Description
For Paleo & Whole30 – Swap out the rosemary croutons for pumpkin seeds, toasted pecans, or almonds. They all give the perfect amount of crunch!
Ingredients
Scale
For the croutons:
- 6 slices bread, gluten free as needed (I used Canyon Bakehouse Heritage Style Multi Grain)
- 2 Tbsp olive oil (can sub butter or ghee)
- 1/2 Tbsp fresh rosemary (or 1/2 tsp dried)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
For the cider vinaigrette:
- 1/2 cup apple cider
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1/4 tsp cinnamon (or more, to taste)
- 1/4 tsp salt
- 1/4 tsp pepper
For the salad:
- Salad greens (like romaine or butter lettuce)
- Cooked, cubed chicken or turkey’
- Crumbled bacon
- Green onion, thinly sliced
- Boiled eggs, diced or sliced
- Apple slices
- Roasted diced butternut squash (or sweet potatoes)
- Avocado, diced
- Rosemary Croutons (or pumpkin seeds, pecans, or almonds)
- Cider Vinaigrette
Instructions
For the croutons:
- Preheat oven to 375 degrees. Dice bread into small cubes. Spread out over a baking sheet. Drizzle with olive oil and sprinkle with fresh or dried rosemary, garlic powder, salt, and pepper. Stir to combine,
- Bake at 375 degrees 15-20 minutes stirring every 5 minutes or so for even browning.
For the vinaigrette:
- Place all ingredients in a jar or small bowl. Whisk until well combined (or put a lid on your jar and shake to combine).
For the salad:
- Make a bed of lettuce. Top with chicken/turkey, bacon, green onion, eggs, apple slices, squash, avocado, croutons, and vinaigrette. Store extra vinaigrette in the refrigerator up to 1 week.