Roasted Sunflower Seed Salad Topper

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add a crunchy twist to your salads? Try this delicious Roasted Sunflower Seed Salad Topper recipe! These perfectly roasted sunflower seeds are not only packed with flavor but also provide a satisfying crunch to any salad. The simple yet flavorful combination of sunflower seeds, olive oil, and spices creates a versatile topping that can be added to a variety of salads. Whether you're looking to enhance a green salad or add some texture to a grain bowl, this recipe is sure to elevate your salad game.

Keywords: roasted, sunflower seed, salad topper, crunchy, flavorful.

Roasted sunflower seed salad topper recipe details

Roasted sunflower seed salad topper recipe, recipe Rating: 4.7
Number of votes:121

Sunflower seeds are a low cost, healthy, and earth-friendly ingredient. This recipe creates seeds that are good as a snack and are especially popular with my family and friends as a salad topper. Commercially roasted sunflower seeds are good, but like all seeds and nuts, they degrade over time and so fresh roasted is much, much better. You can also replace the salt with Cajun Seasoning or add powdered garlic. Consider a tablespoon or more of brewer’s yeast–delicious!

Ready in: 1 hour 3 mins

Ingredients

Serves: 48

• 2 pounds raw sunflower kernels
• 1 tablespoon salt
• 1 tablespoon corn oil or olive oil
• 1/3 cup water

Preparation method

Prep: 3 mins | Cook: 1 hour

1. Preheat oven to 200 degrees F (95 degrees C).
2. Place kernels in a very large skillet or wok on medium-low heat.
3. Add oil immediately and stir until evenly coated.
4. You should hear a very low sizzle if the temperature is right. As you stir, you will see seeds darkening and smell the roasting. Lower the heat as much as possible, while still continuing to sizzle quietly. The goal here is to dry the seeds to a crunchy texture while also adding roasted flavor.
5. Put the salt and water into a metal metal measuring cup and heat very slowly to fully dissolve the salt.
6. When the seeds are roasted to taste, pour in the seasoning slurry and stir briskly. Keep on heat until fairly dried and the sizzling stops.
7. Place in the preheated oven until crunchy, about 20 minutes. Package in airtight container while still slightly warm to maintain crunchy texture.