fall side dish

Kamut is an ancient wheat grain &nbsp;that's nutty and delicious. Blended with fresh summer ingredients &nbsp;and a lemony vinaigrette, this salad is perfect for barbecues, cookouts, and picnics.

Ancient Grain Salad

kamut

onion

cherry or grape tomatoes ((multicolored if posible) halved)

radishes (thinly sliced)

green onions (thinly sliced)

peas (thawed)

mozzarella balls (ciliegine) (halved)

basil (thinly sliced)

mint (thinly sliced)

dijon mustard

garlic (minced)

lemon zest

lemon juice

olive oil

salt

black pepper

Soak 1 cup Kamut berries in water overnight. Drain. Bring 3 cups water to a boil in a pot with a tight fitting lid. Add Kamut, cover and reduce heat to a low. &nbsp;Simmer for 30-40 minutes or until tender (45-60 minutes if grains weren't previously soaked). &nbsp;Drain excess liquid and let rest.

In a large bowl, combine the red onion, radishes, tomatoes, green onions, peas and mozzarella. &nbsp;Toss to combine.

In a small bowl, whisk together the dijon mustard garlic, lemon zest, lemon juice, olive oil, salt and pepper. &nbsp;

Add the dressing to the still warm Kamut and stir to coat. Add the Kamut to the vegetables and toss ingredients together. &nbsp;Add fresh herbs and toss again. &nbsp;Serve. &nbsp;Can be made several hours ahead of time and kept refrigerated until ready to serve.

Savory pumpkin? You bet! These Baked Parmesan Pumpkin Fries are sweet, salty, and totally healthy.

Baked Parmesan Pumpkin Fries

pie pumpkin

cornstarch

paprika

garlic powder

Parmesan cheese

parsley

coarse sea salt

Using a sharp knife, slice the pumpkin in...

Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and pulp (reserve the seeds for roasting).

Slice the two ends off of each half...

Slice the two ends off of each half of pumpkin. Then slice each half in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Then slice the peeled pieces into 1/4" fries.

Place the pumpkin fries in a large bowl...

Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but preferably overnight.

When fries are finished soaking, preheat the oven...

When fries are finished soaking, preheat the oven to 425°. Line two or more baking sheets with parchment paper. Set aside.

Drain the fries, and then pat dry with...

Drain the fries, and then pat dry with paper towels.

Fill a large zip-top bag with the dried...

Fill a large zip-top bag with the dried fries, and then top with cornstarch. Close the bag and shake to cover the fries.

Place the fries in a large bowl, drizzle...

Place the fries in a large bowl, drizzle with the olive oil and then toss to coat with your hands. Sprinkle on the paprika and garlic powder and toss again until well-coated. Spread fries in a single layer on the prepared baking sheets.

Bake in preheated oven for 10-15 minutes, flipping...

Bake in preheated oven for 10-15 minutes, flipping once halfway through, until the fries are crisp and golden brown.

While the fries are baking, toss together the...

While the fries are baking, toss together the cheese, parsley, and sea salt. As soon as the fries come out of the oven, sprinkle on the Parmesan mixture.

There’s no cream in this Creamy Pumpkin Polenta. Instead, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg.

Creamy Pumpkin Polenta

water

yellow polenta cornmeal

unsalted butter

pumpkin puree

Pecorino Romano

nutmeg

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

pumpkin

Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.

Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.

Lower the heat to a very low simmer and add the butter.

Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn&#39;t stick to the bottom of the pot.

The polenta should be soft and tender when done. If not, let it cook a few minutes longer.

Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.

Taste for salt as needed.

Mushroom Farro With Truffle Oil

For the Farro:

farro; 4 cups stock, chicken or vegetable

Urbani black truffle oil

For the Mushrooms:

mushrooms

garlic cloves, peeled, minced

cheese,

parsley,

Want a deliciously different fall side dish? This farro pilaf is one of the best. Augmented with fall ingredients like butternut squash, diced apples, mushrooms and piney rosemary this pilaf recipe goes great with chicken, beef, pork and lamb.

