15 Delicious Fall Harvest Lunch Recipes to Try

Fall is the perfect season to enjoy fresh, seasonal ingredients in wholesome and delicious lunches.

These 15 fall harvest lunch recipes feature a variety of vegetables, grains, proteins, and warming spices that celebrate the flavors of autumn.

From hearty salads and grain bowls to comforting soups and savory sandwiches, these recipes are easy to prepare and perfect for mid-day meals.

They offer balanced nutrition, vibrant colors, and satisfying textures that make lunch exciting and nourishing.

Whether you’re cooking for yourself, your family, or meal prep, these fall-inspired recipes bring comfort and seasonal flavors to your table.

15 Delicious Fall Harvest Lunch Recipes to Try

These 15 fall harvest lunch recipes provide a wide range of delicious, nutritious options to enjoy during the autumn season.

They combine fresh vegetables, grains, and proteins with bold, seasonal flavors that satisfy both the palate and the body.

Perfect for weekday lunches, meal prep, or casual gatherings, these recipes make it easy to embrace fall’s bounty.

They are colorful, flavorful, and versatile, offering something for everyone to enjoy.

With these recipes, you can enjoy fresh, wholesome, and satisfying lunches all season long.

Roasted Butternut Squash Quinoa Salad

This roasted butternut squash quinoa salad is a colorful and nutrient-packed fall lunch.

Sweet roasted butternut squash combines with nutty quinoa, dried cranberries, and toasted pecans for a balanced, hearty meal.

A maple Dijon dressing ties the flavors together, adding warmth and a hint of tanginess.

It’s perfect for meal prep, work lunches, or a light, satisfying autumn lunch.

Ingredients:

• 2 cups cooked quinoa
• 2 cups butternut squash, cubed and roasted
• ¼ cup dried cranberries
• ¼ cup toasted pecans
• 2 cups baby spinach
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast cubed butternut squash with a drizzle of olive oil for 25 minutes.
• In a small bowl, whisk olive oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
• In a large bowl, combine cooked quinoa, roasted squash, cranberries, pecans, and spinach.
• Pour dressing over the salad and toss gently until coated.
• Serve immediately or refrigerate for later.

This roasted butternut squash quinoa salad is hearty, flavorful, and full of fall colors.

It’s perfect for lunch at home or on the go.

Each bite delivers sweet squash, nutty quinoa, and a balanced autumn dressing.

Autumn Harvest Grain Bowl

This autumn harvest grain bowl combines roasted seasonal vegetables, grains, and a protein of your choice for a balanced lunch.

Brussels sprouts, carrots, and sweet potatoes are roasted with olive oil and spices to enhance their natural sweetness.

A tahini lemon dressing adds a creamy, tangy finish that ties all the flavors together.

It’s filling, nutritious, and perfect for a fall-inspired midday meal.

Ingredients:

• 1 cup cooked farro or brown rice
• 1 cup roasted Brussels sprouts
• 1 cup roasted carrots, chopped
• 1 cup roasted sweet potatoes, cubed
• ½ cup chickpeas, roasted or canned
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast Brussels sprouts, carrots, and sweet potatoes with olive oil, salt, and pepper for 25 minutes.
• Cook farro or brown rice according to package instructions.
• In a small bowl, whisk tahini, lemon juice, and a tablespoon of water to create a creamy dressing.
• In a large bowl, layer grains, roasted vegetables, and chickpeas.
• Drizzle with tahini dressing and serve warm.

This autumn harvest grain bowl is colorful, nutritious, and satisfying.

It’s ideal for lunch or meal prep during the fall season.

Each bite delivers roasted vegetables, wholesome grains, and creamy dressing.

Apple, Walnut, and Arugula Salad

This apple, walnut, and arugula salad is fresh, crisp, and perfect for a fall lunch.

Sweet apples, crunchy walnuts, and peppery arugula combine with feta cheese for a flavorful, balanced meal.

A honey mustard vinaigrette adds warmth and a touch of tanginess.

It’s light, yet filling, and ideal for busy workdays or a casual lunch at home.

Ingredients:

• 4 cups arugula
• 1 large apple, sliced
• ¼ cup walnuts, toasted
• ¼ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

• In a small bowl, whisk olive oil, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
• In a large salad bowl, combine arugula, apple slices, toasted walnuts, and feta cheese.
• Drizzle with vinaigrette and toss gently.
• Serve immediately for a fresh, crisp texture.

This apple, walnut, and arugula salad is light, crunchy, and packed with fall flavors.

It’s perfect for lunch or a quick meal on busy days.

