Crunchy Salad with a Seed Medley

Step 1

Warm your oven to 375°F (190°C) and lining a large baking sheet with parchment paper—this makes cleanup easier and helps 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, plus amaranth. Drizzle a tablespoon of olive oil over the seeds and mix everything well with a rubber spatula. Add the rest of the olive oil little by little while stirring to coat all the seeds evenly. Sprinkle in some salt, a pinch of cayenne, and ground peppercorns, then give it another good mix.

Step 2

Spread the seed mixture out in a single layer on your prepared baking sheet. Pop it into the oven and roast for 10 minutes, then take it out and stir everything around. Put it back for another 5 minutes, stir again, and keep an eye on the egusi seeds—they’ll be the first to turn brown as a sign they’re roasting nicely. Continue baking for about 5 more minutes, checking after 3 minutes without opening the oven door. When the egusi seeds are golden brown and the pepitas start to get 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.

Step 3

Once that’s done, take the baking sheet out and let the seeds cool completely, stirring them occasionally so they cool evenly. When they’re fully cooled, transfer them to an airtight container. They’ll keep their crunch and flavor for up to three weeks—perfect for adding a tasty, nutty crunch to your salads!

Perfect Pairings

Serve this salad alongside grilled chicken or fish for a balanced meal. It also pairs well with a light vinaigrette or yogurt-based dressing. For added protein, sprinkle some crumbled feta or goat cheese on top.

How To Freeze This Dish

Store the salad and dressing separately in airtight containers to keep everything fresh. The salad is best eaten within a day or two to maintain its crisp texture. Leftovers can be refrigerated but avoid adding seeds until just before serving to keep them crunchy.

Frequently Asked Questions

Can I use pre-roasted seeds instead of raw seeds?

It's best to use raw seeds to ensure even roasting and the right texture, but you can try pre-roasted seeds if you reduce the oven time to prevent burning.

What can I substitute if I don’t have egusi seeds?

You can replace egusi with more sunflower seeds or pumpkin seeds (pepitas) for a similar texture and flavor.

How should I store the roasted seed mix?

Store the cooled seeds in an airtight container at room temperature, and they will stay fresh and crunchy for up to three weeks.

Can I skip the quinoa and chia seeds in the mix?

Yes, you can omit them or substitute with other small seeds like hemp or amaranth, but quinoa adds a nice texture and color.

Is it necessary to rinse and dry the quinoa before roasting?

Yes, rinsing removes bitterness, and drying prevents steaming so the quinoa roasts properly and becomes crunchy.

How do I know when the seeds are perfectly roasted?

Look for the egusi seeds turning golden brown and pepitas becoming shiny and slightly puffed—these are signs the mix is done.

Can I add other spices or flavors to the seed mix?

Absolutely! Feel free to experiment with spices like smoked paprika, garlic powder, or a bit of cinnamon for a different twist.