16 Healthy Fall Recipes (Gluten Free | Dairy Free)

Try these delicious and healthy fall recipes that are naturally gluten free and dairy free! Choose from soups, curries, salads, side dishes, and desserts.

I love fall cooking, don’t you? I get inspired to try old favorites and new recipes too, when I see the variety of colorful squashes, root vegetables, and dark leafy greens at the market. And the weather is finally cool enough that I don’t mind turning on the oven to make roasted vegetables, like two of my favorites, sweet potatoes and brussels sprouts!

Enjoy this collection of Healthy Fall Recipes!

  • Wild Rice Pilaf
  • Roasted Veggie and Black Bean Tacos
  • Quinoa Kitchari
  • Maple-Roasted Wild Salmon
  • Nishime-style Vegetables with Crispy Tempeh
  • Macrobiotic Macaroni & Cheese
  • Kinpira Root Vegetables
  • Kabocha Squash and Red Lentil Curry
  • Italian Chickpea Soup
  • Healing Miso Vegetable Soup
  • Gluten Free French Apple Tart
  • Fresh Arugula And Fig Salad With Citrus Dressing And Marcona Almonds
  • Baked Delicata Squash with Onions & Rosemary
  • Creamy Polenta Bowl with Roasted Chickpeas
  • Creamy Butternut Squash Soup
  • Coconut Sweet Potato and Chickpea Curry
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Winter Squash Salad with Sweet Corn

Winter Squash Salad with Sweet Corn

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Winter Squash Salad

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Sweet, colorful, and crunchy, this salad is a unique alternative to potato salad. Great for picnics and potlucks!


  • 1 medium kabocha squash, seeded and cut into 1-inch cubes
  • pinch sea salt
  • 1 cup organic sweet corn
  • 1/2 cup purple onion, cut into thin slices
  • 2 tablespoons sweet white miso
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons spring or filtered water, divided
  • 4 teaspoons umeboshi vinegar, divided
  • 1 tablespoon mirin
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon unpasteurized shoyu or tamari
  • ½ cup fresh cilantro and/or fresh basil, chopped


  1. In large pot with steamer basket and lid, steam kabocha squash with a pinch of salt until soft, but not mushy. Set aside in a large bowl to cool.
  2. In the same cooking water, add sweet corn and cook for one minute. Remove from pot with skimmer and add to squash.
  3. In a small bowl, toss together sliced onion, a teaspoon of ume vinegar, and 1 tablespoon hot water. Set aside to marinate.
  4. Whisk together white miso, lemon juice, water, mirin, olive oil, and shoyu. Toss the dressing with the squash, corn, and pickled onion.
  5. Garnish with chopped cilantro and/or basil.

Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette

Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette

This special winter greens salad has been my go-to salad for holiday gatherings this year. It’s the perfect thing to make with winter greens that are plentiful this time of year. Bring this salad to a potluck, or serve it at…

Winter Fruit Salad with Pomegranate and Coconut

Winter Fruit Salad with Pomegranate and Coconut

Winter fruit salad is a great addition to holiday brunch Last year I was invited to a holiday brunch, potluck style. In figuring out what to bring, I noticed the shiny red pomegranate in the fruit bowl that I had been…

Wild Rice Pilaf in wooden bowl

Wild Rice Pilaf with Roasted Sweet Potatoes and Orange Balsamic Drizzle

Wild Rice Pilaf is a Nutrient-Dense Holiday Dish! If you’re needing something to bring to a holiday party or have on hand for lunches, try this Wild Rice Pilaf with Roasted Sweet Potatoes and Orange Balsamic Drizzle. It is nutrient-dense,…

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Send me a message here or feel free to call. I love meeting with people, and I’m always happy to chat!   

(512) 217-1259, rachel@cookloveheal.com