25 Flavorful Fall Paleo Dinner Recipes for Every Nights

When the air turns crisp and the leaves begin to fall, nothing feels more comforting than a hearty, wholesome dinner that warms you from the inside out.

For those following a Paleo lifestyle, fall offers an incredible variety of seasonal ingredients—pumpkins, apples, squash, root vegetables, and earthy herbs—that make it easy to create meals that are both nourishing and delicious.

These 25 fall Paleo dinner recipes bring together the rich, rustic flavors of autumn in creative ways.

From cozy stews and savory roasts to vibrant seasonal salads and skillet meals, you’ll find inspiration for every kind of dinner table.

Each recipe avoids grains, dairy, and processed ingredients while celebrating everything that makes fall cooking so special.

Whether you’re preparing a family meal, hosting a gathering, or just craving comfort food on a chilly evening, these recipes will help you embrace the season with flavor and balance.

25 Flavorful Fall Paleo Dinner Recipes for Every Nights

Eating Paleo doesn’t mean missing out on the joys of fall comfort food.

With dishes like cinnamon roasted chicken, pumpkin turkey chili, apple cider pork chops, and maple-glazed salmon, you can enjoy hearty meals that celebrate the flavors of the season while staying true to your health goals.

These 25 fall Paleo dinner recipes are designed to inspire you to cook, gather, and savor the warmth of autumn at your table.

Pick a few to try this week, and you’ll discover just how satisfying Paleo fall cooking can be.

Harvest Chicken with Rosemary Apples and Butternut

This warm and comforting dish captures the essence of fall with roasted chicken thighs, caramelized apples, and hearty butternut squash.

The rosemary adds a fragrant touch, while the natural sweetness of apples ties everything together in a way that feels rustic yet refined.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 crisp apples (like Honeycrisp or Fuji), sliced into wedges
• 1 red onion, sliced
• 1 tbsp fresh rosemary, chopped
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt, pepper, smoked paprika, and a touch of cinnamon.
2. Heat oil in a large oven-safe skillet or Dutch oven. Sear chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pan, add garlic, onion, butternut squash, and apples. Sauté for 4–5 minutes until lightly caramelized. Season with rosemary, salt, and pepper.
4. Nestle chicken thighs back into the skillet over the vegetables. Transfer to the oven and roast uncovered for 25–30 minutes, until chicken is fully cooked and squash is tender.
5. Serve hot, spooning the roasted apples and squash alongside each chicken thigh.

This recipe delivers everything you love about fall: savory roasted chicken, sweet apples, and earthy rosemary.

It’s a balanced Paleo dinner that’s hearty yet wholesome, perfect for cool evenings.

Maple Glazed Salmon with Brussels and Pecans

This dish blends the bold flavors of roasted salmon with seasonal Brussels sprouts and the crunch of toasted pecans.

A light maple glaze creates a perfect sweet-and-savory balance, keeping it Paleo-friendly while highlighting autumn ingredients.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard (sugar-free, Paleo-approved)
• 2 tbsp olive oil
• 1 lb Brussels sprouts, halved
• ½ cup raw pecans
• 1 clove garlic, minced
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk maple syrup and Dijon mustard together in a small bowl. Brush salmon fillets generously with the glaze and set aside.
3. In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper. Spread onto the baking sheet. Roast for 15 minutes.
4. Remove the sheet, stir Brussels sprouts, and push them to the sides. Place salmon fillets in the center and scatter pecans on top of the sprouts.
5. Roast for another 12–15 minutes until salmon flakes easily and Brussels sprouts are caramelized.
6. Plate salmon with roasted Brussels and toasted pecans on the side, drizzling any remaining glaze over the top.

This simple yet elegant Paleo dinner highlights the natural flavors of the season.

The salmon stays tender and rich, while the maple glaze and pecans give it a festive fall touch that feels both nourishing and indulgent.

Pumpkin Turkey Chili

Nothing says fall quite like a hearty chili, and this Paleo version uses pumpkin puree for creaminess and warmth.

Ground turkey keeps it lean, while spices and vegetables make it deeply flavorful.

It’s a one-pot wonder perfect for meal prepping or sharing with family.

