14 Colorful Foods to Brighten Your Fall Cooking

As the leaves change, so does the availability of colorful fruits and veggies. Suddenly every dish we have for dinner is meat and potatoes straight from a crock pot. Sure, fall vegetables bring tons of opportunity for delicious meals, but dishes this season can sometimes be a little bit...brown.

We know eating colorful fruits and veggies can lead to a more balanced diet, so we love cooking with as many vibrant pieces of produce as we can. Our favorite fall dishes are way more colorful than you ever thought meals this season could be. 

Keep the skins on for extra fiber and a pop of color in all of your fresh dishes. Our Pork Medallions with Fennel-Apple Slaw takes plain-colored pork and turns the dish into a festival of color. 

Fresh or dried, cranberries add a punch of flavor and color to so many dishes. Our Steak Salad with Butternut Squash and Cranberries is so much more than a salad. This vibrant plate embraces fall produce, while leaving you feeling light and refreshed.

You can't go wrong with using beets for the ultimate pop. The Rosy Beet-and-Quinoa Salad creates a perfect blend of red color and intense flavor. 

The little red arils shine on the green canvas in our Pomegranate, Avocado, and Citrus Brussels Spouts Salad. The best part? There's no brown in sight. 

Just a pop of purple goes a long way in our Tuscan White Bean Salad with Shrimp. Bright red tomatoes and green arugula compliment this fall veg. 

Start with a brown tortilla and piece of fish in our Blackened Tilapia Tacos with Basil-Lime Mayo and you'll see something visually boring — add carrot ribbons for a bright, summery presentation. 

Possibly our brightest fall dish, the Orange-Almond and Chicken-and-Cabbage Bowls take orange wedges to next-level deliciousness. 

Chicken and gnocchi bring images of dull bowls, but our Chicken and Butternut Gnocchi is brighter than any pasta dish you've had before. Combine vibrant butternut squash with specs of green spinach for the most colorful comfort food. 

Roasted Veggie Mac and Cheese is an all-time favorite here at Cooking Light. The blank canvas of yellow cheese is taken up a notch with brilliant green and orange. The Brussels sprouts in particular are perfection. 

Add red peppers to our Quick Mongolian Beef Stir-Fry to help the red undertones of the meat shine through. Stir in radiant green broccoli and it's suddenly a whole new plate. 

Bok choy isn't always a go-to veg in the market, but try the Tahini Chicken and Bok Choy and Mango Salad and you'll instantly change your mind. It's a beautiful backdrop to additional bright fruits and veg, plus perfectly charred chicken. 

Ground meat is a staple during the colder months, and the Thai Turkey Lettuce Cups bring some flash to an otherwise plain plate. Spoon the brown meat over the vivid green cup for instant visual sensation. 

When the temperature drops, sometimes you just have to have soup. Our Creamy Chicken and Wild Rice Soup has all the heartiness of a tradition winter soup, with the radiance of green kale. 

If the turmeric-dyed yellow cauliflower doesn't get you into the Cauliflower Korma, the green peas will sure add some color to your plate.