Roasted Carrot Ribbon Salad

The first time I served this at a dinner party, my friend Sarah actually stopped mid conversation to ask what kind of magic trick I'd pulled with ordinary carrots. Something about roasting them into ribbons transforms the humble root vegetable into something that feels luxurious and intentional, like it belongs on a restaurant menu instead of a weeknight table.

I made this last Tuesday when I needed something that felt like a proper meal but didnt want to turn on the stove for more than twenty minutes. The carrots were so good I ended up eating half of them straight off the baking sheet before they even made it into the salad bowl.

Ingredients

• 5 large carrots, peeled: Look for straight carrots without too many bumps, they ribbon more cleanly and cook evenly
• 5 oz mixed salad greens: Arugula adds a peppery kick that cuts through the roasted sweetness beautifully
• 1/4 small red onion: Thinly sliced, this adds just enough bite without overpowering the delicate carrot flavor
• 1/4 cup toasted pecans or walnuts: The crunch element I thought I could skip until I tried it with and realized it makes the whole dish sing
• 3 tbsp extra-virgin olive oil: Split between roasting the carrots and dressing the greens, quality oil matters here
• 1 1/2 tbsp honey: This balances the mustard and vinegar into something that feels like a proper vinaigrette
• 1 tbsp Dijon mustard: Regular mustard works but Dijon emulsifies better and adds that sophisticated edge
• 1 1/2 tbsp apple cider vinegar: Milder than white wine vinegar, letting the carrot sweetness shine through
• 1/2 tsp sea salt and 1/4 tsp black pepper: Adjust these to taste, especially if your pecans are already salted
• 2 oz crumbled feta cheese: Optional but I never skip it, the creamy saltiness ties everything together
• Fresh herbs: Parsley or dill add a fresh finish that makes the dish look and taste complete

Instructions

Preheat your oven:

Set it to 400°F with a rack in the middle position while you line a baking sheet with parchment paper, the cleanup is worth this small step

Prepare the carrots:

Use a vegetable peeler to slice each carrot lengthwise into long ribbons, working from the thick end to the tip, flipping when the peeler hits the core

Season the ribbons:

Toss them with one tablespoon of olive oil and a pinch of salt using your hands, making sure every ribbon gets lightly coated

Roast until tender:

Spread them in a single layer and roast for 15 to 20 minutes, tossing once halfway through when the edges start to caramelize

Whisk the vinaigrette:

While the carrots roast, combine the remaining olive oil, honey, mustard, vinegar, salt, and pepper in a small bowl until emulsified

Prep the greens:

In a large bowl, toss the salad greens and sliced red onion with half the vinaigrette, coating them lightly but thoroughly

Assemble the salad:

Arrange the warm roasted carrots over the dressed greens, then sprinkle with toasted nuts and crumbled feta if using

Finish and serve:

Drizzle the remaining vinaigrette over the top, add fresh herbs, and serve immediately while the carrots are still slightly warm

Save

This salad has become my go to when I want to make something that looks impressive but actually comes together in the time it takes to roast vegetables. Theres something about the ribbons that makes people slow down and really notice what theyre eating.

Making It Your Own

Ive started swapping in roasted beet ribbons sometimes, especially when I want that stunning contrast of orange and pink on the plate. The technique stays exactly the same, just adjust the roasting time since beets take a few minutes longer to get tender.

Vinaigrette Secrets

The honey mustard ratio here took me three attempts to get right. Too much honey and it becomes cloying, too much mustard and the delicate carrot flavor disappears completely. This balance hits that sweet spot where you can taste both elements without either one shouting.

Serving Suggestions

This works as a light main course or as the vegetable side with grilled fish or roasted chicken. The warm element makes it feel substantial enough to stand on its own for lunch.

• Try it alongside grilled salmon for a complete spring dinner
• Add a cup of cooked quinoa if you want more protein and staying power
• Maple syrup works beautifully instead of honey if you need it to be vegan

Save

Sometimes the simplest ingredients, treated with a little extra care, become the things people remember most. This salad proves that ordinary vegetables can become something special with just the right technique.

Recipe FAQ

→ How do I cut carrots into ribbons?

Use a vegetable peeler to slice peeled carrots lengthwise into long, thin strips. Start from the thick end and peel toward the tip, applying gentle pressure for even ribbons.

→ Can I make this ahead of time?

Roast carrots and prepare vinaigrette up to 2 days in advance. Store separately in the refrigerator. Assemble just before serving to maintain texture and freshness.

→ What greens work best?

Arugula adds peppery bite, baby spinach offers mild sweetness, and spring mix provides variety. Choose based on your preference or what's available at your market.

→ How do I know when carrots are done roasting?

Carrots should be tender when pierced with a fork and show light caramelization at the edges. This typically takes 15-20 minutes at 400°F, tossing once halfway through.

→ Can I use different nuts?

Toasted pecans, walnuts, almonds, or sunflower seeds all work well. Toast raw nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently.

→ Is this suitable for dietary restrictions?

Omit feta or use vegan cheese for dairy-free. Skip nuts for allergies. Use maple syrup instead of honey to make it vegan-friendly while maintaining the sweet-tangy balance.