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
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10-12
carrot stalks
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1
tablespoon neutral oil
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salt
dressing
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1
tablespoon olive tapenade (Kalamata or Cured Black)
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1
tablespoon crushed walnuts
Directions
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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.
/e878d310-3e47-4ef4-ad2d-154855ee8415--IMG_8962-RoastedCarrotsOlive500x319.jpg "winter carrot salad 2")
