Salad Crunchies Seed Medley

Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy salad crunchies seed medley recipe made with roasted seeds.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 162 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup pepitas
• 1 cup raw sunflower seeds (hulled)
• 0.5 teaspoon cayenne pepper
• 0.5 cup flax seeds
• 0.25 cup chia seeds
• 0.5 cup raw egusi (African watermelon seeds)
• 0.25 cup tri-colored quinoa, rinsed and dried
• 0.25 cup white sesame seeds
• 0.125 cup black sesame seeds
• 0.125 cup amaranth seeds
• 0.5 teaspoon fine sea salt
• 0.25 teaspoon freshly ground multicolored peppercorns

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.

Step 2

Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.

Step 3

Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.

Step 4

Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.