Roasted Carrot Ribbon Salad

The first time I served this at a dinner party, my friend stopped mid-conversation and asked what I'd done to make carrots taste like they belonged in a fancy restaurant. I'd just spent twenty minutes ribboning them with a vegetable peeler while catching up on a podcast, but her question made me realize how something so simple could transform a humble vegetable into something guests actually notice.

Last spring I made this for Easter lunch and my aunt, who claims to hate cooked carrots, went back for thirds. She couldn't believe these were the same vegetable she'd been pushing around her plate for decades. Sometimes the best way to change someone's mind about an ingredient isn't hiding it, it's just treating it a little differently than they're used to.

Ingredients

• 5 large carrots, peeled: Look for straight carrots with even thickness so your ribbons cook uniformly, and don't skip the peeling step since the skin can be bitter once roasted
• 5 oz mixed salad greens: Arugula adds peppery bite while baby spinach keeps it mild, so choose your mix based on how much kick you want against the sweet carrots
• 1/4 small red onion, thinly sliced: Soak the sliced onion in ice water for ten minutes if you want to tame its sharp bite before adding it to the salad
• 1/4 cup toasted pecans or walnuts: Toasting nuts in a dry pan for 3-4 minutes until fragrant makes such a difference in flavor that I never skip this step anymore
• 3 tbsp extra-virgin olive oil: You'll use some for roasting the carrots and the rest in the vinaigrette, so measure carefully to keep the dressing properly balanced
• 1 1/2 tbsp honey: Maple syrup works beautifully if you need to keep this vegan, and honestly I've used both interchangeably depending on what's in my pantry
• 1 tbsp Dijon mustard: This is what keeps your vinaigrette emulsified instead of separating, so don't be tempted to skip it even if you think you don't like mustard
• 1 1/2 tbsp apple cider vinegar: White wine vinegar works too, but apple cider gives a subtle fruitiness that pairs beautifully with roasted carrots
• 1/2 tsp sea salt: Go easy on the salt during roasting since the feta and vinaigrette will bring plenty of seasoning to the final dish
• 2 oz crumbled feta cheese: If you're avoiding dairy, this salad is still gorgeous without it or try a crumbled vegan alternative that holds its shape

Instructions

Get your oven ready:

Preheat to 400°F and line a large baking sheet with parchment paper, which saves you from scrubbing roasted carrot residue later

Create carrot ribbons:

Use a vegetable peeler to slice each carrot lengthwise into long thin ribbons, working from one end to the other and rotating when the peeler hits the core

Season for roasting:

Toss the carrot ribbons with 1 tablespoon olive oil and a pinch of salt, using your hands to coat every ribbon evenly

Roast until tender:

Spread carrots on the prepared sheet and roast for 15-20 minutes, tossing once halfway, until they're tender with golden edges that taste almost candied

Whisk the vinaigrette:

While carrots roast, whisk together the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified

Dress the greens:

In a large salad bowl, combine mixed greens and red onion, then drizzle with half the vinaigrette and toss gently so every leaf gets coated

Layer it up:

Arrange the roasted carrot ribbons over the dressed greens, then scatter with toasted nuts and crumbled feta if you're using them

Finish and serve:

Drizzle with the remaining vinaigrette and garnish with fresh herbs, serving immediately while the carrots are still slightly warm

Save Pin

This salad became my unexpected hero during a summer when I was cooking for a friend who couldn't eat raw vegetables due to dental work. I'd forgotten how satisfying roasted vegetables could be in a salad until I watched her light up at finally being able to eat something fresh and beautiful without pain. Food does that sometimes, it solves problems we didn't know we had until someone else needed us to figure them out.

Making It Your Own

I've added sliced avocado to turn this into more of a main course, and once I tossed in some cooked quinoa when I needed something more substantial for lunch. The roasted carrots are flexible like that, they play nicely with whatever else you want to bring to the bowl. Someone told me they've even added roasted beets for extra color and I keep meaning to try that combination.

What To Serve With It

This salad sits beautifully next to grilled fish or roasted chicken, but I've also served it as part of a mezze-style spread with hummus and flatbread. The sweetness of the carrots cuts through rich dishes, so don't be afraid to pair it with something hearty. A crisp white wine like Sauvignon Blanc makes everything feel complete.

Storage And Timing

The roasted carrots keep well in the refrigerator for up to three days, though they're best served slightly warm or at room temperature. I've roasted them the night before and brought them to room temperature before assembling, which works beautifully for dinner parties when you want minimal last-minute work. Just keep the vinaigrette separate until you're ready to serve or everything gets sad and soggy.

• If you're meal prepping, store the roasted carrots, dressed greens, and vinaigrette in separate containers
• The nuts stay crunchiest if you add them right before serving instead of storing them with the dressed salad
• This recipe doubles easily for a crowd, though you may need to roast the carrots in two batches so they don't steam instead of roast

Save Pin

Sometimes the simplest dishes are the ones that surprise us, turning ordinary ingredients into something that makes people pause and take notice. That's the magic of cooking, isn't it?

Recipe FAQs

→ Can I prepare the roasted carrots ahead of time?

Yes, roast the carrot ribbons up to 2 days ahead and store in an airtight container in the refrigerator. Assemble the salad just before serving to keep greens crisp.

→ How do I prevent the carrots from burning during roasting?

Toss the carrot ribbons halfway through roasting and watch them closely during the last 5 minutes. Spread them in a single layer and avoid crowding the baking sheet.

→ What's the best way to slice carrots into ribbons?

Use a vegetable peeler to slice lengthwise along each peeled carrot. Work slowly for uniform ribbons. A mandoline slicer is an alternative, though a peeler offers more control.

→ Can I make this salad vegan?

Absolutely. Replace honey with maple syrup and omit the feta cheese or use a dairy-free alternative. All other ingredients are naturally plant-based.

→ How long does the honey-mustard vinaigrette last?

Store the vinaigrette in a sealed jar for up to one week in the refrigerator. Shake well before using, as ingredients may separate over time.

→ What greens work best for this salad?

Arugula, baby spinach, or spring mix are ideal. Choose tender varieties that won't overpower the delicate roasted carrots. Avoid hearty greens like kale unless you prefer a more substantial texture.