Winter Vegetable Salad

15 75 748
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 2
Winter Vegetable Salad
Health Highlights


2 thick slice Bacon (pastured)
227 gm Sweet potato (cut into 1-inch pieces)
227 gm Carrots (cut into 1-inch pieces)
227 gm Parsnip (cut into 1-inch pieces)
227 gm Winter squash (cut into 1-inch pieces)
227 gm Turnip (cut into 1-inch pieces)
4 tsp Bulletproof Brain Octane Oil
6 tsp Extra virgin olive oil
1 tsp Thyme, fresh
1 tsp Rosemary, fresh
1 tsp Oregano, fresh
1 pinch Sea Salt (to taste)
1/2 small head Green cabbage (cored and cut lengthwise into 1-inch-thick slices)
2 tsp Apple cider vinegar
2 tbsp Almonds, raw (chopped)


  1. Preheat the oven to 320°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Portion

Calories 748
Calories from fat 388
Calories from saturated fat 65
Total Fat 43 g
Saturated Fat 7.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.1 g
Monounsaturated Fat 19.2 g
Cholesterol 25.1 mg
Sodium 653 mg
Potassium 2197 mg
Total Carbohydrate 85 g
Dietary Fiber 20.1 g
Sugars 29.2 g
Protein 15.6 g

Dietary servings

Per Portion

Meat 0.4
Meat Alternative 0.3
Vegetables 12.2

Energy sources


Meal Type(s)