Roasted Carrot Ribbon Salad (Print Version)

Oven-roasted carrot ribbons with fresh greens and honey-mustard vinaigrette. An elegant, vibrant side perfect for any meal.

# 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 - 1.5 tbsp honey
07 - 1 tbsp Dijon mustard
08 - 1.5 tbsp apple cider vinegar
09 - 0.5 tsp sea salt
10 - 0.25 tsp 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 - 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.

# Additional Tips::

01 -
  • The roasted carrot ribbons bring a surprising sweetness and texture you dont get from raw vegetables.
  • The honey mustard vinaigrette is so balanced you will want to make extra for other salads all week.
  • It looks elegant enough for company but comes together faster than most side dishes.
  • You can prep the components ahead and assemble right before serving without any stress.
02 -
  • Do not skip tossing the carrots halfway through roasting or they will brown unevenly and some ribbons will burn.
  • Whisk the vinaigrette right before using it because the honey and oil can separate if it sits too long.
  • Let the roasted carrots cool for a minute or two before adding them to the greens so the heat does not wilt everything instantly.
03 -
  • Use a Y shaped vegetable peeler instead of a straight one for smoother, more even ribbons that roast uniformly.
  • Toast your nuts in a dry skillet over medium heat for three to four minutes, stirring often, until they smell nutty and turn a shade darker.
  • If your carrots are very thick, peel them into ribbons and then cut the ribbons in half lengthwise so they cook faster and more evenly.
Go Back