Ingredients

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree (unsweetened)
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth (unsalted, Paleo-friendly)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cinnamon
• Sea salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Sauté for 5 minutes until softened.
2. Add ground turkey and cook until browned, breaking it up with a spoon. Season with salt, pepper, cumin, paprika, and chili powder.
3. Stir in pumpkin puree, diced tomatoes, and chicken broth. Mix well until smooth and combined.
4. Bring to a simmer, then reduce heat and let chili cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
5. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

This Paleo pumpkin turkey chili is hearty, comforting, and filled with fall flavors.

The pumpkin adds creaminess without dairy, and the spices bring warmth that makes every spoonful satisfying on crisp autumn nights.

Apple Cider Pork Chops with Roasted Carrots

This dish takes juicy pork chops and infuses them with the tangy sweetness of apple cider, perfectly balanced with earthy roasted carrots.

It’s a quintessential fall dinner that feels rustic and deeply comforting while staying Paleo-approved.

Ingredients

• 4 bone-in pork chops
• 1 cup unsweetened apple cider
• 1 tbsp Dijon mustard (sugar-free, Paleo-friendly)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb carrots, peeled and cut into sticks
• 1 tbsp fresh thyme, chopped
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss carrots with 1 tbsp olive oil, salt, pepper, and thyme. Spread onto the baking sheet and roast for 25–30 minutes until golden and tender.
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper, then sear for 3–4 minutes per side until golden. Remove and set aside.
4. Deglaze the skillet with apple cider, scraping up browned bits. Stir in Dijon mustard and garlic. Simmer for 5 minutes until slightly reduced.
5. Return pork chops to the pan, cover, and cook for another 8–10 minutes until fully cooked.
6. Serve pork chops with roasted carrots, spooning the cider sauce generously over the top.

This apple cider pork chop recipe combines the sweetness of fall apples with the savory richness of pork, creating a seasonal dish that feels both hearty and elegant.

Sweet Potato Shepherd’s Pie

A Paleo twist on a classic comfort food, this shepherd’s pie replaces traditional mashed potatoes with creamy mashed sweet potatoes.

The ground beef and vegetable filling is rich, hearty, and layered with savory fall flavors.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp coconut oil or ghee
• 1 lb ground beef (or ground lamb)
• 1 onion, diced
• 2 carrots, diced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef broth (unsalted, Paleo-friendly)
• 1 tsp fresh thyme
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with coconut oil or ghee until smooth.
2. In a skillet, cook ground beef until browned. Remove excess fat. Add onion, carrots, mushrooms, and garlic. Cook until softened, about 6 minutes.
3. Stir in tomato paste, beef broth, thyme, salt, and pepper. Simmer for 10 minutes until thickened.
4. Transfer beef mixture into a casserole dish. Spread mashed sweet potatoes evenly on top.
5. Bake uncovered for 25 minutes until the top is lightly golden.
6. Let rest for 5 minutes before serving.

This sweet potato shepherd’s pie is hearty, wholesome, and filled with rich autumn flavors.

It’s a Paleo comfort food classic that’s perfect for cool evenings.

Rosemary Garlic Lamb Stew

A slow-simmered lamb stew with fresh rosemary, garlic, and root vegetables makes a deeply satisfying Paleo dinner.

The flavors develop as it cooks low and slow, creating a tender, aromatic dish that’s perfect for fall gatherings.

Ingredients

• 2 lbs lamb stew meat, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, chopped
• 2 parsnips, chopped
• 3 cloves garlic, minced
• 4 cups beef or lamb broth (unsalted, Paleo-friendly)
• 2 tbsp tomato paste
• 1 tbsp fresh rosemary, chopped
• 1 bay leaf
• Sea salt and black pepper, to taste

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Brown lamb cubes in batches, seasoning with salt and pepper. Remove and set aside.
2. In the same pot, add onion, carrots, parsnips, and garlic. Cook for 6–7 minutes until softened.
3. Stir in tomato paste and rosemary, cooking for 1–2 minutes to develop flavor.
4. Return lamb to the pot, pour in broth, and add the bay leaf. Bring to a boil, then reduce to a simmer.
5. Cover and cook for 1½–2 hours, stirring occasionally, until lamb is fork-tender and stew has thickened.
6. Remove bay leaf and serve hot, garnished with extra rosemary if desired.

