For the croutons:

• 6 slices bread, gluten free as needed (I used Canyon Bakehouse Heritage Style Multi Grain)
• 2 Tablespoons olive oil (can sub butter or ghee)
• 1/2 Tablespoon fresh rosemary (or 1/2 tsp dried rosemary)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the cider vinaigrette:

• 1/2 cup apple cider
• 3 Tablespoons olive oil
• 1 Tablespoon apple cider vinegar
• 1/4 teaspoon cinnamon (or more, to taste)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the salad:

• 6–8 cups salad greens (like romaine lettuce, green leaf or butter lettuce)
• 8–12 oz. cooked, cubed chicken or turkey’
• 4–6 slices cooked, crumbled bacon
• 1–2 green onions, thinly sliced
• 4 soft-boiled or hard-boiled eggs, diced or sliced
• 1 apple, sliced or diced
• 1–2 cups roasted diced butternut squash (or sweet potatoes)
• 1 avocado, diced
• Rosemary Croutons (or pumpkin seeds, pecans, or almonds)
• Cider Vinaigrette