In a small bowl, toss together pumpkin seeds, sunflower seeds, almond, cashews, olive oil, pineapple juice, and salt. Combine well and spread onto a cookie sheet in an even layer. Bake for 1 hour stirring mixture every 15 minutes. Once seeds and nuts are dry and toasted, remove from the oven and cool completely.
Once cool, combine nut and seed mixture with remaining ingredients and mix well. Store in an airtight container at room temperature.
OPTION: Any nut or dried fruit can be substituted for any of the ingredients.