Salad Sprinkles

Make your own Salad Sprinkles – crunchy, nutritious, and zero-waste friendly

If you’ve ever craved just a little something extra on top of your salad: a bit of crunch, a burst of flavour, a more satisfying bite, Salad Sprinkles might just become your new obsession.

You may find them so delicious they become your ‘go to’ snack, without a lettuce leaf in sight!

Known as salad toppers, and probably a load of other names, this homemade version is more than just a finishing touch. It’s a creative way to boost both the flavour and nutrition of your meals, while cutting down on food waste in the process. It’s perfect to use stale bread, a mix of seeds and a handful of nuts that have lost their way in the pantry.

At their core, Salad Sprinkles are a mix of roasted seeds, sometimes with nuts and crouton-style bread chunks, all lightly bound together with something sweet and sticky. I use a spoonful or two of homemade fruit jelly for sweetness and to create little flavourful clusters. A drizzle of maple syrup also works beautifully. To balance the sweet, I add a dash of mixed herbs, paprika, or a pinch of sea salt, giving it that moreish, sweet-and-savoury crunch.

The best part? There are endless ways to make them your own — and share, as I did just the other week at my local Crop Swap meet-up.

Savoury Sprinkle Ideas:

• Seeds: Start with pumpkin, sunflower, sesame, flax seeds, linseed, chia seeds
• Nuts: Add chopped almonds, walnuts, cashews, or even pistachios.
• Herbs & Spices: Try rosemary, thyme, smoked paprika, chilli flakes, turmeric, or onion powder
• Crunch: Tear or cube stale sourdough or other leftover bread for homemade croutons.

Sweet Sprinkle Variations:

• Binding Sweetener: Use honey, maple syrup, brown rice syrup, or homemade preserves (like plum, guava, crab apple jelly…or whatever you have at hand).
• Add-ins: Include shredded coconut, chopped dried apricots, dates, or cranberries.
• Spices: Think cinnamon, nutmeg, or ground ginger.
• Nuts: Stick to the same base but opt for a slightly sweeter profile. Pecans, hazelnuts, or macadamias work well.

How to Use:

Once cooled, store your Salad Sprinkles in an airtight jar and keep them on standby to toss over salads, roasted vegetables, soups, or even scrambled eggs. They’re a quick way to make meals feel finished… and just a little fancy.

If you are wondering where to start, this is how I make mine which will give you a guide to proportions.

Salad Sprinkles

Ingredients

• 1 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup whole almonds (blitzed or chopped into small chunks)
• 1/4 cup sesame seeds
• 1/4 cup linseed
• 1/4 cup chia seeds
• 1 cup diced bread cubes
• 2 tsp dried mixed herbs
• 1 tsp smoked paprika
• olive oil, to drizzle
• 2 Tbsp guava jelly

Method

1. Preheat oven to 150°C. Line an oven tray with baking paper.
2. Mix all ingredients together and spread evenly over the paper.
3. Bake/toast for approx. 60 minutes, turning the mix with a fish slice or wooden spoon several times during the process to ensure even baking.
4. When the croutons are nice and crunchy and the seeds are golden, remove from oven and cool. While the mix may appear ‘wet’ when hot, it will cool nicely into little clusters (fingers crossed).
5. Store in an air-tight container ready for use.