The Ultimate Savory-Sweet Fall Picnic Recipes

By Sylvia Karcz, Contributing Blogger

Fall fever is right at our doorstep, and you know what that means: cozy layers galore, pumpkin spice everything, and cinnamon-scented pinecones greeting you around every corner.

Personally, I adore the quirky mystery and cliche mysticism of the season. From moodier weather and colorful fall foliage to the history, folklore, and traditions of the harvest season and all things Halloween, it’s a time of year ripe with artistry and mercurial flair. And a Fall picnic, my friends, is one of the most poetic Autumnal gestures of all...especially for outdoor enthusiasts!

So if apparitions of sweet potato pie and mulled cider over the crunch of ombre orange leaves already have your cerebrum firing, you’re in the right place. Celebrate one of nature’s most enigmatic outfit changes with a picnic in one of your favorite outdoor haunts, and get ready to wow your friends with these mouthwatering Autumn-inspired recipes!

CHEESY PEAR, BACON & SAGE PUFFS

INGREDIENTS

● FRESH PEAR: one pear should be enough for 10-12 pastry puffs
● PUFF PASTRY: store-bought pre-cut puff pastry keeps it simple!
● BACON: a few raw pieces of bacon, or substitute with frozen vegan bacon
● CHEESE: a small block smoked gouda or gruyere is nice with these, but cheddar will do,
too
● FRESH SAGE: one to two sprigs
● CRANBERRY JAM

DIRECTIONS

● If using raw bacon, I like to air fry or bake for 5-6 minutes to release some of the fat and
let it pre-cook a bit. About 6-7 regular bacon slices should be sufficient for about 10-12
small pastries. If using vegan bacon, you can just thaw 6-7 pieces.
● Cut your pear into thin slices, approximately 2” long x ½” wide
● Cut your cheese into small “beanpoles”, about 2” long
● Line a baking sheet with parchment paper, and place your puff-pastry squares on the
sheet (and on another plate or sheet if you need more space)
● In each pastry square, add one cheese piece, about ½ a piece of bacon, 1-2 pear slices,
and a leaf of fresh sage.
● Fold the puff pastries over into little rectangles, and bake for approximately 15-20
minutes, or until pastry is golden brown and baken is cooked!
● Top with cranberry jam, or use it as a side for dipping!

SPICED APPLE, BRIE & TURKEY FOCCACIA SANDWICHES

INGREDIENTS

● BREAD: foccacia bread of your choosing
● MEAT: sliced turkey breast deli meat— or, for a veggie option substitute with thinly
sliced tofu marinated in a vegan poultry broth or liquid smoke flavoring
● SPINACH: a handful of fresh spinach leaves
● APPLES: a tart apple, like Granny Smith, works best for this combo, but any will do!
● SPICES: cinnamon, nutmeg, cardamom, sage, & thyme
● CHEESE: a wheel or quarter piece of brie cheese, depending on how many sandos
you’re making!
● MUSTARD: dijon pulls it all together
● OLIVE OIL

DIRECTIONS

● If using tofu as a turkey alternative, marinate it for about 20 minutes beforehand in a
cooled vegan-poultry broth or liquid smoke flavoring.
● Prepare your focaccia by slicing it down the middle, and thinly spreading your dijon
mustard on both sides
● Add a few spinach leaves on each side of bread
● Cut your brie into slices and place a layer on just one side of the bread
● Thinly slice your apple and sprinkle with cinnamon, nutmeg, and cardomon. Add your
apple layer over the brie.
● Warm up a frying pan with some olive oil. Sautee a few turkey breast slices with some
sage & thyme spices. A few minutes should do it! If you’re using tofu, pan-fry a few tofu
slices for 5 minutes on each side.
● Layer your meat over the apple, and put the sandwich pieces together! Place in an air
fryer or oven for a few minutes to soften the cheese and crisp up the focaccia, and wrap
in foil to keep it warm!

SWEET POTATO CHEDDAR-APPLE TART

INGREDIENTS

● PUFF PASTRY: a ready-made puff pastry sheet keeps things quick and simple
● CHEESE: a block of white cheddar cheese
● APPLES: two sweet apples, like honey crisp, cosmic crisp, or Gala!
● SALT & PEPPER
● OTHER SPICES: cinnamon, nutmeg, cardamom, and rosemary
● HONEY: you’ll only need about 1-2 spoonfuls
● SWEET POTATO: one medium-to-large size
● PUMPKIN SEEDS: about 1 cup of raw or roasted
● OLIVE OIL
● LEMON JUICE

DIRECTIONS

● Preheat oven to 375 degrees and place parchment paper on a baking sheet
● Unroll a sheet of puff pastry onto the lined pan
● Grate your cheddar cheese and add a medium-thick coat of it to the puff pastry, leaving
a clear one-inch border around the edge
● Thinly slice your apples and your sweet potato. The thinner the better, as they will cook
faster! Tip: you can also grate your sweet potato
● In separate bowls— toss your apples with a teaspoon of lemon juice, one teaspoon of
honey, cinnamon, nutmeg and cardamom, and your potatoes with a bit of olive oil, salt &
pepper, rosemary, and one teaspoon of honey
● Next up: layer your goods! I like to alternate between two or three apple slices and one
piece of sweet potato, to keep it predominantly apple, but you do you!
● Lastly, sprinkle with pumpkin seeds and a bit more rosemary and cinnamon, and place in
the oven for 25-30 minutes. Your crust should be browned and crispy, but no burnt.
● Let cool and cut into squares for sharing!

BUTTERNUT SQUASH COUSCOUS w/ MAPLE TAHINI DRESSING

INGREDIENTS

● COUSCOUS: 1 cup
● CHEESE: goat cheese crumbles, approximately 1 cup
● DRIED CRANBERRIES: approximately ½ cup
● WALNUTS: raw, roasted, or go wild with honey-crusted
● BUTTERNUT SQUASH: frozen or freshly baked, you decide!
● TAHINI
● MAPLE SYRUP
● LEMON JUICE
● SALT & PEPPER
● OTHER SPICES: paprika, cinnamon, onion powder, garlic powder
● POPPY SEEDS (optional)
● OLIVE OIL

DIRECTIONS

● First, prepare your butternut squash! If using fresh, cut into ½ cubes. Toss cubed squash
into a mixing bowl and add two teaspoons of olive oil, salt and pepper, and a dash of all
your other spices. A dash of maple syrup, too!
● Use an air fryer or oven-roast, and cook at 350 degrees for between 20-30
approximately (depending on your choice!)
● While you wait, prepare your dressing. In a small jar, add about one cup of tahini, and
one tablespoon of each of the following: water, lemon juice, maple syrup & poppy seeds.
Shake until mixed, and taste! Depending on the flavor your want add more maple or
lemon, or more water if you want it more liquidy. Add a pinch of pepper (and salt if
needed.) Set aside for later.
● Next, prepare your couscous! Your cooking time will depend on if you’re using regular or
Israeli pearl couscous, so just follow the instructions for 1 cup of couscous.
● Once your couscous is finished cooking, set it aside while you wait for your squash to
finish cooking.
● In a large bowl, mix your couscous, butternut squash, and dried cranberries. Transfer to
a portable bowl with lid, or a large Tupperware dish, and top with your goat cheese
crumbles and walnuts. Keep your tahini-maple dressing on the side, and top once you arrive at your picnic!