25 Delicious Fall Luncheon Recipes for Busy Days

As the crisp autumn air sets in and the leaves turn brilliant shades of red and gold, it’s the perfect time to gather around comforting, seasonal meals.

Fall luncheons are all about balancing hearty, warming flavors with fresh, vibrant ingredients that reflect the season’s bounty.

From roasted vegetable bowls and creamy pasta dishes to savory pies and light salads, there’s a recipe for every mood and gathering.

Whether you’re planning a casual lunch with friends, a family get-together, or a cozy solo meal, these 25 fall luncheon recipes will inspire you to celebrate autumn through delicious, nourishing food.

In this collection, you’ll find a variety of dishes: warm soups that soothe the soul, grain bowls packed with seasonal produce, savory tarts and pies perfect for sharing, and light, refreshing wraps and salads that still carry the rich flavors of the season.

Each recipe highlights the best ingredients of fall—pumpkin, butternut squash, apples, cranberries, sweet potatoes, mushrooms, kale, and hearty grains—bringing warmth, comfort, and seasonal flair to your lunchtime table.

25 Delicious Fall Luncheon Recipes for Busy Days

Fall luncheons are a wonderful way to enjoy the season’s flavors in both comforting and creative ways.

With these 25 fall luncheon recipes, you can mix and match soups, salads, wraps, bowls, pastas, and baked dishes to create a menu that’s as beautiful as it is delicious.

Embrace the richness of autumn produce and the cozy spirit of the season to craft memorable meals that nourish both body and soul.

Whether you prefer light, fresh options or hearty, indulgent dishes, these recipes make every fall lunch feel special.

Autumn Harvest Quinoa Salad

This Autumn Harvest Quinoa Salad is a colorful and hearty luncheon dish packed with seasonal fall flavors.

Featuring roasted butternut squash, dried cranberries, pecans, and a zesty maple-Dijon dressing, it’s a perfect balance of sweet, savory, and nutty notes.

This dish is not only nutritious but visually appealing, making it ideal for a midday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, roasted squash, dried cranberries, pecans, and parsley. Drizzle the dressing over the salad and toss gently to combine.
5. Serve warm or at room temperature, garnished with extra parsley if desired.

This Autumn Harvest Quinoa Salad is a nourishing, flavorful luncheon option that celebrates the best of fall produce.

Its mix of textures and flavors ensures every bite is satisfying and wholesome.

Roasted Pumpkin and Sage Panini

A warm, savory panini perfect for a fall luncheon, this Roasted Pumpkin and Sage Panini combines sweet roasted pumpkin, earthy fresh sage, creamy goat cheese, and caramelized onions.

Grilled to perfection, it offers a comforting bite that’s both hearty and elegant.

Ingredients:

• 4 slices rustic sourdough bread
• 2 cups pumpkin, peeled and sliced thinly
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup caramelized onions
• 1/4 cup fresh sage leaves
• 4 oz goat cheese, crumbled
• Butter, for grilling

Instructions:

1. Preheat the oven to 425°F (220°C). Toss pumpkin slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly golden.
2. Layer the roasted pumpkin, caramelized onions, sage leaves, and goat cheese between two slices of bread.
3. Heat a skillet or panini press over medium heat and lightly butter the outside of the sandwich. Grill for 3–5 minutes on each side until the bread is golden and crisp, and the cheese is slightly melted.
4. Slice diagonally and serve immediately, pairing with a light fall salad if desired.

This Roasted Pumpkin and Sage Panini is a cozy, flavorful option for a fall luncheon.

Its combination of sweet, savory, and herbaceous flavors makes it both comforting and sophisticated.

Apple, Walnut, and Arugula Wrap

This Apple, Walnut, and Arugula Wrap is a refreshing yet hearty option for a fall luncheon.

Crisp apples, peppery arugula, crunchy walnuts, and creamy ricotta come together in a whole wheat wrap, drizzled with a honey-balsamic glaze for a perfect balance of flavors and textures.

Ingredients:

• 4 whole wheat wraps
• 2 cups arugula
• 1 large apple, thinly sliced
• 1/2 cup walnuts, toasted
• 1/2 cup ricotta cheese
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together honey and balsamic vinegar to create a glaze.
2. Spread ricotta cheese evenly over each wrap. Top with arugula, apple slices, and toasted walnuts. Drizzle with the honey-balsamic glaze and season with salt and pepper.
3. Roll up each wrap tightly and slice in half diagonally. Secure with toothpicks if needed.
4. Serve chilled or at room temperature, perfect for a quick, elegant fall luncheon.

