21 Delicious Gluten-Free Fall Recipes You Need to Try

Fall is the season of cozy meals, warm spices, and vibrant harvest produce.

From roasted vegetables to spiced desserts, the flavors of autumn are comforting and inviting.

For those following a gluten-free lifestyle, it can sometimes feel challenging to find seasonal recipes that are both flavorful and safe.

But the truth is, fall offers a bounty of naturally gluten-free ingredients like pumpkin, squash, apples, sweet potatoes, cranberries, and nuts.

In this article, we’ve curated 21 gluten-free fall recipes that cover everything from hearty mains and soups to sweet treats and festive sides.

Whether you’re planning a cozy weeknight dinner, a holiday feast, or simply a comforting snack, these recipes celebrate the essence of fall while keeping it gluten-free.

21 Delicious Gluten-Free Fall Recipes You Need to Try

Gluten-free eating doesn’t mean missing out on the flavors of fall.

From creamy pumpkin soups to spiced apple desserts, these 21 gluten-free fall recipes bring warmth, comfort, and seasonal delight to your table.

With simple ingredients, wholesome flavors, and plenty of variety, you can enjoy a full fall menu without worrying about gluten.

Give these recipes a try, and make this autumn your most flavorful and cozy season yet!

Pumpkin Sage Risotto

This creamy pumpkin sage risotto is the perfect gluten-free comfort dish for crisp fall evenings.

The natural sweetness of roasted pumpkin blends beautifully with earthy sage, while arborio rice creates a luxuriously creamy texture without needing any cream.

Ingredients:

• 1 ½ cups arborio rice
• 3 cups pumpkin puree (fresh or canned)
• 4 cups gluten-free vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• ½ cup dry white wine (optional)
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt, adjust to taste
• ¼ teaspoon black pepper
• 2 tablespoons fresh sage, chopped
• ¼ cup grated Parmesan cheese (or dairy-free alternative)

Instructions:

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the arborio rice and toast for 2–3 minutes, stirring frequently to coat each grain with oil.
4. Pour in the white wine, if using, and stir until fully absorbed.
5. Begin adding the vegetable broth one cup at a time, allowing each cup to absorb fully before adding the next. Stir frequently to release the rice’s natural starches.
6. When half the broth has been absorbed, stir in the pumpkin puree, nutmeg, salt, and pepper. Continue adding the remaining broth gradually, stirring constantly.
7. Once the rice is tender and creamy (about 25–30 minutes total), stir in the chopped sage and Parmesan cheese. Adjust seasoning if needed.
8. Serve warm, garnished with extra sage leaves or Parmesan shavings.

This pumpkin sage risotto is a cozy fall dish that is rich, savory, and perfectly gluten-free.

It’s elegant enough for guests but easy enough for a weeknight meal.

Apple Cinnamon Crisp

A warm, comforting apple cinnamon crisp that is naturally gluten-free thanks to almond flour and oats.

The sweet-tart apples are baked under a crunchy, buttery topping that will fill your kitchen with the scent of fall.

Ingredients:

• 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 2 tablespoons lemon juice
• ¼ cup maple syrup
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup gluten-free rolled oats
• ½ cup almond flour
• ¼ cup chopped pecans
• 3 tablespoons coconut oil or unsalted butter, melted
• 2 tablespoons brown sugar or coconut sugar

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg. Transfer to a greased 8×8-inch baking dish.
3. In a separate bowl, mix the oats, almond flour, chopped pecans, melted coconut oil, and brown sugar until crumbly.
4. Sprinkle the topping evenly over the apples.
5. Bake for 35–40 minutes, or until the apples are tender and the topping is golden brown.
6. Allow to cool slightly before serving. Optionally, top with a scoop of dairy-free vanilla ice cream.

This apple cinnamon crisp is a naturally gluten-free dessert that highlights the flavors of fall.

It’s sweet, crunchy, and the perfect way to end a cozy autumn meal.

Butternut Squash and Quinoa Salad

A hearty, nutrient-packed fall salad featuring roasted butternut squash, nutty quinoa, and a tangy maple-balsamic dressing.

This gluten-free dish works well as a side or a main course.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 cups water or gluten-free vegetable broth
• ½ cup dried cranberries
• ¼ cup toasted pumpkin seeds
• 2 tablespoons chopped fresh parsley

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 oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through.
2. Meanwhile, cook quinoa by bringing water or broth to a boil in a medium saucepan. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork.
3. In a small bowl, whisk together all dressing ingredients until emulsified.
4. In a large mixing bowl, combine roasted squash, cooked quinoa, cranberries, pumpkin seeds, and parsley. Pour the dressing over the salad and toss to combine.
5. Serve warm or at room temperature.

This butternut squash and quinoa salad is a vibrant, gluten-free fall dish that balances sweet, savory, and nutty flavors.

