Pin My neighbor showed up one spring afternoon with a bag of carrots from her garden, their greens still attached and dirt clinging to the roots. I had planned something simple, but she mentioned roasting them into ribbons, and I was curious. The moment those thin strips came out of the oven with their edges curled and sweet, I realized I had been treating carrots too plainly for years. That salad became my go-to whenever I wanted something that looked effortless but tasted deliberate.
I brought this to a potluck once, worried it would get lost among heavier dishes. Instead, people kept coming back for seconds, asking why their roasted vegetables never tasted this good. One friend admitted she usually skipped salads entirely but cleaned her plate twice. It was the vinaigrette, I think, and the way the carrots felt like the main event instead of an afterthought.
Ingredients
- Large carrots, peeled: Choose thick, firm carrots so the ribbons hold their shape in the oven and do not turn to mush.
- Mixed salad greens: Arugula adds a peppery bite, baby spinach keeps it mild, spring mix gives you a little of both.
- Red onion, thinly sliced: Just a small amount adds sharpness without overpowering the sweetness of the roasted carrots.
- Toasted pecans or walnuts: Optional, but they bring a buttery crunch that balances the tender ribbons beautifully.
- Extra-virgin olive oil: Use a fruity one for the vinaigrette, it makes a noticeable difference in flavor.
- Honey: This sweetens and thickens the dressing, helping it cling to the greens and carrots.
- Dijon mustard: Adds tang and body, and helps emulsify the vinaigrette so it does not separate.
- Apple cider vinegar: Brightens everything with a gentle acidity that does not taste harsh.
- Sea salt and black pepper: Season both the carrots and the dressing, do not skip the pinch on the ribbons before roasting.
- Crumbled feta cheese: Optional, but the salty creaminess plays off the sweet carrots in a way that feels indulgent.
- Fresh herbs: Parsley or dill add a final burst of color and freshness right before serving.
Instructions
- Preheat and prep:
- Set your oven to 400 degrees and line a baking sheet with parchment so the ribbons do not stick. This step makes cleanup easy later.
- Peel the ribbons:
- Run a vegetable peeler down the length of each carrot to create long, thin strips. Keep going until you reach the core, then rotate and peel again.
- Season and spread:
- Toss the ribbons with a tablespoon of olive oil and a pinch of salt, then spread them out in a single layer. Crowding the pan will steam them instead of roasting.
- Roast until tender:
- Bake for 15 to 20 minutes, tossing once halfway through so they caramelize evenly. The edges should curl and turn golden, and the kitchen will smell faintly sweet.
- Make the vinaigrette:
- Whisk together the remaining olive oil, honey, mustard, vinegar, salt, and pepper in a small bowl. Taste it and adjust if you want more sweetness or tang.
- Toss the greens:
- Combine the salad greens and red onion in a large bowl, then drizzle with half the vinaigrette and toss gently. You want the leaves lightly coated, not drenched.
- Layer the carrots:
- Arrange the roasted ribbons over the dressed greens, then scatter nuts and feta on top if using. The contrast in textures makes every bite interesting.
- Finish and serve:
- Drizzle the remaining vinaigrette over everything and sprinkle fresh herbs if you have them. Serve right away while the carrots are still slightly warm.
Pin One evening I made this for myself after a long day, no guests, no occasion. I sat at the table with a big bowl and a glass of cold white wine, and it felt like a small celebration anyway. Sometimes the simplest meals, the ones you make just because you want something beautiful and good, are the ones that stay with you longest.
Making It Your Own
Swap the honey for maple syrup if you want a vegan version, and leave out the feta or use a plant-based cheese. I have added sliced avocado when I needed more substance, and once I stirred in cooked quinoa to make it a full meal. The vinaigrette works on almost any roasted vegetable, so do not be afraid to experiment.
What to Serve It With
This salad pairs well with grilled chicken, roasted salmon, or a simple frittata. It also stands alone as a light lunch if you add a slice of crusty bread on the side. A crisp Sauvignon Blanc or Gruner Veltliner echoes the brightness of the vinaigrette without competing with the sweetness of the carrots.
Storage and Timing
You can roast the carrots a few hours ahead and leave them at room temperature, then assemble the salad right before serving. The vinaigrette keeps in the fridge for up to three days, just whisk it again before using. Once dressed, the salad does not hold well, so only make what you plan to eat.
- Roast extra carrot ribbons and toss them into grain bowls or pasta throughout the week.
- If you have leftover vinaigrette, drizzle it over roasted vegetables or use it as a marinade for chicken.
- Toast the nuts in a dry skillet for a few minutes to bring out their flavor before adding them to the salad.
Pin This salad taught me that vegetables can be the star if you give them a little attention and heat. I hope it becomes one of those recipes you turn to when you want something that feels special without the stress.
Recipe Questions
- → How do I slice carrots into ribbons?
Use a sharp vegetable peeler to peel the carrot lengthwise into long, thin strips. For uniform ribbons, peel in one direction along the carrot's length. Thinner ribbons cook faster and create an elegant presentation.
- → Can I prepare this salad ahead of time?
Prepare the components separately: roast carrots up to 2 hours ahead, make the vinaigrette a day in advance, and store greens in an airtight container. Assemble just before serving to prevent wilting and maintain crisp textures.
- → What makes carrots caramelize when roasted?
High heat causes the natural sugars in carrots to undergo the Maillard reaction, creating golden-brown edges and concentrated sweetness. Tossing halfway ensures even browning and prevents burning.
- → How do I make this salad vegan?
Substitute maple syrup for honey in the vinaigrette and omit feta cheese or use a vegan cheese alternative. All other components are naturally plant-based, making this an easy dairy-free adaptation.
- → What wines pair well with this salad?
Crisp white wines like Sauvignon Blanc or Grüner Veltliner complement the honey-mustard vinaigrette's acidity and sweetness. Their citrus notes enhance the roasted carrots' natural flavors.
- → How can I make this salad more filling?
Add cooked quinoa, sliced avocado, or chickpeas for protein and substance. These additions transform it from a side dish into a satisfying main course while complementing the roasted carrot flavor.