21 Easy and Flavorful Fall Whole30 Recipes You’ll Love

Fall is the perfect season to embrace hearty, comforting, and nutrient-packed meals.

With the changing leaves and cooler evenings, our bodies crave warm dishes made with seasonal produce like butternut squash, sweet potatoes, apples, and Brussels sprouts.

If you’re following Whole30, you might worry about missing out on cozy fall flavors—but fear not!

These 21 fall Whole30 recipes bring together the best of the season, offering wholesome, flavorful, and satisfying meals that are entirely compliant with Whole30 rules.

From savory sheet pan dinners to spiced soups, roasted vegetables, and comforting casseroles, there’s something here for every fall craving.

These recipes are designed to simplify your meal planning while keeping your Whole30 journey exciting.

They highlight seasonal produce, lean proteins, warming spices, and creative combinations that make healthy eating both delicious and enjoyable.

Whether you’re cooking for yourself, your family, or friends, these meals will keep your autumn dinners vibrant, flavorful, and fully Whole30-approved.

21 Easy and Flavorful Fall Whole30 Recipes You’ll Love

Fall doesn’t have to mean sacrificing flavor or comfort on your Whole30 journey.

These 21 fall Whole30 recipes showcase the season’s best ingredients while keeping your meals nourishing, satisfying, and fully compliant.

Whether you prefer hearty stews, roasted vegetables, savory casseroles, or cozy soups, these recipes will inspire your fall cooking and make sticking to Whole30 a flavorful experience.

Embrace the season, experiment with these recipes, and enjoy the warmth, taste, and nourishment that fall has to offer—without compromising your Whole30 goals.

Autumn Harvest Chicken Skillet

This Autumn Harvest Chicken Skillet is a warm, comforting, and colorful one-pan meal perfect for fall.

Juicy chicken thighs are sautéed with seasonal vegetables like butternut squash, Brussels sprouts, and carrots, and flavored with a fragrant mix of herbs and apple cider vinegar for a subtle tang.

It’s hearty, wholesome, and fully Whole30-compliant.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 medium butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 2 medium carrots, sliced on a diagonal
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 1 cup chicken broth
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken thighs with salt, pepper, thyme, and smoked paprika. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add onions and garlic. Sauté for 2 minutes until fragrant.
4. Add butternut squash, carrots, and Brussels sprouts. Stir to coat in oil and seasoning.
5. Pour in chicken broth and apple cider vinegar. Stir, scraping any browned bits from the bottom of the skillet.
6. Nestle the chicken back among the vegetables. Transfer skillet to the oven and roast for 25–30 minutes, until chicken is cooked through and vegetables are tender.
7. Garnish with fresh parsley before serving.

This skillet meal captures the essence of fall with its rich colors and flavors.

Perfect for a weeknight dinner or meal prep, it’s filling, nourishing, and Whole30-friendly.

Maple Dijon Roasted Salmon with Root Vegetables

Sweet, tangy, and savory, this Maple Dijon Roasted Salmon highlights the flavors of fall.

Tender salmon fillets are roasted alongside a medley of root vegetables, lightly glazed with a Whole30-compliant maple and mustard dressing for a simple yet elegant dinner.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon Whole30-approved Dijon mustard
• 1 tablespoon pure maple syrup
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 medium sweet potatoes, cubed
• 2 parsnips, peeled and sliced
• 1 red onion, cut into wedges
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, garlic powder, smoked paprika, salt, and pepper.
3. Toss sweet potatoes, parsnips, and red onion in half of the maple-Dijon mixture. Spread evenly on the baking sheet. Roast for 15 minutes.
4. Remove the baking sheet from the oven and push vegetables to the sides. Place salmon fillets in the center and brush with the remaining maple-Dijon mixture. Sprinkle rosemary over the top.
5. Roast for an additional 12–15 minutes, until salmon is cooked through and vegetables are tender.
6. Serve warm, with roasted vegetables surrounding the salmon.

This dish is a celebration of fall flavors.

The natural sweetness of maple paired with the earthy root vegetables and tender salmon creates a harmonious and satisfying Whole30 meal.

Spiced Butternut Squash Soup with Sage

A creamy, velvety, and aromatic soup perfect for cool fall evenings.

