her on IG @cultivatebycorey

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Up Next: Make a New Holiday Tradition This Year – Friendsgiving with Planksgiving

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