As the leaves turn vibrant shades of orange and gold and the crisp air signals the arrival of fall, there’s no better time to gather your friends and family for a picnic in the great outdoors.
Fall picnics offer a unique opportunity to savor the season’s bounty while enjoying the beauty of nature. With the abundance of seasonal ingredients—from pumpkin and squash to apples and cranberries—your picnic menu can be as colorful and varied as the foliage around you.
In this article, we present over 50 delectable fall picnic recipes that celebrate the flavors of autumn.
Whether you’re looking for hearty mains, vibrant salads, or sweet treats, these recipes will help you create the perfect spread for your outdoor gathering.
From warm, comforting dishes to refreshing salads, there’s something for everyone to enjoy.
So pack your picnic basket, grab a cozy blanket, and let’s dive into the delicious world of fall picnic recipes!
50+ Hearty and Healthy Fall Picnic Recipes for Your Next Adventure
With over 50 fall picnic recipes to choose from, you’ll have no shortage of delicious options for your next outdoor gathering.
Embracing the flavors of the season not only enhances your meal but also creates lasting memories with loved ones as you enjoy the great outdoors.
Whether you opt for savory dishes, sweet treats, or healthy snacks, these recipes reflect the warmth and richness of fall, ensuring that your picnic is both satisfying and delightful.
So, as the weather cools and the leaves begin to fall, gather your favorite people, choose a scenic spot, and indulge in the delicious offerings of autumn.
Celebrate the season with good food, great company, and the beautiful backdrop of nature. Happy picnicking!
Roasted Pumpkin and Quinoa Salad
This Roasted Pumpkin and Quinoa Salad is a hearty and nutritious dish that captures the essence of fall. The sweet, caramelized pumpkin pairs perfectly with protein-rich quinoa, fresh spinach, and a tangy dressing, making it a delightful addition to your picnic spread. It’s not only delicious but also visually appealing, showcasing the vibrant colors of autumn.
Ingredients:
- 2 cups pumpkin, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 4 cups fresh spinach
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions:
- Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, pepper, and dried thyme. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the pumpkin is roasting, cook the quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- In a large bowl, combine the roasted pumpkin, cooked quinoa, fresh spinach, dried cranberries, feta cheese, and walnuts.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper if needed.
This Roasted Pumpkin and Quinoa Salad is a perfect picnic dish, offering a satisfying balance of textures and flavors. The sweetness of the roasted pumpkin complements the nuttiness of quinoa, while the cranberries add a lovely tartness. This salad can be made ahead of time, allowing the flavors to meld beautifully, making it an ideal option for a fall picnic with friends and family. Pack it in a sealed container to keep it fresh, and enjoy it outdoors amidst the beautiful fall foliage!
Apple and Cheddar Hand Pies
These Apple and Cheddar Hand Pies are a delightful twist on traditional sweet apple pie. The flaky pastry encases a delicious filling of tart apples and sharp cheddar cheese, creating a comforting treat that’s perfect for enjoying in the crisp autumn air. They’re easy to hold and eat, making them an excellent choice for a picnic.
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 6-8 tablespoons ice water
- 3 medium apples, peeled, cored, and diced
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 egg, beaten (for egg wash)
Instructions:
- In a large bowl, mix the flour and salt. Add the cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). In another bowl, combine the diced apples, cheddar cheese, brown sugar, and cinnamon. Mix well.
- On a floured surface, roll out one disk of dough to about 1/8 inch thick. Cut out circles (about 4-5 inches in diameter) using a cookie cutter or glass. Place a generous spoonful of the apple-cheddar mixture on one half of each circle.
- Fold the dough over to create a half-moon shape, sealing the edges with a fork. Brush the tops with beaten egg to give them a golden color.
- Place the hand pies on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
These Apple and Cheddar Hand Pies are not only tasty but also wonderfully portable, making them a must-have for your fall picnic. The combination of sweet apples and savory cheddar creates a unique flavor profile that will please both sweet and savory lovers alike. They can be enjoyed warm or at room temperature, and are perfect for pairing with a hot cider or a refreshing fall beverage. Make extra and share with friends or save some for later—they’re sure to be a hit!
