Cranberry Salsa
This vibrant cranberry salsa is a slightly sweet, slightly tangy holiday appetizer made with tart cranberries, sweet pomegranates, spicy jalapeño, crunchy seeds, and creamy vegan feta. Layered over garlic-and-herb vegan cream cheese and served with tortilla chips, it's the show-stopping centrepiece for your Thanksgiving table or holiday spread. Naturally vegan, low in sugar, effortless to make, and endlessly customizable, this cranberry salsa dip unlocks the true potential of the most underrated winter berries.
Ingredients
For the Salsa
- 3 cups fresh cranberries
- A large handful of cilantro
- ¼ red onion
- 1 jalapeño
- 1 cup crumbled vegan feta
- ¾ cup pomegranates
- ½ cup pumpkin seeds
- ¼ cup hemp seeds
For the Vinaigrette
- ¼ cup olive oil
- 1 clove garlic
- Juice of ½ a lime
- 1.5 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- salt and pepper to taste
For Serving
- ½ cup garlic and herb cream cheese
- Crackers or tortilla chips
Instructions
- Start by making your cranberry salsa. Add your fresh cranberries, cilantro, red onion, and jalapeño to a large food processor. Blend until everything is well combined and broken down into tiny pieces.
- Add in your vegan feta, pomegranates, pumpkin seeds, and hemp seeds.
- Make your vinaigrette in a small bowl. Grate in your garlic and mix to combine. Adjust salt and pepper to taste.
- Pour your vinaigrette over your salsa and mix thoroughly.
- Spread your garlic and herb vegan cream cheese over a large plate. Add your salsa on top.
- Serve with tortilla chips or crackers. I prefer tortilla chips - it is the perfect sweet and salty combo!
Nutrition
Serving: 1servingCalories: 229.9kcalCarbohydrates: 18.2gProtein: 4gFat: 16.3gSaturated Fat: 5.6gPolyunsaturated Fat: 3.02gMonounsaturated Fat: 5.49gTrans Fat: 0.1gCholesterol: 10mgSodium: 302.4mgPotassium: 244.7mgFiber: 3.2gSugar: 8.5gVitamin A: 6.43IUVitamin C: 15.02mgCalcium: 39.5mgIron: 0.8mg
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