The Apple, Walnut, and Arugula Wrap is a light yet satisfying fall luncheon option.

Its crisp, creamy, and slightly sweet components make it a delightful combination that’s perfect for seasonal dining.

Butternut Squash and Lentil Soup

This Butternut Squash and Lentil Soup is a hearty, warming dish ideal for a fall luncheon.

The natural sweetness of roasted butternut squash pairs beautifully with earthy lentils, aromatic herbs, and a hint of spice, creating a creamy and comforting soup without any cream.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic in a tablespoon of olive oil until soft and fragrant.
3. Add the roasted squash, lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the lentils are tender.
4. Use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

This Butternut Squash and Lentil Soup is a nourishing, flavorful choice for a fall luncheon.

Its creamy texture and warm spices make it perfect for cozy afternoons.

Autumn Vegetable Quiche

A delightful seasonal quiche packed with roasted fall vegetables like Brussels sprouts, sweet potatoes, and caramelized onions.

Combined with eggs, cheese, and fresh herbs, this quiche is both elegant and comforting, making it a standout fall luncheon dish.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 4 large eggs
• 1 cup milk or cream
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted Brussels sprouts, halved
• 1/2 cup caramelized onions
• 1 cup shredded Gruyère or cheddar cheese
• 1 teaspoon fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie pan and pre-bake for 10 minutes.
2. In a bowl, whisk together eggs, milk, salt, pepper, and fresh thyme.
3. Spread the roasted vegetables and caramelized onions evenly in the pie crust. Sprinkle cheese on top, then pour the egg mixture over everything.
4. Bake for 35–40 minutes, or until the quiche is set and the top is golden brown. Allow to cool slightly before slicing.
5. Serve warm or at room temperature with a light fall salad.

This Autumn Vegetable Quiche is a perfect blend of seasonal flavors and creamy textures.

Its balance of savory vegetables and rich eggs makes it an elegant and satisfying luncheon option.

Harvest Chicken Salad Sandwich

A refreshing yet hearty fall luncheon sandwich, featuring shredded roasted chicken, crisp apples, toasted pecans, celery, and a creamy yogurt-based dressing.

Served on whole-grain bread, this sandwich is both flavorful and nourishing.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 apple, diced
• 1/2 cup celery, chopped
• 1/3 cup toasted pecans, chopped
• Salt and pepper, to taste
• Whole-grain bread or rolls
• Lettuce leaves, optional

Instructions:

1. In a large bowl, combine Greek yogurt, Dijon mustard, honey, salt, and pepper to make the dressing.
2. Add shredded chicken, diced apple, celery, and toasted pecans. Mix until all ingredients are evenly coated with the dressing.
3. Spoon the chicken salad onto slices of whole-grain bread. Add lettuce leaves if desired.
4. Serve immediately or refrigerate for up to 24 hours for flavors to meld.

The Harvest Chicken Salad Sandwich is a crisp, creamy, and flavorful fall luncheon option.

Its combination of textures and lightly sweet elements makes it satisfying and perfect for autumn gatherings

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a vibrant and hearty fall luncheon option.

Roasted sweet potatoes add natural sweetness, while black beans provide protein and fiber.

Topped with avocado, fresh cilantro, and a zesty lime crema, these tacos are flavorful, satisfying, and perfect for a midday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped, for garnish

For the lime crema:

• 1/2 cup Greek yogurt or vegan yogurt
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and lightly browned.
2. In a small bowl, whisk together yogurt, lime juice, lime zest, and salt to make the lime crema.
3. Warm the tortillas in a skillet or oven.
4. Assemble tacos by layering roasted sweet potatoes, black beans, avocado slices, and a drizzle of lime crema. Garnish with chopped cilantro.
5. Serve immediately, optionally with a side of pickled red onions or a fresh fall salad.

These Sweet Potato and Black Bean Tacos are a delicious, nutrient-packed fall luncheon choice.

The combination of sweet, creamy, and zesty flavors ensures a vibrant and satisfying meal.

Roasted Pear and Arugula Salad with Walnut Vinaigrette

This Roasted Pear and Arugula Salad is a light yet hearty fall luncheon option.

Juicy roasted pears, peppery arugula, toasted walnuts, and crumbled blue cheese are paired with a simple walnut vinaigrette, creating a perfect balance of sweet, savory, and nutty flavors.

