15 Easy Mediterranean Diet Recipes You’ll Love

Autumn is the perfect season to embrace the rich, wholesome flavors of the Mediterranean diet.

With its emphasis on vegetables, whole grains, legumes, healthy fats, and lean proteins, the Mediterranean diet is both heart-healthy and satisfying.

Fall brings a bounty of seasonal produce—pumpkin, squash, root vegetables, leafy greens, and pomegranates—that lend themselves beautifully to Mediterranean-inspired dishes.

In this article, we’ve curated 15 fall Mediterranean diet recipes to help you enjoy the season’s best flavors while maintaining a nutritious, balanced diet.

From hearty stews and soups to colorful salads and creative flatbreads, each recipe highlights the vibrant colors, textures, and tastes of autumn.

Whether you’re looking for comforting dinners, nutrient-packed lunches, or flavorful appetizers, these recipes combine seasonal ingredients with Mediterranean principles to create meals that are both healthy and delicious.

15 Easy Mediterranean Diet Recipes You’ll Love

Fall is a season of warmth, comfort, and harvest, and the Mediterranean diet provides the perfect framework for making the most of seasonal produce.

From roasted vegetables and hearty grain bowls to soups, stews, and creative flatbreads, these 15 fall Mediterranean diet recipes showcase the best of autumn’s bounty.

Wholesome, flavorful, and satisfying, these recipes make it easy to enjoy healthy, vibrant meals that celebrate both the season and the Mediterranean lifestyle.

Roasted Butternut Squash & Chickpea Salad

This vibrant fall salad combines roasted butternut squash with protein-rich chickpeas, fresh arugula, and tangy feta cheese.

Tossed with a lemon-olive oil dressing and sprinkled with toasted pumpkin seeds, it delivers a perfect balance of sweet, savory, and nutty flavors.

Ideal as a hearty lunch or a side dish for dinner, this Mediterranean-inspired salad celebrates seasonal fall produce with nutrient-dense ingredients.

Ingredients:

• 4 cups peeled and cubed butternut squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups arugula or mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, cumin, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large bowl, combine roasted squash, chickpeas, and arugula.
3. In a small bowl, whisk together remaining olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. Drizzle dressing over the salad and toss gently to combine.
5. Sprinkle crumbled feta and toasted pumpkin seeds on top before serving.

This roasted butternut squash and chickpea salad is hearty, colorful, and nutrient-packed.

The sweet squash, savory chickpeas, and tangy feta create a satisfying combination, while pumpkin seeds add a delightful crunch.

Perfect for a wholesome Mediterranean-inspired meal, it showcases fall flavors in a healthy, flavorful way.

Mediterranean Roasted Vegetable & Quinoa Bowl

A wholesome, fall-friendly Mediterranean bowl featuring roasted seasonal vegetables and protein-rich quinoa.

Bell peppers, eggplant, and zucchini are roasted to caramelized perfection, then tossed with quinoa, cherry tomatoes, olives, and a lemon-oregano dressing.

This vibrant, nutrient-packed dish is full of fiber, antioxidants, and healthy fats, making it a satisfying and heart-healthy option for lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 small eggplant, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pitted Kalamata olives, sliced
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss bell pepper, zucchini, and eggplant with 2 tablespoons olive oil, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. While vegetables roast, cook quinoa in water or vegetable broth according to package instructions; fluff with a fork.
3. In a large bowl, combine cooked quinoa, roasted vegetables, cherry tomatoes, and olives.
4. Whisk together remaining olive oil, lemon juice, oregano, salt, and pepper; drizzle over the bowl and toss to coat.
5. Garnish with fresh parsley and serve warm or at room temperature.

This Mediterranean roasted vegetable and quinoa bowl is rich in fiber, antioxidants, and healthy fats.

The roasted vegetables and zesty dressing create a flavorful, satisfying dish that’s perfect for fall.

It’s a wholesome, colorful, and nourishing option for anyone seeking a Mediterranean-inspired, plant-forward meal.

Autumn Mediterranean Lentil Soup

A comforting Mediterranean lentil soup perfect for cool fall evenings.

Packed with hearty lentils, carrots, celery, and tomatoes, and flavored with garlic, cumin, and smoked paprika, this soup is both satisfying and nutrient-dense.

Topped with a drizzle of olive oil and fresh herbs, it embodies the heart-healthy Mediterranean diet while embracing seasonal fall flavors.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–6 minutes.
2. Add garlic, cumin, and smoked paprika; sauté for 1 minute until fragrant.
3. Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat, cover, and simmer for 25–30 minutes until lentils are tender.
5. Season with salt and pepper, garnish with fresh parsley or cilantro, and serve warm.

This autumn Mediterranean lentil soup is hearty, flavorful, and nutrient-rich.

