Roasted Spiced Seeds Winter Salad

As the days grow colder and the holidays approach, many of us find ourselves gathering indoors, sharing meals, reconnecting with loved ones, and seeking nourishing foods that bring warmth and balance to the season. At the Bastyr University Clinic, we love celebrating this time of year with simple, whole-food recipes that support wellness through the winter months.

This Roasted Spiced Seeds Winter Salad is a vibrant, flavorful side dish that brings together fresh produce and warming spices, perfect for festive gatherings, potlucks, or cozy nights at home.

Toasted Spiced Seed Vinaigrette

Ingredients

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon fennel seeds

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• Kosher salt

• Freshly ground pepper

Directions

1. Toast the coriander, cumin, and fennel seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant—about 3 minutes.

2. Let the seeds cool.

3. Whisk the toasted seeds with olive oil, red wine vinegar, and Dijon mustard in a small bowl.

4. Season to taste with salt and pepper.

5. Store in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Yield: About 1/3 cup

Winter Salad

Ingredients

• 2 cups mixed greens

• 1/2 cup herbs (cilantro, parsley, dill)

• 1 roasted beet, cubed or sliced

• 1/4 cup toasted slivered almonds or toasted walnuts

• goat cheese (adjust for preference) 

• 2 tablespoons chopped preserved lemon

Directions

1. Arrange all ingredients on a platter.

2. Drizzle generously with the toasted spiced seed vinaigrette.

3. Serve immediately.

This recipe was developed by the Nutrition Department at Bastyr University, where faculty and students combine evidence-informed nutrition with whole-food cooking to support long-term wellness.