As the leaves turn golden and the air gets crisper, it’s the perfect time to gather around the kitchen and whip up some hearty, wholesome meals. And guess what? We’re kicking it up a notch with microgreens – those tiny, flavor-packed greens that bring both nutrition and a burst of freshness to your dishes. Today, I’m sharing three fall recipes that are not only scrumptious but also gluten-free and dairy-free. Ready to get cooking? Let’s dive in!

1. Roasted Butternut Squash Soup with Microgreens

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup coconut milk
• 1 cup microgreens (radish or broccoli work great here)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25-30 minutes until tender.
2. In a large pot, heat a bit more olive oil over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and fragrant.
3. Add the roasted squash to the pot, followed by the vegetable broth, cinnamon, and smoked paprika. Bring to a boil, then reduce heat and let it simmer for about 15 minutes.
4. Blend the soup using an immersion blender until it’s smooth and creamy. Stir in the coconut milk and adjust seasoning as needed.
5. Serve hot, garnished with a generous handful of microgreens on top for that fresh, peppery kick.

2. Fall Harvest Quinoa Bowl with Microgreens

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 sweet potato, peeled and diced
• 1 cup Brussels sprouts, halved
• 1 tablespoon olive oil
• 1 apple, cored and chopped
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1 cup microgreens

Dressing:

• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions using water or vegetable broth for extra flavor. Fluff with a fork once done and set aside.
2. Preheat your oven to 400°F (200°C). Toss diced sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Roast for about 20-25 minutes or until tender and caramelized.
3. In a large bowl, combine the cooked quinoa, roasted vegetables, chopped apple, dried cranberries, and toasted pumpkin seeds.
4. Whisk together the dressing ingredients and pour over the quinoa mixture. Toss well to combine.
5. Serve bowls with a hearty heap of microgreens on top for an added crunch and burst of flavor.

3. Apple Cider-Glazed Pork Chops with Microgreens

Ingredients:

• 4 bone-in pork chops
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 2 cups microgreens

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook until golden brown, about 3-4 minutes per side.
3. In a small bowl, whisk together the apple cider, Dijon mustard, honey, and fresh thyme.
4. Pour the glaze over the pork chops in the skillet. Reduce heat and let it simmer until the pork chops are cooked through and the glaze has thickened, about 5-7 minutes.
5. Serve the pork chops hot with a generous scatter of microgreens on top to balance the richness with their fresh, peppery bite.

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There you have it!– three hearty, wholesome recipes that’ll make your fall dinners memorable. Each one is packed with flavor and finished with the vibrant touch of microgreens. Here’s to delicious meals and cozy nights. Enjoy!