Each bite delivers crisp apples, peppery greens, and creamy feta cheese.

Harvest Vegetable Soup

This harvest vegetable soup is a warm, comforting, and hearty fall lunch option.

It combines seasonal vegetables like butternut squash, carrots, and kale with vegetable broth and aromatic herbs.

A touch of garlic and thyme adds depth and warmth to the soup.

It’s filling, nutritious, and ideal for a cozy autumn lunch or meal prep.

Ingredients:

• 2 cups butternut squash, cubed
• 1 cup carrots, sliced
• 1 cup potatoes, cubed
• 2 cups kale, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat and sauté onions and garlic until fragrant.
• Add butternut squash, carrots, and potatoes, cooking for 5 minutes.
• Pour in vegetable broth, add thyme, salt, and pepper, and bring to a boil.
• Reduce heat and simmer for 20–25 minutes until vegetables are tender.
• Stir in kale and cook for another 5 minutes.
• Serve hot with crusty bread.

This harvest vegetable soup is hearty, comforting, and full of fall flavors.

It’s perfect for lunch on a chilly autumn day.

Each spoonful delivers seasonal vegetables, aromatic herbs, and rich, warming broth.

Roasted Sweet Potato and Black Bean Wrap

This roasted sweet potato and black bean wrap is a satisfying, portable fall lunch.

Tender roasted sweet potatoes, black beans, and spinach are wrapped in a whole-grain tortilla with a creamy avocado spread.

A dash of cumin and paprika adds warmth and depth of flavor.

It’s nutritious, filling, and perfect for work lunches or on-the-go meals.

Ingredients:

• 1 large sweet potato, peeled and cubed
• ½ cup black beans, drained and rinsed
• 2 cups fresh spinach
• 1 avocado, mashed
• 1 tsp cumin
• ½ tsp paprika
• 2 whole-grain tortillas
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast sweet potato cubes with olive oil, cumin, paprika, salt, and pepper for 25 minutes.
• Mash avocado with a pinch of salt and pepper.
• Lay tortillas flat and spread mashed avocado evenly.
• Top with roasted sweet potatoes, black beans, and fresh spinach.
• Roll tortillas tightly and cut in half to serve.

This roasted sweet potato and black bean wrap is flavorful, nutritious, and portable.

It’s perfect for lunch at home or on the go.

Each bite delivers roasted sweet potato, creamy avocado, and tender black beans.

Autumn Harvest Grain Salad with Cranberries

This autumn harvest grain salad combines hearty grains with roasted fall vegetables, dried cranberries, and toasted pumpkin seeds.

A maple vinaigrette adds sweetness and depth, perfectly complementing the roasted flavors.

It’s filling, nutritious, and perfect for lunch at home or meal prep for the week.

Each ingredient adds texture, flavor, and seasonal autumn warmth to the salad.

Ingredients:

• 1 cup cooked farro or barley
• 1 cup roasted butternut squash, cubed
• 1 cup roasted Brussels sprouts, halved
• ¼ cup dried cranberries
• 2 tbsp toasted pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast butternut squash and Brussels sprouts with olive oil, salt, and pepper for 25 minutes.
• Cook farro or barley according to package instructions.
• In a small bowl, whisk olive oil, maple syrup, Dijon mustard, salt, and pepper for the dressing.
• In a large bowl, combine grains, roasted vegetables, cranberries, and pumpkin seeds.
• Toss with dressing and serve warm or cold.

This autumn harvest grain salad is hearty, flavorful, and full of seasonal textures.

It’s perfect for lunch, meal prep, or a light fall meal.

Each bite delivers roasted vegetables, chewy grains, and sweet cranberries.

Roasted Vegetable and Hummus Wrap

This roasted vegetable and hummus wrap combines tender, caramelized fall vegetables with creamy hummus in a whole-grain tortilla.

Red bell peppers, zucchini, and sweet potatoes are roasted with olive oil and spices for maximum flavor.

It’s portable, nutritious, and ideal for a quick lunch at work or school.

The hummus adds creaminess while vegetables provide natural sweetness and satisfying texture.

Ingredients:

• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted zucchini, sliced
• 1 cup roasted red bell peppers, sliced
• 2 tbsp hummus
• 2 whole-grain tortillas
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast sweet potatoes, zucchini, and red peppers with olive oil, salt, and pepper for 25 minutes.
• Spread hummus evenly over the tortillas.
• Layer roasted vegetables on top of hummus.
• Roll tortillas tightly and slice in half to serve.

