Roasted Carrot Ribbon Salad

The first time I made roasted carrot ribbons, I was trying to impress some dinner guests with something that looked fancy but wasn't actually difficult. I stood at the counter peeling these endless strips from carrot after carrot, wondering if I'd completely lost my mind, but when they came out of the oven all curled and golden at the edges, I knew I was onto something special.

Last spring I served this at a brunch where everyone was expecting the usual quiche situation. The plate arrived and people actually got quiet for a second. The way the warm roasted carrots play against the cool greens and that sharp honey mustard kick, it's just one of those combinations that makes people pay attention to what they're eating.

Ingredients

• 5 large carrots, peeled: Look for straight carrots without too many weird bends, they peel into cleaner ribbons that cook more evenly
• 5 oz mixed salad greens: Arugula adds a nice peppery bite that plays really well against the sweet roasted carrots, but baby spinach works beautifully too
• 1/4 small red onion, thinly sliced: Red onion brings a sharp contrast that cuts through the roasted sweetness
• 1/4 cup toasted pecans or walnuts: These add the most wonderful crunch, but don't skip the toasting step, it makes all the difference
• 3 tbsp extra-virgin olive oil: You need good oil here since it's carrying so much of the flavor
• 1 1/2 tbsp honey: This bridges the gap between the earthy carrots and the tangy mustard
• 1 tbsp Dijon mustard: Dijon has that perfect sharpness that regular yellow mustard just can't deliver
• 1 1/2 tbsp apple cider vinegar: Adds brightness and helps cut through the rich roasted flavors
• 1/2 tsp sea salt and 1/4 tsp black pepper: Season as you go, tasting as you build the dressing
• 2 oz crumbled feta cheese: Totally optional but the salty creaminess is worth it if you eat dairy

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, trust me, you'll thank yourself later during cleanup.

Create the ribbons:

Using a vegetable peeler, run it down the length of each peeled carrot to create long, thin strips. Don't stress about uneven lengths, they all end up tasting the same.

Prep for roasting:

Toss those beautiful ribbons with 1 tablespoon of olive oil and a pinch of salt, then spread them out on your prepared sheet so they have room to breathe.

Roast to perfection:

Bake for 15 to 20 minutes, tossing them halfway through. You want them tender with some caramelized edges, that's where the magic happens.

Whisk up the vinaigrette:

While the carrots do their thing, combine the remaining olive oil, honey, Dijon, vinegar, salt, and pepper in a small bowl. Whisk until it thickens slightly.

Build your base:

In a large bowl, toss together your salad greens and sliced red onion with about half the dressing. Keep it light, you can always add more.

Assemble with intention:

Lay those warm roasted carrot ribbons over the greens. The temperature contrast is actually part of what makes this special.

Finish and serve:

Sprinkle with nuts and feta if you're using them, drizzle with the remaining dressing, and add fresh herbs if they're handy. This salad wants to be eaten right away.

Save

This recipe has become my go-to for those nights when I want dinner to feel special but I don't actually want to work that hard. Something about the combination of warm roasted vegetables and cool, crisp greens just hits different.

Making It Your Own

Swap maple syrup for honey if you're keeping things vegan, and nutritional yeast can add that cheesy note without the dairy. I've also added cooked farro or quinoa to turn this into a more substantial main course.

What to Drink Alongside

A crisp Sauvignon Blanc or Grüner Veltliner cuts through the roasted sweetness beautifully. For something non-alcoholic, an apple cider vinegar and sparkling water combo with a splash of honey works surprisingly well.

Planning Ahead

You can roast the carrots up to a day in advance and keep them in the fridge, though honestly, they're best fresh from the oven. The vinaigrette keeps for a week in a sealed jar. Just bring it to room temperature and give it a good shake before using.

• If you're meal prepping, store the components separately and combine right before serving
• The carrot ribbons reheat surprisingly well in a 350°F oven for about 5 minutes
• Leftovers make an unexpected but delicious addition to grain bowls the next day

Save

There's something deeply satisfying about turning such humble ingredients into something that feels this elegant and intentional. Hope this finds its way into your regular rotation.

Recipe FAQs

→ 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 work toward the tip for the longest ribbons possible.

→ Can I make this ahead of time?

Roast the carrots and prepare the vinaigrette up to 24 hours in advance. Store separately in the refrigerator and assemble just before serving for the best texture.

→ What greens work best?

Arugula adds peppery bite, baby spinach offers mild flavor, or spring mix provides variety. Choose based on your preference and what complements your main course.

→ How do I make this vegan?

Replace honey with maple syrup in the vinaigrette and omit the feta cheese or use a plant-based alternative. The result remains just as delicious and satisfying.

→ Can I add protein to make it a complete meal?

Absolutely. Add cooked quinoa, chickpeas, or grilled chicken for extra protein. Sliced avocado also adds healthy fats and makes the dish more filling.

→ What temperature should I roast the carrots at?

Roast at 400°F (200°C) for 15-20 minutes, tossing once halfway through. The carrots should be tender with lightly caramelized edges for the best flavor.