The Fall Equinox is coming up on September 22nd! Who else is so ready for cozy sweaters, the leaves changing color, and warm apple cider? If you’re planning on celebrating the Equinox, these recipes are perfect to include at your feast! They feature seasonal fall veggies and cozy flavors. They’re also great recipes that you can make all Autumn long! These autumnal sides and starters are not only a great way to use up fall produce, but will also get you excited about the changing season.
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1. Creamy Pumpkin Sage Soup
Source: Creamy Pumpkin Sage Soup
This Creamy Pumpkin Sage Soup by Kristen Genton is so savory, creamy, flavorful, smooth, just literally everything you could imagine in a soup to warm you up. Not to mention, it’s EXTREMELY easy. This soup takes about 15 minutes to make and that’s only because you have to saute onions and blend the soup.
2. Roasted Brussels sprouts with Garlic Pecans
Roasted Brussels sprouts with Garlic Pecans by Caroline Doucet. The most addictive side dish. Brussels sprouts are one of the most underrated vegetables. Steamed they’re okay, but roasted? You could eat the whole pan. These brussels sprouts aren’t only roasted, but they’re also topped with toasted salty and garlicky pecans. Those pecans are what take these brussels sprouts to the next level.
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3. Roasted Carrots and New Potatoes With Arugula Pesto
Although small in size, new potatoes pack more flavor than their fully-grown counterparts. They are sweeter, and their higher moisture content makes them smooth and creamy. So, they’re perfect in this simple side of carrots, potatoes, and arugula pesto. Serve alongside a main like tofu or cauliflower steak. This Roasted Carrots and New Potatoes With Arugula Pesto by Rachel Hanawalt is such a crowd-pleaser.
4. Beet, Cabbage, and Kidney Bean Borscht
You will find yourself craving this wholesome Beet, Cabbage, and Kidney Bean Borscht by Allie Penner again and again. Beets are an incredibly healthy food, believed to build the blood according to Ayurvedic and Traditional Chinese Medicine, and aid in nitric oxide production, with the potential to enhance endurance in athletes!
5. Kohlrabi Carpaccio
Source: Kohlrabi Carpaccio
Looking something like a Sputnik in vegetable form, with a squat bulb and antennae-like shoots, Kohlrabi is part of the cabbage family. The name translates as ‘turnip cabbage’ and the mild, sweet flavor is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colors, pale green, and the less common purple. This Kohlrabi Carpaccio by Judy Moosmueller is delicious.
6. Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts
This apple, parsnip, and fennel soup is the perfect comforting meal that celebrates the fall harvest. The apple provides sweet notes that counter the starchy, zesty parsnip. For added texture and veggies, make crispy sage Brussels sprouts to sprinkle on top. This Apple, Parsnip, and Fennel Soup With Crispy Sage Brussels Sprouts by Claire Ragozzino is so creamy, that your dinner guests will not believe that it is dairy-free!
7. Butternut Squash Salad
Source: Butternut Squash Salad
This Butternut Squash Salad by Desiree Rodriguez is perfect for the tricky weather during the autumn season. Using fresh butternut squash adds some heartiness that you look for in a warm meal that fills you up while the greens keep it light. Plus, butternut squash is in season now so you can get it fresh and cheap! When it comes to butternut squash, soup is probably the number one dish that most people make with it. Butternut squash soup is delicious!
8. Braised Kale
Source: Braised Kale
9. Sage Purple Potato Cakes With Saffron Sauce and Turnip Greens
These Sage Purple Potato Cakes With Saffron Sauce and Turnip Greens by Valentina Chiappa are an easy, elegant, and healthy recipe! Drizzle over saffron sauce and top with turnips for a delicious simple starter.
10. Cauliflower Salad with Chermoula and Carrots
Chermoula is a traditional Moroccan marinade made with hefty amounts of cilantro, lemon, and garlic that pack a big flavor punch. While this dressing is usually used as a marinade for meat and fish, this recipe makes a perfect flavor base for a zippy cauliflower salad to spice up a vegetable that can be bland. Roasting was the best choice to add deep flavor to the cauliflower and balance the bright chermoula. You will love this Cauliflower Salad with Chermoula and Carrots by America’s Test Kitchen!
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