This hearty winter salad can be reinvented using a host of seasonal vegetables such as celery root, rutabaga and broccoli. My favorite thing about this dish is the way we reuse the bacon fat to make the flavors explode.

Serves 2


  • 2 slices thick-cut, pastured bacon
  • 2 1/2 pounds winter vegetables, such as sweet potatoes, carrots, parsnips, winter squash and turnips, cut into 1-inch pieces
  • 4 tsp. coconut oil
  • 6 tsp. high-quality olive oil, divided
  • 1 Tbsp. chopped fresh herbs (such as thyme, rosemary and oregano)
  • Sea salt
  • 1/2 small (9-ounce) head cabbage, cored and cut lengthwise, into 1-inch-thick slices
  • 2 tsp. apple-cider vinegar
  • 2 Tbsp. chopped, raw almonds


    Preheat oven to 320°. 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 coconut 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 the vegetables are tender, about 30 minutes. Drizzle the vegetables with the remaining 2 teaspoons of olive oil and the vinegar and sprinkle with the bacon and almonds. Serve warm, or at room temperature.

    From Bulletproof: The Cookbook(Rodale) by Dave Asprey.

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