9 Fabulous Fall Foods To Try
August 21, 2025
Summer has come and gone with its abundance of brightly colored fruits and vegetables. Fear not! Fall is here with a unique array of fresh produce in fall colors. Oranges, yellows, browns, greens, reds, and whites go along with the falling leaves, harvests, Halloween and Thanksgiving.
Some people do not eat as much produce once all the fresh summer bounty is over, but I encourage everyone to continue their streak of healthy eating by including the fall fruits and vegetables of the season. Instead of berries in your cereal, why not add crisp apples to your oatmeal?
You can find the freshest produce at farmer's markets that continue into the fall, or at your local grocery/produce store. Fall produce has the nutritional power to keep you going strong after a fun summer of eating. Some seasonal foods are not as popular, but with the correct preparation, they will become your new favorites. Give them time and some TLC. It's time to try these 9 fabulous fall foods:
1. Celery Root
Also called celeriac, celery root is celery's green cousin with a tough outer layer. It tastes like a cross between a strong celery and parsley.
Why choose: Celeriac contains small amounts of vitamin B, calcium and iron.
How to pick: Choose one that is small and firm with minimum rootlets and knobs.
How to eat: Celery root can be eaten raw or cooked after peeling. Mix with mashed potatoes or puree it into a smooth and creamy side dish.
2. Brussels Sprouts
Brussels sprouts are part of the cabbage family.
Why choose: They are high in vitamins A and C, and brussels sprouts are a fair source of iron.
How to pick: Buy small, bright green sprouts with compact heads.
How to eat: Brussels sprouts are delicious roasted, like in this sheet-pan roasted vegetables and gnocchi, or raw in salad.
3. Pumpkin
A member of the gourd family which includes watermelon and squash, pumpkin has a mild, sweet flavor and the seeds are nutty.
Why choose: Pumpkin is a good source of vitamin A. Even the seeds pack health benefits.
How to pick: Choose pumpkins that do not have any blemishes, are smaller (will be more tender) and heavy for their size.
How to eat: It can be prepared in any way suitable for winter squash. Recreate some of the pumpkin pie flavor with this pumpkin and pecan mousse.
4. Kale
Another trendy vegetable these days, kale comes in many different colors and varieties. Why to choose: A member of the cabbage family, kale is packed with vitamins. How to pick: Choose richly colored, small bunches without any limp or yellowing leaves. The center stalk should be removed before using. Kale can be prepared in place of spinach (sautéed) and makes a nice addition to salads. It is a cruciferous vegetable with a lot of vitamins A and C, folic acid, calcium, and iron.
5. Cauliflower
Why choose: It is high in vitamin C and a fair source of iron.
How to pick: Be sure to choose a firm cauliflower with compact florets, and the leaves should be crisp and green. Separate the head into florets and wash.
How to eat: Cauliflower can be eaten raw or cooked – boiled, baked and sautéed. Try it as a base for mock fried rice or roasted with a squeeze of lemon juice (will prevent discoloration) and some garlic.
6. Jerusalem Artichokes
Jerusalem artichokes are longer and less round than the artichokes we see on salad bars, sometimes called sunchokes at restaurants. The white flesh is nutty, sweet, and crunchy.
Why choose: Jerusalem artichokes are a good source of iron.
How to pick: Choose one that is firm and fresh looking. They can be peeled or washed well since the skin is very thin and nutritious.
How to eat: Eat them raw in salads, boiled, or steamed as a side dish. Roast them with cauliflower, Brussels sprouts, and a drizzle of olive oil.
7. Apples
There are so many different types of apples, many with names that some have never heard. Honeycrisp became popular a couple of years ago, but what about green ginger? The list goes on.
Why choose: Apples contain fiber and vitamins A and C. They have antioxidant (flavonoid quercetin) and anti-inflammatory properties, which may prevent some cancers and protect the arteries of the heart.
How to pick: Check for firmness when picking or purchasing.
How to eat: Good eaten raw or baked by itself or for a dessert. Raw, sautéed, or baked in a dessert or in this sweet potato-apple bake.
8. Pears
There are many different varieties of pears and they come in different shapes, from round to bell-shaped and in colors from green to yellow to red. Ripe pears are juicy and can range in flavor from spicy to sweet to almost tart depending on the variety.
Why choose: They are full of fiber and have a slower release of sugar into the blood. They also contain vitamin A and C.
How to pick: Choose pears that are fragrant without any blemishes.
How to enjoy: Raw, in salads, poached, roasted or baked in desserts, on even in a drink.
9. Cranberries
Why choose: Fresh cranberries are high in vitamin C. They have antioxidant and anti-inflammatory properties.
How to pick: You can find fresh cranberries in 12-ounce plastic bags. Discard any discolored or shriveled berries.
How to enjoy: Besides traditional cranberry sauce, they also make good chutneys, pies, cobblers, and other desserts. They are very tart so are best when combined with other fruits such as apples, dried apricots or pumpkin, such as in these pumpkin-cranberry muffins.
Check out these fall-veggie-packed recipes for Thanksgiving or for sides for any meal.
4 Sensational Fall Salad Ideas
Who said that salads were only for summer? Fall and winter salads feature seasonal fruits and vegetables and are a great healthy choice for lunches and dinners. Try these 4 delicious fall salad ideas:
- Swap summer lettuces for kale, shaved Brussels sprouts and shredded broccoli as a base for your favorite fall salad. These are much hardier and will last longer in your fridge. Look for these items in the produce section of your grocery store and can even be found pre-cut.
- Try diced apples with kale or spinach. Chopped walnuts or almonds add an extra crunch, and expand to a main course with proteins such as sliced chicken or fish.
- Pears pair well with poultry and pork and can be sliced and added to your spinach salad. The sweetness in pears are a great compliment to bitter greens, like arugula or kale, and sharp cheeses like blue cheese, goat cheese, aged cheddar or parmesan.
- Don’t hesitate to use fall vegetables in your salad. Try blanched cauliflower or broccoli for a savory addition. Grilled or roasted carrots, zucchini, beets or sweet potatoes are other yummy salad toppers.
Maple Mason Jar Dressing
Try this homemade salad dressing, perfect for fall.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure maple syrup
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black
- Pepper
Directions
Mix the following ingredients in a mason jar and shake. It’s just that easy. Makes about 4 servings.
