Delicious Fall-Inspired Recipes

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 

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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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