Ingredients:

• 4 ripe pears, halved and cored
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled blue cheese or feta

For the vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon walnut oil (optional)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush pear halves with olive oil and sprinkle with salt and pepper. Roast for 20 minutes until tender and caramelized. Let cool slightly and slice.
2. In a small bowl, whisk together olive oil, walnut oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine arugula, toasted walnuts, and sliced roasted pears. Drizzle with vinaigrette and toss gently.
4. Sprinkle crumbled blue cheese on top before serving.

This Roasted Pear and Arugula Salad is a fresh and elegant fall luncheon dish.

The mix of roasted fruit, greens, and nuts delivers both texture and seasonal flavor in every bite.

Butternut Squash and Spinach Flatbread

This Butternut Squash and Spinach Flatbread is a warm, savory, and satisfying fall luncheon choice.

Creamy roasted squash, sautéed spinach, caramelized onions, and melted mozzarella come together on a crisp flatbread for a comforting yet light meal.

Ingredients:

• 1 flatbread or naan
• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup fresh spinach
• 1/2 cup caramelized onions
• 1/2 cup shredded mozzarella
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Sauté spinach in a skillet until wilted and season lightly with salt and pepper.
3. On the flatbread, spread roasted butternut squash evenly. Top with sautéed spinach, caramelized onions, mozzarella, and fresh thyme.
4. Bake in the oven for 10–12 minutes until the cheese is melted and the flatbread is crisp.
5. Slice into pieces and serve warm.

This Butternut Squash and Spinach Flatbread is a comforting and flavorful fall luncheon option.

The combination of roasted squash, greens, and melted cheese makes it a perfect seasonal meal.

Maple-Roasted Carrot and Quinoa Grain Bowl

This Maple-Roasted Carrot and Quinoa Grain Bowl is a hearty, nutritious fall luncheon dish.

Sweet, caramelized carrots roasted in maple syrup pair perfectly with protein-packed quinoa, roasted chickpeas, and a tangy tahini dressing.

It’s colorful, filling, and bursting with seasonal flavors.

Ingredients:

• 2 cups carrots, peeled and sliced
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained, rinsed, and roasted
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 2 tablespoons water (to thin dressing if needed)
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. For the dressing, whisk together tahini, lemon juice, garlic powder, and water until smooth. Adjust consistency as needed.
4. Assemble the grain bowls: start with quinoa as a base, then top with roasted carrots, roasted chickpeas, and drizzle with tahini dressing. Garnish with fresh parsley or cilantro.
5. Serve warm or at room temperature.

This Maple-Roasted Carrot and Quinoa Grain Bowl is a vibrant, satisfying, and nutrient-packed fall luncheon option.

Its combination of sweet, nutty, and tangy flavors makes it a seasonal favorite.

Autumn Roasted Vegetable and Pesto Flatbread

A warm and savory flatbread perfect for a fall luncheon, featuring roasted seasonal vegetables like zucchini, bell peppers, and sweet potatoes, topped with a fragrant basil pesto and melted cheese.

It’s a simple yet impressive dish that’s full of autumn flavor.

Ingredients:

• 1 flatbread or naan
• 1 cup zucchini, sliced
• 1 cup sweet potato, diced
• 1 cup bell peppers, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup prepared basil pesto
• 1/2 cup shredded mozzarella or fontina cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, sweet potato, and bell peppers with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Spread basil pesto evenly over the flatbread. Arrange roasted vegetables on top and sprinkle with cheese.
3. Bake in the oven for 10–12 minutes until the cheese is melted and the flatbread is crisp.
4. Garnish with fresh basil leaves and slice into pieces.
5. Serve warm as a hearty and flavorful luncheon option.

This Autumn Roasted Vegetable and Pesto Flatbread is a satisfying and flavorful fall luncheon dish.

The roasted vegetables, creamy cheese, and fragrant pesto combine for a perfect seasonal bite.

Harvest Grain and Roasted Vegetable Salad

This Harvest Grain and Roasted Vegetable Salad is a wholesome, colorful, and filling fall luncheon option.

A combination of farro or barley, roasted seasonal vegetables, dried cranberries, and toasted pumpkin seeds comes together with a light apple cider vinaigrette for a balanced and hearty dish.

