Fireside Keto Salad

There's something about the smell of bacon hitting a cold kitchen that makes everything feel intentional. One evening, I was putting together dinner without much of a plan, just knowing I wanted something warm and satisfying that wouldn't derail my goals. I roasted whatever vegetables were lingering in the crisper drawer and realized mid-way through that I'd stumbled onto something special—a salad that felt more like comfort food than health food.

I made this for friends who were skeptical about keto cooking, and watching them go back for seconds—then asking for the recipe—was one of those quiet victories. The warm roasted vegetables against cool avocado and the crack of crispy bacon pieces made it clear that eating this way doesn't mean sacrificing flavor or generosity.

Ingredients

• Medium zucchini: Sliced thin enough to roast quickly but thick enough to hold a little char; it'll soften into something almost buttery.
• Red bell pepper: The sweetness balances everything and it gets sweeter as it roasts.
• Cauliflower florets: They'll turn golden and develop a nutty flavor; cut them smaller if you like more crispness.
• Baby spinach leaves: Fresh and tender, they'll wilt slightly when the warm vegetables hit them.
• Thick-cut bacon: Worth seeking out; it crisps better and has real substance in every bite.
• Large eggs: Soft-boiled so the yolk stays runny and becomes part of the dressing.
• Ripe avocado: Should yield just barely to pressure; slice it right before assembly so it doesn't brown.
• Extra-virgin olive oil: Use your good stuff here since it's doing most of the flavor work in the dressing.
• Apple cider vinegar: Adds brightness without being sharp; the tanginess cuts through the richness perfectly.
• Dijon mustard: A teaspoon is enough to emulsify everything and add a subtle depth.
• Fresh parsley: Chopped just before serving for color and a clean, grassy note.

Instructions

Get your oven ready and prep:

Heat to 400°F and line a baking sheet with parchment paper so cleanup is effortless. This is a good moment to pull out your ingredients and get organized.

Roast the vegetables:

Toss zucchini, bell pepper, and cauliflower with 1 tablespoon of olive oil, salt, and pepper, then spread them out so they have room to breathe. Roast for 20 to 25 minutes, giving them a stir halfway through so they caramelize evenly on all sides.

Crisp the bacon:

While vegetables roast, cook bacon in a skillet over medium heat until it's crackling and golden brown. Once it cools on a paper towel, chop it into pieces that are small enough to distribute but big enough to notice.

Cook the eggs:

Bring water to a gentle boil in a small saucepan, lower eggs in carefully, and let them simmer for exactly 7 minutes for that soft, jammy yolk. Ice bath immediately to stop the cooking, then peel and halve them gently.

Make the dressing:

Whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until it looks like it's starting to come together. Taste and adjust the seasoning because this is your flavor base.

Bring it together:

In a large bowl, combine roasted vegetables, fresh spinach, chopped bacon, and avocado slices, then drizzle the dressing over everything and toss gently so the avocado doesn't break apart. The warm vegetables will slightly wilt the spinach, which is exactly what you want.

Finish and serve:

Top with halved eggs and a generous sprinkle of parsley, then serve while the vegetables are still warm or let it cool to room temperature, whatever feels right for the moment.

Save

This salad became my answer to the question I'd been asking myself for months: can eating this way actually be enjoyable? The answer turned out to be yes, especially when dinner feels like you're gathering around something warm and real instead of just getting through a meal.

Why the Vegetables Matter

Roasting is what transforms ordinary vegetables into something that tastes like you actually put thought into dinner. The caramelization brings out natural sweetness and creates little crispy edges that add texture. Zucchini becomes almost tender-creamy, bell pepper gets almost jammy, and cauliflower develops a nutty character that tastes completely different from raw. If you're not roasting your vegetables yet, this is the recipe that might change your mind.

Building Flavor Without the Carbs

The dressing here is intentionally simple because everything else is already carrying so much flavor. The olive oil and vinegar combination lets the roasted vegetables shine while the mustard adds a subtle backbone that makes everything taste more finished. This isn't a salad that needs a heavy cream-based dressing to feel satisfying; the avocado and egg yolk handle that beautifully on their own.

Make It Your Own

The beauty of this recipe is that it works with almost any roasted vegetable you have on hand. Broccoli gets wonderfully crispy, Brussels sprouts turn golden and slightly sweet, and even humble mushrooms add an earthy richness. You can also swap bacon for prosciutto, add crumbled feta if dairy works for you, or scatter toasted pumpkin seeds across the top for a little crunch and nuttiness.

• Try roasted broccoli or Brussels sprouts in place of cauliflower for a different flavor profile.
• Toast a small handful of pumpkin seeds separately and scatter them over the salad for added texture and nutrients.
• Make extra dressing and keep it in the fridge; it's excellent on other vegetables or as a dip.

Save

This is the kind of salad that proves you don't have to choose between eating well and eating something that genuinely tastes good. It's become my go-to when I want something warm, filling, and completely uncomplicated.

Recipe FAQs

→ Can I substitute the cauliflower with other vegetables?

Yes, roasted broccoli or Brussels sprouts work well as substitutes, providing similar texture and flavor.

→ How do I achieve crispy bacon for the salad?

Cook thick-cut bacon over medium heat in a skillet until crisp, then drain on paper towels before chopping.

→ What’s the best way to prepare the eggs?

Simmer eggs for 7 minutes for soft-set yolks, then cool in ice water before peeling and halving to maintain texture.

→ Can this salad be served warm or cold?

It can be enjoyed warm or at room temperature, depending on your preference.

→ What dressing complements the salad's flavors?

A simple vinaigrette of olive oil, apple cider vinegar, Dijon mustard, salt, and pepper balances the ingredients perfectly.