Roasted Carrot Ribbon Salad (Printable)

Tender roasted carrot ribbons over fresh greens with a sweet and tangy honey-mustard vinaigrette. Vegetarian and gluten-free.

# What You’ll Need:

→ 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

# How To Make:

01 - Preheat 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 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 - While carrots roast, whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl until emulsified.
06 - In a large salad bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently to coat.
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.

# Top Tips:

01 -
  • The roasted carrots become naturally sweet and tender while keeping that gorgeous ribbon texture that feels special but takes almost no skill
  • You can prep everything ahead and assemble last minute, making it your go-to for entertaining when you want something impressive without the stress
02 -
  • Over-roasting turns carrot ribbons into carrot chips, which are delicious but not what you want here, so check them at 15 minutes even if they look like they need more time
  • The vinaigrette might seem too tangy when you taste it alone, but once it hits the sweet roasted carrots and salty feta, the balance makes perfect sense
03 -
  • Use the vegetable peeler in one long motion from the carrot's thick end to the thin end for the most elegant ribbons, and don't stress about uneven lengths since that adds to the rustic charm
  • The vinaigrette emulsifies best when all ingredients are at room temperature, so take the vinegar and honey out of the fridge a few minutes before you start whisking
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