Hearty Winter Vegetable Salad
Bulletproof Cookbook [1]
Ingredients
- 2 slices thick-cut pastured bacon
2 1/2 pounds winter vegetables such as sweet potatoes, carrots, rutabaga, parsnip, winter squash, and turnip, cut into 1-inch pieces
4 teaspoons MCT oil* [2]
6 teaspoons olive oil
1 tablespoon chopped fresh herbs (such as thyme, rosemary, and oregano)
Sea salt
1⁄2 small head cabbage (9 ounces), cored and cut lengthwise into 1-inch-thick slices
2 teaspoons apple cider vinegar
2 tablespoons chopped raw almonds
- *MCT = medium chain triglyceride oil, a specific type of fatty acid oils found in coconut oil
Directions
- Preheat the oven to 320°F. Line a baking sheet with parchment paper.
- Arrange the bacon on the baking sheet and bake until just cooked through, but not browned, about 10 minutes. Set aside and coarsely chop. Reserve the pan and bacon fat and leave the oven on.
- Add the vegetables to the bacon fat in the pan and toss with the MCT oil, 4 teaspoons of the olive oil, the herbs, and salt to taste. Bake until just beginning to soften, about 20 minutes.
- Add the cabbage to the baking sheet, tossing to combine, and continue to bake, tossing once, until all vegetables are tender, about 30 minutes. Drizzle the vegetables with the remaining 2 teaspoons olive oil and the vinegar and sprinkle with the bacon and almonds. Serve warm or at room temperature.
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Information
- Category
- Side Dishes
- Cuisine
- North American
- Yield
- 2 servings