This Spiced Butternut Squash Soup combines roasted squash with warming spices, fresh herbs, and a touch of coconut milk, making it a comforting and Whole30-compliant starter or main course.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 cups chicken or vegetable broth (Whole30-compliant)
• ½ cup full-fat canned coconut milk
• 2 tablespoons fresh sage, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onions and garlic for 3–4 minutes until fragrant and translucent.
3. Add roasted squash, cinnamon, nutmeg, cloves, and broth to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
4. Using an immersion blender or regular blender (in batches), purée the soup until smooth.
5. Stir in coconut milk and chopped sage. Adjust seasoning if needed. Serve warm.

Rich, warming, and silky, this spiced butternut squash soup is the perfect way to welcome fall evenings.

It’s nourishing, cozy, and entirely Whole30-approved.

Autumn Harvest Stuffed Peppers

These Autumn Harvest Stuffed Peppers are a colorful and hearty Whole30-friendly meal.

Bell peppers are filled with a savory mixture of ground turkey, cauliflower rice, apples, and fall spices, then baked until tender.

They are visually stunning and packed with seasonal flavors.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 apple, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 1 cup diced tomatoes (canned or fresh)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 3 minutes until fragrant.
3. Add ground turkey and cook until browned, breaking it up with a spoon.
4. Stir in cauliflower rice, apple, thyme, smoked paprika, cinnamon, salt, and pepper. Cook for another 5 minutes until well combined.
5. Add diced tomatoes and simmer for 3–4 minutes.
6. Spoon the mixture into the prepared bell peppers and place them in a baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
7. Garnish with fresh parsley before serving.

These stuffed peppers are a perfect balance of sweet, savory, and hearty fall flavors.

They are satisfying, nutritious, and fully compliant with Whole30 guidelines.

Roasted Carrot and Apple Salad with Warm Citrus Dressing

A bright, colorful salad that combines roasted carrots and apples with toasted almonds and a warm citrus dressing.

This Whole30 salad is vibrant, slightly sweet, and perfect as a side dish or light lunch during the fall season.

Ingredients:

• 4 large carrots, peeled and sliced
• 2 apples, cored and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup sliced almonds
• 4 cups mixed salad greens
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh orange juice
• 1 teaspoon Dijon mustard (Whole30-approved)
• 1 teaspoon olive oil
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and apples with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and slightly caramelized.
2. In a small skillet, toast almonds over medium heat until golden brown and fragrant. Set aside.
3. In a small bowl, whisk together apple cider vinegar, orange juice, olive oil, Dijon mustard, and cinnamon to make a warm citrus dressing.
4. In a large bowl, combine roasted carrots, apples, toasted almonds, and salad greens. Drizzle with dressing and toss gently to combine.
5. Serve immediately while slightly warm.

This salad is a beautiful mix of textures and flavors—sweet roasted apples, tender carrots, and nutty almonds—with a cozy, citrusy dressing.

A refreshing yet seasonal addition to any Whole30 fall menu.

Pumpkin and Sage Turkey Meatballs

Tender turkey meatballs infused with pumpkin and fresh sage make a comforting fall dish.

Baked to perfection and served with a simple tomato sauce, these Whole30 meatballs are ideal as a main course or protein-packed snack.

Ingredients:

• 1 lb ground turkey
• ½ cup canned pumpkin puree (unsweetened)
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 egg, lightly beaten
• 2 tablespoons coconut flour
• 1 cup Whole30-compliant tomato sauce

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, pumpkin puree, grated onion, garlic, sage, thyme, salt, pepper, egg, and coconut flour. Mix until well combined.
3. Form mixture into 16–18 meatballs and place them on the prepared baking sheet.
4. Bake for 20–25 minutes until cooked through and slightly golden.
5. While meatballs are baking, heat tomato sauce in a small saucepan over medium heat.
6. Once meatballs are done, transfer them to the sauce and simmer for 5 minutes to absorb the flavors.
7. Serve hot, garnished with extra fresh sage if desired.

These pumpkin and sage turkey meatballs are soft, flavorful, and perfectly suited for cozy fall evenings.

They are simple to make, entirely Whole30-compliant, and a great way to enjoy seasonal ingredients.

Sweet Potato and Sausage Sheet Pan Dinner

This Sweet Potato and Sausage Sheet Pan Dinner is an easy, flavorful, and hearty Whole30-compliant meal.

Roasted sweet potatoes, bell peppers, and onions are paired with savory chicken sausage and seasoned with warm fall spices for a satisfying one-pan dinner.

