10 Recipes To Make With November's Harvest

Packed with flavor and with a punch of protein from the red lentils, this carrot soup doesn’t play around. Cumin, coriander and chilis layer on tastiness and a bit of tahini paste adds creaminess to this vegan soup.

Parsnips are in a class of their own, with a similar flavor and shape to a carrot, but with the smoothness of a yam when blended. Here, they are steamed and blended with cream, milk, lemon and mustard, topped with a rich brown butter and fried shallots. It’s so simple, yet something new and unique.

Earthy, tender beets pair so well with creamy Greek yogurt, like they were made for each other. Top with pistachios for crunch!

Baked Salad Season is a great time to indulge in seasonal veggies that are better warm and roasted. This brussels sprout salad is like a warm Caesar salad, topped with crunchy chickpeas and a creamy anchovy tahini dressing.

Kumquats are a unique little citrus — tiny with sweet peels and a sour center, they make a great vinaigrette for topping hearty Little Gem lettuce. This salad is a nice transition from fall to winter and the perfect addition to a holiday table.

Slicing the squash thin makes this simple dish look so elegant. Make ahead and bring to a potluck for a wow of a side dish.

Tonnato is almost like a mayo made with tuna — very rich and silky. Beans are simmered in a bright green kale and basil sauce, then drizzled with the tonnato. It’s hearty, healthy and easy to make.

Another baked salad, this one has baked cabbage, slices of roasted squash, plus a winter romesco sauce. Serve with sourdough bread and creamy ricotta for a complete meal.

This salad has both pomegranate molasses and pomegranate arils, harnessing both the sweetness and crunch of this late fall fruit. With red cabbage, carrots and oranges, it’s a bright, crisp and hearty salad choice.

Sweet and tart, there are more uses for cranberries than just sauce. Just as they compliment turkey, cranberries work well with other meats like pork and pot roast. Balsamic vinegar and mushrooms give the dish depth.