17 Fall and Winter Vegetable Recipes Across Cultures

Fall and winter are the perfect seasons to celebrate root vegetables, hearty greens, and squash that thrive in the cold. There’s something deeply satisfying about cooking with seasonal produce. You don’t need heavy sauces or strong spices as the vegetables at their natural peak, most flavorful and nourishing.

One of the things we miss the most when moving to Saigon is seasonality. It’s hot all year round and the selection of vegetables is almost the same throughout the year. Still, we often think back to the joy of cooking and eating with the seasons. This collection of fall and winter vegetables brings together both Asian and Western flavors, featuring cozy soups and curries as well as sandwiches and salads.

Root Vegetables

Roasted Beet and Orange Salad – A refreshing salad that features roasted beetroot. The oranges add a burst of acidity and sweetness, while the vinaigrette ties everything together.

Roasted Beet Salad with Cherry Tomatoes – This is a more summery take that still suits early fall. The juicy cherry tomatoes complement the beets’ earthiness well in this version.

Vietnamese Beef Stew with Carrots (Bò Kho) – A comforting, aromatic stew of tender beef chunks simmered with carrots, lemongrass, star anise, and cinnamon. This classic dish of Saigon is traditionally served with baguettes or rice noodles.

Vietnamese Chicken Curry with Sweet Potatoes (Cà Ri Gà) – Another classic of Saigon. This is a mild, coconut-based curry infused with lemongrass and aromatics. Sweet potatoes lend creaminess and subtle sweetness to the sauce while pairing nicely with tender chicken. You can enjoy this dish with vermicelli noodles or baguettes.

Pork Rib Soup with Potatoes and Carrots – A clear, homey Vietnamese-style soup (canh sườn khoai tây cà rốt). Pork ribs are simmered until tender, then combined with chunks of potatoes and carrots. The result is a naturally sweet, nourishing broth — simple, cozy, and loved by all ages.

Vietnamese Macaroni Soup with Pork Ribs, Carrots, and Daikon Radish – A light yet filling and comforting soup from Saigon called súp nui. The broth has a lot of natural sweet and savory flavors from the ribs and root vegetables.

Lotus Root Soup with Pork Ribs – A classic soup in many Asian homes especially in Vietnam and China, this dish features slices of lotus root simmered slowly with pork ribs. The broth is soothing and nourishing while the lotus root stays slightly crunchy with a gentle earthy flavor.

Lotus Root Soup with Jujubes and Goji Berries – This is my vegetarian version of lotus root soup. The subtle flavor of lotus root pairs very well with the natural sweetness of red dates and goji berries.

Asian Carrot Salad – A refreshing vegetable side dish made with thinly shredded carrots tossed in a bright dressing from rice vinegar. This salad is great for balancing heavier winter meals.

Hearty Greens and Cruciferous Vegetables

Kale and Fennel Salad with Almond and Cranberry – A textural, colorful salad featuring chopped kale and crisp fennel. Dried cranberries add tangy sweetness, and toasted almonds bring crunch, making this salad fun to eat.

Sautéed Brussels Sprouts with Bacon and Diced Apple – This is the perfect fall side dish that can be cooked quickly in one pan. The smokiness of the bacon complements the sprouts’ nutty flavor, while apple adds just the right touch of sweetness and acidity.

Stir-fried Cabbage with Tomatoes – A simple yet tasty Vietnamese home dish (bắp cải xào cà chua). The tomatoes are cooked into a light sauce that coats the cabbage, enhancing its natural sweetness. 

Stir-fried Cabbage with Dried Shrimp – In Vietnamese cooking, dried shrimp is a pantry staple that adds depth to stir-fries, broths, and sauces. In this recipe, dried shrimp is sautéed first to release their rich umami aroma, then tossed with cabbage to let the flavors meld.

Vietnamese Cabbage Roll Soup – This is a humble home-style Vietnamese soup to make it winter. Tender cabbage leaves are wrapped around a filling of seasoned ground pork, then simmered gently in a clear broth.

Braised Abalone and Broccoli in Oyster Sauce – A popular Vietnamese (and Chinese) banquet dish featuring tender abalone slices served atop bright green broccoli florets. The two are coated in a glossy, savory and rich oyster sauce.

Winter Squash

Roasted Butternut Squash Sandwich with Caramelized Onions and Pesto – A hearty vegetarian sandwich that layers roasted butternut squash slices with sweet caramelized onions and basil pesto. You can customize this excellent fall sandwich by adding arugula and cheese to your liking.

Vietnamese Pumpkin Soup (Canh Bí Đỏ) – A rustic, comforting soup made with chunks of pumpkin simmered in a clear broth with ground pork or minced shrimp. The pumpkin naturally sweetens the soup as it cooks.