Roasted Carrot Ribbon Salad (Printable)

Tender roasted carrot ribbons over fresh greens with honey-mustard vinaigrette. Vibrant, elegant, and perfect for any meal.

# Components:

→ Vegetables

01 - 5 large carrots, peeled
02 - 5 oz mixed salad greens (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 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons honey
07 - 1 tablespoon Dijon mustard
08 - 1.5 tablespoons apple cider vinegar
09 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon freshly ground black pepper

→ Garnish

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

# Method:

01 - Preheat the 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 of olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
04 - Roast for 15–20 minutes, tossing once halfway through, until carrots are tender and lightly caramelized at the edges. Remove from oven and let cool slightly.
05 - 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 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 -
  • The carrots transform into sweet, tender ribbons that taste nothing like raw sticks.
  • It looks impressive but takes less than forty minutes from start to finish.
  • The vinaigrette clings to every surface, so each bite is tangy and bright.
  • You can make it heartier with nuts and cheese or keep it light and simple.
02 -
  • Do not skip tossing the carrots halfway through roasting, the ones on the edges can burn while the center stays pale.
  • Make the vinaigrette first if you are in a hurry, it sits happily while you work and the flavors meld together.
  • If your carrots are thin or crooked, you will get shorter ribbons but they still taste just as good.
  • Dress the greens lightly at first, you can always add more vinaigrette but you cannot take it back once it is pooling at the bottom.
03 -
  • Use a Y shaped peeler instead of a straight one, it gives you more control and longer ribbons.
  • Toast your nuts in a dry skillet over medium heat for three minutes, shaking the pan often so they do not burn.
  • If your vinaigrette separates, just whisk it again right before you pour it over the salad.
  • Taste a carrot ribbon after roasting, if it is not sweet enough, your oven might run cool so add a few extra minutes next time.
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