Farro Pilaf

farro (cooked according to package directions, kept warm)

olive oil (divided)

mushrooms (button or crimini, stems removed, sliced)

squash

diced onion (about 1 medium onion)

rosemary (chopped, divided)

cinnamon

vegetable broth (or low sodium canned broth)

apple

butter

italian parsley (chopped)

Cook the farro according to the package directions. &nbsp;While the farro is cooking, prep the vegetables.

In a large 10" skillet, heat 2 teaspoons olive oil over medium high heat. &nbsp;Add the mushrooms and cook until browned and have given up their liquid, stirring occasionally, about 6-7 minutes. &nbsp;Transfer the mushrooms to a small bowl.

Add the remainder of olive oil to the pan. &nbsp;When it's hot, add the diced butternut squash and onions. Sprinkle with kosher salt. Cook until the onions are softened and translucent, stirring occasionally.

Add 1 1/2 teaspoons rosemary to the vegetables and cook until fragrant about 1-2 minutes. &nbsp;Add the cinnamon stick and vegetable broth to the squash mixture. &nbsp;Bring to a boil, cover and reduce heat to a simmer. &nbsp;Cook for 6-7 minutes or until squash starts to get tender. &nbsp;

Stir in the diced apple, cover and simmer an additional 2-3 minutes until the apple is tender, but not falling apart. Remove from heat and discard the cinnamon stick.

Stir in the cooked farro, mushrooms, remaining 1/2 teaspoon rosemary and butter. &nbsp;Taste for seasonings adding salt or pepper if desired. &nbsp;Stir in parsley and transfer to a serving dish. &nbsp;Serve warm.

Maple Roasted Butternut Squash, a simple fall side dish with 3 ingredients; butternut squash, pure maple syrup, and oil, plus salt and pepper!

Maple Roasted Butternut Squash

butternut squash (peeled and diced 3/4-inch)

olive oil or coconut oil

tbsp maple syrup

kosher salt and black pepper

Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. When...

butternut squash

butternut

Preheat the oven to 400°F.

In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes.

Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).

This was delicious!  I added carrots since they are sweet, too, and it was amazing!  Thx for the recipe!

Loved the taste of this because anything with maple syrup is great. The microwave peeling method didn't work that well on my small butternut squash. I did 2 minutes and the neck part was already cooking as was the outer layer but the peel was no easier to get off. It's one reason I avoid acorn squash. Other than that, simple and very good.

Covering the squash with foil will keep it from getting a nice golden caramelized crust as will putting it in a dish rather than a cookie sheet. 

Hey Gina, when I click on the personal points button, it brings up Crock Pot Maple Dijon Drumsticks. 

Love the recipe and make it all the time with sweet potatoes also.

Making this for the third time...new family favorite!

Yummy! We're making it again for Thanksgiving.

Wow! Just made this for dinner... and for the last 15 min that is was to be cooked unfoiled, I put a piece of seasoned salmon filet in the pan and voila, 1 pan dinner served! I did replace the syrup w Manuka honey, delish!

This recipe is great despite my having to use ingredients on hand.  I had butternut squash from our garden in the freezer.  Also, my husband is a beekeeper and we always use that in place of maple syrup.

I found that the squash got really soft as it was roasting, so next time I will wait until our garden is giving us squash.  Fortunately, I will simply mash the leftovers and enjoy them.

Initially I thought, "What a disaster."  Then I remembered that, "In the kitchen there are no disasters, only discoveries".

I've been wanting to up my veggie game, and this sounded easy and delicious. I haven't had much experience with butternut squash, but I've enjoyed what I've had. So I figured I've give this a shot since some pre-cut squash was on sale. I mixed everything together in the baking dish itself to cut down on mess. The combination of salt and pepper with maple syrup concerned me, but I trusted you! And it turned out great! Everything worked together to make something almost like dessert. This encourages me to keep trying the squash for sure. Thank you!

