This hearty salad from Bulletproof: The Cookbook by Dave Asprey features root vegetables and bacon!
Winter Vegetable Salad
Reprinted from Bulletproof: The Cookbook by Dave Asprey. Copyright (c) 2015 by Dave Asprey. By permission of Rodale Books. Available wherever books are sold.
2 slices thick-cut pastured bacon
2 ½ pounds winter vegetables such as sweet potatoes, carrots, parsnip, winter squash, and turnip, cut into 1-inch pieces
4 teaspoons Bulletproof Brain Octane oil (or MCT or coconut oil)
6 teaspoons high-quality olive oil
1 tablespoon chopped fresh herbs (such as thyme, rosemary, and oregano)
1⁄2 small head cabbage (9 ounces), cored and cut lengthwise into
2 teaspoons apple cider vinegar
2 tablespoons chopped raw almonds
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. Let cool 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 Brain Octane 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. Serves 2.