Yields
4 servings
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.
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ingredients
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
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directions
Step 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.
Step 2
In a small bowl, mix all dressing ingredients.
Step 3
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.