This rosemary garlic lamb stew is rustic, rich, and deeply comforting—perfect for a cozy Paleo fall dinner that warms you from the inside out.

Cinnamon Roasted Chicken with Root Vegetables

This recipe blends the warmth of cinnamon with the savory richness of roasted chicken and earthy root vegetables.

It’s a simple one-pan Paleo dinner that fills the kitchen with the aroma of fall spices.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 3 cloves garlic, minced
• 2 large carrots, cut into chunks
• 2 parsnips, cut into chunks
• 1 sweet potato, cubed
• 1 red onion, quartered
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken dry and rub with olive oil, cinnamon, paprika, garlic, salt, and pepper.
2. Arrange carrots, parsnips, sweet potato, and onion in a roasting pan. Season lightly with salt and pepper.
3. Place chicken on top of the vegetables and roast uncovered for 1 hour 15 minutes, or until juices run clear.
4. Let rest 10 minutes before carving. Serve with the caramelized vegetables.

This cinnamon roasted chicken is both comforting and aromatic, making it a festive centerpiece for a fall Paleo dinner.

Acorn Squash Bowls with Ground Turkey and Cranberries

Hollowed acorn squash halves become edible bowls for a savory-sweet turkey filling, infused with cranberries and herbs.

It’s colorful, nourishing, and perfect for a Paleo-friendly seasonal dinner.

Ingredients

• 2 acorn squash, halved and seeded
• 2 tbsp olive oil
• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup dried cranberries (unsweetened)
• 1 tsp fresh sage, chopped
• 1 tsp fresh thyme, chopped
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Brush acorn squash halves with 1 tbsp olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
2. Heat remaining olive oil in a skillet. Cook onion and garlic until softened. Add ground turkey and brown thoroughly.
3. Stir in cranberries, sage, thyme, salt, and pepper. Simmer for 5 minutes.
4. Remove squash from the oven, flip cut-side up, and fill each half with the turkey mixture. Return to oven for 10 minutes.
5. Serve hot, directly in the squash bowls.

These acorn squash bowls are hearty and festive, showcasing the best of fall flavors in a Paleo-friendly way.

Sage and Mushroom Stuffed Chicken Breasts

This elegant dinner combines juicy chicken breasts with a savory stuffing of mushrooms, garlic, and fresh sage.

It’s perfect for fall evenings when you want something hearty yet refined.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• ½ tsp smoked paprika
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Carefully butterfly each chicken breast to create a pocket.
2. Heat olive oil in a skillet. Sauté mushrooms and garlic until softened. Stir in sage, salt, and pepper.
3. Stuff each chicken breast with the mushroom mixture and secure with toothpicks.
4. Season outside with smoked paprika, salt, and pepper. Place in a baking dish and bake for 25–30 minutes, until fully cooked.
5. Let rest for 5 minutes before slicing and serving.

This stuffed chicken dish is a fragrant and hearty Paleo dinner that highlights the comforting flavors of sage and mushrooms.

Caramelized Onion and Beef Skillet

This one-pan Paleo meal is rich, savory, and deeply satisfying.

Caramelized onions pair beautifully with seasoned ground beef and fresh herbs for a fall-inspired dinner that’s ready in under 30 minutes.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• Sea salt and black pepper, to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions and cook slowly, stirring often, for 15–20 minutes until golden and caramelized.
2. Add garlic and thyme, cooking for another minute.
3. Increase heat to medium-high and add ground beef. Season with salt and pepper. Cook until browned and fully cooked.
4. Stir well, letting the flavors meld together for 5 minutes before serving.

Simple yet flavorful, this beef and onion skillet makes a fast Paleo dinner that captures the richness of fall cooking.

Roasted Pumpkin Soup with Coconut Milk

This creamy yet dairy-free soup blends roasted pumpkin with coconut milk and warming spices.

It’s smooth, comforting, and a perfect Paleo dinner starter or main when paired with a salad.

