Pumpkin Caesar Salad With Sage Sourdough Croutons

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Serves: 4


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4 (1″) slices grainy sourdough bread, cut into large cubes
4 tsp extra virgin olive oil
2 tsp dried sage
¼ tsp salt

½ c pumpkin purée
¼ c extra virgin olive oil
¼ c lemon juice
1 Tbsp Worcestershire sauce (vegan and gluten-free, if required)
¼ tsp salt

1 head romaine lettuce, torn into bite-size pieces


1. Heat oven to 375 F. On large sheet pan, toss all crouton ingredients with black pepper to taste until evenly coated. Bake 5 minutes, toss, and bake until light brown and crisped, 5 to 10 minutes more. Set aside.
2. Mix all dressing ingredients in small bowl with black pepper to taste. Toss romaine with croutons and dressing. Serve immediately.

This recipe was originally published on September 30, 2016

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