Roasted Carrot Ribbon Salad

I stumbled onto this technique during a lazy Sunday afternoon when my mandoline broke and I had to improvise with a vegetable peeler. Those carrot ribbons transformed in the oven into something completely unexpected, sweet and caramelized in a way that made me forget I was eating vegetables. Now its my go-to when I want to impress dinner guests without actually trying that hard.

Last spring I served this at my moms birthday and she kept asking what restaurant I ordered it from. Watching her face light up at that first bite, the way the sweetness of the carrots played against the sharp feta and peppery arugula, reminded me why I bother making beautiful food in the first place. Now she requests it every time I visit.

Ingredients

• 5 large carrots, peeled: Look for straight thick carrots, theyll give you the longest most elegant ribbons that hold up beautifully during roasting
• 5 oz mixed salad greens: I love using a mix of baby spinach and arugula for that peppery bite that cuts through the sweet roasted carrots
• 1/4 small red onion: Thinly sliced adds just the right amount of sharpness and crunch without overwhelming the delicate flavors
• 1/4 cup toasted pecans or walnuts: Totally optional but that buttery crunch takes this from good restaurant quality to unforgettable
• 3 tbsp extra virgin olive oil: Split between the carrots and dressing, use the good stuff since it really shines here
• 1 1/2 tbsp honey: The secret weapon that caramelizes on the carrots and balances the sharp mustard in the dressing
• 1 tbsp Dijon mustard: Gives the dressing that classic emulsified kick and cuts through the sweetness
• 1 1/2 tbsp apple cider vinegar: Bright and fruity, this brings all the flavors together without being too harsh
• 2 oz crumbled feta cheese: The salty creaminess against sweet carrots is absolute magic, but leave it out if you need it vegan

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, dont skip this or those caramelized carrot edges will stick and youll lose the best part

Create the ribbons:

Use a vegetable peeler to slice those peeled carrots lengthwise into long thin strips, working from top to bottom until you hit the core then rotate and keep going

Season for roasting:

Toss the delicate ribbons with just 1 tablespoon of olive oil and a pinch of salt, being gentle so they dont break, then spread them in one layer on your prepared sheet

Roast to perfection:

Let them go for 15 to 20 minutes, tossing once halfway through, until theyre tender and those edges are turning golden brown and slightly crisped

Whisk up the magic:

While the carrots work, combine the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl and whisk until it comes together into a creamy emulsion

Build the base:

In your largest salad bowl, toss together those fresh greens and thinly sliced red onion with half the dressing, using gentle hands so you dont bruise the delicate leaves

Arrange with care:

Lay those gorgeous roasted carrot ribbons over the dressed greens like edible ribbons, then scatter with toasted nuts and crumbled feta if youre using them

Finish and serve:

Drizzle the remaining honey mustard dressing over everything, add a sprinkle of fresh herbs, and get this on the table while the carrots are still slightly warm

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This salad taught me that vegetables dont have to be boring side dishes, they can be the absolute star of the show when you treat them right. My husband, who claims to hate cooked carrots, literally went back for thirds the first time I made this, proving that sometimes its all about the preparation.

Making It Your Own

Once youve got the basic technique down, this salad becomes a canvas for whatever youre craving or have on hand. Sometimes I add sliced avocado for creaminess or toss in cooked quinoa to turn it into a heartier main dish. The roasted carrot ribbons are so good theyll make almost any combination work.

Pairing Perfection

A crisp white wine like Sauvignon Blanc or Grüner Veltliner cuts through the sweet carrots beautifully while complementing the honey in the dressing. If wine isnt your thing, an icy sparkling water with a squeeze of fresh lemon works just as well to refresh your palate between bites.

Timing Everything Right

The real trick here is getting those roasted carrots onto the greens while theyre still slightly warm, that temperature contrast makes the whole dish come alive. The residual heat gently wilts the greens underneath in the most delicious way while the feta stays cool and creamy.

• Prep your vinaigrette while the carrots roast so everything comes together at the same time
• Toast your nuts in the same oven for the last 3 minutes of carrot roasting time
• Plate individual servings rather than tossing everything together if you want that Instagram worthy presentation

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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Theres something deeply satisfying about turning humble ingredients into something that feels like it belongs on a restaurant menu. I hope this salad becomes one of those recipes you reach for again and again.

Common Questions

→ How do I create carrot ribbons?

Use a sharp vegetable peeler to slice peeled carrots lengthwise into long, thin strips. Start from the thick end and peel downward, applying steady pressure for consistent ribbons.

→ Can I make this ahead?

Roast carrots and prepare vinaigrette up to 24 hours in advance. Store separately in the refrigerator. Assemble just before serving to maintain optimal texture and freshness.

→ What greens work best?

Arugula adds peppery bite, baby spinach offers mild sweetness, while spring mix provides varied flavors and textures. Choose based on your preference or combine multiple varieties.

→ How do I make it vegan?

Replace honey with maple syrup and omit feta or use a plant-based cheese alternative. The vinaigrette and roasted carrots remain equally delicious without animal products.

→ Can I add protein?

Sliced avocado, cooked quinoa, chickpeas, or grilled chicken transform this into a hearty main. Add these after roasting carrots but before drizzling with vinaigrette.

→ What if I don't have a vegetable peeler?

A sharp knife can create thin strips, though they'll be more uniform than peeler ribbons. Alternatively, use a mandoline with a wide blade setting for consistent results.