For some time we’ve enjoyed the seed-and-cranberry salad topping mix that Costco sells. But during the coronavirus’s rough entry into American commerce, that product was in short supply. Plus, we thought it would be better not to shopping among the crowds that our nearby Costco attracts, even with limits on customer numbers.
The hunt for raw seeds
We found these seeds at less-busy shops. So this tasty, easy seed mixture was a pleasant surprise.
There are benefits to eating foods raw, such as high enzyme activity. So baking on low heat or dehydrating are good strategies for making a recipe like this.
We found raw pumpkin and sesame seeds but not raw sunflower seeds for this batch, which is why the pumpkin seeds are baked longer than the sunflower seeds. But I would still assume you could bake the pumpkin seeds a bit longer.
We add cranberries to our salads and vegetables, though don’t bake them with the seeds as the cranberries are already dried.
It’s really just one step
For this mixture, you stir the tamari and seeds together and let them soak. Since the pumpkin seeds need to bake longer, being larger (and especially if it’s the only one of the seeds that you bought raw), soak them separately. Spread them onto the baking sheet first, then once they have baked for just over half the baking time, add the other seeds and finish the baking together.
In the first photo, we had not yet decided to try adding sesame seeds. But now that we have, we’ll never go back. Sesame seeds are delicious and toast very quickly.
Allow the seeds to cool before placing into a glass or plastic container, or they will steam and lose their crunch.
Ideas for serving the three-seed topper
Sprinkle this topper onto vegetables, such as broccoli, or add to any salad.
Be careful! They are also tasty as a snack, which can mean you’ll have to make this recipe often.
You can very the seed mixture, depending on what you find and enjoy. This is a nut-free mixture but nuts are just as delicious, like almonds.
Other salad ideas on A Meal In Mind
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Mix up this easy, flavorful three-seed topper for a burst of extra flavor, crunch and nutrition on your next salad or vegetable dish. Tamari makes this dish gluten-free, and coconut aminos would make it soy-free.
- 1 cup raw organic sunflower seeds (or roasted, see note)
- 1 cup raw organic pumpkin seeds
- ½ cup sesame seeds, black or white
- 2–3 tablespoons tamari sauce or 2–3 tablespoons coconut aminos (See note)
1. Cover baking sheet with parchment paper, or use a silpat baking sheet.
2. Preheat the oven to 300 degrees F.
3. Combine the pumpkin seeds with 1 tablespoon tamari in a small bowl. Combine the sunflower and the sesame seeds with 1 1/2 tablespoons tamari in a separate bowl. Allow pumpkin seeds to soak for 20-30 minutes, and the smaller seeds to soak for 15-20 minutes.
4. Spread the soaked pumpkin seeds onto one half of the parchment paper and bake for 10 minutes. Remove the baking sheet from the oven and carefully spread the remaining seeds onto the other half of the parchment paper. Stir the pumpkin seeds a little, then place the baking sheet back into the oven for another 8 minutes.
5. Let cool and store in glass jars. If you will not use the seeds within a week, store in the refrigerator in an airtight container for up to 3 weeks.
Use coconut aminos if you prefer a soy-free option.
Keywords: seed topper, salad topper, three-seed snack, pumpkin seeds, sunflower seeds, sesame seeds, tamari, baked seeds