Flavors of Fall
Fall is in the air and it seems like you can literally feel it. Depending on where you live, you get that sensation of crisp air, as soon as you walk out the door. Hopefully, you’ve began to transition your closet from summer to fall clothing options and have had the chance to start planning your fall-related activities – we’re talking all of the pumpkin patches and apple orchards.
It seems very fitting to discuss the flavors of fall, right as think! is about to launch one of their new, seasonal flavored protein bars – Pumpkin Spice Latte. Why not carve a pumpkin or rake up a massive pile of leaves (to jump into, of course!) while snacking on one of these new, tasty flavored protein bars?
What comes to mind for you when you think about fall? One of the first things that comes to mind for us is all of those comforting, seasonal flavors associated with the autumn months and then immediately after that, is how we can incorporate them into our favorite recipes.
To jumpstart your cooking and baking plans, we compiled a short list of vegetables, fruits, herbs, and spices that we view as our go-to options when we think, “flavors of fall”. We also created an Autumn Pasta Salad recipe for you to try, incorporating some of the items found in the list below.
- Vegetables: butternut squash, acorn squash, delicata squash, spaghetti squash, carrots, yams, and sweet potatoes
- Fruits: pumpkin, apples, pomegranate, oranges, grapefruit, cranberries, and pears
- dried fruits also work really well in salads, baked goods, or as a snack
- Herbs and Spices: sage, rosemary, thyme, ginger, turmeric, cinnamon, cloves, nutmeg, and chai
Autumn Pasta Salad
½ cup serving; serves 14
- 1 medium sweet potato, peeled and cut into ½-inch pieces
- 1 medium-sized butternut squash, peeled, seeded, and cut into ½-inch pieces
- 3 Tbsp olive oil
- Salt and pepper, to taste
- 1 pound multi-colored pasta, i.e. rotini
- 2 cups fresh broccoli, chopped (see note)
- ½ cup dried cranberries or raisins
- ½ cup toasted pecans
- ¼ cup red onion, sliced
- 1 ½ – 2 cups poppy seed dressing
- 4 ounces feta, crumbled
- Preheat your oven to 425 degrees F.
- Place the sweet potato and butternut squash pieces in a large bowl. Drizzle with olive oil, salt and pepper. Toss to coat.
- On a large baking tray, layer the coated sweet potato and butternut squash pieces in an even layer. Roast for 30-35 minutes, flipping halfway through. Remove from the oven when pieces are cooked through. Set aside to cool.
- Meanwhile, bring a large pot of water to a boil and cook the pasta according to the instructions on the package. Drain the pasta, allow it to cool, and place it in a large bowl.
- To the bowl with the pasta, add the roasted vegetables, broccoli, dried cranberries or raisins, toasted pecans, and red onions.
- Toss the mixture in the poppy seed dressing (begin with 1 ½ cups of dressing and add more if you would like the mixture to be thoroughly coated)
- Refrigerate for at least 2 hours.
- Crumble in feta just before serving.
- Store in an airtight container in the refrigerator for 2-3 days.
Note: If you would prefer cooked broccoli, microwave or blanch the chopped broccoli for 3-5 minutes before adding to the other roasted vegetables.
Nutrition Information per Serving:
|Calories||Fat (g)||Carb (g)||Fiber (g)||Protein (g)|
Let us know if you make our Autumn Pasta Salad recipe and have a wonderful fall!