Fall

winter carrot salad

Name: winter carrot salad
Yield: Serves 4 servings
Ingredients: 10-12 carrot stalks; 1 tablespoon neutral oil; salt; 1 tablespoon olive tapenade (Kalamata or Cured Black); 1 tablespoon crushed walnuts

by: NakedBeet

January 25, 2010

4 Ratings

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Author Notes

Every Winter my tolerance for chilly weather decreases. I have no patience for dressing in fashion when it’s 40º outside. Sometimes I feel like a wimp, I’ll readily admit that. When all I want to do is stay under the covers but I can’t spend the day in bed (if you know someone who does this successfully, please contact me), then I reach for a warm salad like this one. —NakedBeet

Serves 4 servings

Ingredients

salad
10-12 carrot stalks
1 tablespoon neutral oil
salt

dressing
1 tablespoon olive tapenade (Kalamata or Cured Black)
1 tablespoon crushed walnuts

In This Recipe

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Directions

Preheat oven to 350º. Peel the carrots and cut them into 1/2? thick 2 inch long strips. Coat them with oil and season with salt. Place into a nonstick pan and bake until fork tender, about 30 minutes. Let cool for a few minutes, then dress with olive tapenade and crushed walnuts.

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2 Reviews

Food B. January 25, 2010

I love a simple warm carrot salad. I've never tried it with olive tapenade. But I will soon!

AntoniaJames January 25, 2010

Mmmmm. Sounds tasty. And easy. My kind of recipe!! I bet the salty olives go really well with the sweet roasted carrots. I definitely plan to try this one soon. Thanks for posting it!!! ;o)