Lentils provide protein and fiber, while vegetables and spices create depth and warmth.

Perfect for a cozy fall meal, it embodies Mediterranean diet principles with wholesome, seasonal ingredients, delivering comfort and health in every nourishing bowl.

Baked Salmon with Roasted Fennel and Orange

This Mediterranean-inspired fall dish pairs tender, oven-baked salmon with caramelized fennel and bright orange segments.

The combination of citrus, fennel, and olive oil enhances the natural flavors of the fish, creating a light yet flavorful meal.

Rich in omega-3 fatty acids, antioxidants, and fiber, this recipe is perfect for a heart-healthy, nutrient-dense autumn dinner.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 small fennel bulbs, sliced
• 1 orange, segmented
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with 2 tablespoons olive oil, thyme, salt, and pepper; spread on a baking sheet.
2. Roast fennel for 15 minutes. Remove from oven and push to the sides to make space for salmon fillets.
3. Brush salmon with remaining olive oil and season with salt and pepper. Place on the baking sheet.
4. Roast for an additional 12–15 minutes until salmon is cooked through.
5. Top with fresh orange segments and sprinkle with chopped parsley before serving.

Baked salmon with roasted fennel and orange is light, flavorful, and perfectly balanced.

The sweet citrus complements the savory fish and fennel, creating a healthy and elegant fall meal.

Ideal for a Mediterranean-inspired dinner, it’s both nutritious and visually appealing.

Stuffed Bell Peppers with Quinoa, Lentils, and Herbs

These autumn-inspired stuffed bell peppers are filled with a hearty blend of quinoa, lentils, and Mediterranean herbs.

Rich in plant-based protein, fiber, and antioxidants, this dish is a wholesome, nutrient-packed option for lunch or dinner.

Roasting the peppers enhances their natural sweetness, making this dish flavorful, satisfying, and perfect for fall.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1/2 cup quinoa, rinsed
• 1/2 cup cooked lentils
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C). Drizzle olive oil over bell peppers and place them in a baking dish.
2. In a skillet, sauté onion and garlic in 1 tablespoon olive oil until softened.
3. In a large bowl, combine cooked quinoa, lentils, sautéed onion and garlic, oregano, paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa-lentil mixture and cover the baking dish with foil.
5. Bake for 30–35 minutes until peppers are tender. Garnish with fresh parsley before serving.

Stuffed bell peppers with quinoa and lentils are hearty, flavorful, and packed with Mediterranean goodness.

The combination of grains, legumes, and herbs creates a satisfying fall meal.

Nutritious, colorful, and aromatic, this dish embodies healthy Mediterranean eating with seasonal flair.

Creamy Pumpkin Pasta with Spinach and Sun-Dried Tomatoes

This Mediterranean-inspired pumpkin pasta is a creamy, savory fall dish featuring roasted pumpkin, fresh spinach, and sun-dried tomatoes.

Olive oil and garlic enhance the flavors, while whole wheat pasta adds fiber and nutrients.

Quick to prepare yet full of autumn flavor, this dish is perfect for a cozy, heart-healthy weeknight dinner.

Ingredients:

• 8 oz whole wheat pasta
• 2 cups pumpkin puree
• 2 cups fresh spinach
• 1/2 cup chopped sun-dried tomatoes
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
3. Add pumpkin puree, nutmeg, salt, and pepper; stir to create a creamy sauce.
4. Add spinach and sun-dried tomatoes; cook until spinach is wilted.
5. Toss cooked pasta into the sauce until well coated. Serve warm with a sprinkle of Parmesan if desired.

This creamy pumpkin pasta is comforting, nutritious, and full of Mediterranean-inspired flavors.

The combination of pumpkin, spinach, and sun-dried tomatoes creates a rich, autumnal dish that’s both satisfying and heart-healthy.

Ideal for a cozy fall dinner, it brings seasonal produce to the forefront of Mediterranean cuisine

Roasted Eggplant and Red Pepper Dip (Baba Ganoush)

This smoky, creamy roasted eggplant and red pepper dip is a Mediterranean classic with a fall twist.

Roasting eggplant and red peppers brings out their natural sweetness, which is balanced by garlic, lemon, and tahini.

Perfect as a healthy appetizer or snack, it’s packed with fiber, antioxidants, and heart-healthy fats, making it a flavorful and nutrient-dense addition to any autumn meal.

Ingredients:

• 2 medium eggplants
• 1 red bell pepper
• 3 garlic cloves
• 3 tablespoons tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Prick eggplants with a fork and roast alongside the red bell pepper for 30–35 minutes until tender and slightly charred.
2. Peel the skin from roasted eggplants and bell pepper.
3. In a food processor, combine roasted vegetables, garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth.
4. Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley.
5. Serve with whole-grain pita or raw vegetables.

