Save My sister used to say carrots belonged in the crisper drawer, not on a dinner plate. Then one evening I pulled out my peeler and started shaving them into long ribbons just to see what would happen. She watched me roast them until the edges curled and caramelized, and by the time I tossed them over greens with that sticky honey mustard drizzle, she was already reaching for seconds. Now she asks me to bring this salad to every family gathering.
I made this for a potluck once and forgot to label it. Three people asked if I had catered it. The secret is just a vegetable peeler and patience. Everyone assumed the ribbons were some fancy technique, but really I was just standing at my counter on a Tuesday night, peeling carrots while listening to a podcast. Sometimes the simplest tricks make you look like you know what you are doing.
Ingredients
- Large carrots, peeled: Choose thick, straight carrots so the peeler glides easily and gives you long, elegant ribbons instead of short scraps.
- Mixed salad greens: I love arugula for its peppery bite, but baby spinach keeps it mild and spring mix adds color without any fuss.
- Red onion, thinly sliced: A little goes a long way for sharpness, and soaking the slices in cold water for five minutes takes the edge off if you prefer it milder.
- Toasted pecans or walnuts: Toast them in a dry skillet until fragrant, it only takes three minutes and makes them taste almost buttery.
- Extra virgin olive oil: Use one you would actually want to taste, since it does not get cooked away in the vinaigrette.
- Honey: It balances the mustard and vinegar perfectly, but maple syrup works if you want to skip animal products.
- Dijon mustard: This is what makes the dressing cling and gives it that gentle tang without being harsh.
- Apple cider vinegar: Bright and fruity, it wakes up the whole salad without tasting too sharp.
- Sea salt and black pepper: Season as you go, the carrots need a pinch before roasting and the greens need a touch in the bowl.
- Crumbled feta cheese: Creamy and salty, it melts slightly against the warm carrots and makes every bite richer.
- Fresh parsley or dill: A small handful chopped at the end adds a fresh, garden bright finish that makes the whole dish sing.
Instructions
- Preheat and prep your pan:
- Set your oven to 400 degrees and line a baking sheet with parchment so the ribbons do not stick. This step seems boring but it saves you scraping later.
- Peel the carrots into ribbons:
- Hold each carrot firmly and run your peeler down the length in long, steady strokes. You will get beautiful ribbons that curl naturally, just keep going until you hit the woody core.
- Season and spread the ribbons:
- Toss them with a tablespoon of olive oil and a pinch of salt, then spread them in a single layer on the sheet. Crowding them makes them steam instead of roast, so give them space.
- Roast until tender and golden:
- Slide the pan into the oven and roast for fifteen to twenty minutes, tossing once halfway through. The edges should curl and caramelize, and your kitchen will smell like sweet roasted vegetables.
- Whisk together the vinaigrette:
- While the carrots roast, combine the remaining olive oil, honey, mustard, vinegar, salt, and pepper in a small bowl. Whisk until it looks smooth and glossy.
- Dress the greens:
- Toss your salad greens and red onion in a large bowl with half the vinaigrette. Use your hands or tongs to coat everything lightly.
- Layer the warm carrots on top:
- Once the carrots have cooled slightly, arrange them over the dressed greens. Sprinkle with nuts and feta if you are using them.
- Finish and serve:
- Drizzle the remaining vinaigrette over everything and scatter fresh herbs on top. Serve right away while the carrots are still a little warm.
Save The first time I served this, my friend asked if I had a culinary degree. I laughed and told her I just had a peeler and twenty minutes. She took the recipe home and texted me a photo the next week with her own version, adding avocado slices and a handful of sunflower seeds. That is the best part about this salad, it welcomes whatever you have on hand and still looks like you tried.
Making It Your Own
I have added cooked quinoa to this when I needed it to be a full meal, and it soaked up the vinaigrette beautifully. Sliced avocado makes it creamy and filling, and a handful of dried cranberries gives it a sweet chew that plays nicely with the tangy dressing. If you want it vegan, swap the honey for maple syrup and skip the feta or use a plant based crumble. It is one of those recipes that bends without breaking.
Storing and Serving
This salad is best eaten right after you assemble it, while the carrots are still warm and the greens are crisp. If you need to prep ahead, roast the carrots and make the vinaigrette in the morning, then store them separately in the fridge. When you are ready to serve, let the carrots come to room temperature and toss everything together fresh. Dressed greens wilt fast, so only add the vinaigrette just before you bring it to the table.
Pairing and Serving Suggestions
I have served this alongside roasted chicken, grilled salmon, and even a simple pasta dinner. It also works as a light lunch on its own if you add a scoop of hummus or a slice of crusty bread on the side. A crisp white wine like Sauvignon Blanc or Gruner Veltliner complements the tangy vinaigrette without competing with it.
- Serve it on a wide, shallow platter so the ribbons stay visible and look as good as they taste.
- If you are bringing it somewhere, pack the vinaigrette in a small jar and drizzle it on right before serving.
- Leftovers can be refrigerated for a day, but the greens will soften and the carrots will lose their texture.
Save This salad taught me that vegetables do not have to be boring or predictable. A peeler, some heat, and a good vinaigrette can turn something ordinary into something you actually look forward to eating.
Recipe Guide
- → How do I create even carrot ribbons?
Use a vegetable peeler to slice lengthwise along the peeled carrot, applying gentle, consistent pressure. For thinner ribbons, peel at a slight angle. Practice a few strokes to achieve uniform thickness for even roasting.
- → Can I prepare the carrot ribbons ahead of time?
Yes, slice carrots up to 4 hours in advance and store them in an airtight container in the refrigerator. Toss with oil and salt just before roasting to prevent browning and maintain their texture.
- → What temperature ensures perfectly roasted carrots?
Roast at 400°F (200°C) for 15–20 minutes, tossing halfway through. This temperature caramelizes the edges while keeping the interior tender. Adjust time slightly if your carrots are thicker or thinner than standard ribbons.
- → How can I make this salad vegan?
Omit the feta cheese or substitute with dairy-free alternatives like cashew cream or vegan cheese. Replace honey with maple syrup in the vinaigrette. All other ingredients are naturally plant-based and gluten-free.
- → What wines pair well with this salad?
Crisp white wines work best: Sauvignon Blanc offers bright acidity that complements the vinaigrette, while Grüner Veltliner provides herbaceous notes that echo fresh greens and herbs. Both pair beautifully with roasted vegetables.
- → Can I make the vinaigrette in advance?
Absolutely. Prepare the vinaigrette up to 2 days ahead and store in a sealed jar in the refrigerator. Shake well before serving. Making it ahead allows flavors to meld and makes assembly quicker at mealtime.