Sexy Seed Salad

Sexy Seed Salad

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Alicia Francis


This is my, Alicia Kay Francis of Grand Rapids, MI recipe. I came up with this recipe on my own, I did not copy this from any one, or any third party. I put this up here so that other's may use it for the purpose of cooking, and only cooking. However no person on this website, third party website, nor Just a Pinch. com may use it for commercial purposes. This is MY intellectual property. I feel that Just a did not make me fully aware of the fact that they could use anything I add on here, including my pics. NO ONE can use this recipe for commercial or money making purposes.


★★★★★ 1 vote

15 Min
10 Min


  • 2 c
    fresh spinach
  • 1 c
  • 1 c
    chopped frisee (or chicory)
  • 1
    romain heart (snipped into edible bites)
  • 1/4 c
    shelled, raw pumpkin seeds (sold in most grocery stores)
  • 1/4 c
    shelled sunflower seeds
  • 3 Tbsp
    sesame seeds
  • 1/2 c
    walnuts (chopped yourself)
  • 3 slice
    bacon, cooked (crumbled yourself)
  • 1
    cucumber peeled , quartered and chopped
  • 1 stalk(s)
    celerey, washed and chopped
  • 1/2
    red bell pepepr, chopped
  • 1
    carrot, peeled, washed, and peeled into ribbons with a vegetable peeler

  • 1
    lemon juice (freshly squeezed)
  • 1/2 Tbsp
    soy sauce
  • 1 Tbsp
    brown sugar, firmly packed
  • a pinch
    salt and pepper (easy on the salt)
  • 1/4 c
    olive oil, extra virgin
  • 1/4
    brick of cubed cheddar. this is not a dressing ingrediant, but it is for the salad,lol.

How to Make Sexy Seed Salad


  1. Heat up a non-stick skillet over low heat(spray with non-stick spray like Pam), and add pumpkin seeds and walnuts, toasting for 3 minutes before adding the sesame seeds. Toast for another three minutes, occasionally stirring. When you begin to smell the nutty smell of the nuts, and the sesame seeds are turning golden, it's time to pull them off the heat and transfer them to a small bowl so they wont continue to cook. Set these aside for use later. In the same skillet you just used, cook the 3 strips of bacon until firm and crisp. Bacon should not be floppy, rubbery, or burned & hard. Set aside on paper towels for use later.
  2. Rise all of the greens, and dry with paper towels so that salad will not be wet. When dry, add spinach leaves, to a large salad bowl. Chop arugula, frisee and romaine heart(snip with scissors) into even, bite sized pieces and add to bowl. Then, peel cucumber, cut in half lengthwise, and cut in half again, you should have 4 pieces, then chop in quartered pieces and add to bowl. Wash and peel carrot, then use vegetable peeler to peel strips (or ribbons) off into the bowl. Add in chopped red pepper, cubed cheddar and celery.
  3. Zest and juice the lemon into a small bowl. Add soy sauce, salt,peeper, and grated garlic. (You can use a lemon zestor, or a cheese grater to grate your garlic clove into a paste.) Next, stream in olive oil with one hand while whisking with the other. This is to make sure it emulsifies. If it's too hard, you can stream in olive oil, then quickly whisk before it separates. Pour dressing over salad and toss really well.
  4. Now, add in seed/walnut mixture, crumbled bacon and toss really well to coat the salad with the seeds. Serve and eat! Refrigerate leftovers, but be sure to eat by the next day because it will only keep for about a day or two before wilting.

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