As the crisp autumn air settles in and the days grow shorter, there’s nothing quite like coming home to the comforting aroma of a warm, home-cooked meal. Fall is the season for cozy nights, fuzzy blankets, and gathering around the table with family after a long day. But when schedules are packed with school, work, and endless to-dos, getting dinner on the table can feel like just another chore.
That’s why I’ve rounded up a collection of easy, no-fuss fall dinner recipes—meals that simmer with seasonal flavor and comfort, yet come together quickly for busy families.
So, light a candle, throw on a sweater, and get ready to make dinnertime the best part of your day.
EASY FALL DINNER RECIPES | AUTUMN RECIPES FOR FAMILIES
Many of these recipes have been part of my meal rotations every fall season. These fall recipes evoke a feeling of a warm hug and, by association, are simply some of the most looked forward to dinners in our home.
BEETROOT SALAD FOR FALL
Start the fall season by incorporating this beetroot salad to your family meals. This beetroot salad recipe is rich in antioxidants, fiber and vitamins that are much needed for maintaining a healthy immunity during the changing seasons.
Beetroot Salad
Ingredients
- 2 Beetroots
- 1 head Lettuce
- 1 Apple
- 1 Onion
- 1/2 cup Walnuts
- 1/2 cup Feta
- For the dressing
- 2 tbsp Pomegranate molasses/ Balsamic vinegar
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Coat the beetroots in olive oil, and salt and individually wrap them in aluminum foil before roasting them.
- Roast the beets in the oven at 200 degree C for about 40-50 mins or until fork tender.
- Once ready chop the beets in wedges and cut the apples and onions in thin slices, toast the walnuts lightly until crisp but not burnt and get lettuce leaves washed and ready.
- Mix the salad ingredients in a bowl, roasted beetroot wedges, apples and onion slices, torn lettuce, toasted walnuts and crumble some feta on top.
- Make the dressing in a bowl and drizzle on top of the salad and enjoy!.
PUMPKIN SALAD
A simple arugula and cranberry flavored pumpkin salad to try this fall season.
CABBAGE SALAD | LEFTOVER VEGGIES SALAD
This cabbage salad is my go-to when I have half a head of cabbage leftover in the fridge. It’s a great way to use left overs and the nutty asian inspired dressing is the perfect pair for a quick lunch or light dinner option.
Cabbage Salad
Ingredients
- 1/2 Cabbage head
- 1 Cucumber
- 1 Carrot
- Handful Coriander
- For the dressing
- 1 tbsp Almond butter
- 1/2 tsp Tahini
- 1 tsp Honey/Maple Syrup
- 1/4 tsp Chili flakes
- Water adjust consistency of dressing
Instructions
- Grate the cucumber in thin slivers.
- Chop the cumber, carrot and coriander.
- Add all the veggies in a bowl and make the dressing. Chill the chopped vegetables for 20 minutes.
- Mix dressing well until combined to make a pourable consistency and pour over chilled salad and enjoy.
SWEET POTATO AND KALE SALAD
Try this fun sweet potato and kale salad as a hearty meal on salad night. I love the balance of flavors coming from the sweet potato, chickpeas, spices and the crispy kale.
LOADED SWEET POTATOES
This loaded sweet potatoes recipe from my ebook Easy Family Meals is simple to make and so filling, perfect for cool nights when you want a light dinner that’s warm and comforting.
PUMPKIN SOUP
This creamy pumpkin soup recipe is a huge favorite in our home. Every fall and winter we have this pumpkin soup recipe on our staple family meals rotation. Give it a try.
Pumpkin Soup For Babies
Ingredients
- 1 cup Pumpkin pieces
- 1 onion chopped
- 1 carrot chopped
- 2 bay leaves
- 1/2 inch ginger
- 4 cloves garlic
- 1/4 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1/4 tsp cumin powder
- 100 ml coconut milk
- 2 cups water
- salt to taste
Instructions
- In a soup pot heat some oil and add bay leaves, ginger, garlic and lightly sauté without burning.
- Once this is sautéed add the onions and sauté until translucent.Â
- Add the carrot and pumpkin pieces, followed by water and turmeric powder, pepper powder, cumin powder and salt.
- Cook until the pumpkin pieces are soft and turn off the heat.
