Roast pumpkin lends itself to quite a few dishes, but with this one it's the centerpiece. Marvelous starter or side.
IngredientsRaspberry Vinaigrette: 200ml Cranberry sauce 125ml Raspberry vinegar 50ml water 25ml maple syrup 300ml vegetable oil To taste: salt + pepper Pumpkin Salad: 200g butternut pumpkin, cubed, sprinkled with coriander and cumin and roasted 1 tbsp dried cranberries 1 tbsp chopped coriander 1 tbsp sunflower seeds 1 tsp minced red onion 1 tsp fresh grated ginger Salt to taste Fresh ground black pepper Mixed salad greens
MethodRaspberry Vinaigrette: Add raspberry vinegar, cranberry sauce and maple syrup to food processor. Slowly add remaining ingredients and emulsify. Season with salt + pepper Pumpkin Salad: In a stainless steel bowl, add the sunflower seeds, minced red onion, ginger and coriander and cranberries. Lightly pan fry pumpkin, toss with above ingredients, pile onto salad greens that have been lightly dressed with raspberry vinaigrette. Recipe provided by: