Fall Salad with Pumpernickel Croutons

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.