Ingredients

• 1 small pumpkin, peeled and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth (unsalted, Paleo-friendly)
• 1 cup coconut milk
• ½ tsp ground nutmeg
• ½ tsp cinnamon
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a pot, sauté onion and garlic until fragrant. Add roasted pumpkin and broth. Simmer for 10 minutes.
3. Blend mixture until smooth using an immersion blender. Stir in coconut milk, nutmeg, and cinnamon.
4. Simmer for another 5 minutes before serving hot.

This roasted pumpkin soup is velvety, spiced, and deeply warming—a fall Paleo favorite that feels indulgent but is entirely wholesome.

Apple Cinnamon Beef Meatballs

These tender meatballs are infused with grated apple and a hint of cinnamon, creating a savory-sweet balance that feels uniquely autumn.

Served with roasted vegetables, they make a complete Paleo dinner.

Ingredients

• 1 lb ground beef
• 1 apple, grated
• 1 egg
• 1 clove garlic, minced
• ½ tsp cinnamon
• 1 tbsp fresh parsley, chopped
• Sea salt and black pepper, to taste
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, grated apple, egg, garlic, cinnamon, parsley, salt, and pepper. Mix gently.
3. Roll mixture into small meatballs and place on the baking sheet.
4. Drizzle with olive oil and bake for 20–22 minutes until golden and cooked through.
5. Serve hot with roasted seasonal vegetables.

These apple cinnamon beef meatballs are juicy, flavorful, and infused with autumn warmth, making them a unique Paleo dinner option for fall.

Garlic Herb Roasted Duck with Parsnips

Duck is an indulgent fall protein, and when paired with earthy parsnips and fresh herbs, it transforms into a rustic Paleo dinner that feels celebratory yet nourishing.

Ingredients

• 1 whole duck (about 5 lbs)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 lemon, halved
• 4 parsnips, cut into sticks
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Pat duck dry and rub inside and out with olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Place lemon halves inside the cavity. Arrange parsnips around the duck in a roasting pan.
3. Roast for 1½–2 hours, basting occasionally with rendered fat, until skin is crispy and meat reaches 165°F (74°C).
4. Rest for 15 minutes before carving. Serve with roasted parsnips.

This garlic herb duck brings depth and richness to the table, offering a luxurious yet Paleo-friendly fall dinner.

Spaghetti Squash Bolognese

A Paleo twist on the Italian classic, this recipe replaces pasta with tender roasted spaghetti squash while keeping the hearty, savory flavors of slow-simmered meat sauce.

Ingredients

• 1 large spaghetti squash
• 2 tbsp olive oil
• 1 lb ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp basil
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Halve spaghetti squash lengthwise, remove seeds, brush with oil, and roast cut-side down for 40 minutes.
2. Meanwhile, heat olive oil in a skillet. Cook onion, carrot, and garlic until softened. Add ground beef and brown well.
3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes.
4. Use a fork to shred the roasted squash into spaghetti-like strands. Top with Bolognese sauce and serve hot.

This spaghetti squash Bolognese delivers comfort-food satisfaction with a Paleo-friendly twist, making it a wholesome fall dinner option.

Cranberry Glazed Chicken Thighs

Cranberries add brightness and tartness to savory chicken thighs, creating a fall-inspired balance of flavors that feels festive yet simple.

Ingredients

• 6 bone-in chicken thighs
• 2 tbsp olive oil
• 1 cup fresh cranberries
• ¼ cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp fresh thyme
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Season chicken thighs with salt and pepper.
2. Heat olive oil in a skillet, searing chicken on both sides until golden brown. Transfer to a baking dish.
3. In the same skillet, add cranberries, maple syrup, vinegar, and thyme. Simmer until cranberries burst and sauce thickens slightly.
4. Pour glaze over chicken thighs and bake for 25–30 minutes until fully cooked.
5. Serve hot with the cranberry glaze spooned on top.

These cranberry glazed chicken thighs are tangy, sweet, and savory all at once—a flavorful Paleo dinner perfect for fall evenings.

