Roasted Carrot Ribbon Salad (Printable)

Tender oven-roasted carrot ribbons layered over fresh greens with sweet and tangy honey-mustard vinaigrette.

# What You Need:

→ 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 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 herbs (parsley or dill), chopped, optional

# Directions:

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 to 20 minutes, tossing once halfway through, until carrots are tender and lightly caramelized at the 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 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 get sweet and tender in the oven, with crispy caramelized edges that taste like candy.
  • It looks restaurant fancy but comes together in half an hour with basic tools.
  • The honey mustard vinaigrette is tangy enough to balance the sweetness without fighting it.
  • You can make it heartier with quinoa or avocado, or keep it light and elegant as is.
02 -
  • Do not skip tossing the carrots halfway through roasting, the bottoms will char and the tops will stay pale.
  • Let the carrots cool for a minute before piling them on the greens, or the heat will wilt everything into a sad heap.
  • Taste your vinaigrette before dressing the salad, if it is too sharp add a little more honey, if it is too sweet add a splash more vinegar.
03 -
  • Toast your nuts in a dry skillet for a few minutes before adding them, it wakes up their flavor and makes them taste fresher.
  • If your carrots are thin or uneven, peel them into a bowl of ice water to keep them crisp, then pat them dry before roasting.
  • For a vegan version, swap honey for maple syrup and skip the feta or use a plant based crumble, the salad still shines without it.
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