Baba ganoush is smoky, creamy, and packed with Mediterranean flavors.

Its richness and natural sweetness make it a perfect healthy appetizer or snack.

Easy to prepare, it highlights fall vegetables while providing fiber, antioxidants, and heart-healthy fats in every bite

Mediterranean Sweet Potato and Chickpea Stew

This hearty, fall-friendly stew combines sweet potatoes, chickpeas, tomatoes, and warm Mediterranean spices.

Rich in fiber, protein, and vitamins, it’s a nourishing one-pot meal perfect for cozy autumn dinners.

The aromatic blend of cumin, coriander, and smoked paprika gives depth, while fresh herbs brighten the dish, making it a wholesome Mediterranean-inspired comfort food.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coriander
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Stir in cumin, smoked paprika, coriander, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes are tender.
4. Adjust seasoning, garnish with fresh cilantro or parsley, and serve warm.

This Mediterranean sweet potato and chickpea stew is hearty, flavorful, and nutrient-dense.

The combination of tender sweet potatoes, protein-rich chickpeas, and aromatic spices makes it perfect for a fall meal.

It’s a comforting, wholesome dish that celebrates seasonal ingredients in a Mediterranean-inspired way

Autumn Farro Salad with Roasted Vegetables and Pomegranate

This fall-inspired farro salad features roasted seasonal vegetables, pomegranate seeds, and a light lemon-olive oil dressing.

Farro adds nutty flavor and fiber, while roasted carrots, Brussels sprouts, and squash create a colorful, nutrient-rich base.

Perfect for lunch or as a side dish, this Mediterranean salad is both satisfying and visually stunning.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 1 cup diced butternut squash
• 1 cup Brussels sprouts, halved
• 1 cup diced carrots
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pomegranate seeds
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and carrots with 2 tablespoons olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. While vegetables roast, cook farro in water or vegetable broth according to package instructions; drain and fluff.
3. In a large bowl, combine cooked farro and roasted vegetables.
4. Drizzle with remaining olive oil and lemon juice; toss to combine.
5. Sprinkle with pomegranate seeds and fresh parsley before serving.

This autumn farro salad is colorful, flavorful, and nutrient-packed.

The roasted vegetables and tangy pomegranate create a delicious contrast, while farro adds heartiness and texture.

It’s a perfect Mediterranean-inspired dish for fall, combining seasonal produce, fiber, and healthy fats in a satisfying and vibrant salad.

Roasted Cauliflower with Tahini and Pomegranate

This roasted cauliflower dish is a perfect fall Mediterranean side.

Crispy on the edges and tender inside, the cauliflower is drizzled with creamy tahini and sprinkled with pomegranate seeds for a pop of color and flavor.

Olive oil, garlic, and lemon juice enhance the natural sweetness of the cauliflower, creating a nutrient-dense, heart-healthy dish perfect for lunch or dinner.

Ingredients:

• 1 large cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cumin
• Salt and black pepper to taste
• 1/4 cup pomegranate seeds
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, minced garlic, cumin, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
3. In a small bowl, whisk tahini with lemon juice and a little water until smooth.
4. Drizzle tahini sauce over roasted cauliflower and sprinkle with pomegranate seeds and parsley.
5. Serve warm as a side or light main dish.

Roasted cauliflower with tahini and pomegranate is flavorful, colorful, and nutrient-packed.

The creamy tahini, sweet pomegranate, and caramelized cauliflower create a balanced Mediterranean-inspired dish.

Perfect for fall meals, it’s a healthy, heart-friendly option that’s both satisfying and visually appealing.

Lentil and Kale Soup with Mediterranean Herbs

This hearty lentil and kale soup is perfect for cozy fall nights.

Lentils provide protein and fiber, while kale adds vitamins and minerals.

Flavored with garlic, onion, cumin, and oregano, this Mediterranean-inspired soup is both nourishing and aromatic.

Ideal as a starter or main course, it’s a wholesome, plant-forward meal that embraces the flavors of autumn.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups chopped kale
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–6 minutes.
2. Add garlic, cumin, and oregano; sauté for 1 minute.
3. Stir in lentils and vegetable broth; bring to a boil.
4. Reduce heat, cover, and simmer for 25–30 minutes until lentils are tender.
5. Add chopped kale and cook for another 5 minutes. Season with salt and pepper. Serve with lemon wedges.

This lentil and kale soup is hearty, wholesome, and full of Mediterranean flavors.

The combination of protein-rich lentils, nutrient-dense kale, and aromatic herbs makes it a satisfying autumn meal.

Perfect for warming up on cooler days, it’s a healthy, plant-forward recipe that’s both comforting and nourishing.

Pumpkin Hummus with Roasted Garlic

This creamy pumpkin hummus is a delicious Mediterranean twist on a fall classic.