Ingredients:

• 1 cup farro or barley
• 3 cups vegetable broth
• 2 cups butternut squash, diced
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/3 cup pumpkin seeds, toasted

For the vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, red onion, and red bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro or barley according to package instructions in vegetable broth. Drain any excess liquid.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine cooked grains, roasted vegetables, dried cranberries, and pumpkin seeds. Drizzle with vinaigrette and toss gently.
5. Serve warm or at room temperature.

This Harvest Grain and Roasted Vegetable Salad is a hearty, wholesome fall luncheon dish.

Its mix of roasted vegetables, grains, and seasonal toppings delivers both flavor and nutrition in every bite.

Creamy Pumpkin and Sage Pasta

This Creamy Pumpkin and Sage Pasta is a cozy and flavorful fall luncheon dish.

Sweet pumpkin puree, aromatic fresh sage, and a touch of cream combine to create a silky sauce that perfectly coats pasta.

Finished with Parmesan cheese and toasted pine nuts, it’s indulgent yet seasonal.

Ingredients:

• 12 oz pasta (penne or fettuccine)
• 2 cups pumpkin puree (fresh or canned)
• 1/2 cup heavy cream or coconut cream
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 10 fresh sage leaves, chopped
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons toasted pine nuts

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add pumpkin puree, cream, nutmeg, salt, and pepper. Stir and simmer for 5 minutes until sauce is heated through.
4. Add cooked pasta and chopped sage to the skillet. Toss to coat the pasta evenly with the sauce.
5. Serve topped with grated Parmesan and toasted pine nuts.

This Creamy Pumpkin and Sage Pasta is a comforting and elegant fall luncheon dish.

Its creamy, flavorful sauce and seasonal touches make it perfect for autumn dining.

Baked Autumn Vegetable Lasagna

This Baked Autumn Vegetable Lasagna is a hearty, warm, and satisfying fall luncheon option.

Layers of roasted seasonal vegetables, ricotta cheese, tomato sauce, and lasagna noodles create a comforting meal full of flavor and texture.

Ingredients:

• 9 lasagna noodles, cooked according to package instructions
• 2 cups roasted butternut squash, diced
• 1 cup roasted zucchini, sliced
• 1 cup roasted red bell pepper, sliced
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 2 cups tomato sauce
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, spread a thin layer of tomato sauce. Layer 3 noodles, followed by roasted vegetables, ricotta, mozzarella, and tomato sauce. Repeat layers until all ingredients are used, ending with mozzarella on top.
3. Sprinkle dried oregano, salt, and pepper over the top. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
4. Let cool slightly before slicing. Garnish with fresh basil.

This Baked Autumn Vegetable Lasagna is a hearty, comforting, and flavorful fall luncheon option.

The roasted vegetables and creamy layers make it a satisfying meal for chilly autumn afternoons.

Fall Harvest Chicken and Rice Casserole

This Fall Harvest Chicken and Rice Casserole is a warm, filling, and easy-to-make luncheon dish.

Tender chicken, wild rice, roasted seasonal vegetables, and a creamy sauce come together for a comforting and balanced meal.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup wild rice, cooked
• 1 cup roasted butternut squash, diced
• 1 cup roasted Brussels sprouts, halved
• 1/2 cup carrots, diced
• 1 cup cream of mushroom or cream of chicken soup
• 1/2 cup shredded cheddar cheese
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked chicken, wild rice, roasted vegetables, cream soup, thyme, salt, and pepper. Mix until well combined.
3. Transfer the mixture to a greased baking dish. Sprinkle cheddar cheese evenly on top.
4. Bake for 20–25 minutes until heated through and cheese is melted.
5. Serve warm as a comforting fall luncheon.

This Fall Harvest Chicken and Rice Casserole is a hearty and satisfying autumn dish.

Its combination of tender chicken, roasted vegetables, and creamy rice makes it perfect for a cozy midday meal.

Autumn Turkey and Cranberry Wrap

This Autumn Turkey and Cranberry Wrap is a festive and flavorful fall luncheon option.

Tender roasted turkey, sweet-tart cranberry sauce, crisp greens, and creamy cheese come together in a whole wheat wrap for a satisfying and portable meal.

Ingredients:

• 4 whole wheat wraps
• 2 cups roasted turkey, sliced
• 1/2 cup cranberry sauce
• 1/2 cup cream cheese or goat cheese, softened
• 2 cups mixed greens
• 1/2 cup thinly sliced apples
• Salt and pepper, to taste

Instructions:

1. Spread cream cheese evenly over each wrap.
2. Layer turkey slices, cranberry sauce, mixed greens, and apple slices. Season with salt and pepper.
3. Roll up each wrap tightly and slice in half diagonally. Secure with toothpicks if needed.
4. Serve immediately or refrigerate for up to 24 hours.

