Pumpkin Caesar Salad with Sage Sourdough Croutons

  • serves 4

The perfect salad for autumn! Brown, crispy croutons sit on top of fresh green romaine lettuce with a pumpkin-y dressing, subtle and yet distinctly flavoured for fall.

14 Ratings
Directions for: Pumpkin Caesar Salad with Sage Sourdough Croutons


Sage Sourdough Croutons

4 (1-inch) slices grainy sourdough bread, cut into large cubes

4 tsp extra-virgin olive oil

2 tsp dried sage

¼ tsp salt

Ground black pepper, to taste

Dressing and Salad

½ cup pumpkin puree

¼ cup extra-virgin olive oil

¼ cup lemon juice

1 Tbsp Worcestershire sauce (vegan and gluten-free, if required)

¼ tsp salt

Coarsely ground black pepper, to taste

1 head romaine lettuce, torn into bite-sized pieces or left whole to enjoy with a knife and fork


Sage Sourdough Croutons

1. Preheat oven to 375ºF. On a large-rimmed baking sheet, toss all crouton ingredients until evenly coated. Bake for 5 minutes, toss, and bake for 5 to 10 minutes longer, until light brown and crisped. Set aside.

Dressing and Salad

1. In a small bowl, mix all dressing ingredients.

2. If tossing salad, combine romaine, croutons, and dressing. Serve immediately. If enjoying with a knife and fork, mound whole romaine leaves on a plate, drizzle with dressing, and top with croutons. Serve immediately.

Source and Credits

Excerpt from Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen by Allison Day (Skyhorse Publishing, September 6, 2016)

See more: Appetizer, Bake, Bread, Herbs, Salad, Vegetables, Fall


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