Spicy Almond-and-Seed Salad Topper


Move over croutons, there’s a new kid on the block, and it’s got you beat on everything from taste to nutrition. This tasty, crunchy combination of almonds and seeds is irresistible thanks to a dusting of garlic and onion powder. It’s incredibly easy to make resulting in flavorful clusters of nutritious nuts and seeds to each bite. The cayenne pepper adds a surprising kick for just ¼ teaspoon, so cut it in half if you’re sensitive to heat. Keep on hand for everything from hearty salads to vegetable grain bowls, or even a savory yogurt parfait (try it with Greek yogurt, chopped cucumber and tomatoes).

Spicy Almond-and-Seed Salad Topper Recipe
Photo: Victor Protasio
Hands On Time:
3 mins
Total Time:
25 mins
1½ cups


  • ½ cup sliced almonds

  • ½ cup raw shelled pumpkin seeds (pepitas)

  • ½ cup raw sunflower seeds

  • 1 tablespoon olive oil

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon kosher salt

  • Freshly ground black pepper

  • ¼ teaspoon cayenne (optional)


  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.

  2. Stir together almonds, pumpkin seeds, sunflower seeds, oil, garlic powder, onion powder, salt, several grinds of pepper, and cayenne (if using) in a large bowl. Spread in an even layer on prepared baking sheet. Bake until golden and fragrant, 12 to 14 minutes. Let cool on baking sheet, about 10 minutes.

  3. Sprinkle over salads or grain bowls.

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