Cauliflower Rice Stuffed Peppers

Bell peppers filled with a savory mixture of cauliflower rice, ground meat, and herbs make a hearty, nutrient-packed Paleo dinner that’s colorful and satisfying.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or beef
• 2 cups cauliflower rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1 tsp oregano
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Place bell peppers upright in a baking dish.
2. In a skillet, cook ground meat until browned. Add onion, garlic, and cauliflower rice. Cook 5 minutes.
3. Stir in diced tomatoes, paprika, oregano, salt, and pepper. Simmer for 10 minutes.
4. Fill peppers with the mixture. Cover dish with foil and bake for 30 minutes.
5. Remove foil and bake another 10 minutes. Serve hot.

These stuffed peppers are hearty, colorful, and loaded with fall-inspired flavor, making them an easy Paleo dinner option.

Apple Sage Pork Tenderloin

Tender pork tenderloin roasted with apples and sage delivers a perfectly balanced dish that’s aromatic, savory, and sweet—an ideal Paleo centerpiece for autumn meals.

Ingredients

• 1 pork tenderloin (about 1½ lbs)
• 2 tbsp olive oil
• 2 apples, sliced
• 1 onion, sliced
• 1 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Season pork tenderloin with salt and pepper.
2. Heat olive oil in a skillet. Sear pork on all sides until golden brown. Remove and set aside.
3. In the same skillet, sauté onion, apples, garlic, and sage for 5 minutes.
4. Place pork on top of the apple mixture in a roasting pan. Roast for 20–25 minutes until pork reaches 145°F (63°C).
5. Let rest for 5 minutes before slicing. Serve with the apples and onions.

This apple sage pork tenderloin is juicy, fragrant, and beautifully seasonal, making it a standout Paleo fall dinner.

Butternut Squash and Kale Stir-Fry with Sausage

This quick skillet meal combines roasted butternut squash, sautéed kale, and flavorful sausage for a nutrient-rich Paleo dinner that’s both filling and vibrant.

Ingredients

• 1 lb Paleo-friendly sausage, sliced
• 2 cups butternut squash, cubed
• 2 cups kale, chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Sea salt and black pepper, to taste

Instructions

1. Heat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until golden.
2. In a large skillet, heat remaining oil. Cook sausage slices until browned. Remove and set aside.
3. In the same skillet, sauté onion and garlic until fragrant. Add kale and cook until wilted.
4. Stir in roasted squash and sausage, cooking for 5 minutes to meld flavors.
5. Serve hot as a one-pan Paleo dinner.

This stir-fry is colorful, hearty, and nutrient-packed, offering the perfect balance of seasonal vegetables and protein for a fall Paleo meal.

Maple Balsamic Glazed Short Ribs

These tender short ribs are slowly braised in a maple balsamic sauce until fall-apart delicious.

The balance of sweet maple and tangy balsamic makes this dish unforgettable for a cozy fall Paleo dinner.

Ingredients

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth (unsalted, Paleo-friendly)
• ¼ cup balsamic vinegar
• 2 tbsp pure maple syrup
• 2 sprigs fresh rosemary
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 325°F (165°C). Season ribs with salt and pepper.
2. Heat olive oil in a Dutch oven. Brown ribs on all sides, then remove.
3. Add onion and garlic, cooking until softened. Deglaze with balsamic vinegar.
4. Stir in broth, maple syrup, and rosemary. Return ribs to the pot.
5. Cover and braise in the oven for 2½–3 hours until meat is tender.
6. Serve hot with the rich pan sauce.

These short ribs are melt-in-your-mouth tender, with a deep flavor that’s perfect for fall evenings and Paleo-friendly indulgence.

Roasted Brussels Sprouts and Bacon Chicken Bake

A hearty one-pan dinner where crispy bacon and caramelized Brussels sprouts complement juicy roasted chicken.

It’s simple, satisfying, and full of autumn goodness.

Ingredients

• 6 chicken drumsticks or thighs
• 4 slices uncured bacon, chopped
• 1 lb Brussels sprouts, halved
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and onion with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
2. Scatter chopped bacon over the vegetables. Place chicken pieces on top.
3. Roast for 35–40 minutes until chicken is fully cooked and bacon is crisp.
4. Serve hot with pan drippings spooned over.