This roasted vegetable and hummus wrap is flavorful, filling, and portable.

It’s perfect for fall lunches or on-the-go meals.

Each bite delivers roasted vegetable sweetness and creamy hummus in every forkful.

Autumn Lentil and Kale Soup

This autumn lentil and kale soup is hearty, warm, and packed with fall vegetables.

Red lentils, carrots, celery, and onions create a comforting base while kale adds freshness and nutrition.

Garlic, thyme, and smoked paprika enhance the flavors, creating a perfect autumn lunch soup.

It’s ideal for cozy indoor meals or meal prep for the week.

Ingredients:

• 1 cup red lentils
• 2 cups chopped kale
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp thyme
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions:

• In a large pot, sauté onions, garlic, carrots, and celery in olive oil until softened.
• Add lentils, vegetable broth, thyme, smoked paprika, salt, and pepper.
• Bring to a boil, then simmer for 20–25 minutes until lentils are tender.
• Stir in chopped kale and cook 5 more minutes.
• Serve hot with a slice of crusty bread.

This autumn lentil and kale soup is warming, nutritious, and satisfying.

It’s perfect for lunch on chilly fall days.

Each spoonful delivers hearty lentils, tender kale, and autumn-inspired flavors.

Harvest Chickpea Salad Sandwich

This harvest chickpea salad sandwich blends mashed chickpeas with roasted vegetables, apples, and a creamy yogurt-based dressing.

A touch of Dijon mustard and celery adds flavor and crunch for a satisfying fall lunch.

It’s quick, easy, and perfect for work lunches or a light midday meal.

The combination of sweet, savory, and creamy ingredients makes it a versatile autumn favorite.

Ingredients:

• 1 can chickpeas, drained and mashed
• ½ cup roasted sweet potatoes, diced
• ¼ cup diced apple
• 2 tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• 1 celery stalk, diced
• Salt and pepper to taste
• 2 slices whole-grain bread or a wrap

Instructions:

• In a bowl, combine mashed chickpeas, roasted sweet potatoes, apple, Greek yogurt, Dijon mustard, and celery.
• Season with salt and pepper to taste.
• Spread mixture onto bread or wrap and serve immediately.

This harvest chickpea salad sandwich is creamy, flavorful, and packed with fall goodness.

It’s perfect for lunch at home or on the go.

Each bite delivers sweet roasted vegetables, tangy dressing, and hearty chickpeas.

Autumn Roasted Vegetable Flatbread

This autumn roasted vegetable flatbread features seasonal roasted vegetables, melted cheese, and a hint of balsamic glaze.

Zucchini, squash, and red onion are roasted to caramelized perfection and layered on a crispy flatbread.

It’s perfect for lunch, light dinners, or entertaining guests during the fall season.

The combination of roasted vegetables, cheese, and balsamic adds depth, sweetness, and warmth.

Ingredients:

• 1 whole-grain flatbread
• 1 cup roasted zucchini, sliced
• 1 cup roasted squash, sliced
• ½ cup roasted red onion
• ½ cup shredded mozzarella or goat cheese
• 1 tbsp olive oil
• 1 tsp balsamic glaze
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast zucchini, squash, and red onion with olive oil, salt, and pepper for 20 minutes.
• Preheat flatbread in oven for 5 minutes.
• Layer roasted vegetables on flatbread and sprinkle with cheese.
• Bake for 8–10 minutes until cheese melts.
• Drizzle with balsamic glaze and serve warm.

This autumn roasted vegetable flatbread is savory, colorful, and flavorful.

It’s perfect for fall lunches or casual gatherings.

Each bite delivers tender roasted vegetables, melted cheese, and a hint of sweetness from balsamic.

Sweet Potato and Kale Grain Bowl

This sweet potato and kale grain bowl is a hearty, nutrient-packed lunch perfect for autumn.

Roasted sweet potatoes, quinoa, and kale combine with a light lemon-tahini dressing for a balanced and flavorful meal.

It’s filling, healthy, and ideal for meal prep or a cozy midday lunch.

The roasted sweet potatoes provide natural sweetness, while quinoa and kale add texture and nutrition.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 2 cups chopped kale
• 2 tbsp olive oil
• 1 tbsp tahini
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

• Roast cubed sweet potatoes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes.
• Cook quinoa according to package instructions.
• Massage kale lightly with olive oil and a pinch of salt.
• Combine quinoa, roasted sweet potatoes, and kale in a bowl.
• Drizzle with tahini and lemon juice before serving.

This sweet potato and kale grain bowl is wholesome, colorful, and satisfying.

