Fun Fall Flavors: Healthy, Autumn-Inspired Recipes You Can Try At Home

NEW YORK (CBSNewYork) -- Fall is time to highlight seasonal produce, and make it the centerpiece of your home-cooked meals.

Nutritionist and cookbook author Ellie Krieger stopped by CBS2 on Sunday to show off some healthy and delicious dishes inspired by the season.

More: Best Fall Menus In NYC | Best Pumpkin Dishes In NYC 

Click on the video above for more, and check out these step-by-step recipes below:

Spinach Salad with Roasted Squash, Grapes and Pumpkin Seeds with Coriander-Crusted Chicken Breast

 Adapted from "You Have it Made" by Ellie Krieger

For the salad:

4 cups cubed butternut squash (½ -inch cubes) (about 1 pound)

¼ cup extra-virgin olive oil, divided

1 tablespoon plus 2 teaspoons pure maple syrup, divided

½ teaspoon salt, divided

1/3 cup shelled pumpkin seeds

2 tablespoons cider vinegar

1 ½ teaspoons Dijon mustard

1/8 teaspoon freshly ground black pepper

5 cups lightly packed baby spinach

1 cup red or black grapes, quartered

For the chicken:

1 tablespoon coriander seeds

1 pound skinless boneless chicken breast, pounded to an even thickness of  ½ –inch

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon fresh lemon juice

Instructions:

Preheat the oven to 400 degrees.

Toss the squash with 1 tablespoon of the oil, 2 teaspoons of the maple syrup, and ¼ teaspoon of the salt and place in a single layer on baking tray. Roast, stirring once, until tender and browned, 35-40 minutes. Set aside to cool.

Spread the pumpkin seeds out on another baking tray and place in the oven until fragrant and toasted, 6 minutes. Set aside to cool.

In a small bowl whisk together the remaining 3 tablespoons olive oil, the cider vinegar, the remaining tablespoon maple syrup, mustard, remaining ¼ teaspoon of salt and the pepper.

To serve, toss the spinach with the dressing, then place about 1 ¼ cup  on each serving plate then top each with squash, pumpkin seeds, grapes.

Meanwhile make the chicken. Place the coriander seeds into a sealable plastic bag and smash them with a mallet or rolling pin until coarsely crushed. Sprinkle the chicken on both sides with coriander, pressing it in to adhere, then season with the salt and pepper.

Heat the oil in a large skillet over a medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, 3-4 minutes per side. Transfer the chicken to a cutting board and let rest for about 5 minutes. Sprinkle with lemon juice, and slice on the bias, then serve on top of the salad.

Makes 4 servings

Layered Farro Salad with Kale, Feta, and Grapes

Ingredients: 

1 cup farro

1 1/4 cups walnut pieces

1/4 cups extra-virgin olive oil

3 tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly-ground black pepper

3 cups shredded kale leaves

1/2 cup finely-diced red onion

1/4 cup fine-chopped fresh Italian parsley leaves

1 1/4 cup crumbled feta cheese (6 oz.)

2 cups quartered red or black grapes

Instructions:

1. Cook the farro according to the directions on the package. Drain well, then place in the refrigerator to cool completely.
2. Toast the walnuts in a dry skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool, then chop.
3. In a small bowl, whisk the oil, lemon juice, salt, and pepper. Place the kale in a medium bowl, add half of the dressing, and toss to combine. Add the onion, parsley, and remaining dressing to the farro and toss to combine.
4. To assemble the salad, place the farro in the bottom of a large glass bowl, patting down slightly. Add the kale on top of that. Sprinkle with the feta cheese. Then layer with the grapes and finally the walnuts. Alternatively, make individual salads by layering the ingredients in wide-mouthed 12-ounce (500 ml) jars.

The salad will keep in the refrigerator, covered tightly, for up to 3 days.