Cozy bowls and power salads for peak fall and winter flavor

Fill your dish with this season’s vibrant and nutrient-rich powerhouses: legumes, squash, brassicas, and leafy greens. These recipes from The Healthy Cook turn pantry staples into showstoppers with simple techniques, bold flavor, and plenty of make-ahead convenience. So, build a bowl, toss a salad, and settle in for a cozy autumn or winter eve!

Bright and brothy bowls

Cozy doesn’t have to mean heavy. These fresh and colorful bowls warm you up without weighing you down. Think vibrant broths, plenty of beans and veggies, and simple pantry staples transformed into tasty comfort!

Seafood Stew. Fast and Mediterranean-inspired, this tomato-based favorite cradles tender white fish and shellfish (or your favorite mix), finished with capers and parsley. It’s simple to make, yet elegant enough for a dinner party. Tip: Add the seafood in stages and cook just until opaque to keep it silky.

Greek Lentil Soup. Bright, cozy, and 100% pantry-friendly! Start with The Healthy Cook’s Simple Lentil Soup, then stir in baby greens and fresh dill, and finish each bowl with lemon zest and scallions for a lively, Greek-inspired twist. Protein, fiber, and comfort all in one bowl! Tips: Use small green or brown lentils, so they keep their shape, and don’t skip the lemon zest; it makes the flavors pop.

Minestrone Stew. A generous mix of vegetables and chickpeas simmer in a tomato-herb broth that improves with time. This recipe is quick, crowd-friendly, and perfect for autumn or winter. Tip: It freezes well, so make extra and stow it for a rainy day!

Miso-Ginger Vegetable Soup. Light and umami-rich, this soup blends carrots, mushrooms, and baby bok choy with fresh ginger and miso. It’s quick to cook, savory, and restorative. Tip: Add tofu for extra heartiness.

For more creative, nutrient-rich soup recipes, check out The Healthy Cook’s Kitchen: Soup. Also, see our produce guides for more meal inspiration!

Cozy spoon-huggers

Lean into rich comfort with these creamy spoon-huggers; these lush, velvety recipes may feel indulgent, but bonus—they’re healthy! They bring silky textures, deep flavor, and serious satisfaction. Grab a spoon, curl up, and let dinner do the snuggling.

Creamy Vegetable Soup. Silky-smooth and surprisingly rich, this puréed pot blends tender roasted vegetables for a creamy finish with no cream required! Tips: You can roast and toss in almost any vegetable you love! And try finishing each bowl with a sprinkle of The Healthy Cook’s dukkah for crunch.

Creamy Lemon Chicken Orzo. Lush and lemon-bright, this broth with tender chicken and al dente orzo offers comfort with a lighter touch. Tip: If the orzo starts to stick after draining, stir in a teaspoon of extra-virgin olive oil before mixing with eggs and broth.

Smoky Bean & Butternut Stew. Creamy beans and butternut squash simmer with tomato, onion, garlic, and warm ginger, finished with smoked paprika for savory depth. This recipe is hearty yet fresh. Tip: Use cannellini and red kidney beans for color, or swap in chickpeas, pink beans, or navy beans.

For even more bean and veggie recipes, check out Veggie Nice! Plant-Based Main Dishes from The Healthy Cook, as well as our monthly produce guides for recipes using the best seasonal produce.

Big, bold, and bean-powered (chili night!)

Turn up the heat with these big, bold bowls! These recipes, starring beans in all their hearty glory, are all about deep flavor, satisfying texture, and easy, big-batch cooking. Pull out your favorite pot, pile on the garnishes, and let the beans do the heavy lifting.

Italian Bean and Kale Stew. Creamy cannellini beans and tender baby kale simmer with garlicky olive oil and bright lemon. It’s simple, satisfying, and a quick 15-minute classic. Tip: Don’t skip the lemon zest (it’s an essential step!), and finish with Parmesan and cracked black pepper.

Black Bean Soup. A deep, velvety pot built on sautéed onion, garlic, and warm spices with a hint of tomato; purée part of the beans for body and leave the rest whole for satisfying texture. Plus, it’s a thrifty, pantry-staple meal! Tip: Be sure to use no-salt-added beans to avoid unnecessary sodium.

Green Chicken Chili. Tender chicken, mellow poblanos, and creamy white beans simmer in a vibrant, cilantro-boosted broth that is bright and packed with flavor; it’s quick to assemble but generous in flavor. Tip: Make it your own! Serve with red onion, lime wedges, cherry tomatoes, tortilla chips, cilantro, or avocado.

Two-Bean Chili. Sautéed mushrooms add a meaty backbone, while two kinds of beans soak up a thick chili-and-tomato base, making this dish endlessly topper-friendly and big on flavor without the fuss. Tip: Not keen on spicy chili? Swap half a green bell pepper for the jalapeños.

For more bean-forward recipes, check out The Healthy Cook’s Kitchen: Beans & Lentils. And be sure to check out our monthly produce guides for more dishes inspired by seasonal produce!

Protein-packed salad bowls

Dig into protein-packed salads. These Healthy Cook favorites layer beans, lentils, tempeh, quinoa, and plenty of crunchy veggies with bright dressings so you get big flavor, hearty textures, and tons of nutrients in every forkful. You can even pack them as work or school lunches that are anything but dull.

