Save My sister handed me a vegetable peeler one Sunday afternoon and said, just keep going until your wrist gives out. We were making lunch for her book club, and she wanted something that looked impressive without the fuss. I started peeling carrots into ribbons, watching them curl and twist like little orange waves, and realized we were onto something. The oven did most of the work, coaxing out sweetness I never knew raw carrots were hiding. That salad disappeared in minutes, and I've been making it ever since.
I brought this to a potluck once, worried it would seem too simple next to lasagnas and casseroles. Instead, people kept asking what made the carrots taste like that, as if I had some secret technique. The truth was just time in the oven and a little caramelization at the edges. One friend wrote down the recipe on a napkin, and I saw her post a photo of her own version a week later, pecans swapped for almonds.
Ingredients
- Large carrots, peeled: Choose thick, straight carrots so the peeler glides smoothly and you get long, elegant ribbons instead of short scraps.
- Mixed salad greens: Arugula adds a peppery bite, baby spinach keeps it mild, and spring mix gives you a little of both, so pick what suits your mood.
- Red onion, thinly sliced: A small amount goes a long way, adding sharpness without overpowering the sweetness of the roasted carrots.
- Toasted pecans or walnuts: Optional, but the crunch and toasted flavor make this feel more like a meal than a side dish.
- Extra virgin olive oil: Use something you would drizzle on bread, because it is the backbone of the vinaigrette and you will taste it clearly.
- Honey: Balances the tang of mustard and vinegar, and helps the vinaigrette cling to the greens instead of pooling at the bottom.
- Dijon mustard: Adds body and a gentle heat that wakes up the whole salad without making it spicy.
- Apple cider vinegar: Bright and fruity, it cuts through the richness of the oil and honey without tasting harsh.
- Sea salt and black pepper: Season each layer, from the raw ribbons to the finished vinaigrette, so the flavor builds instead of landing flat.
- Crumbled feta cheese: Optional, but the salty, creamy bits scattered on top turn this into something I crave for lunch all week.
- Fresh herbs: Parsley or dill, chopped and sprinkled at the end, add a burst of color and a whisper of garden freshness.
Instructions
- Get the oven ready:
- Preheat to 400 degrees Fahrenheit and line a large baking sheet with parchment paper so the ribbons do not stick or burn. This temperature is hot enough to caramelize the edges without drying out the carrots.
- Peel the carrot ribbons:
- Hold each peeled carrot firmly and use a vegetable peeler to shave long, thin ribbons from top to bottom, turning as you go. Stop when you reach the core, which is usually too narrow to peel neatly.
- Season and spread:
- Toss the ribbons with one tablespoon of olive oil and a pinch of salt in a large bowl, then spread them in a single layer on the baking sheet. Crowding them will steam instead of roast, so give them space.
- Roast until tender:
- Slide the sheet into the oven and roast for 15 to 20 minutes, tossing halfway through so they cook evenly. You want tender ribbons with golden, caramelized edges that taste almost sweet.
- Whisk the vinaigrette:
- In a small bowl, combine the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper, whisking until smooth and emulsified. Taste and adjust the sweetness or tang if needed.
- Dress the greens:
- Place the salad greens and sliced red onion in a large bowl, drizzle with half the vinaigrette, and toss gently with your hands or salad tongs. The goal is to coat every leaf without drowning them.
- Layer and finish:
- Arrange the roasted carrot ribbons over the dressed greens, then sprinkle with toasted nuts and crumbled feta if using. Drizzle the remaining vinaigrette over everything and scatter fresh herbs on top before serving immediately.
Save One evening, I made this for myself after a long day, no company, no occasion. I sat on the porch with the bowl in my lap, watching the light fade, and realized how much I loved the quiet ritual of peeling and roasting and whisking. The salad tasted better because I made it for me, not to impress anyone. It became the meal I turn to when I need to slow down and remember that cooking can be gentle instead of rushed.
Choosing Your Greens
Arugula brings a peppery kick that stands up to the sweetness of the roasted carrots, while baby spinach keeps things mild and kid friendly. Spring mix gives you a little bit of everything, with different textures and flavors in each bite. I have used all three at different times, depending on what is in the fridge or what mood I am in. The salad works no matter what you choose, so do not overthink it.
Making It a Meal
This salad is light and bright on its own, but I have turned it into dinner by adding sliced avocado, cooked quinoa, or even leftover roasted chicken. The vinaigrette is generous enough to coat the extras without needing more dressing. One time I stirred in chickpeas straight from the can, and it became a hearty lunch I ate three days in a row. Think of the recipe as a foundation you can build on, not a strict rulebook.
Storage and Leftovers
If you have leftovers, store the roasted carrots and dressed greens separately in airtight containers in the fridge. The carrots will keep for up to three days and taste good cold or reheated gently in a skillet. The greens will wilt once dressed, so only combine what you plan to eat right away. I have also roasted a double batch of ribbons and used them throughout the week on grain bowls, sandwiches, or eaten straight from the container as a snack.
- Reheat leftover carrot ribbons in a dry skillet over medium heat for a minute or two to bring back their roasted flavor.
- If the vinaigrette separates in the fridge, just whisk it again before drizzling, and it will come back together smoothly.
- You can prep the ribbons and vinaigrette a day ahead, then roast and assemble right before serving for maximum freshness.
Save This salad has become my answer when I want something that feels special without demanding too much from me. I hope it does the same for you, whether you are feeding a crowd or just yourself on a quiet night.
Recipe FAQ
- → Can I make the vinaigrette ahead of time?
Yes, prepare the vinaigrette up to 3 days in advance and store it in an airtight container in the refrigerator. Whisk well before drizzling over the salad.
- → How do I prevent carrot ribbons from becoming soggy?
Roast carrots until just tender with caramelized edges, then cool slightly before assembling. Add the vinaigrette just before serving, and keep greens separate until the last moment.
- → What's the best way to slice carrots into ribbons?
Use a vegetable peeler or mandoline slicer for long, thin ribbons. Work lengthwise along the carrot to create the most elegant presentation.
- → Can this be made vegan?
Absolutely. Replace honey with maple syrup and omit feta cheese or substitute with vegan cheese. All other ingredients are naturally plant-based.
- → How should I store leftovers?
Store roasted carrots and vinaigrette separately in airtight containers for up to 2 days. Assemble fresh when ready to eat to maintain texture and crispness.
- → What wines pair well with this salad?
Crisp white wines like Sauvignon Blanc or Grüner Veltliner complement the sweet and tangy flavors beautifully. These wines cut through the richness of the olive oil and enhance the honey notes.