Ingredients:

• 1 lb Whole30-compliant chicken sausage, sliced into rounds
• 2 large sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes, bell peppers, and onion with olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper.
3. Spread vegetables evenly on the prepared baking sheet. Roast for 15 minutes.
4. Remove the pan from the oven and add sausage slices, tossing gently with the vegetables.
5. Return to the oven and roast for another 15–20 minutes, until sweet potatoes are tender and sausage is browned.
6. Garnish with fresh parsley before serving.

This sheet pan dinner is colorful, easy to make, and full of seasonal fall flavors.

It’s a satisfying, wholesome meal that’s perfect for a busy weeknight.

Fall Harvest Shrimp and Zucchini Noodles

A light, nutrient-packed Whole30 meal that’s bursting with fall flavors.

Sweet roasted butternut squash and sautéed shrimp are served over zucchini noodles with a garlicky herb sauce, making it perfect for a cozy yet healthy dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 medium zucchini, spiralized
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, paprika, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender.
2. Heat remaining olive oil in a large skillet over medium heat. Add garlic and shrimp, sautéing until shrimp turn pink and opaque (about 3–4 minutes). Season with salt, pepper, and cayenne if using.
3. Add roasted butternut squash to the skillet and stir to combine.
4. Gently toss zucchini noodles with the warm shrimp and squash mixture. Cook for 2–3 minutes until noodles are slightly softened.
5. Squeeze lemon juice over the top and sprinkle with fresh parsley. Serve immediately.

This fall-inspired shrimp dish is light, flavorful, and packed with seasonal vegetables.

It’s a quick, wholesome, and satisfying Whole30 meal.

Roasted Cauliflower Steaks with Garlic Herb Dressing

Hearty, golden, and aromatic, these Roasted Cauliflower Steaks are a stunning plant-based Whole30 option.

Served with a zesty garlic herb dressing, they make a perfect fall side dish or main course.

Ingredients:

• 1 large head of cauliflower
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil (for dressing)
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 425°F (220°C). Remove leaves from cauliflower and slice into ¾-inch thick steaks.
2. Place cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
3. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
4. In a small bowl, whisk together lemon juice, olive oil, minced garlic, parsley, and thyme to make the dressing.
5. Drizzle dressing over roasted cauliflower steaks and serve warm.

These roasted cauliflower steaks are a visually impressive and delicious fall dish.

The garlic herb dressing enhances the natural flavors of the cauliflower, making it a perfect Whole30-friendly centerpiece or side.

Apple Cider Pork Chops with Roasted Brussels Sprouts

Juicy pork chops cooked in a tangy apple cider reduction paired with caramelized Brussels sprouts make for a comforting fall meal.

This Whole30-friendly dish is rich in flavor, simple to prepare, and perfect for cozy dinners.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 cup apple cider (unsweetened)
• 1 teaspoon Dijon mustard (Whole30-approved)
• 1 lb Brussels sprouts, halved
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tablespoon olive oil, garlic, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. While Brussels sprouts roast, season pork chops with salt, pepper, and thyme.
3. Heat remaining olive oil in a large skillet over medium-high heat. Sear pork chops 3–4 minutes per side until golden brown.
4. Reduce heat to medium, add apple cider and Dijon mustard, scraping up any browned bits. Simmer for 5–7 minutes until pork chops are cooked through and sauce slightly thickens.
5. Serve pork chops with roasted Brussels sprouts, drizzling some apple cider sauce on top.

This dish combines sweet, savory, and earthy flavors in perfect harmony. It’s a satisfying Whole30 dinner that highlights the best of fall ingredients.

Roasted Root Vegetable and Kale Salad

A warm, nutrient-dense salad that celebrates fall’s bounty.

Roasted root vegetables are paired with hearty kale and a tangy balsamic dressing for a satisfying Whole30-friendly salad.

Ingredients:

• 2 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small sweet potato, cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard (Whole30-approved)
• 1 tablespoon olive oil
• 1 teaspoon maple-flavored seasoning (optional, Whole30-compliant)

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots, parsnips, and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large bowl, massage kale with a pinch of salt and a teaspoon of olive oil for 2–3 minutes to soften.
3. In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, and optional maple seasoning to make the dressing.
4. Add roasted root vegetables to the kale, drizzle with dressing, and toss to combine. Serve warm or at room temperature.

This salad is earthy, flavorful, and packed with seasonal nutrition.