Spiced Butternut Squash Soup in Jars
This Spiced Butternut Squash Soup is a comforting, velvety soup that embodies the warmth of fall. The aromatic spices combined with the sweetness of the butternut squash create a cozy dish that can be enjoyed on a cool autumn day. Packing this soup in jars makes it an excellent option for picnics, allowing you to enjoy it anywhere while keeping it warm.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh herbs (like parsley or cilantro) for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic, cumin, cinnamon, and nutmeg, cooking for another minute until fragrant.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk and heat through. Season with salt and pepper to taste.
- Allow the soup to cool slightly, then ladle it into jars for transport.
This Spiced Butternut Squash Soup in jars is a fantastic way to bring warmth and comfort to your fall picnic. The vibrant flavors of the spices combined with the creamy texture of the squash create a dish that warms both body and soul. Simply pack the jars in a cooler to keep them warm, and don’t forget to bring along some crusty bread for dipping! This soup is not only nutritious but also a delightful conversation starter, making your picnic an inviting and cozy gathering. Enjoy the flavors of fall with each delicious spoonful!
Maple Glazed Brussels Sprouts with Bacon
These Maple Glazed Brussels Sprouts with Bacon are a perfect combination of savory and sweet, making them an irresistible side dish for your fall picnic. The roasted Brussels sprouts, combined with crispy bacon and a drizzle of maple syrup, create a delightful flavor profile that perfectly captures the essence of autumn. This dish is not only delicious but also offers a nutritious way to enjoy seasonal vegetables.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Preheat the oven to 400°F (200°C). On a large baking sheet, combine the halved Brussels sprouts and chopped bacon. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and red pepper flakes (if using). Toss to combine.
- Roast in the preheated oven for about 20 minutes, stirring halfway through, until the Brussels sprouts are tender and the bacon is crispy.
- Remove the baking sheet from the oven and drizzle the maple syrup over the roasted Brussels sprouts and bacon. Toss to coat evenly, and return to the oven for an additional 5 minutes.
- Allow to cool slightly before transferring to a serving dish or jars for your picnic.
These Maple Glazed Brussels Sprouts with Bacon are a fantastic addition to any fall picnic, combining the earthy flavors of Brussels sprouts with the sweetness of maple syrup and the savoriness of bacon. They can be enjoyed warm or at room temperature, making them versatile for outdoor dining. This dish is sure to be a crowd-pleaser, encouraging everyone to embrace the delicious flavors of fall while enjoying the great outdoors. Don’t be surprised if these sprouts disappear quickly—they’re that good!
Cheesy Spinach and Artichoke Dip with Crostini
This Cheesy Spinach and Artichoke Dip is a creamy, indulgent dish that makes for an excellent picnic treat. Packed with flavorful ingredients, this dip pairs beautifully with crispy crostini, providing a delightful crunch that complements the creaminess of the dip. It’s a perfect appetizer that is easy to share, making it an ideal choice for picnics.
Ingredients:
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Baguette, sliced into rounds (for crostini)
- Olive oil (for drizzling)
Instructions:
- Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix well until all ingredients are combined.
- Transfer the mixture to a baking dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is slightly golden.
- While the dip is baking, prepare the crostini. Arrange baguette slices on a baking sheet, drizzle with olive oil, and bake in the oven for about 10 minutes or until golden and crispy.
- Allow the dip to cool slightly before packing it in a sealed container. Store the crostini separately to keep them crisp.
This Cheesy Spinach and Artichoke Dip with Crostini is a delightful way to indulge during your fall picnic. The warm, cheesy dip is comforting and packed with flavor, while the crostini adds a satisfying crunch. It’s easy to transport and perfect for sharing with friends and family. Whether enjoyed as an appetizer or a snack, this dish will make your picnic a memorable occasion. Pair it with some fresh veggies for dipping or a light salad to balance out the richness, and you have a winning picnic spread!
Pear and Walnut Salad with Goat Cheese
This Pear and Walnut Salad with Goat Cheese is a refreshing and light dish that captures the essence of fall with its combination of sweet, juicy pears, crunchy walnuts, and creamy goat cheese. The simple yet elegant salad is perfect for a picnic, offering a satisfying mix of textures and flavors that complement one another beautifully. It’s not only nutritious but also visually appealing, making it an excellent addition to your outdoor dining experience.
Ingredients:
- 6 cups mixed salad greens (such as arugula, spinach, and romaine)
- 2 ripe pears, sliced
- 1/2 cup walnuts, toasted
- 1/2 cup goat cheese, crumbled
- 1/4 cup dried cranberries (optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the salad greens, sliced pears, toasted walnuts, goat cheese, and dried cranberries (if using).
