Preheat oven to 350F. Line a large sheet tray with parchment paper.
In a large bowl combine the nuts and seeds along with the EVOO and a large pinch of salt. Mix to combine.
Pour onto the prepared sheet tray and spread out into a flat, even layer.
Bake for 20 minutes then remove, toss and bake for another 10-15 minutes or until golden brown. Remove and let cool fully.
Once cool pour into a large bowl and toss with the dried fruit. Keep in an airtight container for up to 2 weeks.
Recipe Courtesy of Megan Mitchell