Roasted Carrot Ribbon Salad

The first time I made this salad, I was trying to impress some friends with something that looked fancy but wasn't actually complicated. Standing at the counter with my vegetable peeler, watching these impossibly long carrot ribbons curl into the bowl, I realized I'd stumbled onto something magical. The roasted carrots come out tender and sweet, with those caramelized edges that make everything taste better, and when they hit the tangy honey-mustard dressing, it's like the salad version of a warm hug.

I served this at a dinner party last spring when my garden was just starting to wake up, and everyone kept asking what made the carrots taste so incredible. The secret is really just the high-heat roasting and that simple dressing, but watching people go back for thirds made me feel like I'd discovered something revolutionary. Now it's my go-to when I want to make something that looks like it took hours but actually comes together in under 40 minutes.

Ingredients

• 5 large carrots, peeled: Look for straight, thick carrots since they'll give you the longest, most beautiful ribbons when you peel them
• 5 oz mixed salad greens: Arugula adds a nice peppery bite that plays beautifully with the sweet roasted carrots
• 1/4 small red onion, thinly sliced: The sharpness cuts through the roasted sweetness and adds a welcome crunch
• 1/4 cup toasted pecans or walnuts: These add a buttery crunch that takes the texture to the next level
• 3 tbsp extra-virgin olive oil: Use the good stuff here since the flavor really shines through in the dressing
• 1 1/2 tbsp honey: This natural sweetness balances the mustard and vinegar perfectly
• 1 tbsp Dijon mustard: The emulsifier that brings everything together with its sharp tang
• 1 1/2 tbsp apple cider vinegar: Adds a fruity brightness that white vinegar just can't match
• 1/2 tsp sea salt: Essential for drawing out the carrots' natural sweetness during roasting
• 1/4 tsp freshly ground black pepper: Freshly ground makes a huge difference here
• 2 oz crumbled feta cheese: The salty creaminess is the perfect finishing touch
• Fresh herbs (parsley or dill): A handful of chopped herbs makes everything taste fresher and brighter

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later.

Create the ribbons:

Using a vegetable peeler, slice the peeled carrots lengthwise into long, thin ribbons, working from the thick end down.

Prep for roasting:

Toss the carrot ribbons with 1 tablespoon olive oil and a pinch of salt, then spread them evenly on your prepared baking sheet.

Roast to perfection:

Roast for 15 to 20 minutes, tossing halfway through, until the carrots are tender and have those gorgeous caramelized edges.

Whisk the dressing:

While carrots roast, whisk together the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl.

Build the base:

In a large salad bowl, combine the salad greens and sliced red onion, then drizzle with half the vinaigrette and toss gently.

Arrange the masterpiece:

Layer the roasted carrot ribbons over the greens, then sprinkle with toasted nuts and crumbled feta if you're using them.

Finish and serve:

Drizzle with the remaining vinaigrette, garnish with fresh herbs, and serve right away while the carrots are still warm.

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This salad has become my secret weapon for potlucks because it travels well if you keep the dressing separate and toss it right before serving. Last summer I brought it to a neighborhood picnic and three different people asked for the recipe, which is basically the highest compliment a home cook can receive.

Making It Your Own

Swap maple syrup for the honey to make it vegan, or add sliced avocado and cooked quinoa if you want something more substantial. I've also added roasted chickpeas for extra protein and crunch, which turns this into a main course salad that keeps me full for hours.

Wine Pairing Magic

A crisp Sauvignon Blanc or Grüner Veltliner cuts through the roasted sweetness while complementing the honey in the dressing. If you're not drinking wine, an icy glass of sparkling water with a squeeze of lemon works beautifully too.

Timing Is Everything

The beauty of this salad is that you can roast the carrots ahead and serve them at room temperature, but honestly, it's at its absolute best when the carrots are still slightly warm. The heat makes the feta soften and melt into the greens just a little, creating these amazing creamy pockets throughout the salad.

• Have all your ingredients prepped before you start roasting
• Whisk the dressing while the carrots are in the oven so you're ready to assemble
• Toast your nuts in the same oven for the last 3 minutes of carrot roasting time

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There's something so satisfying about turning humble carrots into something this elegant and delicious. Hope this salad becomes a regular in your rotation like it has in mine.

Recipe FAQs

→ Can I prepare the carrot ribbons ahead of time?

Yes, you can slice the carrots several hours in advance and store them in an airtight container in the refrigerator. However, roast them just before serving to maintain their tender texture and caramelization.

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

Use a vegetable peeler to create long, thin ribbons by peeling lengthwise along each carrot. This method is quick and yields uniform, elegant pieces that roast evenly.

→ How do I know when the carrots are perfectly roasted?

Roast for 15–20 minutes at 400°F, stirring halfway through. The carrots are ready when they're tender when pierced with a fork and have light golden-brown caramelized edges.

→ Can I make this salad vegan?

Absolutely. Substitute maple syrup for honey in the vinaigrette and omit the feta cheese or use a vegan cheese alternative. All other components are naturally plant-based.

→ What vinaigrette alternatives pair well with this salad?

Beyond honey-mustard, try balsamic vinaigrette, lemon herb dressing, or tahini-based vinaigrettes. The roasted carrots' natural sweetness complements both tangy and creamy dressings.

→ How can I make this salad more filling?

Add cooked quinoa, farro, or chickpeas for protein and heartiness. Sliced avocado, sunflower seeds, or grilled chicken also work well for a more substantial dish.