- Once this is cooled, blitz in a mixer grinder and add back to the pot with some coconut milk/milk cream and heat before serving.
- Toppings can be toasted pumpkin seeds and sunflower seeds or more coconut milk/cream. (Make into a powder for babies.)
Notes
BEETROOT SOUP
A quick and easy beetroot soup for families that packs in the goodness of beetroot, carrots and potatoes. It is the perfect soup recipe even for the littlest member in your family.
Easy Beetroot Soup for Babies And Toddlers
Ingredients
- 2 beetroots medium size
- 2 carrots medium size
- 1 onion
- 1 potato
- 2 garlic pods
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp black pepper powder
- 1/4 tsp cumin powder
- 1 tbsp cornflour
- 1 tbsp olive oil
- 1/4 tsp salt skip for babies under 1.
Instructions
- In a hot pressure pan heat oil and add the garlic, mustard seeds and cumin seeds.Â
- When they start to sizzle and pop add in the chopped onion. Sauté until golden brown.
- Now add the beetroot, carrot, and potato pieces.
- Add a cup of water or enough water to cover the ingredients.
- Cook in the pressure pan for 3 whistles. Cool it down completely
- Once cool, blend in a mixer.
- Transfer into a pot again, add another cup of water, corn flour, cumin powder, salt, and crushed black pepper powder.
- Stir well and cook for another 5-7 minutes.
- You can serve it with a piece of toasted bread for appetizers.
BEETROOT PUMPKIN SOUP
A beautiful ruby red colored soup. Another one of our family’s favorite fall soups. This soup includes the best of the season’s produce and is easy to incorporate in the family diet.
Beetroot and Pumpkin Soup
Ingredients
- 2 cups Pumpkin pieces
- 1 large Beetroot
- 2 Potatoes
- 1/3 cup Masoor dal (red lentils)
- 1 Onion
- 2 cloves Garlic
- 1 stick Cinnamon
- 2 tsps Vegetable soup powder
- 2 cups Water
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Paprika
- 2 tbsp Olive oil
Instructions
- Heat oil in pot, add garlic pods and fry.
- Add cinnamon sticks, followed by onion and fry.
- Then add soaked masoor dal and stir.
- Once everything is nicely mixed add potatoes, beetroot and pumpkin pieces. Stir.
- Add 2 cups water, until all vegetables are covered.
- Add salt, pepper, veggie stock powder to the soup. Cover the pot and let it simmer.
- Cook for about 30 minutes, or until beetroot is soft.
- You can enjoy this soup as is or if you don't like chunky pieces in your soup blend and then serve it.
CHICKEN SOUP
A quick and easy chicken broth for those cold nights when you need something soothing for your scratchy throat.
Chicken Soup For Kids
Equipment
- Pressure cooker
Ingredients
- 1 kg chicken drumsticks
- 1 onion
- 1 inch ginger
- 4-5 cloves garlic
- 5-6 cloves
- 6-7 whole peppercorns
- 1/2 tsps turmeric powder
- 1 tsps ground pepper
- 4 cups water
- salt to taste
- vegetable oil as required
Instructions
- Heat oil in the pressure cooker pot.Â
- Saute garlic in hot oil followed by the onions until they are golden brown.
- Add the chicken to the pot and seal it from all sides.
- Now add the ginger, whole spices and powdered spices and mix in well.
- Add 4 cups water, salt and pressure cook for 2-3 whistles. If you are not using a pressure cooker let the soup boil on a slow simmer for at least 30-40 minutes.
EASY PEA SOUP
An iron-rich pea soup recipe with earthy flavors that make for a hug on a cozy night in with family.
Pea Soup For Babies And Toddlers
Ingredients
- 1 cup frozen green peas
- 2-3 garlic cloves
- 1 onion
- 1 bay leaf
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 2 cups water
- 2 tbsp coconut cream/thick coconut milk
- 1 tbsp olive oil
Instructions
- Heat oil in a soup pot, add chopped garlic, a bay leaf, and cumin seeds.
- Once the cumin seeds splutter add chopped onions and sauté until translucent.
- Now add the peas, water, turmeric powder, and seasoning(for baby above age 1) and cook until the peas cook through. Takes roughly about 10 minutes.