It’s a warm, hearty dish perfect for fall lunches or dinner sides, fully Whole30-compliant.

Butternut Squash and Chicken Soup

A creamy, comforting, and aromatic soup featuring tender chicken and roasted butternut squash.

This Whole30-friendly soup is perfect for chilly fall nights and packed with seasonal flavors.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups chicken broth (Whole30-compliant)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
3. Add chicken thighs, cumin, smoked paprika, salt, and pepper. Cook for 5–6 minutes until lightly browned.
4. Add roasted squash and chicken broth. Bring to a simmer and cook for 15–20 minutes until chicken is cooked through.
5. Using an immersion blender, blend part of the soup for a creamy texture while keeping some chunks for heartiness. Stir in fresh parsley before serving.

This soup is nourishing, warm, and perfect for fall.

The combination of chicken, roasted butternut squash, and spices creates a cozy Whole30 meal that feels indulgent yet healthy.

Harvest Chicken and Vegetable Casserole

This Harvest Chicken and Vegetable Casserole is a hearty, oven-baked fall dish that combines tender chicken, seasonal vegetables, and savory herbs.

Fully Whole30-compliant, it’s a comforting dinner that’s perfect for family meals.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 cups butternut squash, cubed
• 1 cup green beans, trimmed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup chicken broth (Whole30-compliant)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 3 minutes until fragrant.
3. Add chicken and cook until lightly browned on all sides, about 5–6 minutes.
4. Add carrots, butternut squash, green beans, thyme, rosemary, salt, and pepper. Stir to combine.
5. Transfer mixture to a baking dish and pour chicken broth over it. Cover with foil and bake for 25–30 minutes, until vegetables are tender and chicken is fully cooked.
6. Garnish with fresh parsley before serving.

This casserole is warm, filling, and brimming with autumn flavors.

It’s a wholesome Whole30 meal that makes weeknight dinners effortless and satisfying.

Spiced Pumpkin and Turkey Chili

A hearty, comforting chili perfect for fall evenings.

Ground turkey, pumpkin, and a blend of warming spices create a cozy, Whole30-friendly dish that’s rich in flavor and nutrients.

Ingredients:

• 1 lb ground turkey
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup pumpkin puree (unsweetened)
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 2 cups chicken broth (Whole30-compliant)
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
2. Add ground turkey and cook until browned, breaking it up with a spoon.
3. Stir in pumpkin puree, bell pepper, zucchini, cumin, smoked paprika, cinnamon, cayenne, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add chicken broth, bring to a simmer, and cook for 15–20 minutes until vegetables are tender and flavors are well combined.
5. Garnish with fresh cilantro before serving.

This spiced pumpkin turkey chili is hearty, flavorful, and the perfect fall comfort food.

It’s an easy, nutrient-packed Whole30 dinner that’s ideal for cool evenings.

Roasted Fall Vegetable Frittata

A colorful, nutrient-rich frittata made with seasonal roasted vegetables and fresh herbs.

This Whole30-compliant dish is perfect for breakfast, brunch, or a light dinner during the fall season.

Ingredients:

• 8 large eggs
• 2 tablespoons coconut milk (unsweetened, Whole30-compliant)
• 1 medium zucchini, diced
• 1 cup butternut squash, cubed
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss zucchini, butternut squash, bell pepper, onion, and garlic with olive oil, salt, and pepper. Roast on a baking sheet for 15–20 minutes until tender.
3. In a bowl, whisk eggs with coconut milk, salt, pepper, and thyme.
4. Grease an ovenproof skillet with a little olive oil and add roasted vegetables. Pour egg mixture over vegetables and stir gently.
5. Bake for 20–25 minutes until eggs are set and frittata is lightly golden on top.
6. Sprinkle with fresh parsley before serving.

This roasted vegetable frittata is light, flavorful, and perfect for any meal of the day.

It’s a versatile Whole30 dish that highlights the best of fall produce.

Slow Cooker Apple Cider Chicken

Tender chicken cooked low and slow in a fragrant apple cider sauce, complemented by fall spices and vegetables.

This Whole30-friendly slow cooker recipe is effortless and packed with seasonal flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup unsweetened apple cider
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Season chicken thighs with salt, pepper, thyme, and paprika.
2. Heat olive oil in a skillet over medium heat and sear chicken 3–4 minutes per side until golden brown.
3. Place onion, carrots, and celery in the bottom of a slow cooker. Add garlic and seared chicken on top.
4. Pour apple cider over the chicken and vegetables.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
6. Garnish with fresh parsley before serving.

