Roasted Carrot Ribbon Salad (Print View)

Oven-roasted carrot ribbons over fresh greens with honey-mustard vinaigrette. Vibrant, elegant, and vegetarian.

# Components:

→ 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 1/2 tbsp honey
07 - 1 tbsp Dijon mustard
08 - 1 1/2 tbsp apple cider vinegar
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Using a vegetable peeler, slice 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 from oven and allow to cool slightly.
05 - While carrots roast, whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl until combined.
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 dressed greens. Sprinkle with nuts and feta cheese, if using.
08 - Drizzle with remaining vinaigrette and garnish with fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent an hour arranging everything, but really it is just smart peeling and a hot oven doing the heavy lifting.
  • The honey mustard vinaigrette clings to every ribbon and leaf, so each bite tastes complete instead of randomly dressed.
  • You can serve it warm or at room temperature, which means less stress when guests arrive early or dinner runs late.
02 -
  • Do not skip tossing the ribbons halfway through roasting, or the ones on the edges will char while the center stays pale and soft.
  • Dress the greens first before adding the warm carrots, so the vinaigrette coats everything evenly instead of sliding off the ribbons.
  • If you make this ahead, keep the roasted carrots and dressed greens separate until serving, or the greens will wilt and lose their crunch.
03 -
  • Use a Y shaped vegetable peeler instead of a straight one, it glides more smoothly and gives you longer, more elegant ribbons with less effort.
  • Toast your nuts in the oven for five minutes while the carrots roast, so everything is warm and fragrant when you assemble the salad.
  • Taste the vinaigrette before dressing the salad and adjust the honey or vinegar to your liking, because every mustard and every palate is a little different.
Return