Salads > Salad Toppings > Crunchy Toppings > Toasted Seeds (Pumpkin, Sunflower, Sesame)
Toasted Pumpkin Seeds for Salads
Add a nutty crunch and nutritional boost to your salads with these perfectly toasted pumpkin seeds. A simple and quick recipe that enhances any salad.
Ingredients
- 1 cup Pumpkin Seeds (Pepitas)
- 1 tablespoon Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Optional: Paprika or Chili Powder
Preparation
Preheat a large skillet over medium heat. Ensure the skillet is dry before adding the pumpkin seeds.
Toasting the Seeds
Add the olive oil to the skillet and swirl to coat. Add the pumpkin seeds in a single layer. Sprinkle with salt and any optional spices like paprika or chili powder.
Cooking Process
Toast the seeds, stirring frequently, for 5-7 minutes, or until they are lightly browned and fragrant. Be careful not to burn them. The seeds may pop slightly as they toast.
Cooling and Storage
Remove the skillet from the heat and let the seeds cool completely before storing them in an airtight container. They will become crunchier as they cool.
Nutrition Facts Estimated per 100g of product
Other Considerations for Nutrition
Pumpkin seeds are a good source of magnesium, zinc, and healthy fats. Adjust salt and oil to your preference. Consider the sodium content if using salted pumpkin seeds.
FAQ
-
How do I know when the pumpkin seeds are done toasting?
The pumpkin seeds are done when they are lightly browned, fragrant, and some may have popped slightly. Be careful not to burn them, as they can turn bitter. -
Can I use other types of seeds in this recipe?
Yes, you can substitute sunflower seeds or sesame seeds. The cooking time may vary slightly, so keep a close eye on them. -
How long can I store the toasted pumpkin seeds?
Toasted pumpkin seeds can be stored in an airtight container at room temperature for up to 2 weeks.