Roasted Carrot Ribbon Salad (Printable)

Oven-roasted carrot ribbons over fresh greens finished with sweet and tangy honey-mustard vinaigrette.

# What Goes In:

→ 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 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

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Using a vegetable peeler, slice peeled carrots lengthwise into long, thin ribbons.
03 - Toss carrot ribbons with 1 tablespoon olive oil and a pinch of salt. Spread evenly on prepared baking sheet.
04 - Roast for 15 to 20 minutes, tossing once halfway through, until carrots are tender and lightly caramelized at edges. Remove 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.
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 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 roasted carrot ribbons transform ordinary carrots into something elegant and restaurant-worthy
  • The warm roasted elements combined with fresh greens create the most satisfying texture contrast
  • The honey-mustard vinaigrette strikes that perfect balance between sweet and tangy
02 -
  • Don't skip roasting the carrots since that step is what transforms this from a regular salad into something special
  • The dressing tastes better if you let it sit for 5 minutes before using to let the flavors meld
  • Serve this salad immediately because the warm carrots start wilting the greens if they sit too long
03 -
  • If your carrots are particularly thick, slice them in half lengthwise before peeling into ribbons for more manageable pieces
  • Let the roasted carrots cool for just 5 minutes before adding to the greens so they're warm but not hot enough to wilt everything
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