Roasted Carrot Ribbon Salad (Print)

Oven-roasted carrot ribbons tossed with fresh greens and a tangy honey-mustard vinaigrette. Elegant and easy.

# Ingredients:

→ Vegetables

01 - 5 large carrots, peeled
02 - 5 oz mixed salad greens
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

# Directions:

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.

# Expert Tips:

01 -
  • The roasted ribbons turn naturally sweet and tender without any fuss or fancy equipment.
  • It looks impressive on the table but comes together in about half an hour.
  • The honey mustard vinaigrette clings to every leaf and carrot curl perfectly.
  • You can make it heartier with nuts and cheese or keep it light and simple.
02 -
  • Do not skip tossing the carrots halfway through roasting or the bottom ribbons will burn while the top ones stay pale.
  • Make the vinaigrette while the carrots roast so everything is ready at the same time and the salad stays fresh.
  • If you dress the greens too early they will wilt and lose their crunch, so wait until just before serving.
03 -
  • Use a Y-shaped peeler instead of a straight one, it gives you wider, more elegant ribbons with less effort.
  • Let the carrots cool for a minute or two after roasting so they firm up slightly and are easier to handle.
  • Taste the vinaigrette on a piece of greens, not a spoon, so you know how it will taste in the actual salad.
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