It’s filling, nutritious, and perfect for seasonal entertaining.

Sweet Potato and Black Bean Chili

This hearty sweet potato and black bean chili is packed with fall flavors and naturally gluten-free.

Sweet potatoes add a subtle sweetness while beans and spices create a warm, comforting dish perfect for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups gluten-free vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado slices, chopped cilantro, dairy-free sour cream

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
2. Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 25–30 minutes, or until sweet potatoes are tender. Stir occasionally.
5. Season with salt and pepper. Serve hot with your choice of toppings.

This sweet potato and black bean chili is a warm, satisfying, and gluten-free fall meal.

Its rich flavors and comforting texture make it ideal for cozy nights.

Cranberry Orange Gluten-Free Muffins

These moist and tender gluten-free muffins are bursting with tart cranberries and bright orange flavor, making them a perfect breakfast or snack for autumn.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup maple syrup or honey
• ¼ cup melted coconut oil or unsalted butter
• ½ cup plain yogurt or dairy-free yogurt
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix eggs, maple syrup, melted coconut oil, yogurt, orange zest, and vanilla extract.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Fold in cranberries.
5. Divide the batter evenly among the muffin cups. Bake for 20–25 minutes or until a toothpick inserted comes out clean.
6. Allow muffins to cool slightly before serving.

These cranberry orange muffins are a delightful gluten-free treat for fall.

The tartness of cranberries combined with fragrant orange zest creates a refreshing yet cozy flavor.

Roasted Brussels Sprouts with Balsamic Glaze

Crispy roasted Brussels sprouts tossed with a sweet and tangy balsamic glaze make a simple, gluten-free side dish perfect for fall dinners.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Optional: toasted pecans or sliced almonds for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast for 20–25 minutes, turning halfway through, until golden and crispy on the edges.
4. Meanwhile, in a small saucepan, combine balsamic vinegar, maple syrup, and Dijon mustard. Simmer over low heat for 3–5 minutes until slightly thickened.
5. Drizzle the glaze over roasted Brussels sprouts and toss to coat. Garnish with toasted nuts if desired.

These roasted Brussels sprouts with balsamic glaze are a flavorful and gluten-free fall side dish.

Their caramelized exterior and tangy-sweet finish make them a crowd-pleaser at any table.

Maple Roasted Carrots with Thyme

Sweet, tender roasted carrots glazed with maple syrup and fresh thyme make a naturally gluten-free and aromatic side dish perfect for fall meals.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss carrots with olive oil, maple syrup, thyme, salt, and pepper until evenly coated.
3. Spread carrots on a baking sheet in a single layer.
4. Roast for 25–30 minutes, stirring halfway through, until carrots are tender and caramelized.
5. Serve warm as a side dish.

These maple roasted carrots are a simple, naturally gluten-free way to celebrate fall flavors.

Sweet and herbaceous, they complement any main course.

Gluten-Free Pear and Almond Tart

A delicate fall dessert featuring poached pears on a buttery almond filling with a gluten-free crust. Sweet, nutty, and elegant, perfect for entertaining.

Ingredients:

• For the crust:
  • 1 ½ cups almond flour
  • 2 tablespoons coconut flour
  • 3 tablespoons melted butter or coconut oil
  • 2 tablespoons maple syrup
• For the filling:
  • ½ cup almond flour
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
• 2 ripe pears, peeled, halved, and cored

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix crust ingredients until a dough forms. Press into a 9-inch tart pan evenly.
3. Bake the crust for 10 minutes. Remove from oven.
4. Prepare filling by mixing almond flour, sugar, egg, and vanilla. Spread evenly over crust.
5. Arrange pear halves on top of filling.
6. Bake for 30–35 minutes until filling is set and pears are tender.
7. Cool before serving.

This gluten-free pear and almond tart is a refined fall dessert. Nutty, fruity, and subtly sweet, it’s perfect for holiday tables or cozy nights in.

Roasted Butternut Squash Soup

A creamy, comforting roasted butternut squash soup that is naturally gluten-free.

Sweet squash, onions, and spices come together in a silky, flavorful fall soup.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free vegetable broth
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: drizzle of coconut cream or pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until soft.
3. Add roasted squash and vegetable broth. Bring to a simmer for 10 minutes.
4. Use an immersion blender or regular blender to puree soup until smooth.
5. Stir in nutmeg, adjust salt and pepper, and serve garnished with coconut cream or pumpkin seeds.

This roasted butternut squash soup is a warm, nourishing gluten-free dish. Perfect for chilly fall evenings, it’s smooth, subtly sweet, and comforting.

Autumn Harvest Salad with Pomegranate

A colorful, nutrient-packed salad combining seasonal fruits and vegetables with a tangy vinaigrette, entirely gluten-free and ideal for fall gatherings.