This is the perfect Fall salad to go with your meals! Think cranberries, squash, and pecans with pearl couscous. It is absolutely delicious.

Autumn Pearl Couscous Salad

Olive Oil

tbsp Spicy Brown Mustard (Dijon works too)

tbsp Lemon's Juice

tbsp Fresh orange juice

Honey

tbsp Apple Cider Vinegar

tsp Garlic (crushed)

Salt & Pepper

Pearl Couscous (cooked)

Cranberries

Pecans

Red onion (thinly sliced)

Kale leaves (chopped)

Butternut Squash (Pan fried

Combine all the ingredients of the dressing. Shake or stir well. Save extras in an airtight container or jar in the fridge if there are any, Taste and adjust if needed. Some may prefer sweeter or more acidic.

Toss the kale first in a spoon of dressing and massage it to make it more tender. Then, add the rest of the salad ingredients with about a 1/3 cup of dressing. How much dressing is up to you! Enjoy this salad cold. It is a great make-ahead meal prep salad to keep in the fridge.

I made this on Christmas Day for our family lunch so I increased quantities by 4. 
It’s delicious and goes with everything! We had left overs so had it as sides for many dishes and was perfect with all of them. 
Will be a staple for us from now on.

One of the most flavorful, me and my family constantly dream about this salad!! Such a great side for any occasion, gives all the fall winter vibes you’re looking for!!

So good! I used sweet potato instead of Butternut squash. I also used less cranberries amd next time I'll use less oil. I prepped it for my lunches. I'll be recommending it to lots of people.

I make this salad every year for Friendsgiving and people RAVE about it. I substitute raw red onion for my homemade pickled onion and use pepitas instead of pecans for allergen purposes. I’ve made it several times and even my kale hater family members enjoy it because the dressing is so good.

Hi! How long is this good for stored in the fridge?

Absolutely loved this salad! It was the perfect accompaniment to a pork tenderloin. The flavors really meld well together and it tastes wonderful warm or cold. I can't wait to make it again!

Love this!  Just made it a 2nd time, for a NYE party side dish. It was delish for another holiday party recently. Both times to compliment a savory meat dish, people loved it!  I toast the pecans btw.

This was such a delicious fall salad. I added roasted beets, feta and a bit more kale to it as well. Dressing was perfect!

I’ve made this salad a few times now and it’s become my go to for serving guests for a wow factor! I love to add some garlic herb goat cheese with it, too. Thanks so much for creating it!

Excellent recipe! I only had frozen kale, so I sautéed it with garlic/salt/olive oil. I added sautéed mushrooms and half a can of garbanzo beans. Omitted the orange juice. Turned out wonderfully!

Serving an Herbed Apple Couscous stuffed in a roasted pumpkin is a stunning, beautiful, and healthy addition to fall and winter meals.

Pumpkin Stuffed with Herbed Apple Couscous

pumpkins

onion (chopped)

celery (chopped)

apple (chopped)

thyme (dried)

sage

couscous (cook with chicken stock)

walnuts (toasted and chopped)

maple syrup

pepper

Hollow out pumpkins and remove seeds. Drizzle the inside of each pumpkin shell with olive oil, salt, and pepper. Bake in a 400 degree oven for 10 minutes while making the couscous. Remove from the oven and reduce the temperature to 350 degrees.

Cook the couscous, in chicken stock, according to package instructions to yield 2 cups cooked couscous. Cooking with chicken stock instead of water adds wonderful flavor. Set aside.

Heat a skillet with 1 tablespoon olive oil over medium-high heat. Add onion, garlic, celery, and apple. Saute until tender, then stir in thyme, minced sage, and maple syrup.

Stir the cooked couscous into the apple onion mixture in the skillet. Stir in the toasted walnuts and season to taste with salt and pepper.