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad just before serving, and toss gently to combine, ensuring all ingredients are coated evenly.
This Pear and Walnut Salad with Goat Cheese is a delightful way to incorporate seasonal flavors into your fall picnic. The sweetness of the pears balances beautifully with the tangy goat cheese, while the walnuts provide a satisfying crunch. It’s a light yet satisfying dish that can easily be transported in a sealed container. Serve it alongside your favorite picnic foods or enjoy it on its own as a refreshing meal. This salad not only nourishes but also delights the senses, making your fall picnic a truly enjoyable experience.
Pumpkin and Black Bean Chili
This Pumpkin and Black Bean Chili is a hearty and nutritious dish that combines the comforting flavors of fall with a twist. The addition of pumpkin not only adds a subtle sweetness but also boosts the nutritional value of the chili. It’s a perfect dish to warm you up on a cool autumn day and is easy to transport for a picnic. This chili is also vegetarian and can be made vegan by omitting the cheese, making it suitable for a variety of dietary preferences.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional, for serving)
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Add the chopped red bell pepper and cook for an additional 3-4 minutes, until softened.
- Stir in the black beans, pumpkin puree, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Reduce heat and let the chili simmer for 20-25 minutes, stirring occasionally. Adjust seasoning as needed.
- Serve the chili warm, topped with shredded cheese and fresh cilantro. For a picnic, pack it in an insulated container to keep it hot.
This Pumpkin and Black Bean Chili is a cozy, flavorful dish that embodies the essence of fall. The combination of pumpkin and black beans provides a satisfying, protein-rich meal that can be enjoyed on its own or paired with crusty bread or tortilla chips. It’s an excellent choice for a picnic, as it can be made ahead of time and easily transported. This hearty chili will surely impress your picnic guests, offering them a taste of fall that warms both the heart and the palate.
Apple Crisp Bars
These Apple Crisp Bars are a delicious and portable dessert that highlights the flavors of autumn. With a buttery oat crust and a sweet apple filling topped with a crumbly streusel, these bars are perfect for satisfying your sweet tooth during a picnic. They’re easy to make ahead of time, and they taste delightful either warm or at room temperature. Plus, they can be served with a scoop of ice cream or whipped cream for an extra special treat.
Ingredients:
- For the crust:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- For the filling:
- 3 cups apples, peeled, cored, and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- For the topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt for the crust. Stir in the melted butter until the mixture is crumbly. Press half of this mixture into the bottom of the prepared baking pan.
- In another bowl, toss the sliced apples with granulated sugar, lemon juice, and cinnamon. Spread the apple mixture evenly over the crust in the baking pan.
- In the same bowl used for the crust, combine the flour, oats, brown sugar, and salt for the topping. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping over the apples.
- Bake for 30-35 minutes or until the topping is golden brown and the apples are tender. Allow to cool before slicing into bars.
These Apple Crisp Bars are the ultimate fall dessert that combines the comforting flavors of baked apples with a crunchy topping. They’re easy to pack and perfect for sharing at a picnic, making them an ideal sweet treat for outdoor gatherings. Whether enjoyed on their own or paired with a scoop of ice cream, these bars will transport you to a cozy autumn afternoon with every bite. Their deliciousness will leave your guests asking for seconds!
Roasted Sweet Potato and Quinoa Salad
This Roasted Sweet Potato and Quinoa Salad is a vibrant and nutritious dish that brings together the earthy flavors of roasted sweet potatoes, protein-packed quinoa, and crisp vegetables. Tossed in a zesty dressing, this salad is not only visually appealing but also filling enough to serve as a main dish for your picnic. It can be prepared ahead of time, and the flavors only improve as they marinate together, making it a perfect make-ahead option.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth (or water)
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized, turning halfway through.
- While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- In a small bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cherry tomatoes, red onion, and parsley. Drizzle with the dressing and toss to combine.
- Allow the salad to cool before packing it in a sealed container for your picnic.
This Roasted Sweet Potato and Quinoa Salad is a delicious and satisfying dish that embodies the flavors of fall. The combination of sweet potatoes and quinoa provides a wholesome base, while the fresh vegetables add color and crunch. It’s a versatile salad that can be served as a main dish or as a side, making it a great addition to your picnic spread. The vibrant flavors and nourishing ingredients will not only keep you full but also delight your taste buds, making your outdoor dining experience a memorable one.
