Roasted Carrot Ribbon Salad

I was standing at the farmers market one October morning when a farmer handed me a bundle of carrots still covered in soil. She mentioned roasting them in ribbons, and I nodded like I knew exactly what she meant. I didnt, but that evening I grabbed my peeler and started shaving those carrots into long, curling strips. The oven worked its magic, turning them sweet and slightly crisp at the edges, and I realized I had been underestimating carrots my whole life.

The first time I made this for a dinner party, I worried it was too simple. But when I brought the bowl to the table, everyone went quiet for a second, just looking at the way the ribbons curled over the greens. One friend asked if I had taken a plating class. I laughed and admitted it was just a vegetable peeler and a little patience.

Ingredients

• Large carrots, peeled: Choose thick, firm carrots so the peeler glides smoothly and creates wide, elegant ribbons instead of thin shreds.
• Mixed salad greens: Arugula adds a peppery bite, baby spinach keeps it mild, and spring mix gives you a little of both, use whatever feels right for your mood.
• Red onion, thinly sliced: A quarter of a small onion is plenty, it adds sharpness without overpowering, and slicing it thin makes it less aggressive.
• Toasted pecans or walnuts: Optional, but they bring a buttery crunch that makes the salad feel more complete, toast them yourself for the best flavor.
• Extra virgin olive oil: Use a fruity, good quality oil, it forms the base of the vinaigrette and coats the carrot ribbons before roasting.
• Honey: This is what coaxes out the natural sweetness of the carrots and balances the sharpness of the mustard, swap for maple syrup if you want to keep it vegan.
• Dijon mustard: The backbone of the dressing, it emulsifies everything and adds a gentle, sophisticated heat.
• Apple cider vinegar: Bright and tangy, it cuts through the richness and makes every bite feel fresh.
• Sea salt and black pepper: Season in layers, a pinch on the carrots before roasting, more in the vinaigrette, it builds depth.
• Crumbled feta cheese: Creamy, salty, and just a little funky, it melts slightly into the warm ribbons, skip it or swap for a vegan version if needed.
• Fresh herbs: Parsley or dill, chopped at the last minute, they add color and a whisper of brightness that ties everything together.

Instructions

Prep the oven and pan:

Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the ribbons from sticking and makes cleanup a breeze.

Shave the carrots:

Hold each peeled carrot firmly and run your vegetable peeler down the length to create long, thin ribbons. Stop when you reach the core, it gets too tough and narrow to peel nicely.

Coat and spread:

Toss the carrot ribbons with 1 tablespoon of olive oil and a pinch of salt, then spread them in a single layer on the baking sheet. Overlapping is fine, but try to give them a little room to breathe.

Roast until tender:

Slide the pan into the oven and roast for 15 to 20 minutes, tossing once halfway through. You want them soft with edges that start to curl and caramelize, pull them out and let them cool a bit.

Make the vinaigrette:

In a small bowl, whisk together the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and emulsified. Taste it, adjust the honey or vinegar if you like.

Dress the greens:

Put your salad greens and red onion slices in a large bowl, drizzle with half the vinaigrette, and toss gently with your hands or tongs. You want every leaf lightly coated, not drowning.

Layer and garnish:

Arrange the roasted carrot ribbons over the dressed greens, then scatter the toasted nuts and crumbled feta on top. Drizzle the remaining vinaigrette over everything and finish with a handful of chopped fresh herbs.

Serve right away:

This salad is best when the carrots are still slightly warm and the greens are crisp. Bring it to the table immediately and watch it disappear.

Save

A friend once told me this salad reminded her of a bistro she visited in Paris, and I took that as the highest compliment. We were sitting on my back porch with wine and bowls of this salad, and she kept going back for seconds. It wasnt fancy or complicated, but it felt special, like we were treating ourselves to something more than just dinner.

Making It Your Own

I have added everything from sliced avocado to warm quinoa when I wanted something heartier. A handful of dried cranberries or pomegranate seeds in the fall makes it festive. If you want more protein, toss in some chickpeas or shredded rotisserie chicken. The base is forgiving, and it welcomes whatever you have on hand.

Storing and Serving

You can roast the carrot ribbons a few hours ahead and leave them at room temperature. Keep the vinaigrette in a jar and the greens in the fridge, then toss everything together right before serving. Leftovers do not hold well once dressed, but the roasted carrots alone make a great snack the next day. If you must store it, keep the components separate and reassemble when you are ready to eat.

Pairing and Occasions

This salad shines at spring brunches, autumn dinners, or any time you want something light but impressive. It pairs beautifully with roasted chicken, grilled fish, or a simple pasta. I have brought it to potlucks and watched people come back with questions about how I made it look so elegant.

• A crisp Sauvignon Blanc or Gruner Veltliner complements the vinaigrette perfectly.
• For a non alcoholic option, try sparkling water with a splash of apple cider and a sprig of rosemary.
• If you are serving it as a main, double the nuts and add a scoop of goat cheese or a soft boiled egg on top.

Save

This salad taught me that sometimes the simplest ingredients, treated with a little care, can feel like a gift. I hope it becomes one of those recipes you reach for when you want to impress someone, or just when you want to remind yourself that cooking can be easy and beautiful at the same time.

Recipe FAQs

→ How do I cut carrot ribbons without a vegetable peeler?

You can use a mandoline slicer for thin, even slices, or a sharp knife to carefully slice carrots lengthwise. A microplane or grater also works for thinner ribbons.

→ Can I prepare the carrot ribbons ahead of time?

Yes, slice and store ribbons in an airtight container in the refrigerator for up to 2 days. Roast them just before serving to maintain their texture and caramelized edges.

→ What's the best way to make this salad vegan?

Replace honey with maple syrup in the vinaigrette and omit feta cheese, or use a dairy-free alternative. Skip the nuts if needed, or substitute with seeds like sunflower or pumpkin.

→ How do I prevent the greens from wilting?

Dress the greens lightly with half the vinaigrette just before serving, then top with warm roasted carrots. This prevents prolonged contact between warm carrots and delicate leaves.

→ Can I make the vinaigrette in advance?

Absolutely. Prepare the vinaigrette up to 1 day ahead and store in a jar in the refrigerator. Shake well before using and let it come to room temperature for better flavor.

→ What greens work best for this salad?

Arugula, baby spinach, spring mix, and mixed field greens all work wonderfully. Choose tender varieties that won't overpower the delicate carrots and subtle vinaigrette.