Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Tuesday, October 29, 2013

Fall Carrot Salad

This recipe is simple. Combine roasted carrots, parsley, black kalamata olives and pinons with a combination of Moroccan herbs, spices and lemon juice. 

Roasted Carrot Salad


2 cups roasted carrots, sliced
1/4 cup kalamata olives, chopped
1/4 cup pinons, roasted
1/4 cup dill
1/2 cup parsley, chopped
3-4 tablespoons olive oil
2 cloves roasted garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
salt and pepper to taste


Roast the carrots so there not too soft or hard then slice.  Toss the carrots with cumin, pinons, chopped olives, parsley, dill, garlic, olive oil and lemon juice.  Sprinkle on salt and pepper.

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