Pumpkin and Cranberry Salsa

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

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.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com