Let’s talk about savory granola. Yes, that’s right…savory granola. Also known as salad sprinkles. Also known as glitter for your greens. Call it what you want, this savory approach to granola will change your salad game for good.
I eat some form of a salad almost every day, sometimes for every meal (I’ll address my beloved breakfast salad at a later date), so it’s nice to mix it up every now and again. This savory granola is perfect for sprucing up your favorite salad - the muesli and quinoa combo adds a bit of crunch, a bit of spice, and the addition of nutritional yeast gives it a Parmesan-y bite.
Above is just one of the many options for using this savory granola (recipe for the cucumber salad coming soon - stay tuned!).
Prep time: 5 minutes
Cook time: 15-20 minutes
1-1/2 cups Sunsol Almonds, Cashews, Macadamias & Walnuts 10+ Natural Muesli (if you can’t find this specific brand, look for an unsweetened muesli, preferably without the nuts)
1/2 uncooked quinoa
2 tbsp nutritional yeast
Freshly ground black pepper (about 10 twists)
1 tsp flaky sea salt
1 tbsp dukkah seasoning
1/4 tsp garlic powder
1/8 tsp red pepper flakes
1 egg white
4 tbsp olive oil
1. Preheat oven to 350ºF. In a large bowl, combine muesli, quinoa, nutritional yeast and all of your herbs and spices, tossing to combine.
2. In a small bowl, gently whisk egg white until slightly frothy. Add egg and olive oil to muesli mixture; stir until all the muesli mixture is evenly moistened by the egg. Transfer muesli to a parchment-lined baking sheet.
3. Bake until granola is browned and crunchy, 15 to 20 minutes, stirring halfway through. Let granola cool before adding to your favorite salads, soups or dips. Enoy!