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 Salsaadapted from Taste
- 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.
- Place mustard seeds in a skillet over medium-high heat. Cook for 2 minutes or until seeds begin to pop.
- Combine mustard seeds, red onion, dried cranberries, raspberry vinegar and olive oil in a bowl. Stand for 20 minutes to let flavours develop.
- Place pumpkin in a large bowl. Add cranberry mixture and chopped parsley. Stir gently to combine.