Salad > Southwestern Salads

Southwest Saladitos Recipe

Ingredients with Measurements:
- 1 cup of dried apricots
- 1 cup of dried cranberries
- 1 cup of roasted and salted pumpkin seeds
- 1 cup of roasted and salted sunflower seeds
- 1 cup of roasted and salted almonds
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- Salt and pepper to taste

Special equipment needed:
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat your oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a large mixing bowl, combine the dried apricots, dried cranberries, roasted and salted pumpkin seeds, roasted and salted sunflower seeds, and roasted and salted almonds.

4. In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.

5. Sprinkle the spice mixture over the dried fruit and nut mixture, and toss until everything is evenly coated.

6. Spread the mixture out onto the prepared baking sheet in an even layer.

7. Bake for 10-15 minutes, stirring occasionally, until the nuts and fruit are lightly toasted and fragrant.

8. Remove from the oven and let cool completely.

9. Serve immediately or store in an airtight container for up to two weeks.


- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- 350°F (175°C)
Serving size:
- Makes about 4 cups

Nutritional information:
- Calories: 200 per 1/4 cup serving
- Fat: 12g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 4g
- Sugar: 12g

Substitutions for ingredients:
- You can use any combination of dried fruit and nuts that you like in this recipe.
- If you don't have roasted and salted nuts, you can roast them yourself and add salt to taste.

Variations:
- Add some chopped fresh cilantro or parsley for a pop of color and flavor.
- Swap out the chili powder for chipotle powder for a smokier flavor.
- Use different spices, like curry powder or garam masala, for a different flavor profile.

Tips and tricks:
- Make sure to stir the mixture occasionally while it's baking to ensure even toasting.
- You can adjust the spice level to your liking by adding more or less chili powder.
- This recipe is easily doubled or tripled for a larger batch.

Storage instructions:
- Store in an airtight container at room temperature for up to two weeks.

Reheating instructions:
- This recipe is best served at room temperature, but you can warm it up in the oven for a few minutes if you prefer.

Presentation ideas:
- Serve in a bowl or on a platter for a colorful and festive snack.

Garnishes:
- Fresh herbs, like cilantro or parsley, make a great garnish.

Pairings:
- This recipe pairs well with a cold beer or a glass of white wine.

Suggested side dishes:
- This recipe makes a great snack on its own, but you could also serve it with some fresh veggies or crackers.

Troubleshooting advice:
- If the nuts and fruit are not toasting evenly, try stirring more frequently or spreading them out in a thinner layer on the baking sheet.

Food safety advice:
- Make sure to store this recipe in an airtight container to prevent moisture from getting in and spoiling the nuts and fruit.

Food history:
- This recipe is inspired by the flavors of the Southwest region of the United States.

Flavor profiles:
- This recipe has a sweet and spicy flavor profile, with a mix of dried fruit and nuts and a blend of chili powder, cumin, and other spices.

Serving suggestions:
- Serve this recipe as a snack at a party or as a topping for a salad.

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Taste: Spicy, Tangy, Savory, Crunchy, Zesty