This bake is a no-fuss Paleo dinner, marrying savory chicken with smoky bacon and roasted vegetables for a comforting fall dish.

Cinnamon Apple Turkey Meatloaf

A fall twist on classic meatloaf, this version uses grated apples and warm spices for a moist and flavorful Paleo-friendly dinner.

Ingredients

• 1 lb ground turkey
• 1 apple, grated
• 1 egg
• 1 onion, minced
• 2 cloves garlic, minced
• 1 tsp cinnamon
• 1 tsp thyme
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. In a bowl, mix turkey, apple, egg, onion, garlic, cinnamon, thyme, salt, and pepper until combined.
3. Shape mixture into a loaf and place in the pan.
4. Bake for 40–45 minutes until fully cooked. Rest 5 minutes before slicing.

This apple-infused turkey meatloaf is moist, flavorful, and filled with autumn warmth, making it a Paleo dinner favorite.

Curried Pumpkin Chicken Stew

This creamy Paleo stew combines tender chicken, pumpkin, and warming curry spices. It’s rich, comforting, and perfect for chilly fall evenings.

Ingredients

• 1 lb chicken breast, cubed
• 2 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) pumpkin puree
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• Sea salt and black pepper, to taste

Instructions

1. Heat coconut oil in a pot. Sauté onion and garlic until fragrant.
2. Add chicken cubes and cook until lightly browned.
3. Stir in pumpkin puree, coconut milk, curry powder, turmeric, salt, and pepper.
4. Simmer for 20 minutes until chicken is fully cooked and stew thickens.
5. Serve hot with fresh cilantro on top.

This curried pumpkin chicken stew is creamy, aromatic, and nutrient-rich—a warming Paleo dish with bold fall flavors.

Stuffed Cabbage Rolls with Tomato Sauce

Cabbage leaves filled with seasoned ground beef and cauliflower rice make a hearty Paleo meal, simmered in a rich tomato sauce for fall comfort.

Ingredients

• 1 large cabbage
• 1 lb ground beef
• 1 cup cauliflower rice
• 1 onion, minced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika
• Sea salt and black pepper, to taste

Instructions

1. Boil a large pot of water. Blanch cabbage leaves for 2–3 minutes until pliable. Drain and set aside.
2. In a bowl, combine ground beef, cauliflower rice, onion, garlic, paprika, salt, and pepper.
3. Place filling inside cabbage leaves, roll tightly, and place seam-side down in a baking dish.
4. Mix crushed tomatoes and tomato paste, then pour over rolls.
5. Cover with foil and bake at 375°F (190°C) for 45 minutes.

These Paleo stuffed cabbage rolls are hearty, saucy, and deeply satisfying, making them a wholesome fall dinner.

Roasted Beet and Walnut Salad with Grilled Chicken

This colorful fall salad features sweet roasted beets, crunchy walnuts, and juicy grilled chicken, all tied together with a tangy balsamic dressing.

Ingredients

• 2 chicken breasts
• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• ½ cup walnuts
• 4 cups mixed greens
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard (sugar-free)
• Sea salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 30 minutes until tender.
2. Grill chicken breasts until fully cooked, about 6 minutes per side. Slice thinly.
3. Whisk balsamic vinegar and Dijon mustard into a dressing.
4. Assemble salad with greens, roasted beets, walnuts, and grilled chicken. Drizzle with dressing before serving.

This roasted beet and walnut salad is vibrant, refreshing, and nutrient-packed, making it a light yet satisfying Paleo fall dinner.

Spiced Pumpkin Beef Chili

A hearty, spicy Paleo chili that incorporates pumpkin puree for depth and creaminess.

This dish is packed with flavor and perfect for cozy autumn nights.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth (unsalted)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Sea salt and black pepper, to taste

Instructions

1. Heat olive oil in a pot. Add onion, pepper, and garlic, cooking until softened.
2. Add ground beef and cook until browned.
3. Stir in pumpkin puree, tomatoes, broth, and spices.
4. Simmer for 30 minutes until thickened.
5. Adjust seasoning and serve hot.

This spiced pumpkin beef chili is hearty, warming, and packed with fall flavors, making it an ideal Paleo dinner for cool evenings.