Foods of the fall season help to build immunity for the coming winter, strengthen our digestive and respiratory systems, and help nourish the skin after summer’s extremes. My recommendation is to eat locally as much as possible by shopping at local farmer’s markets, CSAs, and directly from farm stands if possible. What is grown locally reflects seasonal changes. If it’s in your budget, buy organic. Remember, when buying direct from small farmers at markets or at the farm they may grow organically but not have the means to pay for certification. Most farmers are more than happy to chat with you about their farming methods and give you tips on how to prepare produce you are unfamiliar with. 

The recipes I have chosen for this Autumn Eats series all feature foods that are widely available from farmers’ markets and small grocers as well as the big ones. If you don’t have one ingredient or can’t get it easily, skip it. Each dish is full of healthy fiber, as well as herbs high in antioxidants, vitamins, and minerals to boost digestion and increase immunity. Most recipes serve 4-6 and store easily in the fridge or freezer for another day. They are pretty easy to put together and create a foundation for you to get creative with your local, seasonal fall harvests. Try them out, and let me know what you think in the comments!

Arugula Salad with Roasted Squash and Pomegranates Recipe

Arugula is a wonderful green that is slightly pungent and bitter, which is excellent for cutting phlegm and clearing digestive and liver stagnation. Squashes are full of minerals, vitamins, and healthy fiber, plus are excellent for respiratory health. Pomegranates are high in antioxidants and flavor. This recipe is excellent for lunch or with an entrée. 

Ingredients

• 2 tbsp coconut oil
• 1 large acorn squash, seeded and sliced into half moons
• 6 cups baby arugula
• 1 avocado, sliced
• ½ cup pomegranate seeds
• ½ cup walnuts, soaked and toasted 
• Pinch of salt
• Pinch of black pepper

For the Pomegranate-Ginger Vinaigrette:

• ⅓ cup pomegranate juice
• ¼ cup apple cider vinegar
• ½ tsp freshly grated ginger, peeled first
• 1 garlic clove, chopped
• ⅓ cup olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Directions

1. Preheat the oven to 400 degrees. Toss squash slices in coconut oil, salt, and pepper. Place on a lined baking sheet, and roast in the oven for 20-30 minutes, until golden and soft when pierced with a fork. Remove from the baking sheet, and set aside to cool.
2. Place all the ingredients for the vinaigrette in a good blender, and blend on medium until smooth. Set aside. 
3. Place the arugula in a large salad bowl, and mix with 2 tablespoons or so of the vinaigrette. Top with cooled squash slices, avocado slices, chopped walnuts, and pomegranate seeds.