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Preheat oven to 350°.
To make the croutons, slice the bread into ½” cubes. Drizzle with oil, season with salt and pepper and place on a rimmed baking sheet. Cook until dry and fragrant, about 10 minutes. Toss and continue to cook until dry on other sides, another 10 minutes.
To make the vinaigrette, in a jar add vinegar, onion powder, garlic powder, turmeric, cumin, salt, pepper, sugar, and oil. To assemble the salad, in a large bowl, combine romaine, pumpkin seeds, and add half of vinaigrette and toss. Season with salt and pepper and add parmesan and croutons and toss again.