| © 2014 |

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. | © 2014 |

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