Step 1

Heat about 1 inch of canola oil in a medium saucepan over medium-high until it reaches about 360 degrees F. If you don’t have a deep-fry thermometer, you can test the oil by waiting for the surface to shimmer then gently dipping the handle of a wooden spoon into the oil. If bubbles appear around the handle, the oil is ready for frying.

Step 2

Cut the wonton wrappers into thin strips and toss to separate. Line a small sheet pan with paper towel and set aside. Using a slotted spoon, gently lower the wonton strips into the oil and fry until crisp and golden brown, 1 to 2 minutes. Remove to the paper towel-lined pan and immediately season with salt. Set aside to cool completely.

Step 3

Meanwhile, in a dry pan over medium heat, toast the almonds and pecans just until nutty smelling, about 1 minute, stirring frequently. Transfer to a large bowl and stir in the dried cranberries, sunflower seeds and pumpkin seeds.

Step 4

Toss in the cooled crispy wonton strips and scatter over the salad. Store leftovers in a sealed container at room temperature for up to 1 week.