• 4 Large pieces of crusty gluten free bread (to be toasted)
• 1/2 cup sliced carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/4 cup olive oil (1 Tablespoon more if you are using thick bread)
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt or kosher salt
• 3 thyme sprigs (extra for garnish)
• Pinch of black pepper
• 3 cups winter greens (shredded or leafy)
• 1 cup chopped cabbage or radicchio
• 2–3 hard boiled eggs, sliced
• 1/3 cup sliced shallot or 1/4 cup sliced red onion.
• 1/2 cup fresh cranberries or 1/4 cup dried cranberries
• 2–3 Tablespoons pumpkin seeds (optional)

For the Warm Sweet Onion Dressing:

• 1/2 cup olive oil or avocado oil
• 1/4 cup minced white onion or shallots
• 1 Tablespoon apple cider vinegar or Red wine Vinegar
• 1– 2 Tablespoons fresh lemon juice
• 1 teaspoon chia seed (optional). Helps thicken
• 1 Tablespoon agave syrup or honey
• 1 teaspoon honey mustard
• 1/4 teaspoon sea salt (feel free to add more once tasted)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder (optional)
• If you want it extra creamy add in 1 to 2 Tablespoons buttermilk or plain yogurt.
• Optional topping – cooked cured bacon (chopped)