20 Make-Ahead Lunches for Fall
20 Make-Ahead Lunches for Fall
Introduction
As the seasons change, it’s time to refresh our lunch routine with some delicious and nutritious make-ahead options. Fall is the perfect time to incorporate hearty, comforting ingredients like squash, sweet potatoes, and apples into our meals. In this article, we’ll explore 20 make-ahead lunch ideas that are perfect for the fall season. From soups to salads, and from casseroles to wraps, we’ve got you covered.
Make-Ahead Lunches for Fall
Broccoli-Cranberry Salad
This creamy yet light vegan salad is full of bright, herby goodness. On its own, it’s great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.
Persian-Style Butternut Squash Soup
Swap out your basic butternut squash soup for this fragrant version that includes sweet potato and a medley of spices like cinnamon, cumin, coriander, and saffron. A drizzle of maple syrup and a few drops of orange water brighten the flavors, while a sprinkle of sumac adds a pop of color and a tangy edge.
Mashed Chickpea Salad with Dill & Capers
This creamy yet light vegan salad is full of bright, herby goodness. On its own, it’s great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.
Cauliflower Rice Bowls with Grilled Asparagus & Chicken Sausage
Stock the fridge with a week’s worth of lunches using a handful of ingredients from your local grocery store. To save on carbs, we’re swapping in riced cauliflower for regular rice and adding pregrilled asparagus, which bulks up these bowls and adds fiber. At lunchtime, just reheat to steaming then top with a bit of pesto.
Broccoli & Sun-Dried Tomato Pasta Salad
We’ve loaded this healthy pasta salad with vegetables and bright flavors. Sun-dried tomatoes and a touch of lemon zest jazz up the dressing, while tender-crisp broccoli florets cook alongside the pasta, making assembly (and cleanup!) a breeze.
Stuffed Cabbage Soup
Like stuffed cabbage? You’ll love this easy cabbage soup. It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.
Southwestern Sweet Potato Stew
Prepare a week’s worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we’re using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon pair perfectly with this hearty salad.
Vegan Butternut Squash Soup
Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully—some brands contain shellfish.
Vegan Burrito Bowls with Cauliflower Rice
These meal-prep vegan burrito bowls are healthy and flavorful. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.
Loaded Chicken-Quinoa Salad
Turn simple precooked ingredients into a delicious one-dish meal, high in fiber and with plenty of protein to keep you feeling satisfied.
Goulash Soup
Get all the flavors of classic goulash in a warming, hearty soup. This easy one-pot meal can be on the table in less than an hour.
Spinach, Apple & Chicken Salad with Poppy Seed Dressing & Cheese Crisps
Swap out store-bought for this tangy homemade buttermilk and poppy seed dressing to take this healthy salad recipe to the next level. For an even more impressive meal, make your own crunchy cheese crisps in a snap, using phyllo dough, for a delicious accompaniment to this dinner salad. Make extra dressing to keep on hand for other salads throughout the week.
Brussels Sprouts Salad with Crunchy Chickpeas
This healthy high-fiber salad comes together in just 10 minutes. Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead. To cut down on prep time, we’re using preshredded Brussels sprouts from the produce department and store-bought roasted chickpeas. Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.
Roasted Veggie & Hummus Pita Pockets
These satisfying and tasty pita-pocket sandwiches are packed with roasted veggies and greens. A spread of hummus adds creaminess and keeps everything from falling out.
Grilled Vegetable Salads with Goat Cheese
Prepare a week’s worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we’re using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon pair perfectly with this hearty salad.
Vegan Butternut Squash and Apple Soup
This easy and comforting soup is perfect for a chilly fall day. We’re using roasted butternut squash and apples to add natural sweetness and creamy texture.
Loaded Chicken Salad
Turn simple precooked ingredients into a delicious one-dish meal, high in fiber and with plenty of protein to keep you feeling satisfied.
Fall Harvest Salad
This colorful salad is a celebration of fall’s bounty. Roasted butternut squash, apples, and Brussels sprouts come together with tangy goat cheese and a drizzle of maple syrup for a sweet and savory dressing.
Conclusion
Make-ahead lunches are a great way to ensure you’re eating healthy and delicious meals throughout the week. With these 20 make-ahead lunch ideas, you’ll be set for a week’s worth of lunches that are perfect for the fall season. From soups to salads, and from casseroles to wraps, we’ve got you covered.
FAQs
Q: What are some tips for making make-ahead lunches?
A: Some tips for making make-ahead lunches include using ingredients that can be cooked in advance, such as rice and quinoa, and preparing sauces and dressings ahead of time. You can also prep individual ingredients, such as chopping vegetables and cooking proteins, to make assembly easier.
Q: Can I customize these recipes to suit my dietary needs?
A: Yes! These recipes can be easily customized to suit your dietary needs. For example, you can swap out gluten-containing ingredients for gluten-free alternatives or use vegan cheese instead of dairy cheese.
Q: How do I store make-ahead lunches?
A: Make-ahead lunches can be stored in the refrigerator for up to 3-5 days or frozen for up to 3 months. Be sure to label and date all containers to ensure you use the oldest items first.
Q: Can I make make-ahead lunches ahead of time and reheat them?
A: Yes! Many of these recipes can be reheated in the microwave or oven for a quick and easy lunch. Just be sure to follow safe food handling practices and reheat to an internal temperature of at least 165°F (74°C).