Maple Roasted Brussels Sprouts with Bacon
These Maple Roasted Brussels Sprouts with Bacon are a delightful combination of savory and sweet flavors, making them an ideal side dish for any fall picnic. The natural sweetness of the maple syrup complements the earthiness of the Brussels sprouts while the crispy bacon adds a smoky crunch. This dish is not only easy to prepare but also versatile enough to be enjoyed warm or at room temperature, making it a convenient option for outdoor dining.
Ingredients:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and pepper to taste
- ¼ cup chopped pecans (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the halved Brussels sprouts, chopped bacon, olive oil, maple syrup, salt, and pepper. Toss until the Brussels sprouts are well coated.
- Spread the mixture evenly on the prepared baking sheet, ensuring the Brussels sprouts are in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized, and the bacon is crispy.
- If using, sprinkle chopped pecans over the roasted Brussels sprouts before serving. Garnish with fresh parsley.
Maple Roasted Brussels Sprouts with Bacon are a delicious way to showcase the flavors of fall while providing a satisfying and hearty side dish. The sweet and savory combination is sure to be a crowd-pleaser at your picnic, and the addition of bacon and pecans gives it a delightful crunch. Whether served warm or at room temperature, this dish is an excellent companion to sandwiches, salads, or other picnic staples. Your guests will appreciate the thoughtful touch of seasonal ingredients that elevate this classic vegetable.
Pear and Gorgonzola Salad
This Pear and Gorgonzola Salad is a refreshing and elegant addition to any fall picnic. The crispness of fresh pears combined with the creamy tang of Gorgonzola cheese creates a harmonious balance that is enhanced by toasted walnuts and a simple vinaigrette. This salad not only offers a burst of flavors but also provides a beautiful presentation with its vibrant colors, making it a delightful starter or side dish.
Ingredients:
- 4 cups mixed greens (such as arugula, spinach, or mesclun)
- 2 ripe pears, sliced
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup toasted walnuts
- 1/4 cup dried cranberries (optional)
- For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together the vinaigrette ingredients: olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
- In a large bowl, toss the mixed greens with half of the vinaigrette to coat.
- On a serving platter or individual plates, arrange the dressed greens. Top with sliced pears, crumbled Gorgonzola cheese, toasted walnuts, and dried cranberries, if using.
- Drizzle the remaining vinaigrette over the salad just before serving.
The Pear and Gorgonzola Salad is a beautiful and delicious way to embrace the flavors of fall. The combination of sweet, juicy pears and tangy Gorgonzola cheese, along with the crunch of toasted walnuts, creates a delightful medley of textures and tastes. This salad can easily be made ahead of time and transported in a sealed container, making it an excellent choice for picnics. Serve it alongside your favorite sandwiches or enjoy it on its own for a light yet satisfying meal. Its seasonal ingredients and fresh flavors will leave your guests impressed and satisfied.
Spiced Apple Cider
Nothing says fall quite like a warm cup of Spiced Apple Cider. This comforting beverage combines the sweetness of apple cider with aromatic spices such as cinnamon, cloves, and nutmeg. It’s perfect for warming up on a chilly autumn day and is a delightful addition to any picnic spread. Served in a thermos, it can be enjoyed throughout your outdoor gathering, providing a cozy and inviting atmosphere.
Ingredients:
- 4 cups apple cider
- 1 cinnamon stick
- 5 whole cloves
- 1/4 teaspoon ground nutmeg
- 1 orange, sliced
- 1 tablespoon brown sugar (optional, for extra sweetness)
Instructions:
- In a medium saucepan, combine the apple cider, cinnamon stick, cloves, ground nutmeg, and sliced orange.
- Heat over medium heat until steaming, but do not bring it to a boil.
- Reduce heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld. If desired, stir in the brown sugar for added sweetness.
- Remove from heat and strain out the spices and orange slices before serving.
- Pour the spiced apple cider into a thermos to keep warm for your picnic.
Spiced Apple Cider is a quintessential fall beverage that brings warmth and comfort to your picnic experience. Its rich flavors and inviting aroma are perfect for sipping while surrounded by the beauty of autumn. Whether enjoyed on its own or paired with seasonal treats, this beverage will surely enhance the festive atmosphere of your outdoor gathering. It’s an easy make-ahead option that can be enjoyed warm or cooled, making it versatile for any occasion. Your guests will appreciate this delightful addition that perfectly captures the essence of fall.
