Cozy Evening Keto Salad

There was this rainy Tuesday last fall when I got home late and just wanted something that felt like a hug without the carb crash. I threw whatever vegetables were in the crisper drawer onto a baking sheet, fried up some bacon because comfort, and ended up with this salad that actually made me excited about eating greens. The way the warm roasted veggies mingle with cool avocado and that tangy mustard kick somehow turned a random dinner into something I started craving on purpose.

My friend Sarah came over for dinner last month and watched me assemble this, genuinely confused about how a salad could feel so hearty. She texted me the next day saying she made it for her family and her husband, who claims to hate salad, went back for seconds. Something about the bacon and roasted vegetables changes the whole game.

Ingredients

• 1 medium zucchini, cut into half-moons: Zucchini holds up beautifully to roasting and becomes slightly sweet when caramelized
• 1 cup cauliflower florets: These little nuggets get golden edges that add a delicious nutty flavor
• 1 cup Brussels sprouts, halved: Roasting tames their bitterness and brings out their natural sweetness
• 2 cups baby spinach: The fresh base creates a nice temperature contrast with the warm vegetables
• 4 slices bacon, diced: Everything is better with bacon, and the crispy texture is essential here
• 1 ripe avocado, sliced: Creaminess that ties together all the different textures and flavors
• 2 tbsp extra-virgin olive oil: Use good quality oil here since it flavors both the vegetables and dressing
• 1 tbsp Dijon mustard: This creates the signature tang that cuts through all the rich ingredients
• 2 tbsp apple cider vinegar: Brightens everything up and aids digestion too
• 1 small garlic clove, minced: Fresh garlic makes the dressing sing versus garlic powder
• 1 tsp lemon juice: Adds a fresh acid note that lifts the heavier elements
• Salt and black pepper: Dont be shy with seasoning the vegetables before roasting
• 2 tbsp roasted pumpkin seeds: These add a crucial crunch that makes each bite satisfying
• 1 tbsp chopped fresh parsley: Optional but adds a nice pop of color and freshness

Instructions

Get your oven going first:

Preheat to 400°F so its ready when your vegetables are prepped and seasoned

Roast the vegetables:

Toss zucchini, cauliflower, and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until everything is tender and beautifully golden

Crisp the bacon:

While vegetables roast, cook diced bacon in a skillet over medium heat until perfectly crisp. Drain on paper towels to remove excess grease

Whisk the dressing:

In a small bowl, combine Dijon mustard, apple cider vinegar, minced garlic, lemon juice, 2 tbsp olive oil, salt, and pepper. Whisk until fully emulsified

Assemble the bowls:

Arrange baby spinach on two plates as your base. Top with warm roasted vegetables, crispy bacon, and creamy avocado slices

Finish with flair:

Drizzle generously with the mustard vinaigrette and sprinkle with pumpkin seeds and parsley. Serve immediately while vegetables are still warm

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This salad has become my go-to when I want something that feels indulgent but keeps me feeling light and energized. I love how the mustard vinaigrette wakes up your palate while the roasted vegetables feel so comforting.

Making It Your Own

Ive discovered that adding grilled chicken or a soft-boiled egg transforms this into a complete meal that keeps me full for hours. Sometimes I swap kale for spinach when I want something heartier, especially during colder months.

Vegetable Roasting Wisdom

After years of making this, I learned that cutting vegetables into similar sized pieces is the secret to even cooking. The Brussels sprouts halve perfectly while cauliflower florets should be roughly bite-sized so everything finishes roasting at the same time.

Perfect Pairings

A crisp Chardonnay cuts through the rich avocado and bacon while complementing the roasted vegetables beautifully. On nights I skip wine, sparkling water with a wedge of lemon feels just as special.

• Try adding crumbled goat cheese if you tolerate dairy for extra creaminess
• Prep the vegetables in advance and just roast when ready to eat
• Double the dressing and keep it in the fridge for quick salads all week

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Hope this salad brings as much comfort to your table as it has to mine. Happy cooking.

Recipe FAQs

→ Can I substitute the bacon for another protein?

Yes, grilled chicken or a soft-boiled egg can be added for extra protein while keeping the dish hearty and flavorful.

→ What are good vegetable substitutes in this dish?

Kale can replace baby spinach for a different texture, and other low-carb vegetables like asparagus or green beans can be roasted instead.

→ How should I roast the vegetables for best results?

Toss vegetables in olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender and golden, stirring halfway through.

→ Is the mustard vinaigrette spicy or mild?

The vinaigrette has a balanced tangy flavor from Dijon mustard and apple cider vinegar with a mild hint of garlic and lemon juice.

→ Can this dish be prepared ahead of time?

While components can be prepped in advance, assemble the salad just before serving to maintain freshness and texture.