The Autumn Turkey and Cranberry Wrap is a simple, festive, and satisfying fall luncheon option.

Its combination of sweet, savory, and crisp elements makes it a seasonal favorite.

Warm Farro and Roasted Vegetable Bowl

This Warm Farro and Roasted Vegetable Bowl is a hearty and nutritious fall luncheon dish.

Roasted seasonal vegetables, nutty farro, and a light maple-Dijon vinaigrette come together for a balanced and comforting meal.

Ingredients:

• 1 cup farro, rinsed
• 3 cups vegetable broth
• 2 cups roasted seasonal vegetables (carrots, Brussels sprouts, sweet potatoes)
• 1/4 cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook farro in vegetable broth according to package instructions. Drain any excess liquid.
2. Roast vegetables at 400°F (200°C) for 25–30 minutes until tender and lightly caramelized.
3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Combine cooked farro, roasted vegetables, and toasted walnuts in a large bowl. Drizzle with vinaigrette and toss gently.
5. Garnish with fresh parsley and serve warm.

This Warm Farro and Roasted Vegetable Bowl is a wholesome and satisfying fall luncheon option.

Its combination of hearty grains and roasted vegetables makes it perfect for cozy autumn days.

Sweet Potato and Chickpea Curry Wrap

This Sweet Potato and Chickpea Curry Wrap is a flavorful and protein-packed fall luncheon choice.

Creamy curry-spiced chickpeas and roasted sweet potatoes are paired with fresh greens and wrapped in a warm tortilla for a quick and satisfying meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups roasted sweet potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• Salt and pepper, to taste
• 4 whole wheat tortillas
• 2 cups baby spinach or arugula
• 1/4 cup plain yogurt or vegan yogurt
• 1 teaspoon lemon juice

Instructions:

1. Toss chickpeas with olive oil, curry powder, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes until slightly crisp.
2. Warm the tortillas in a skillet or oven.
3. Spread yogurt over each tortilla, then layer roasted sweet potatoes, chickpeas, and greens. Drizzle with lemon juice.
4. Roll up each tortilla tightly and slice in half diagonally.
5. Serve warm or at room temperature.

The Sweet Potato and Chickpea Curry Wrap is a flavorful and nutritious fall luncheon option.

Its combination of warm curry-spiced vegetables, creamy yogurt, and fresh greens makes it satisfying and perfect for seasonal lunches.

Autumn Harvest Chicken and Vegetable Soup

This Autumn Harvest Chicken and Vegetable Soup is a comforting and nourishing fall luncheon dish.

Tender chicken, seasonal vegetables like butternut squash and carrots, and hearty barley are simmered together in a flavorful broth, making it a satisfying and warming meal.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 medium butternut squash, diced
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 cup pearl barley
• 6 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
2. Add diced butternut squash, chicken, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
3. Stir in pearl barley and simmer for another 20 minutes until the barley and vegetables are tender.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Autumn Harvest Chicken and Vegetable Soup is a hearty, wholesome fall luncheon option.

Its combination of tender chicken, seasonal vegetables, and barley provides warmth and comfort on a crisp autumn day.

Roasted Cauliflower and Lentil Stew

This Roasted Cauliflower and Lentil Stew is a rich, warming, and healthy fall luncheon dish.

Roasted cauliflower, tender lentils, and aromatic spices create a comforting stew that’s both filling and flavorful.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. In a large pot, sauté onion and garlic in olive oil until fragrant. Add cumin and smoked paprika and cook for 1 minute.
3. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
4. Stir in roasted cauliflower and cook for another 5 minutes. Adjust seasoning with salt and pepper.
5. Serve warm, garnished with fresh cilantro.

This Roasted Cauliflower and Lentil Stew is a cozy and satisfying fall luncheon option.

The roasted vegetables and earthy lentils make it rich in flavor and perfect for cooler autumn days.

Sweet Potato, Kale, and White Bean Soup

This Sweet Potato, Kale, and White Bean Soup is a hearty and nutritious fall luncheon dish.