- Cool down, remove bay leaf, and blend the soup in a blender.
- Once blended transfer back to the soup pot and warm the soup. When serving add some coconut cream on top.
- For toddlers, you can even add cream and toasted chopped walnuts for added flavor and nutrition.
CREAMY MUSHROOM SOUP
A creamy and delicious mushroom soup perfect for hosting or large family dinners.
Cream of Mushroom Soup for Babies and Toddlers
Ingredients
- 1 pack of button mushrooms 250 gms
- 1 tbsp butter
- 1 onion
- 3-4 cloves garlic
- 1 tbsp corn flour
- 1/2 tsp rosemary
- 1/2 tsp thyme
- salt to taste
- black pepper powder to taste
- 3 cups water
- 1/3 cup milk cream/coconut cream
Instructions
- In a soup pot, heat the butter and sauté the garlic and onions in butter until the onions are translucent.
- Now add the chopped mushrooms and sauté for 2-3 minutes, followed by corn flour, and mix it all in.
- Follow this by adding 3 cups of water and all the seasonings, mix well and let this boil for 10 minutes.
- Once done, cool the soup before adding to blender.
- Blend in the blender with coconut cream or milk cream depending on your liking.
- Transfer the soup back to the pot, heat and serve with toasted garlic bread.Â
Notes
- As an additional step, you can add  1/2 a cup of boiled chicken pieces at the last step to amp up the protein content of the soup.Â
- Skip salt for babies under 1.
SPINACH AND LENTIL SOUP
A hearty spinach and lentil soup that makes for a yummy dinner paired with some toasted sourdough bread.
ROASTED BROCCOLI
My go-to side is this roasted broccoli that goes well with a chicken meal or an egg scramble on days when you want to throw a veg on the side.
Easy Roasted Broccoli With Garlic
Ingredients
- 1 head broccoli
- 1/4 tsp garlic powder
- 1/4 tsp black pepper powder
- salt to taste
- 2-3 tbsp olive oil
Instructions
- Wash and chop the broccoli into florets and make sure that the florets are completely dry.
- On a baking tray spread the broccoli and sprinkle the garlic powder, salt, and black pepper. Drizzle some olive oil until evenly coated.
- Preheat oven to 400 degrees F
- Bake the broccoli for 20 minutes for a crispy texture. At the 10-minute point stop and turn the broccoli florets around and restart again.
- Once done, serve with sriracha sauce or ketchup.
Notes
BROCCOLI PATTY
Not all kids enjoy the taste of broccoli, but these broccoli patties are perfect for little ones. For the adults you can pair this broccoli patty with a side salad and a fish or chicken bake.
Broccoli Patties | Broccoli Fritters for Babies and Toddlers
Ingredients
- 1 head broccoli
- 4 potatoes
- 2-3 cloves of garlic
- 1/4 tsp black pepper powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala powder
- 1/4 tsp salt skip for babies
- roasted semolina for coating
- olive oil for frying
Instructions
- Â Boil the potatoes and the broccoli florets separately.
- In a mixing bowl, mash the potatoes and broccoli florets and combine the two together.
- Â Add salt, black pepper, finely chopped garlic, cumin powder, and garam masala powder, and mix well. Make round patty shapes.
- Â On a plate take some roasted semolina for coating the patties.
- Heat oil in a pan, coat each patty with semolina, and shallow fry until golden brown on each side. This takes about 3-5 minutes on each side.
- Serve with ketchup or green chutney.
Notes
- To make this recipe meal plan friendly, you can make the broccoli and potato round-shaped patties on the weekend and freeze them in ziplock bags,
- Remove the patties 30 minutes prior to cooking during the week and coat them with semolina before frying.
ONE POT CHICKEN STEW
An easy one pot dinner for busy families that works great for meal planning and freezing for later too.
One Pot Chicken Stew
Ingredients
- 2 cups Chicken pieces (boneless)
- 2 Carrots
- 2 Potatoes
- 7-10 Green beans stick
- 1 Onion
- 6 Tomatoes
- 2 tbsp Black olives
- 6 cloves Garlic
- 1 tbsp Oregano flakes
- 1 tsp Pizza seasoning
- 2 tbsp Cornflour
- 1/4 tsp Salt
- 1/4 tsp Black pepper powder
- 1 tbsp Oil
Instructions
- In a mixer grinder make a paste of tomatoes, garlic and 1/2 tbsp oregano flakes.
