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seeds in a bowl

Last week I cooked for thirty-five beautiful humans at my fall pop-up, The Great Big Harvest. It was an awesome feast thanks to my amazing farmer friends at Bohlen Family Farms. This dinner was a celebration of fall. And I made many pumpkin infused dishes, and this pumpkin seed dukkah was the icing on the savory cake. 

The menu (shared below) was an over-the-top autumnal celebration. The Fall Greens course was my personal favorite of the night. A mixed greens salad topped with a bright vinaigrette and heavy sprinkling of crunch, salty, slightly smoky pumpkin seed dukkah.

It is a light and hearty, layered with flavor and the perfect salad that I want to share with you. This salty pumpkin seed dukkah is also a perfect topping for soup, like this caramelized onion pumpkin soup. And roasted vegetables, like this roasted acorn squash.

THE GREAT BIG HARVEST – November 6, 2016

The Golden Hour.
turmeric tea, sweet potato syrup, pinckney bend corn whiskey

Soup + Toast.
root vegetables, garlicky yogurt, seed loaf, sage butter

Fall Greens.
petite greens, edamame, flory’s truckle, pumpkin seed dukkah, lemon thyme dressing

The Main Thing.
pumpkin, mofu tofu, poached garlic, turmeric broth

The Last Hour.
sweet fennel + black pepper syrup, beet, big o liqueur, pickney bend gin

Final, and sweet!
braggadocio rice, black tea soaked raisins, nutmeg

sher castellano at a pop-up dinner

Photo by Christina Lane.

pumpkin seeds in a food processor

pumpkin seed dukkah

Yield: 1 cup

Toasted Pumpkin Seed Dukkah

pumpkin seed dukkah

Salty, slightly smoky, toasted pumpkin seed dukkah. A vegan, grain-free, keto, crunchy topping for salads, soups, roasted vegetables, pastas and more.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1/2 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1 teaspoon fennel seeds
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Heat a small sauté pan over medium heat. Add in the pumpkin, sunflower and fennel seeds and toast until golden brown (about 2 minutes).
  2. In a food process, combine the toasted seeds with the smoked paprika, garlic powder, salt and pepper. Pulse until coarsely chopped, and you have a combination of large and small seeds. 
  3. Serve or store in an airtight container at room temperature for up to 5 days.

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Sunday 3rd of November 2019

Such a gorgeous and beautiful recipe! Looks amazing.

Amanda Paa

Thursday 17th of November 2016

I'm going to make it to one of these pops-ups, you can count out on it. Beautiful as always, and looked liked a really, really cool setting. And I love the simplicity of the salad, yet creative pumpkin seed dukkah. Your guests are lucky people, xo.

Sophie MacKenzie

Thursday 17th of November 2016

You're such a bad-ass boss lady! I seriously long for the day when I can make it to one of your stunning dinners and eat your amazing food. We're also in the need for a new batch of dukkah and I think I've found the one.


Tuesday 15th of November 2016

Beautiful post, and recipe!

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