Evenly fill the partially cooked pumpkins with the stuffing mixture and place it in a shallow baking dish or parchment-lined baking sheet. Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes more, or until the pumpkin is fork-tender but still retains its shape. Serve immediately.

Plan to try this using the same ingredients except substituting stuffing mix for the couscous 😊

Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze is a cozy, elegant fall side dish featuring sweet roasted squash, creamy cheese, and tangy glaze.

Caramelized Butternut Squash with Gorgonzola and Cranberry-Balsamic Glaze

honey

sea salt

cranberries

balsamic vinegar

• 100 g Gorgonzola cheese, crumbled

walnuts (optional)

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
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p id=&#8221;instruction-step-2&#8243; style=&#8221;margin-bottom: 1em&#8221;>2. Toss cubed squash with olive oil, honey, salt, and pepper.

p id=&#8221;instruction-step-3&#8243; style=&#8221;margin-bottom: 1em&#8221;>3. Spread squash evenly on the baking sheet and roast for 25–30 minutes, flipping halfway.

id=&#8221;instruction-step-4&#8243; style=&#8221;margin-bottom: 1em&#8221;>4. In a small saucepan, simmer balsamic vinegar and cranberries for 5–7 minutes until thickened.

=&#8221;instruction-step-5&#8243; style=&#8221;margin-bottom: 1em&#8221;>5. Transfer roasted squash to a serving dish.

=&#8221;instruction-step-6&#8243; style=&#8221;margin-bottom: 1em&#8221;>6. Drizzle the cranberry-balsamic glaze over the squash.

=&#8221;instruction-step-7&#8243; style=&#8221;margin-bottom: 1em&#8221;>7. Top with crumbled Gorgonzola and toasted walnuts if using.

=&#8221;instruction-step-8&#8243; style=&#8221;margin-bottom: 1em&#8221;>8. Serve warm.

This maple roasted pumpkin is pure autumn magic on a plate! The natural sweetness of the pumpkin gets beautifully caramelized with maple syrup, while the red onion adds a lovely savory contrast and walnuts bring that perfect crunch.

Maple Roasted Pumpkin

red onion, peeled, halved, then cut into wedges

walnuts, roughly chopped

maple syrup (or honey)

tsp cooking salt

1-1 1/2 tsp dried chili flakes

Danish feta (or Greek feta)

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Cut your pumpkin into even 1-inch cubes for consistent cooking.

Place the pumpkin cubes, red onion wedges, and walnuts on your prepared baking sheet.

Drizzle with olive oil and maple syrup, then use your hands to toss everything together.

Sprinkle the salt and chili flakes over everything, then toss once more.

Spread the mixture in a single layer, making sure not to overcrowd the pan.

Roast for 30 minutes, giving everything a gentle toss at the 20-minute mark.

Transfer your caramelized pumpkin to a serving platter.

Crumble the feta over the warm vegetables.

Sprinkle with fresh parsley and minced chili for a pop of color and fresh flavor.

This is my favorite side dish, now! Thank you! ;)

Top 10 fall side dish recipes from across the web

The most viewed fall side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ancient Grain Salad

Baked Parmesan Pumpkin Fries

Creamy Pumpkin Polenta

Mushroom Farro With Truffle Oil

Farro Pilaf

Maple Roasted Butternut Squash

Autumn Pearl Couscous Salad

Pumpkin Stuffed with Herbed Apple C...

Caramelized Butternut Squash with G...

Maple Roasted Pumpkin

Top 10 fall side dish recipes from across the web

The most viewed fall side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ancient Grain Salad

Baked Parmesan Pumpkin Fries

Creamy Pumpkin Polenta

Mushroom Farro With Truffle Oil

Farro Pilaf

Maple Roasted Butternut Squash

Autumn Pearl Couscous Salad

Pumpkin Stuffed with Herbed Apple C...

Caramelized Butternut Squash with G...

Maple Roasted Pumpkin

The most viewed fall side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine