This might just be the best salad topping ever (a bold claim, I know, but quite possibly true). Think crispy, crunchy oven roasted almonds together with sweet dried cranberries and lots of herbs and this salad dressing is irresistibly delicious. It’s way way better than any type of bread topping and heart healthy too.

You can use any type of herbs you prefer, fresh or dried…but I usually like to make a large jar of this healthy salad topping and keep it in the cupboard ready to put on all my salads. When I make the topping to put right on a salad, I like to use fresh herbs, but when making it for later, it last longer and tastes better to use dried herbs.

What’s great about this easy vegan salad topping

Delicious, crispy, crunchy and sweet
Healthy
Loaded with healthy vitamins, minerals and nutrients
Heart healthy
Easy to make
Can be made in advance and stored in a jar
Vegan, gluten free and soy free
Kids and adults all love it

Can I make this using different nuts?

Yes, you can use any type of nuts you prefer…or even add mixed nuts to the recipe. As a lot of my family is allergic to different types of nuts, I usually stick to almonds for this recipe. But adding more nuts is a delicious addition to the recipe.

Types of nuts that work well in this salad topping:

Pecan nuts
Walnuts
Hazelnuts
Pine nuts

Nuts like cashews and peanuts that contain very high amounts of fat doesn’t store as well if you are planning to make in advance.

How is the best salad topping made? It’s very easy. Just:

Instructions

Preheat oven to 350F and line a baking sheet with baking paper.
Spread out the almonds on the baking sheet and bake in the middle of the oven for 15 minutes or until they are golden and crispy. Remove the nuts from the oven and set aside to cool.
Once the almonds have cooled, chop them along with the dried cranberries and add everything to a jar. Add the seasoning, put a lid on the jar and shake everything together. Put on a salad as topping and store any leftovers in the jar in a cool cupboard