It’s perfect for a fall lunch or meal prep.

Each bite delivers roasted sweetness, tender quinoa, and nutrient-packed greens.

Roasted Carrot and Lentil Salad

This roasted carrot and lentil salad features tender roasted carrots, earthy lentils, and a tangy mustard vinaigrette.

Walnuts and fresh parsley add texture and flavor, making it a perfect autumn lunch.

It’s nutritious, filling, and ideal for work lunches or casual meals at home.

The combination of roasted vegetables and hearty lentils creates a satisfying, well-balanced dish.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 cups roasted carrots, sliced
• ¼ cup chopped walnuts, toasted
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Roast carrots with olive oil, salt, and pepper at 400°F (200°C) for 20–25 minutes.
• Cook lentils according to package instructions.
• Whisk olive oil, Dijon mustard, apple cider vinegar, salt, and pepper to make the vinaigrette.
• In a bowl, combine lentils, roasted carrots, and walnuts.
• Toss with dressing and garnish with fresh parsley.

This roasted carrot and lentil salad is hearty, flavorful, and perfect for fall lunches.

It’s satisfying, nutritious, and easy to prepare.

Each bite delivers earthy lentils, sweet roasted carrots, and crunchy walnuts.

Autumn Harvest Veggie Wrap

This autumn harvest veggie wrap features roasted seasonal vegetables, hummus, and fresh greens in a whole-grain tortilla.

Sweet potatoes, zucchini, and bell peppers provide warmth and flavor, while hummus adds creaminess.

It’s portable, filling, and perfect for work lunches or on-the-go meals.

The combination of roasted vegetables and creamy hummus creates a balanced and satisfying lunch option.

Ingredients:

• 2 whole-grain tortillas
• 1 cup roasted sweet potatoes
• 1 cup roasted zucchini, sliced
• 1 cup roasted bell peppers
• 2 tbsp hummus
• 1 cup fresh spinach
• Salt and pepper to taste

Instructions:

• Roast sweet potatoes, zucchini, and bell peppers with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes.
• Spread hummus evenly over tortillas.
• Layer roasted vegetables and fresh spinach on top.
• Roll tightly and slice in half to serve.

This autumn harvest veggie wrap is flavorful, nutritious, and portable.

It’s ideal for fall lunches at home or on the go.

Each bite delivers roasted vegetables, fresh greens, and creamy hummus.

Roasted Cauliflower and Chickpea Bowl

This roasted cauliflower and chickpea bowl combines roasted vegetables, protein-rich chickpeas, and a lemon-tahini drizzle.

Cauliflower florets and chickpeas are seasoned with cumin and paprika for warmth and depth.

It’s filling, healthy, and perfect for meal prep or a satisfying fall lunch.

The combination of roasted vegetables and chickpeas provides both flavor and texture in every bite.

Ingredients:

• 2 cups cauliflower florets
• 1 cup chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp paprika
• 1 tbsp tahini
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast cauliflower and chickpeas with olive oil, cumin, paprika, salt, and pepper for 25 minutes.
• Whisk tahini with lemon juice to make a drizzle.
• Place roasted vegetables and chickpeas in a bowl.
• Drizzle with tahini lemon sauce and serve warm.

This roasted cauliflower and chickpea bowl is flavorful, filling, and nutritious.

It’s perfect for fall lunches or meal prep.

Each bite delivers roasted cauliflower, spiced chickpeas, and creamy tahini.

Harvest Sweet Potato and Apple Salad

This harvest sweet potato and apple salad combines roasted sweet potatoes with crisp apples, walnuts, and a maple dressing.

Arugula adds peppery freshness while the dressing brings a warm, autumn flavor.

It’s light, yet filling, and ideal for lunch at home or a packed work meal.

The combination of sweet, crunchy, and savory ingredients makes this a true fall harvest favorite.

Ingredients:

• 2 cups roasted sweet potatoes, cubed
• 1 large apple, sliced
• ¼ cup walnuts, toasted
• 2 cups arugula
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• Salt and pepper to taste

Instructions:

• Roast sweet potatoes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes.
• In a small bowl, whisk olive oil, maple syrup, apple cider vinegar, salt, and pepper to make dressing.
• Combine roasted sweet potatoes, apple slices, walnuts, and arugula in a large bowl.
• Toss with dressing and serve immediately.

This harvest sweet potato and apple salad is colorful, crunchy, and full of fall flavors.

It’s perfect for a light, satisfying lunch.

Each bite delivers sweet roasted potatoes, crisp apples, and nutty walnuts.