Sweet potatoes, kale, and creamy white beans create a flavorful and filling soup that’s perfect for a cozy autumn meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
2. Add diced sweet potatoes, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until sweet potatoes are tender.
3. Stir in white beans and kale. Simmer for another 5–7 minutes until kale is wilted and beans are heated through.
4. Season with salt and pepper to taste. Serve warm.

This Sweet Potato, Kale, and White Bean Soup is a nourishing and hearty fall luncheon option.

Its combination of seasonal vegetables, beans, and warm spices makes it perfect for cozy autumn lunches.

Butternut Squash and Goat Cheese Tart

This Butternut Squash and Goat Cheese Tart is an elegant and savory fall luncheon dish.

Roasted butternut squash, creamy goat cheese, and caramelized onions are layered on a flaky puff pastry, creating a flavorful and seasonal meal perfect for lunch.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups butternut squash, peeled and cubed
• 1/2 cup caramelized onions
• 4 oz goat cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, and roast for 20–25 minutes until tender.
2. Roll out puff pastry on a baking sheet lined with parchment paper. Score a 1-inch border around the edges.
3. Spread caramelized onions over the pastry within the border. Top with roasted squash and crumbled goat cheese. Sprinkle thyme on top.
4. Bake for 20–25 minutes until pastry is golden and puffed.
5. Slice into portions and serve warm.

This Butternut Squash and Goat Cheese Tart is a flavorful and visually appealing fall luncheon option.

Its combination of creamy cheese, roasted squash, and flaky pastry makes it a perfect seasonal treat.

Savory Pumpkin and Spinach Pie

This Savory Pumpkin and Spinach Pie is a hearty and nutritious fall luncheon dish.

Creamy pumpkin, sautéed spinach, and ricotta cheese are baked in a golden pastry shell for a satisfying and comforting meal.

Ingredients:

• 1 pie crust (homemade or store-bought)
• 2 cups pumpkin puree
• 1 cup ricotta cheese
• 2 cups fresh spinach, sautéed
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Line a pie pan with the crust.
2. In a bowl, combine pumpkin puree, ricotta cheese, sautéed spinach, nutmeg, salt, and pepper. Mix well.
3. Pour mixture into the pie crust. Brush edges with beaten egg.
4. Bake for 35–40 minutes until the filling is set and the crust is golden brown.
5. Allow to cool slightly before slicing and serving.

This Savory Pumpkin and Spinach Pie is a comforting fall luncheon option.

Its creamy filling and flaky crust create a perfect balance of flavor and texture.

Caramelized Onion, Mushroom, and Gruyère Galette

This Caramelized Onion, Mushroom, and Gruyère Galette is a rustic and savory fall luncheon dish.

A flaky pastry base is topped with sweet caramelized onions, sautéed mushrooms, and melted Gruyère cheese for a flavorful, seasonal treat.

Ingredients:

• 1 sheet puff pastry or pie dough
• 2 cups mushrooms, sliced
• 1 cup caramelized onions
• 1 cup shredded Gruyère cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Sauté mushrooms in olive oil until tender and season with salt and pepper.
2. Roll out pastry on a baking sheet lined with parchment paper. Spread caramelized onions over the center, leaving a 1-inch border. Top with sautéed mushrooms and Gruyère. Sprinkle thyme on top.
3. Fold the edges of the pastry over the filling, pleating as necessary.
4. Bake for 25–30 minutes until pastry is golden and cheese is melted.
5. Slice and serve warm.

This Caramelized Onion, Mushroom, and Gruyère Galette is a hearty and elegant fall luncheon dish.

The combination of caramelized onions, earthy mushrooms, and melted cheese makes it a seasonal favorite.

Roasted Vegetable and Feta Hand Pies

These Roasted Vegetable and Feta Hand Pies are a portable and flavorful fall luncheon option.

Roasted seasonal vegetables and tangy feta are encased in a golden pastry, perfect for a warm and satisfying lunch on the go.

Ingredients:

• 1 sheet puff pastry or pie dough
• 1 cup roasted seasonal vegetables (zucchini, bell peppers, sweet potato)
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
2. Roll out pastry and cut into squares (about 4×4 inches).
3. Place a spoonful of roasted vegetables and feta in the center of each square. Fold over into a triangle or rectangle and seal edges with a fork.
4. Brush each hand pie with beaten egg. Bake for 20–25 minutes until golden brown.
5. Serve warm.

These Roasted Vegetable and Feta Hand Pies are a delicious and convenient fall luncheon option.

The combination of roasted vegetables and tangy feta makes them flavorful and satisfying.