This deliciously crunchy seeds salad topper is a great addition to lots of dishes. Sprinkle the crunchy seeds over your salads, soups and stews, add them to your favourite sandwich, or anywhere you want extra crunch and great savoury flavour.
This crunchy salad topping recipe is super simple to make, just stir the ingredients together, spread onto a baking sheet and give the seeds a quick roast in the oven.
This super seeds salad topper is a great additional to any dish and you can adapt it to suit your own tastes. I've used a combination of pumpkin, sunflower, sesame and golden flax seeds which are high in fibre, protein and a whole host of other nutrients.
I like to make my own homemade seed salad topper, that way I know what's going into the mix. There's no added sugar, or excessive amounts of salt, in this recipe. It also means I can add the seeds I enjoy eating, adding additional pumpkin and sunflower seeds for extra crunch.
Why you'll love this recipe
- Super simple recipe with very little preparation, just mix everything together then roast the seeds quickly in a hot oven.
- Adds great texture, crunch and savoury flavour to any dish.
- These seeds store really well, up to a month in a sealed container.
- Seeds are high in fibre and rich in protein and other nutrients, so a great addition to everyone's diet.
Recipe ingredients
- Seeds - I used a mixture of pumpkin, sunflower, sesame and golden flax seeds in this recipe. I find the larger seeds like pumpkin and sunflower add extra crunch, which is why I add more of these particular seeds.
- Soy sauce - I use regular light soy sauce to flavour and season the seeds. Use gluten free soy sauce or tamari sauce if required.
- Oil - I use some melted coconut oil to help the soy and seasoning bind to the seeds.
- Seasoning - I keep the seasoning simple with some fine sea salt, garlic powder and cayenne pepper.
How to make homemade seed salad topper
- Preheat the oven to 160C/140CFan/320F. Line a baking sheet with baking parchment or a silicone liner.
- Place all the ingredients into a large bowl and stir until really well combined, and all the seeds are coated in the soy sauce, oil and seasoning.
- Spread the seeds evenly onto the prepared baking sheet, using the spoon to make as thin a layer as possible.
- Place the baking sheet into the hot oven and bake for 10 minutes. Remove from the oven, gently stir the seeds to break them up a little and avoid large clumps forming, then return to the oven for a further 5 minutes.
- Remove from the oven and place the baking sheet on a wire cooling rack.
- Leave the seeds to cool completely then transfer to a jar, or container, with a tight fitting lid.
- Store the seeds at room temperature and use within 1 month, after that they will start to soften and loose their crunch.
Recipe variations
Seeds - You can use any variety of seeds in this seeded salad topper recipe. I've opted for a bag of mixed seeds which contained pumpkin, sunflower, sesame and golden flax seeds. I then added in extra pumpkin and sunflower seeds which made the mixture super crunchy.
Oil - I used melted coconut oil to mix through the seeds and seasoning. You can use any other light oil, like avocado, sunflower or olive oil.
Seasoning - I flavour the nuts with salt, cayenne pepper and a touch of garlic powder. However, you could also add in other dried herbs and spices to the mix. Try Italian seasoning, dried mixed herbs, dried oregano, smoked paprika, ground cumin or coriander.
Serving suggestions
Once made, these crunchy seeds can be be stored for up to a month in a sealed container. They can be added to a variety of dishes, anywhere you want to add crunch, texture and great savoury flavour.
I like adding these to salads, soups (like this Tomato Gazpacho), sandwiches and wraps. Or try sprinkling some over your favourite hot dishes, like curries, stir fries, stews, or chilli.
Useful hints and tips
- For nut allergies please swap the coconut oil for a suitable oil of choice, try olive, sunflower or avocado oil.
- Use gluten free soy sauce or tamari, and these seeds are great for coeliacs or anyone following a gluten free diet too.
- Containing no dairy these crunchy seeds are suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Seeds are a healthy addition to your diet, they are rich in protein, healthy fats, packed with fibre and a whole host of other vitamins and minerals including omega 3.
The best seeds to include in your diet are flaxseeds, chia seeds, pumpkin seeds, sunflower seeds, hemp seeds and sesame seeds. Most of these seeds are available as whole seeds in your local supermarkets.
Once the seeds have been roasted and cooled, store in an airtight container or jar with a light fitting seal. They can be stored on the countertop for up to 1 month, after that time they will soften a little. Don't be tempted to store in the fridge as the seeds will take on too much moisture and become soft.
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Additional recipe suggestions
Use super seeds salad topper to sprinkle over these fresh tasting dishes:
- Peach Burrata Salad
- Pear, Walnut & Blue Cheese Salad
- Roast Pumpkin Salad
- Tomato Basil Bruschetta with Whipped Creme Fraiche
- Tomato Gazpacho
- Courgette & Pepper Soup
- Sweet Potato, Coconut & Chilli Soup
Crunchy Seeds Salad Topper
Equipment
- weighing scales
- measuring spoons
- mixing bowl
- spoon
- Baking sheet plus baking paper, or silicone liner
Ingredients
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 75 g mixed seeds
- 1 tablespoon soy sauce or tamari sauce
- 1 teaspoon coconut oil (melted)
- ½ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 160C/140CFan/320F. Line a baking sheet with baking parchment or a silicone liner.
- Place all the ingredients into a large bowl and stir until really well combined, and all the seeds are coated in the soy sauce, oil and seasoning.
- Spread the seeds evenly onto the prepared baking sheet, using the spoon to make as thin a layer as possible.
- Place the baking sheet into the hot oven and bake for 10 minutes. Remove from the oven, gently stir the seeds to break them up a little and avoid large clumps forming, then return to the oven for a further 5 minutes.
- Remove from the oven and place the baking sheet on a wire cooling rack.
- Leave the seeds to cool completely then transfer to a jar, or container, with a tight fitting lid.
- Store the seeds at room temperature and use within 1 month, after that they will start to soften and loose their crunch.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Cat says
Love this! I've been sprinkling it on everything because it is just so good!
Lesley says
Thank you Cat, I'm glad you're finding uses for these tasty seeds.
Janice says
This is such a tasty seed mix. These kind of mixes are so expensive to buy so I'm delighted to have found your recipe and I will be making it regularly.
Lesley says
Thank you Janice, yes, I find the store bought mixes very expensive. So much less expensive to make your own.
Chloe says
Love this idea, I always love adding seeds and nuts but often forget - and baking them is an extra touch of genius!
Lesley says
I like to make up a batch like this so that they are ready to use.