Seed-Packed Crunchy Salad

This salad is a delightful mix of fresh greens and a variety of crunchy seeds that add both texture and nutrition. It's perfect for a light lunch or a vibrant side dish that’s easy to toss together anytime.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup pepitas 1 cup raw sunflower seeds (hulled) ½ cup flax seeds ½ cup raw egusi (African watermelon seeds) ¼ cup chia seeds ¼ cup tri-colored quinoa, rinsed and dried ¼ cup white sesame seeds 2 tablespoons olive oil ½ teaspoon fine sea salt ½ teaspoon cayenne pepper ¼ teaspoon freshly ground multicolored peppercorns

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 375°F (190°C) and line a large baking sheet with parchment paper—this will make cleanup easier and help when you store the seeds later. In a big bowl, toss together all the seeds: pepitas, sunflower, flax, egusi, chia, quinoa, white and black sesame, and amaranth. Drizzle about a tablespoon of olive oil over them as you mix, then add the rest of the oil little by little, stirring everything so the seeds get nicely coated. Sprinkle in some salt, cayenne, and ground pepper to taste, and give it all a good mix.

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Step 2

Spread the seed mixture out evenly on your baking sheet in a single layer. Pop it in the oven and bake for 10 minutes, then take it out and stir well. Put it back for another 5 minutes, then stir again. Keep an eye on the egusi seeds—they’re usually the first to change color and show they’re toasted by turning brown. Bake for an additional 5 minutes, checking after 3 minutes without opening the oven door. Once you see the egusi are browned and the pepitas have a shiny, slightly puffed look, turn off the oven and crack the door open. Let the seeds sit inside for about 10 minutes to finish drying out.

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Step 3

Take the baking sheet out and let the seeds cool completely, stirring them now and then so they cool evenly. When they’re totally cool, transfer them to an airtight container. They’ll keep fresh for up to three weeks and make a great crunchy topping for salads or snacks.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Toast the seeds lightly before adding them to enhance their flavor and crunch.
- Use fresh, crisp greens to balance the richness of the seeds.
- Add a splash of lemon juice or vinegar to brighten the overall taste.

Why you’ll love it

This salad is a great way to add a satisfying crunch and a boost of nutrition to your meal. Packed with seeds, it offers a mix of textures and flavors that keep every bite interesting. It’s also easy to make and perfect for a quick, healthy lunch or side dish.

Serving ideas

Serve this salad alongside grilled chicken or fish for a complete meal. It also pairs well with a light vinaigrette or creamy dressing. For a vegetarian option, try topping it with some crumbled feta or goat cheese.

Storage & leftovers

Store the salad in an airtight container in the refrigerator for up to two days. To keep the seeds crunchy, add them just before serving rather than mixing them in ahead of time. If you have leftover dressing, keep it separate to maintain freshness.