Manda's Winter Salsa

Brighten up your winter table with Manda's Winter Salsa—a vibrant, seasonal twist on a classic favorite! This roasted vegetable salsa combines caramelized butternut squash, smoky red bell peppers, and a touch of heat from jalapeño, all tossed with zesty lime juice and fresh cilantro. The addition of juicy pomegranate seeds not only gives a pop of color but also adds bursts of sweetness that perfectly balance the savory, spiced flavors. With a prep time of just 15 minutes and a unique mix of textures and tastes, this salsa is a standout appetizer or topping for grilled meats and roasted dishes. Perfect for festive gatherings or cozy nights in, Manda's Winter Salsa is a must-try for anyone looking to elevate their salsa game this season!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 small (about 2 pounds) butternut squash
• 1 large red bell pepper
• 1 medium red onion
• 1 small jalapeño
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons ground cumin
• 2 cloves garlic
• 1 medium lime
• 0.25 cups fresh cilantro
• 0.25 cups pomegranate seeds

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Peel the butternut squash, remove the seeds, and cut it into small 1/2-inch cubes.

Step 3

Slice the red bell pepper into thick strips, and peel and quarter the red onion.

Step 4

Place the cubed butternut squash, red bell pepper slices, and red onion quarters on the prepared baking sheet.

Step 5

Cut the jalapeño in half lengthwise and remove the seeds for a milder flavor (optional). Place the jalapeño halves on the baking sheet.

Step 6

Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt, smoked paprika, and ground cumin. Toss the vegetables to coat evenly.

Step 7

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized. Stir halfway through cooking.

Step 8

Once roasted, let the vegetables cool slightly. Finely chop the vegetables, including the jalapeño, into small pieces.

Step 9

Mince the garlic cloves and finely chop the fresh cilantro.

Step 10

In a mixing bowl, combine the chopped vegetables, minced garlic, and cilantro. Squeeze the juice of the lime over the mixture and stir to combine.

Step 11

Gently fold in the pomegranate seeds for a burst of sweetness and color.

Step 12

Taste and adjust seasoning with more salt or lime juice if needed. Serve immediately, or refrigerate for up to 2 days to allow flavors to meld.

Step 13

Enjoy Manda’s Winter Salsa with tortilla chips, as a topping for grilled meats, or alongside roasted dishes!

Nutrition Facts

Serving size	(1344.3g)

Amount per serving	% Daily Value*
Calories	787.7

Total Fat 30.6g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1235.1mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 38.9g	0%
Total Sugars 36.1g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 464.9mg	0%
Iron 8.3mg	0%
Potassium 3350.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 6.1%

Carbs: 62.1%