Ingredients:

• 4 cups mixed greens
• 1 cup roasted butternut squash cubes
• ½ cup pomegranate seeds
• ¼ cup crumbled feta (or dairy-free alternative)
• ¼ cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to make dressing.
2. In a large bowl, combine greens, roasted squash, pomegranate seeds, feta, and walnuts.
3. Toss salad with dressing and serve immediately.

This autumn harvest salad is vibrant, gluten-free, and full of seasonal flavor.

Sweet, tangy, and crunchy, it’s a perfect starter or side dish for fall meals.

Gluten-Free Apple Crisp Bars

Chewy and tender apple crisp bars made with oats and almond flour. Naturally gluten-free and perfect for fall snacking or dessert.

Ingredients:

• 1 ½ cups gluten-free rolled oats
• 1 cup almond flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup melted coconut oil
• 2 cups peeled, chopped apples
• 2 tablespoons maple syrup

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine oats, almond flour, brown sugar, cinnamon, salt, and coconut oil until crumbly. Reserve ½ cup for topping.
3. Toss chopped apples with maple syrup and spread over bottom layer of oat mixture in pan.
4. Sprinkle reserved oat mixture on top.
5. Bake for 30–35 minutes until golden and apples are tender.
6. Cool completely before cutting into bars.

These gluten-free apple crisp bars are a portable fall dessert.

Sweet, spiced, and chewy, they capture all the flavors of the season in a convenient form.

Quinoa Stuffed Acorn Squash

Acorn squash roasted and stuffed with a savory quinoa, cranberry, and nut filling.

Naturally gluten-free, hearty, and perfect for a fall main or side.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 tablespoon olive oil
• 1 cup cooked quinoa
• ½ cup dried cranberries
• ¼ cup chopped pecans or walnuts
• 1 small onion, chopped
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 25–30 minutes until tender.
2. Sauté onion in a small pan until soft. Combine with cooked quinoa, cranberries, nuts, and thyme. Season with salt and pepper.
3. Turn roasted squash cut side up and fill with quinoa mixture. Return to oven for 10 minutes to warm through.
4. Serve immediately.

This quinoa-stuffed acorn squash is a hearty, gluten-free fall dish. Sweet, nutty, and savory, it’s a festive option for any seasonal dinner.

Spiced Pumpkin Pancakes

Fluffy gluten-free pumpkin pancakes infused with warm fall spices like cinnamon, nutmeg, and ginger.

Perfect for a cozy autumn breakfast or brunch.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 tablespoon almond flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¾ cup pumpkin puree
• 1 large egg
• ½ cup milk or dairy-free milk
• 2 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together flours, sugar, baking powder, baking soda, salt, and spices.
2. In another bowl, mix pumpkin puree, egg, milk, coconut oil, and vanilla extract.
3. Combine wet and dry ingredients until just blended. Do not overmix.
4. Heat a nonstick skillet over medium heat. Pour ¼ cup batter for each pancake. Cook 2–3 minutes per side until bubbles form and edges are set.
5. Serve warm with maple syrup or your favorite toppings.

These spiced pumpkin pancakes are naturally gluten-free, moist, and flavorful.

They are the perfect way to welcome fall mornings.

Autumn Roasted Vegetable Medley

A colorful mix of fall vegetables roasted to perfection with olive oil, herbs, and a hint of balsamic vinegar.

A simple, gluten-free side dish.

Ingredients:

• 1 cup diced butternut squash
• 1 cup Brussels sprouts, halved
• 1 cup diced carrots
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss all vegetables with olive oil, herbs, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.
4. Drizzle with balsamic vinegar before serving.

This roasted vegetable medley is a gluten-free, nutrient-rich side dish perfect for cozy fall dinners.

Sweet, savory, and aromatic, it’s a seasonal favorite.

Gluten-Free Pumpkin Bread

Moist, spiced pumpkin bread made entirely gluten-free. Perfect for breakfast, snacks, or a cozy autumn treat.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup coconut oil or butter, melted
• ½ cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• ½ cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In another bowl, mix coconut oil, brown sugar, eggs, pumpkin puree, and vanilla.
4. Combine wet and dry ingredients until smooth. Fold in nuts or chocolate chips if using.
5. Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.
6. Cool before slicing.

This gluten-free pumpkin bread is moist, aromatic, and perfectly spiced.

A fall staple that pairs wonderfully with coffee or tea.

Roasted Cauliflower with Garlic and Parmesan

Tender roasted cauliflower florets tossed with garlic, olive oil, and Parmesan cheese.

Naturally gluten-free and full of fall flavor.

Ingredients:

• 1 head cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese (or dairy-free alternative)
• Optional: chopped parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, garlic, salt, and pepper. Spread on a baking sheet.
3. Roast for 20–25 minutes until tender and golden, stirring halfway through.
4. Sprinkle with Parmesan and return to oven for 2–3 minutes until melted.
5. Garnish with parsley and serve.

