Pumpkin and Cranberry Salsa

<

I love salsa in every season and this nutrient dense autumn favorite makes a beautifully balanced and tasty pumpkin salsa, featuring roasted diced Hokkaido pumpkin, red onions and dried cranberries.

Pumpkin and Cranberry Salsa

adapted from Taste

600 g Hokkaido pumpkin, finely chopped Olive oil 2 tsp Mustard seeds 1 Red onion, finely chopped 40 g Dried cranberries 2-3 tbsp Homemade raspberry vinegar 2 tbsp Walnut oil 2 tbsp Finely chopped parsley

1. Preheat oven to 220C/410F. Arrange chopped pumpkin in a single layer on a large baking tray. Drizzle with some olive oil and bake for 20 minutes until tender.
   
2. Place mustard seeds in a skillet over medium-high heat. Cook for 2 minutes or until seeds begin to pop.
   
3. Combine mustard seeds, red onion, dried cranberries, raspberry vinegar and olive oil in a bowl. Stand for 20 minutes to let flavours develop.
   
4. Place pumpkin in a large bowl. Add cranberry mixture and chopped parsley. Stir gently to combine.

<

• Tweet
• Share
• Share
• Share
• Share

About Admin MC3

This is dummy text. It is not meant to be read. Accordingly, it is difficult to figure out when to end it. But then, this is dummy text. It is not meant to be read. Period.

Related Post