Kale & Tempeh Salad. Ribbons of kale coupled with a zippy tahini–lemon dressing and topped with crispy tempeh? Yes, please! It’s hearty enough to serve as a meal without being too heavy. Tip:  Dinner plans change? Freezing tempeh in its unopened package extends its “use by” date by a year or so.

Crunchy Lentil Salad. Snappy lentils tossed with crisp celery, scallions, and toasted walnuts in a lemon–mustard vinaigrette, with just enough sharp cheese to tie it together; hearty, tasty, and lunchbox-ready. Tip: Swap the celery and walnuts for any nuts you’ve got, and toss in radishes, carrots, or bell peppers for extra crunch.

Black Bean & Quinoa Salad. Fluffy quinoa and tender black beans, tossed with crisp veggies and a zesty dressing, for a protein-packed bowl that’s bright, satisfying, and meal-prep-friendly. Tips: You’ll know your quinoa is fully cooked when the germ begins to separate from the seed, forming a white string or tail. And if you’re not in the mood to turn on the oven, simply substitute two cups of chopped raw tomatoes, a chopped avocado, and a thinly sliced scallion for the zucchini and peppers.

For more creative main-dish salads, check out The Healthy Cook’s Kitchen: Main Dish Salads! And for more seasonal recipe inspiration, use our monthly produce guides to plan your next meal.

Big-crunch greens

Meet your new favorite way to eat greens: big-crunch salads that are all about texture, snap, and serious flavor. These Healthy Cook recipes pair healthy greens with punchy dressings and nutty toppers so every bite crackles. Pile them high next to a cozy bowl of soup or add a protein and make them the main event when you’re craving something fresh but deeply satisfying.

Smoked Almond Caesar Salad. A smart, light spin on the classic that loves sturdy fall greens. Crisp romaine or shredded kale tossed in a bright Caesar and finished with smoky, crunchy almonds for a savory finish; this salad holds up, whether you serve it solo or pair it with a delicious bowl of soup. Tip: Chop the smoked almonds just before serving for maximum crunch.

Chopped Crunchy Sweet & Sour Salad. A heap of finely chopped greens and crisp vegetables tossed in a soy-mustard vinaigrette with roasted sunflower seeds for snap—zippy and impossible to resist. Tip: Use well-chilled crisp salad greens (like romaine, Little Gem, radicchio, or cabbage) plus the crunchiest veggies (like carrots, radishes, cucumber, or snap peas) and add the seeds at the very end to keep every bite crunchy.

Crunchy Brussels Salad. Finely shaved Brussels sprouts tossed with a zesty lemon vinaigrette and plenty of crisp add-ins for crunch; sturdy enough to hold its texture and flavorful enough to share the spotlight at the table. Tips: Slice sprouts as thin as you can (a mandoline helps) and let them sit for five to 10 minutes to soften. And try using Meyer lemons in this vinaigrette; they’re in season and are slightly sweeter than regular lemons.

Looking for more tasty salads that make a meal? Check out Salad Days! The Healthy Cook Turns Salad into Supper. Plus, check out December’s produce guide.

Fruit-forward salads

These Healthy Cook favorites combine crisp greens, hearty grains, and crunchy nuts with sweet-tart stars like pomegranate, apples, and acids for bright, satisfying bowls. These salads deliver the perfect balance of sweet, tangy, and savory—perfect alongside a tasty main or as a feel-good centerpiece.

Wild Rice & Pomegranate Salad. Chewy, nutty wild rice meets jewel-toned pomegranate, tender greens, and toasted walnuts in a vibrant vinaigrette; it’s a grain salad with big color and plenty of flavor. Toss the prepared ingredients together just before serving for maximum bright flavor. Tip: No wild rice on hand? No problem. Use whatever leftover cooked whole grain (or combination of whole grains) you have in your pantry.

Pomegranate & Pistachio Salad. Sweet-tart fruit and crunchy nuts bring color and texture to this salad. Your favorite salad greens tossed with ruby pomegranate seeds, buttery pistachios, and a bright vinaigrette make this salad a must-try. Tip: You can swap the fruit (oranges! pears!) and nuts (walnuts! pecans!) to suit your palate and pantry.

Waldorf Salad Redux. A crisp, modern take on a classic: chopped kale and cauliflower tossed with tart apple and juicy pomegranate seeds in a light, tangy dressing. Yum! Tip: Before tossing, massage the kale with the dressing for a minute or two to soften, then toss with the other ingredients.

For more fun fall and winter ideas, check out The Healthy Cook’s Kitchen: Fall & Winter Vegetables. And for more recipes using in-season produce, take a peek at our monthly produce guides.

Use it all

Got peelings, onion skins, carrot tops, celery ends, or mushroom stems after all that chopping? Save them! You’ve also got the base for a quart or two of Vegetable Stock for future meals; it makes a perfect start for soup, can add more flavor to grains of all kinds when used instead of water, and is easy to freeze for quick, tasty weeknight meals.

Find more no-waste kitchen tips from The Healthy Cook in NutritionAction. And be sure to use our monthly produce guides to enjoy produce at its peak and at its most affordable.