5 Fall Vegetables With Must-Have Health Benefits

If you think summer is the best season to enjoy fresh produce, think again. Fall vegetables bring drastically different tastes, textures and colors to your healthy eating plan.

These autumn veggies pack a healthy punch and make a great addition to your cozy comfort foods.

Brussels sprouts. These mini members of the cabbage family peak in the fall. Sauté or steam them whole or sliced in half, or shred them for a tasty addition to a salad. They are known for their cancer-fighting properties and are packed with fiber, vitamin C and vitamin K. They can also help ease arthritis pain.

Onions. Onions are at their best in the fall and winter. They act as an anti-inflammatory and have flavonoids that promote gastrointestinal health. They can also reduce the risk of several types of cancer.

Pumpkin. Fresh pumpkin is a type of squash only available in the fall, although you can find canned pumpkin year-round. Pumpkin is full of vitamins and minerals and contains antioxidants that protect the body’s cells from damage.

Spinach. Some studies show the carotenoids in spinach reduce the risk of ovarian, endometrial, lung and colorectal cancer. The leafy, green veggie also acts as an anti-inflammatory that can reduce symptoms associated with asthma and arthritis. Use spinach as a base for salads, or toss a handful or two into soups or casseroles.

Squash. Fall squash comes in several different shapes, sizes and colors, and each offers plenty of health benefits. They have antioxidants and vitamin B-complex, vitamin C, phytonutrients and heart-healthy omega-3s.

Fall Recipes

Try a few of these recipes this fall.


Club W Recipe Collection


Pumpkin Eats and Treats


Super Soups