Greenwich Hospital Festive Fall Eats

The recent newsletter from Greenwich Hospital shared a few quick and healthy recipes and the girls in my office and I have each picked our favorite! These festive fall eats look delicious! 

Joan: Pomegranate Salsa 

1 fresh pomegranate, seeded

2 fresh pears (or apples), cored and diced

1/2 red onion, diced 

1/2 cup cilantro leaves, chopped 

1/2 lime, squeezed

Toss ingredients and season to taste with salt, pepper, and jalapeño pepper. This pairs nicely with tacos, fish, or poultry. 

Lindsay: Cranberry Vinaigrette

1 cup of fresh cranberries

4 tablespoons honey

1/4 cup apple cider vinegar 

1/2 orange, squeezed

2 tablespoons olive oil

1 teaspoon mustard 

Heat together cranberries, honey, and apple cider vinegar until cranberries soften and pop. Mix in other ingredients and season to taste with salt and pepper. Perfect for a green salad with cheese, roasted vegetables, or poultry. 

Elaine: Maple Glazed Pecans

1/2 cup pecans

2 teaspoons maple syrup

Pinch of salt 

Toss together ingredients and bake in 350 degree oven for about 10 minutes or until slightly browned. These are a great snack on a crisp Fall afternoon. 

Ali: Roasted Butternut Squash

1 butternut squash, peeled, seeded, and cubed

2 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons coriander seeds, smashed

1/4 teaspoon salt 

Mix ingredients, spread on a baking sheet and bake in 375 degree oven for about 35 minutes or until tender and golden. Makes for a delicious lunch or dinner side dish and you can even sprinkle the maple glazed pecans on top for a little extra crunch.