Blending roasted pumpkin, chickpeas, tahini, garlic, and lemon juice creates a smooth, flavorful dip.

Perfect for spreading on whole-grain pita, pairing with fresh vegetables, or serving as an appetizer, this recipe is rich in fiber, plant protein, and heart-healthy fats, making it both nutritious and seasonal.

Ingredients:

• 1 cup cooked chickpeas
• 1 cup roasted pumpkin puree
• 2 tablespoons tahini
• 2 garlic cloves, roasted
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Paprika and parsley for garnish

Instructions:

1. In a food processor, combine chickpeas, pumpkin puree, tahini, roasted garlic, olive oil, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy.
2. Adjust seasoning to taste. If needed, add a little water to reach desired consistency.
3. Transfer to a serving bowl and garnish with paprika and chopped parsley.
4. Serve with pita bread, crackers, or fresh vegetables.

Pumpkin hummus with roasted garlic is creamy, flavorful, and nutrient-packed.

The combination of pumpkin and chickpeas creates a smooth, rich texture with autumn-inspired flavor.

Perfect for snacks, appetizers, or light meals, it’s a Mediterranean diet-friendly recipe that’s both satisfying and heart-healthy.

Roasted Root Vegetable Grain Bowl

This vibrant Mediterranean-inspired grain bowl features a mix of roasted root vegetables over a base of farro or quinoa.

Carrots, parsnips, and sweet potatoes are roasted to caramelized perfection, then tossed with a lemon-olive oil dressing and sprinkled with pumpkin seeds and fresh herbs.

Full of fiber, antioxidants, and healthy fats, this bowl is a hearty, nourishing, and seasonal fall meal.

Ingredients:

• 1 cup farro or quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium carrots, sliced
• 2 parsnips, sliced
• 1 medium sweet potato, diced
• 3 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons lemon juice
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potato with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro or quinoa according to package instructions; fluff with a fork.
3. In a large bowl, combine roasted vegetables and grains.
4. Drizzle with remaining olive oil and lemon juice; toss to combine.
5. Sprinkle with pumpkin seeds and parsley before serving.

Roasted root vegetable grain bowls are colorful, hearty, and nutrient-packed.

The caramelized vegetables paired with whole grains and fresh herbs provide satisfying flavor and texture.

Perfect for a fall lunch or dinner, this Mediterranean-inspired bowl highlights seasonal produce in a wholesome, flavorful way.

Spiced Eggplant and Tomato Stew

This Mediterranean fall stew features tender eggplant simmered with tomatoes, garlic, onions, and aromatic spices.

Flavored with cumin, coriander, and smoked paprika, it’s a rich and comforting plant-based dish.

Perfect served over quinoa, farro, or whole-grain couscous, this stew is hearty, flavorful, and aligned with Mediterranean diet principles, making it ideal for cool autumn evenings.

Ingredients:

• 1 large eggplant, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups diced tomatoes (fresh or canned)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add diced eggplant, tomatoes, cumin, coriander, smoked paprika, salt, and pepper. Stir to combine.
3. Cover and simmer for 25–30 minutes until eggplant is tender and flavors meld.
4. Adjust seasoning and garnish with fresh basil or parsley before serving.
5. Serve hot over grains or enjoy as a hearty stew on its own.

Spiced eggplant and tomato stew is rich, flavorful, and warming.

The tender eggplant and aromatic spices make it a comforting fall dish.

Perfect for a Mediterranean-inspired dinner, it’s healthy, nutrient-dense, and ideal for cozy seasonal meals.

Butternut Squash Flatbread with Spinach and Feta

This fall Mediterranean flatbread is topped with roasted butternut squash, fresh spinach, and crumbled feta cheese.

A drizzle of olive oil and sprinkle of fresh thyme enhance the flavors.

Nutritious and satisfying, it’s rich in fiber, vitamins, and healthy fats, making it a perfect lunch, snack, or light dinner.

Its combination of roasted squash and savory toppings embodies seasonal Mediterranean eating.

Ingredients:

• 1 prepared whole wheat flatbread or pita
• 1 cup roasted butternut squash cubes
• 1 cup fresh spinach
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place flatbread on a baking sheet.
2. Spread roasted butternut squash evenly over the flatbread. Top with fresh spinach and crumbled feta.
3. Drizzle with olive oil and sprinkle with fresh thyme, salt, and pepper.
4. Bake for 10–12 minutes until flatbread is crisp and toppings are heated through.
5. Slice and serve warm.

Butternut squash flatbread with spinach and feta is a wholesome, flavorful fall dish.

The combination of sweet squash, savory feta, and fresh spinach creates a satisfying, nutrient-rich meal.

Quick to prepare and Mediterranean-inspired, it’s perfect for a cozy lunch, light dinner, or seasonal snack.