- Heat oil in a pot and sauté the onions.Â
- When the onions are translucent add the tomato paste mixture, mix and cook for 2 minutes.
- Add all the vegetables, olives and chicken pieces. Mix well.
- Add salt, pepper, the oregano flakes and pizza seasoning and a little splash of water. Combine well.Â
- Cook for 10 minutes. Add the corn flour, mix and continue cooking for another 10-15 minutes until the chicken is done.
- Serve with toasted sourdough bread.Â
SPICY CHICKEN CURRY
When I crave a spicy curry I usually make this one pot chicken curry. It’s perfect for the colder months of the year and pairs well with some cumin rice or pilaf. Get the recipe in my ebook, Easy Family Meals.
WARM KHICHDI
Want a no-fuss lentil rice dish, try this khichdi that is the perfect dinner for week nights. My recipe ebook contains my version of the khichdi that’s creamy and made using warm spices that goes well with some curd and papad.
QUINOA KHICHDI
A quick meal for busy nights that is satiating and so nutritious. Perfect for fall or winter and easy to modify using whatever left-over vegetables you have in the fridge.
One Pot Quinoa Khichdi
Ingredients
- 1 cup quinoa
- 1 cup masoor dal
- 1/2 cup frozen peas
- 1 large carrot chopped
- 2 1/2 cups water
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp sambar powder
- 3-4 curry leaves
- salt to taste
- 1 tbsp cold pressed groundnut oil
Instructions
- Start by soaking a 1:1 proportion of quinoa and masoor dal. Soak the quinoa and masoor dal separately for about 20 minutes. Wash the quinoa thoroughly before soaking.
- In a hot pan, add a tablespoon of oil, followed by cumin seeds and curry leaves. Let these sputter in the hot oil.
- Now add veggies of your choice, I had carrots and peas on hand. Fry them in the oil.
- Add the quinoa and masoor dal, followed by 2 and a half cups of water, salt, and spices.
- Stir and let this cook for about 5 to 7 minutes.
- When cooked, all the water is absorbed by the quinoa. Fluff up the quinoa with a fork and serve it with homemade yogurt. I add a little black salt to the yogurt to give it some flavor.
PUMPKIN PASTA
This fall pumpkin recipe includes pumpkin pasta made in a garlic sauce. Super simple and delicious.
PUMPKIN AND SWEET POTATO CURRY
A simple pumpkin and sweet potato curry that can be made with minimal ingredients and is a comforting meal on a cold night.
Pumpkin And Sweet Potato Curry
Ingredients
- 1 cup Sweet potato pieces
- 1/2 cup Pumpkin pieces
- 1/4 cup Red and Yellow bell peppers
- 2 cups Coconut milk
- 1/3 cup Tomato puree
- 1 tbsp Ginger-garlic paste
- 1/4 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Curry powder
- 1 tbsp Oil
- 1/4 tsp Salt
Instructions
- Sauté ginger garlic paste in oil
- Add tomato purée and mix well.
- Add all veggies and give a good mix until the veggies are coated in the ginger garlic and tomato base. Cook for 5 minutes
- Add the coconut milk and salt, spices and mix.
- Cover and cook for 20 minutes or until the veggies soften.
- Serve with rice or bulgar grain.
FALL TURKEY SKILLET
Here is a one skillet sweet potato turkey recipe perfect for a busy week.
BUTTERNUT SQUASH FRITTATA
Try this unique fall egg recipe using eggs, butternut, parmesan, fresh herbs and arugula. It is a super satisfying breakfast or even dinner for those nights when you are too tired to cook a multi step meal, but want something more wholesome and nourishing.
STICKY POMEGRANATE SALMON WITH BRUSSELS SPROUTS
I loved the idea of this sweet and sticky pomegranate salmon recipe for a fall dinner with girl friends or a special family night. It’s suited for all ages and such unique flavors that are bound to be a crowd pleaser.
Bookmark this page and try these recipes and let me know in the comments which one is your favorite.
For more family meals check out my ebook and many of the recipes from my blog Recipes section.
Until Next time!