Fall Salad with Pumpernickel Croutons

November 9, 2020
Created by Chef Brenda White
30 minutes
Serves 4
  • Croutons
  • 3 cups 1" cubes pumpernickle bread
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper
  • Vinaigrette
  • 1/4 cup apple cider vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/2 tsp sugar
  • 1/3 cup extra-virgin olive oil
  • Salad
  • 2 hearts romaine, cut into small pieces
  • 1 cup baby romaine leaves
  • 1/3 cup toasted and salted pumpkin seeds
  • 1/4 cup fresh parmesan ribbons
  • Salt and freshly ground pepper

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.