This roasted cauliflower is a simple, gluten-free side dish with savory, garlicky flavor.

Crispy edges and tender centers make it irresistible.

Apple Walnut Salad with Maple Dressing

A crunchy and refreshing gluten-free salad with apples, walnuts, mixed greens, and a sweet maple vinaigrette.

Perfect for fall lunches or sides.

Ingredients:

• 4 cups mixed greens
• 2 apples, thinly sliced
• ½ cup walnuts, toasted
• ¼ cup dried cranberries
• ¼ cup crumbled feta (optional)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to make dressing.
2. In a large bowl, combine greens, apples, walnuts, cranberries, and feta.
3. Drizzle with dressing and toss to combine. Serve immediately.

This apple walnut salad is vibrant, crunchy, and gluten-free.

The combination of sweet, nutty, and tangy flavors makes it a perfect fall addition to any meal.

Cranberry Orange Chicken

A sweet and savory fall-inspired chicken dish with a tangy cranberry-orange glaze.

Naturally gluten-free and perfect for weeknight dinners or holiday gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup fresh or frozen cranberries
• ½ cup orange juice
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon orange zest

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.
3. In a small saucepan, combine cranberries, orange juice, maple syrup, Dijon mustard, and orange zest. Simmer for 5–7 minutes until cranberries burst and sauce thickens.
4. Transfer chicken to a baking dish, pour cranberry-orange sauce over it, and bake for 20–25 minutes until cooked through.
5. Serve warm with extra sauce spooned over the chicken.

Cranberry orange chicken is a vibrant, gluten-free fall entree.

Sweet, tangy, and aromatic, it pairs beautifully with roasted vegetables or quinoa.

Caramel Apple Parfaits

Layers of tender spiced apples, gluten-free granola, and whipped cream or yogurt create an easy, elegant, and naturally gluten-free fall dessert.

Sweet, creamy, and crunchy all in one glass.

Ingredients:

• 3 medium apples, peeled, cored, and chopped
• 2 tablespoons butter or coconut oil
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 cup gluten-free granola
• 1 cup whipped cream or dairy-free yogurt
• Optional: drizzle of caramel sauce

Instructions:

1. In a skillet over medium heat, melt butter and add apples, brown sugar, and cinnamon. Cook for 5–7 minutes until apples are tender. Let cool slightly.
2. In serving glasses, layer a spoonful of apples, a layer of granola, and a layer of whipped cream or yogurt. Repeat until glasses are full.
3. Optional: drizzle caramel sauce on top for extra sweetness.
4. Serve immediately or chill for 30 minutes for a cold treat.

These caramel apple parfaits are a quick and naturally gluten-free dessert.

They combine the best fall flavors in a visually appealing and delicious way.

Roasted Sweet Potato and Kale Salad

A hearty and nutritious gluten-free salad featuring roasted sweet potatoes, sautéed kale, and a tangy maple vinaigrette.

Perfect for a light fall lunch or dinner side.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups chopped kale, stems removed
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• ¼ teaspoon Dijon mustard
• ¼ cup toasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Massage kale with a pinch of salt and a teaspoon of olive oil until slightly wilted.
3. In a small bowl, whisk together remaining olive oil, apple cider vinegar, maple syrup, and Dijon mustard to make the dressing.
4. Combine roasted sweet potatoes, kale, and pumpkin seeds in a large bowl. Toss with dressing and serve immediately.

This roasted sweet potato and kale salad is a colorful, gluten-free fall dish.

Sweet, earthy, and slightly tangy, it’s a satisfying way to enjoy seasonal produce.

Gluten-Free Pear and Ginger Crisp

Juicy pears baked under a crunchy ginger-spiced oat topping create a naturally gluten-free fall dessert.

Warm, fragrant, and perfect with a scoop of ice cream.

Ingredients:

• 4 ripe pears, peeled, cored, and sliced
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ½ cup gluten-free rolled oats
• ¼ cup almond flour
• 3 tablespoons coconut oil, melted
• 3 tablespoons brown sugar
• Optional: chopped nuts for topping

Instructions:

1. Preheat oven to 350°F (175°C). Toss pear slices with lemon juice, maple syrup, ginger, and cinnamon. Spread in a greased baking dish.
2. In a separate bowl, combine oats, almond flour, coconut oil, brown sugar, and nuts if using. Mix until crumbly.
3. Sprinkle topping evenly over the pears.
4. Bake for 30–35 minutes until pears are tender and the topping is golden.
5. Serve warm, optionally with ice cream or whipped cream.

This gluten-free pear and ginger crisp is a fragrant, comforting fall dessert. Its balance of sweet, spiced, and crunchy elements makes it irresistible.