Roasted Carrot Ribbon Salad (Printable Version)

Tender roasted carrot ribbons over fresh greens with honey-mustard vinaigrette. Vibrant, elegant, and ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 5 large carrots, peeled
02 - 5 oz mixed salad greens such as arugula, baby spinach, or spring mix
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup toasted pecans or walnuts, optional

→ Vinaigrette

05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp honey
07 - 1 tbsp Dijon mustard
08 - 1.5 tbsp apple cider vinegar
09 - 0.5 tsp sea salt
10 - 0.25 tsp freshly ground black pepper

→ Garnish

11 - 2 oz crumbled feta cheese, optional
12 - Fresh parsley or dill, chopped, optional

# Method:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Using a vegetable peeler, slice the peeled carrots lengthwise into long, thin ribbons.
03 - Toss carrot ribbons with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
04 - Roast for 15 to 20 minutes, tossing once halfway through, until carrots are tender and lightly caramelized at the edges. Remove and let cool slightly.
05 - While carrots roast, whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl.
06 - In a large salad bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently.
07 - Arrange roasted carrot ribbons over the greens. Sprinkle with nuts and feta cheese if using.
08 - Drizzle with remaining vinaigrette and garnish with fresh herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It transforms humble carrots into something that looks and tastes like you spent hours in the kitchen.
  • The honey mustard vinaigrette clings to every ribbon and leaf, balancing sweetness with just enough tang.
  • You can prep the components ahead and toss everything together right before serving.
  • It works as a light lunch on its own or a stunning side dish that actually disappears fast.
02 -
  • If your carrot ribbons are too thick, they wont soften properly in the oven, aim for ribbons thin enough to curl naturally.
  • Dont skip tossing the carrots halfway through roasting, the edges can burn quickly and even cooking makes all the difference.
  • Make the vinaigrette first and let it sit while the carrots roast, the flavors meld and it saves you time at the end.
  • If you dress the greens too early, they will wilt and lose their crispness, wait until just before you assemble.
03 -
  • Use a Y shaped vegetable peeler instead of a straight one, it gives you more control and creates wider, more elegant ribbons.
  • Toast your nuts in a dry skillet over medium heat for a few minutes, shaking the pan often, the aroma will tell you when they are ready.
  • If your vinaigrette separates, add a tiny splash of warm water and whisk again, it will come back together.
  • Taste a carrot ribbon before you pull the pan from the oven, it should be tender with a slight bite, not mushy.
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