This slow cooker apple cider chicken is savory, sweet, and effortless.

Perfect for cozy fall dinners, it’s a comforting Whole30 meal the whole family will enjoy.

Pumpkin and Sausage Stew

A rich, warming stew featuring savory sausage, pumpkin, and fall vegetables.

This Whole30-compliant stew is hearty, filling, and ideal for cool autumn evenings.

Ingredients:

• 1 lb Whole30-approved sausage, sliced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree (unsweetened)
• 2 medium carrots, sliced
• 2 parsnips, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 3 cups chicken broth (Whole30-compliant)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Add sausage and cook until browned. Remove and set aside.
2. Sauté onion and garlic in the same pot for 2–3 minutes until fragrant.
3. Add pumpkin puree, carrots, parsnips, smoked paprika, cumin, salt, and pepper. Stir to combine.
4. Pour in chicken broth and bring to a simmer. Add sausage back to the pot.
5. Simmer for 20–25 minutes until vegetables are tender and stew is slightly thickened.
6. Garnish with fresh parsley and serve warm.

This pumpkin and sausage stew is a hearty, fall-inspired dish. It’s packed with flavor, wholesome ingredients, and perfectly compliant with Whole30.

Butternut Squash and Bacon Hash

A savory, crispy, and hearty fall hash featuring roasted butternut squash, caramelized onions, and smoky bacon.

This Whole30-friendly dish is ideal for breakfast, brunch, or a comforting dinner.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 4 slices Whole30-approved bacon, chopped
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside.
3. Sauté onion and garlic in the same skillet until soft and golden.
4. Add roasted butternut squash and bacon back to the skillet. Stir to combine and cook for another 2–3 minutes until everything is heated through.
5. Garnish with fresh parsley and serve.

This butternut squash and bacon hash is smoky, sweet, and savory all at once.

It’s a cozy, satisfying Whole30-friendly dish perfect for any meal during fall.

Autumn Chicken and Apple Skillet

A quick and flavorful fall-inspired skillet meal.

Juicy chicken breasts are seared and cooked with apples, onions, and warming spices for a perfectly balanced sweet and savory Whole30 dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium apple, thinly sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• ½ cup chicken broth (Whole30-compliant)
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Season chicken breasts with salt, pepper, thyme, and cinnamon.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove from skillet and set aside.
3. Add onion, garlic, and apple slices to the skillet. Sauté for 3–4 minutes until softened.
4. Pour in chicken broth, scraping up browned bits from the skillet. Return chicken to the pan.
5. Reduce heat to medium, cover, and simmer for 8–10 minutes until chicken is cooked through.
6. Garnish with fresh parsley and serve warm.

This autumn chicken and apple skillet delivers a perfect combination of sweet and savory flavors.

It’s a cozy, easy, and completely Whole30-compliant fall meal.

Roasted Carrot and Parsnip Soup

A creamy, comforting soup that showcases fall’s root vegetables.

Roasted carrots and parsnips are blended into a velvety Whole30-friendly soup with aromatic herbs.

Ingredients:

• 4 large carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth (Whole30-compliant)
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and parsnips with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, sauté onion and garlic in a little olive oil over medium heat for 3–4 minutes until fragrant.
3. Add roasted vegetables, broth, and thyme. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender or regular blender to purée soup until smooth. Adjust seasoning if needed.
5. Garnish with fresh parsley before serving.

This roasted carrot and parsnip soup is warm, creamy, and full of fall flavors. It’s an easy, nourishing Whole30 meal perfect for chilly evenings.

Sweet Potato and Spinach Hash

A colorful and nutrient-packed breakfast or dinner option.

Roasted sweet potatoes are combined with spinach, onions, and flavorful spices for a simple, Whole30-compliant fall hash.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20–25 minutes until tender and slightly crispy.
2. In a large skillet, heat remaining olive oil over medium heat. Sauté onion and garlic for 3 minutes until soft.
3. Add roasted sweet potatoes and spinach to the skillet. Cook for 2–3 minutes until spinach wilts and everything is heated through.
4. Garnish with fresh parsley and serve immediately.

This sweet potato and spinach hash is hearty, flavorful, and easy to make. It’s a versatile Whole30 fall dish that works for breakfast, lunch, or dinner.