Autumn Lunches That Don’t Disappoint

Has your lunch box become stale as you run out of ideas to keep it interesting? With the changing seasons, summer salads aren’t as appealing and we find ourselves craving something more comforting. We’ve rounded up some of our favorite autumn lunches that can be made at the beginning of the week and packaged for quick lunches to grab on your way out the door in the morning.

Pumpkin Soup

  • Servings: 3-4
  • Difficulty: Medium
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pumpkinsoupWhat could be nicer for an Autumn lunch? This soup is delicious and satisfying either by itself or paired with a side salad.



  1. Heat olive oil or butter in a saucepan. Add onions and cook until translucent.
  2. Add potatoes and chicken broth to saucepan; cover and bring to a boil.
  3. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in a food processor blender.
  4. Return mixture to saucepan. Stir in contents of one jar Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to taste.
  5. Garnish with a dollop of sour cream and toasted pumpkin seeds.

Apple Cranberry Turkey Salad

  • Servings: 4-6
  • Difficulty: Easy
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turkeysaladWith fresh apples from the orchard, toasted pecans and smoked turkey this is the ultimate filling for rollups or topping for your favorite salad greens.


  • 1 cup cooked or smoked turkey breast, diced
  • 1/2 box plain couscous, cooked according to package directions
  • 1/4 cup pecans, chopped and toasted
  • 1 apple, cored and diced
  • 1 scallion, diced, including greens
  • 1/4 cup raisins
  • 1/4 cup mayonnaise
  • 1/2 jar Stonewall Kitchen Apple Cranberry Chutney
  • Salt and pepper to taste


  1. Combine turkey, couscous, pecans, apples, scallions and raisins.
  2. Add Apple Cranberry Chutney and mayonnaise. Mix well.
  3. Season with salt and pepper to taste.

Roasted Beet and Candied Walnut Spinach Salad

  • Servings: 8
  • Difficulty: Medium
  • Print

roastedbeetsaladCrunchy walnuts, sautéed onions and tender beets all combine for wonderful texture (and taste!) in this impressive salad. Sophisticated enough for company, but easy enough to prep for weekday lunches.


Roasted Beets:

Candied Nuts:

  • 1 cup whole walnuts or pecans
  • 3 Tablespoons butter
  • 1/4 cup honey

Vidalia Onions:

  • 3 Vidalia onions, julienned
  • 2 Tablespoons butter



  1. Combine beets, olive oil, balsamic vinegar, salt and pepper.
  2. Wrap the beets in aluminum foil, place on a baking sheet and cook in a 400° F oven. Roast until just tender.
  3. For the candied nuts, place walnuts or pecans and butter in a sauté pan. After the butter is melted, drizzle honey over the nuts and remove from heat when caramelized. Spread on greased parchment paper and cool.
  4. For the sweet onions, cook in a sauté pan until golden brown.
  5. For the vinaigrette, combine all ingredients in a bowl and whisk for one minute to combine.
  6. Put the baby spinach on a platter (or divide among salad containers). Top with beets, onions and nuts. (If portioning out for lunches, package the beets, onions and nuts separately and store in the refrigerator.)
  7. Drizzle with vinaigrette.


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