Crunchy Salad Topper

tasty and flavorful
Tasty and flavorful
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½ cup Pumpkin seeds
¼ cup Sunflower seeds
¼ cup Sesame seeds
¼ cup Flaxseed
¼ tsp Cumin ground
¼ tsp Ground paprika
¼ tsp Dried rosemary
1 tbsp Nutritional yeast
3 tbsp Tamari sauce
1 pinch Sea salt unrefined

Nutritional information

1 tbsp
serving size
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Crunchy Salad Topper


Take your salad from boring to bold with this homemade Crunchy Salad Topper! A delicious mix of four seeds flavored with cumin, paprika, rosemary, and nutritional yeast and seasoned with tamari and a pinch of sea salt. The recipe requires a handful of ingredients, is fast and easy to make, and makes your salad so much more flavorful. Another advantage? This crunchy topping is naturally gluten-free, dairy-free, and vegan. And it’s healthy too. Seeds are a rich source of vitamins, minerals, and antioxidants. So adding a handful of roasted seeds is a great way to add flavor and health benefits to your daily diet. 

The recipe is straightforward and requires less than 5 minutes of hands-on time to measure and mix the ingredients before putting a batch in the oven. Roast the seeds for about 10-12 minutes until they begin to turn golden brown. Just keep an eye on the process to make sure not to burn the seeds. Once roasted, cool completely and store in an airtight container for up to a month. Enjoy! 

To make the Crunchy Salad Topper, you will need the following ingredients:

Ingridiens for Crunchy Salad Topper

Steps to make Crunchy Salad Topper


Preheat oven and prepare baking pan


Preheat the oven to 350 °F and line a baking pan with parchment paper.


Combine dry ingredients


In a bowl, mix together ½ cup pumpkin seeds, ¼ cup sunflower seeds, ¼ cup sesame seeds, ¼ cup flaxseeds, ¼ teaspoons ground cumin, ¼ teaspoon ground paprika, ¼ teaspoon dried rosemary, and 1 tablespoon nutritional yeast.


Add tamari and salt


Pour over 3 tablespoons tamari and add a pinch of unrefined sea salt. Stir well to combine.


Spread on baking sheet


Spread the mixture evenly on the prepared baking pan.




Roast in the oven for about 10-12 minutes or until the seeds begin to turn golden brown. Keep an eye on the process to make sure not to burn the seeds. Remove from the oven and let cool completely.



The topping is great on salads, soups, grain bowls, or eggs. Store the crunchy salad topping in an airtight container for up to a month.

Improve your salad game with this tasty and healthy Crunchy Salad Topper! It’s fast and flavorful. If you make this easy recipe, please share a picture with us @cookmerecipes on Instagram — and don't forget to leave a comment below with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

The only salad topper I need. Thanks for sharing healthy recipe!

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