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Fall Nutrition – 2 Nutritious and Delicious Dishes Using Fresh Fall Seasonal Produce

Healthy eating with Fall Seasonal Produce

With Fall here, it is a wonderful time for colorful veggies and fruits around. Adding to the springing feel of the Autumn colors, the fresh seasonal produce is a great way of keeping ourselves healthy and preparing our body with immunity for the upcoming flu season and winter.

Cheesy Persimmon Salad

Fresh produce is always a great source of nutrients and deliciousness. The tart pomegranate seeds, the sweet persimmons, the creamy goat’s cheese, and the crunch of the almonds make a great combo for a healthy yummy salad. So, here is the perfect way to embrace fresh seasonal produce to make a nutritious salad that could make a whole meal in itself.


  • Persimmon – 1, peeled and cored
  • Spinach – 2 cups, roughly chopped
  • Pomegranate seeds – 3 tbsp
  • Goat’s cheese – 2 ounces, crumbled
  • Almonds – 1 tbsp, sliced

For the Vinaigrette:

  • Extra virgin olive oil – 2 tbsp
  • Orange juice – 1 tbsp
  • Lemon juice – ½ tbsp
  • Dijon mustard – ½ tsp Salt and ground pepper – to taste


  • Slice the persimmons into rounds and then into quarters.
  • Take a salad bowl and combine the persimmons, pomegranate seeds, sliced almonds, and goat’s cheese.
  • In another bowl, mix the ingredients of the vinaigrette. Whisk well.
  • Drizzle the vinaigrette over the salad and toss well to coat lightly.
  • Serve immediately.


Other nuts like walnuts, pecans, seeds, or feta cheese can be added as per choice.

This recipe makes 2 servings.

Nutritional Facts: (for 1 serving)

  • Calories – 287
  • Protein – 9 g
  • Carbohydrates – 12 g
  • Fat – 24 g
  • Dietary Fiber – 2 g

Persimmon cookies

Persimmons are wonderful fall produce that is a great source of Vitamins A and C, manganese, fiber, and other antioxidants. They are good for heart health, fight against inflammation, cancer, and stroke, boost digestion, improve immunity, and enhance overall metabolism. These cookies make a great fall snack with their moist texture and spice additions.


  • Ripe persimmons – 2, pureed
  • All-purpose flour – 2 cups
  • White sugar – 1 cup
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Ground cinnamon – ½ tsp
  • Ground cloves – ½ tsp
  • Ground nutmeg – ½ tsp
  • Butter – ½ cup 
  • Egg – 1, large
  • Raisins – 1 cup 
  • Chopped walnuts – 1 cup


  • Preheat the oven to 180 degrees C (350 degrees F).
  • In a small bowl, mix the persimmon pulp and baking soda until it is dissolved well.
  • In another large bowl, sift the flour and mix in the ground cinnamon, nutmeg, cloves, and salt.
  • Take a large bowl and beat the butter and sugar until it is smooth.
  • Beat in the persimmon mix and eggs into the sugar and butter.
  • Add the flour mix, walnuts, and raisins, and fold in well.
  • Grease the baking sheets and drop spoonfuls of the dough with enough space in between.
  • Bake for at least 15 mins in the preheated oven or until they are golden brown.
  • Cool completely on a wire rack before transferring to air-tight containers.

This recipe makes 36 servings.

Nutritional Facts: (for 1 serving)

  • Calories – 105
  • Protein – 2 g
  • Carbohydrates – 15 g
  • Fat – 5 g
  • Dietary Fiber – 1 g

Post Author: Admin