200g butternut pumpkin, cubed, sprinkled with coriander and cumin and roasted
1 Tbs chopped coriander
1 Tbs sunflower seeds chopped and toasted
1 tsp fresh grated ginger
Salt to taste
Fresh ground black pepper
1 Tbs cranberry sauce
1 Tbs maple syrup
Extra virgin olive oil
Add raspberry vinegar, cranberry sauce and maple syrup to food processor. Slowly add remaining ingredients and emulsify. Season with salt and pepper.
In a stainless steel bowl, add the sunflower seeds, 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.