Pumpkin Hummus with Pita Chips
Pumpkin Hummus with Pita Chips is a creative and flavorful twist on traditional hummus, perfect for fall gatherings. This creamy dip combines the earthy flavor of pumpkin with tahini, garlic, and spices, making it a healthy and delicious option for snacking. Paired with crispy pita chips, this dish is not only a crowd-pleaser but also a great way to incorporate seasonal ingredients into your picnic spread.
Ingredients:
- For the pumpkin hummus:
- 1 cup canned pumpkin puree
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- For the pita chips:
- 4 pita breads, cut into triangles
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
Instructions:
- Make the pumpkin hummus:
- In a food processor, combine the pumpkin puree, tahini, olive oil, lemon juice, minced garlic, cumin, cinnamon, salt, and pepper.
- Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Prepare the pita chips:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the pita triangles with olive oil, garlic powder, paprika, and salt until evenly coated.
- Spread the pita chips in a single layer on the prepared baking sheet and bake for 10-12 minutes, or until golden and crispy.
- Serve:
- Transfer the pumpkin hummus to a serving bowl and drizzle with olive oil. Serve with warm or cooled pita chips.
Pumpkin Hummus with Pita Chips is a delightful addition to your fall picnic, offering a unique flavor profile that reflects the season. This dip is not only packed with nutrients but also provides a satisfying and wholesome snack option for your guests. The creamy texture of the hummus, combined with the crunch of the pita chips, makes for an enjoyable eating experience. This recipe can easily be prepared ahead of time, allowing you to focus on other aspects of your picnic. Its festive orange hue and delicious taste will surely impress your friends and family, making it a standout dish on your picnic table.
Cranberry Walnut Chicken Salad
Cranberry Walnut Chicken Salad is a hearty and flavorful dish that makes a perfect addition to your fall picnic menu. This salad combines tender chicken with the sweetness of dried cranberries and the crunch of walnuts, all tossed in a creamy dressing. It’s not only delicious but also a great way to use up leftover chicken, making it a practical and satisfying option for outdoor dining.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup diced celery
- 1/4 cup Greek yogurt (or mayonnaise)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- Lettuce leaves for serving (optional)
Instructions:
- In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped walnuts, and diced celery.
- In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, honey, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and toss until well combined. Adjust seasoning to taste.
- If desired, serve the chicken salad on lettuce leaves or in sandwich wraps for easy eating.
Cranberry Walnut Chicken Salad is a delightful dish that brings together the comforting flavors of fall in a refreshing way. The combination of juicy chicken, sweet cranberries, and crunchy walnuts creates a satisfying texture and taste that is sure to please. This salad is not only easy to prepare but also travels well, making it a perfect option for your picnic basket. Whether served on its own, in a wrap, or on a bed of greens, this chicken salad offers versatility and can be enjoyed at any temperature. It’s a fantastic way to celebrate the season while keeping your meal light and nutritious.
Butternut Squash and Sage Pasta
Butternut Squash and Sage Pasta is a warm and comforting dish that embodies the essence of fall. This pasta recipe combines roasted butternut squash with sage, garlic, and Parmesan cheese to create a creamy and flavorful sauce. It’s a hearty meal that’s easy to prepare and can be served hot or at room temperature, making it an excellent choice for a picnic.
Ingredients:
- 12 ounces pasta (such as penne or fusilli)
- 2 cups butternut squash, peeled and diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup vegetable broth (or pasta water)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
- Additional Parmesan for serving (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- While the squash is roasting, cook the pasta according to package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the roasted butternut squash, vegetable broth (or reserved pasta water), and cooked pasta to the skillet. Toss to combine and heat through.
- Stir in the chopped sage and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with additional Parmesan if desired.
Butternut Squash and Sage Pasta is a comforting and flavorful dish that captures the essence of autumn in every bite. The creamy texture of the roasted squash pairs beautifully with the savory notes of sage and garlic, creating a dish that is both satisfying and nourishing. This pasta can be made ahead of time and served warm or at room temperature, making it an ideal option for picnics. Its rich flavors and beautiful presentation will make it a standout centerpiece on your picnic table, inviting your guests to enjoy the tastes of fall.
Note: More recipes are coming soon!
