Roasted Carrot Ribbon Salad

The first time I made this roasted carrot ribbon salad, my husband actually stopped mid-bite to ask what I'd done to make carrots taste this extraordinary. I'd been experimenting with vegetable ribbons after seeing the technique at a restaurant, and something about roasting those delicate carrot strips until they're slightly caramelized transforms them completely. Now it's become my go-to dish when I want something that looks impressive but comes together with minimal fuss.

I served this at a friend's birthday dinner last spring, and honestly, people were more excited about this salad than the main course. There's something about those carrot ribbons curling across the plate that makes the whole table pause. The honey mustard dressing ties everything together with just the right balance of sweet and tangy.

Ingredients

• 5 large carrots, peeled: Look for straight carrots without too many ridges, they'll peel into cleaner ribbons
• 5 oz (140 g) mixed salad greens: I love arugula here for its peppery bite, but baby spinach works beautifully too
• 1/4 small red onion, thinly sliced: Soak the slices in cold water for 10 minutes to mellow the sharpness
• 1/4 cup toasted pecans or walnuts: Toast them in a dry pan for 3 minutes, they'll make such a difference
• 3 tbsp extra-virgin olive oil: Save the best oil for the dressing, use regular for roasting
• 1 1/2 tbsp honey: Warm honey for 10 seconds if it's thick and hard to measure
• 1 tbsp Dijon mustard: This creates the emulsion that makes your dressing silky smooth
• 1 1/2 tbsp apple cider vinegar: White wine vinegar works in a pinch, but cider gives lovely depth
• 1/2 tsp sea salt: Use less if your feta is particularly salty
• 1/4 tsp freshly ground black pepper: White pepper looks prettier if you're serving picky eaters
• 2 oz (60 g) crumbled feta cheese: Goat cheese is wonderful here too, softer and milder
• Fresh herbs (parsley or dill), chopped: Dill feels especially spring-like and bright

Instructions

Heat your oven to 400°F (200°C):

Line a large baking sheet with parchment paper for easy cleanup later

Create carrot ribbons:

Using a vegetable peeler, slice carrots lengthwise into long thin strips, rotating when you reach the core

Prep the carrots for roasting:

Toss ribbons with 1 tablespoon olive oil and a pinch of salt, then spread them evenly across your prepared baking sheet

Roast until tender:

Bake for 15 to 20 minutes, tossing once halfway, until carrots are tender and have those gorgeous caramelized edges

Whisk together the dressing:

While carrots roast, combine remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl

Dress the greens:

In a large salad bowl, toss salad greens and red onion with half the vinaigrette until lightly coated

Assemble the salad:

Arrange those beautiful roasted carrot ribbons over the dressed greens, then sprinkle with nuts and feta cheese if using

Finish and serve:

Drizzle with remaining vinaigrette, scatter fresh herbs on top, and get this to the table while the carrots are still warm

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My mother-in-law still talks about this salad from Christmas two years ago. She's not usually one to get excited about vegetables, but something about the combination of warm roasted carrots and that honey mustard dressing won her over completely.

Making It Your Own

I've learned that this recipe adapts beautifully to whatever you have on hand. Sometimes I'll add sliced avocado for creaminess, or toss in some cooked quinoa if I want something more substantial for lunch. The roasted carrot ribbons are the star, but everything else can flex around your preferences or what's in season.

Timing Everything Right

The trick is getting the roasted carrots done while still warm, not piping hot. I've found that letting them cool for about 5 minutes creates the perfect temperature contrast against the cold greens. If you're prepping ahead, roast and cool the carrots completely, then bring them to room temperature before serving.

Perfect Pairings

A crisp Sauvignon Blanc or Grüner Veltliner cuts through the roasted sweetness beautifully. This salad also works wonderfully alongside grilled fish or roasted chicken. The fresh, bright flavors cleanse your palate between bites of richer main dishes.

• Try maple syrup instead of honey to keep it vegan, just skip the cheese or use a plant-based alternative
• Add a handful of dried cranberries or pomegranate seeds for color and extra sweetness
• The salad needs to be served the same day, but leftover roasted carrots are delicious in grain bowls

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There's something so satisfying about turning humble carrots into something this beautiful and delicious. Hope this becomes one of your go-to recipes too.

Frequently Asked Questions

→ Can I prepare the carrot ribbons ahead of time?

Yes, you can slice the carrots up to 4 hours in advance. Store them in the refrigerator until you're ready to roast. This step saves preparation time on busy days.

→ What's the best way to slice carrots into ribbons?

Use a vegetable peeler or mandoline to create long, thin ribbons. For a vegetable peeler, hold the peeled carrot steady and pull the peeler along the length in one smooth motion. This creates uniform, delicate ribbons.

→ How do I know when the carrots are perfectly roasted?

The carrots are done when they're tender when pierced with a fork and the edges show light browning or caramelization. They should still have a slight firmness to avoid becoming too soft.

→ Can I make this salad vegan?

Absolutely. Substitute maple syrup for honey in the vinaigrette and omit the feta cheese or replace it with vegan cheese. All other components are naturally plant-based, making it a hearty vegan option.

→ What vegetables pair well as additions or substitutions?

Sliced avocado, roasted beets, cooked quinoa, or toasted chickpeas work wonderfully. You can also swap the mixed greens for kale, spinach, or arugula depending on your preference for texture and flavor intensity.

→ How should I store leftovers?

Store the roasted carrots and greens separately from the vinaigrette in airtight containers for up to 2 days. Assemble the salad just before serving to prevent the greens from becoming wilted.