These easy spiced seeds are a delicious and nutrient-packed way to level up salads or bowls. Make a double batch to save some for snacking too!

Servings 1 cup
Prep Time 5 minutes
Cook Time 10 minutes


  • 1 cup seed mix (pumpkin, sunflower, sesame, etc…)
  • 1 tbsp fennel seeds*
  • 1 tsp smoked paprika
  • 2 tsp olive oil
  • ¼-½ tsp kosher salt
  • *I love the flavor and texture of the fennel seeds, but if you’re not into that, reduce to 1 teaspoon or leave it out.


  • Preheat the oven to 350F. Line a baking sheet with parchment paper.
  • Add seeds, fennel, paprika, oil, and salt to the baking sheet and toss to coat (I like these nice and salty and use ½ teaspoon since they are being used as a topper, but you could tone it down with ¼ teaspoon). Bake for 8-10 minutes, stirring halfway through, or until the seeds are toasted and fragrant. Remove and let cool.

Items you can prep ahead (optional)

  • Make spiced seeds


  • Use any mix of seeds and/or your favorite mix of spices!


  • Store leftovers in an airtight container at room temp for up to 1 week or in the fridge for up to 2 months.

Leftovers + Repurposing:

  • Sprinkle this on top of salads, bowls, etc…

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