Sunflower, Sesame, and Pumpkin Seed Salad Topper

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 [https://amzn.to/3zVRSY3] aminos would make it
soy-free.

Servings: 2 ½ cups

Author: Beth

Prep Time
10 minutes

Cook Time
20 minutes

Course:

Side Dish condiment

Cuisine:

American

Keywords:

baked seeds pumpkin seeds salad topper seed topper sesame seeds sunflower seeds tamari three-seed snack

🧂 Ingredients

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

Instructions

1 1. Cover baking sheet with parchment paper [https://amzn.to/3Fp5Z99], or use a
silpat baking sheet.
2 2. Preheat the oven to 300 degrees F.
3 3. Combine the pumpkin seeds with 1 tablespoon tamari in a small bowl. Combine
the sunflower and the sesame seeds with 1 ½ 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 4. Spread the soaked pumpkin seeds onto one half of the parchment paper
[https://amzn.to/3Fp5Z99] 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 [https://amzn.to/3Fp5Z99]. Stir the pumpkin seeds a little, then
place the baking sheet back into the oven for another 8 minutes.
5 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.