Roasted Vegetable Winter Salad With Crispy Bacon And Pistachios

Fall time vegetables andddd bacon. What's not to like?! Roasting vegetables gives them a wonderful caramelized flavor and makes them easier for our bodies to digest especially in the winter when the weather is colder. Creamy goat cheese and a lovely vinaigrette pulls it all together. Make it your own by using vegetables you have on hand!

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1 pound baby kale

2 - 3 small yellow beets

1 - 2 large purple beets

1 pound brussel sprouts, ends trimmed and cleaned

1 pound tri-colored fingerling potatoes

1/4 cup pistachios, roughly chopped

4 - 6 ounces crumbled goat cheese

4 - 6 slices nitrate free bacon (leave out for vegetarian option)

vinaigrette or other herbed vinaigrette dressing

1/4 cup fresh italian parsley, chopped

2 tablespoons olive oil

salt and pepper


1Preheat the oven to 425 degrees F. Line 3 sheet pans with silpats or parchment paper. Spray trays with non-stick spray and set aside.

2Wash and peel your beets, cut into approximately 1/2-1” cubes. Trim the bottoms off the brussel sprouts, remove outside leaves, and cut in 1/2. Cut the fingerling potatoes into 1/4ths. Spread your cut vegetables out onto 2 of your prepared baking sheets*. Drizzle the vegetables with the 2 tablespoons olive oil, move veggies around to make sure they are evenly coated. Season with salt and pepper.

3On your third sheet pan, spread out your bacon slices evenly**.

4Place all 3 sheet pans in the oven, bake for 18-25 minutes or until a knife can be inserted easily into the center of the beets and potatoes and your bacon is cooked to your preferred doneness. Remove from the oven, and set aside to cool slightly.

5While your vegetables are roasting, in a small sauté pan over medium heat, toast the pistachios until fragrant, 3-5 minutes. Chop your parsley and set aside.

6Once bacon has cooled, use a knife or your hands to crumble bacon.

7To assemble, make a bed with the baby kale, layer the roasted vegetables onto the kale, followed by the crumbled goat cheese, bacon, and toasted pistachios. Drizzle each salad with your vinaigrette, finish with chopped parsley.


Additional Notes

*Purple beets will turn any vegetable it comes into contact with purple, so if you would like your vegetables to not all be purple, keep them separated on the sheet trays. **If you would like to have the bacon draining while it cooks, place the bacon on a cooling wrack that fits inside your baking sheet so that the fat can drip down to the sheet pan away from the bacon.

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