Pin It The first time I served this at a dinner party, my friend Sarah literally stopped mid conversation and asked what was in the salad. Something about the way the roasted carrots get sweet and tender in the oven while still keeping that satisfying ribbon texture makes people pause. I love how it looks so elegant on the platter but comes together in under 40 minutes.
Last spring I made this for my moms birthday and she kept sneaking back to the kitchen for more ribbons straight off the baking sheet. The kitchen smelled incredible like roasting vegetables and warm honey. Sometimes the simplest dishes become the ones everyone remembers most.
Ingredients
- 5 large carrots peeled: Look for straight thick carrots that will give you long elegant ribbons when peeled
- 5 oz mixed salad greens: Arugula adds peppery bite while baby spinach keeps it mild and fresh
- 1/4 small red onion thinly sliced: Soak the slices in ice water for 10 minutes if you want to mellow their sharpness
- 1/4 cup toasted pecans or walnuts: Toast them in a dry pan for 3 minutes until fragrant this step makes all the difference
- 3 tbsp extra virgin olive oil: You will use 1 tablespoon for roasting and the rest in the vinaigrette
- 1 1/2 tbsp honey: Warm honey slightly in the microwave for 10 seconds to make it easier to whisk
- 1 tbsp Dijon mustard: The emulsifier that helps your dressing come together beautifully
- 1 1/2 tbsp apple cider vinegar: Adds a bright fruity acidity that pairs perfectly with roasted carrots
- 1/2 tsp sea salt: Flaky salt works beautifully as a finishing touch too
- 1/4 tsp freshly ground black pepper: Grind it fresh right before you make the dressing
- 2 oz crumbled feta cheese: The salty creaminess balances the sweet roasted carrots perfectly
- Fresh herbs parsley or dill: Dill has this wonderful affinity for carrots while parsley adds freshness
Instructions
- Get your oven ready:
- Preheat to 400°F and line a large baking sheet with parchment paper this cleanup step saves you later
- Create carrot ribbons:
- Use a vegetable peeler to slice the peeled carrots lengthwise into long thin strips pressing firmly for even ribbons
- Roast to perfection:
- Toss the ribbons with 1 tablespoon olive oil and a pinch of salt then spread them in a single layer and roast 15 to 20 minutes tossing halfway until tender with golden edges
- Whisk the vinaigrette:
- While carrots roast combine the remaining olive oil honey Dijon mustard vinegar salt and pepper in a small bowl whisking until emulsified
- Build the base:
- Place your greens and sliced red onion in a large salad bowl then drizzle with half the vinaigrette tossing gently to coat everything
- Assemble beautifully:
- Arrange the warm roasted carrot ribbons 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
Pin It Something magical happens when warm roasted carrots meet cool crisp greens and that honey mustard dressing brings everything together. I have started making this twice a week just because it makes ordinary dinner feel like a special occasion.
Making It Your Own
Swap maple syrup for honey to keep it vegan or add sliced avocado for extra creaminess. Sometimes I toss in cooked quinoa or farro to turn it into a more substantial main course salad that keeps me satisfied for hours.
Choosing The Right Carrots
Thicker carrots work best for ribboning because they give you longer more elegant strips. I have found that carrots with their green tops still attached tend to be fresher and sweeter than bagged ones. Avoid carrots that are cracked or limp because they will not hold their ribbon shape well during roasting.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the honey sweetness beautifully while a Grüner Veltliner brings out the earthiness of the roasted carrots. If you prefer red wine try a light Pinot Noir that will not overpower the delicate flavors.
- Chill your serving plates for 10 minutes before assembling the salad
- Toast the nuts just before serving so they stay crunchy
- Leftover roasted carrot ribbons are fantastic the next day straight from the refrigerator
Pin It This salad reminds me that sometimes the most beautiful dishes come from the humblest ingredients. Hope it becomes a regular in your kitchen rotation too.
Recipe Q&A
- → How do I create carrot ribbons without a vegetable peeler?
You can use a mandoline slicer for thinner, more uniform ribbons, or a box grater's wide slot. A sharp knife works too, though it requires more precision and patience to achieve long, even ribbons.
- → Can I prepare the carrots ahead of time?
Yes, you can slice the carrot ribbons 1-2 hours before roasting and store them in the refrigerator. However, roast them fresh when you're ready to serve for the best caramelization and texture.
- → What if I don't have Dijon mustard?
Whole grain mustard or yellow mustard are good alternatives. You can also omit it entirely and add a pinch of garlic powder for depth, though the vinaigrette's flavor profile will change slightly.
- → How can I make this salad vegan?
Substitute maple syrup or agave nectar for honey in the vinaigrette, and omit the feta cheese or use a vegan cheese alternative. All other ingredients are naturally plant-based.
- → What temperature should the roasted carrots be when serving?
Serve the carrots warm or at room temperature. Warm carrots create a pleasant contrast with cool greens and add a subtle warmth to each bite without wilting the delicate lettuce.
- → Can I make the vinaigrette in advance?
Absolutely. Prepare the vinaigrette up to 2 days ahead and store it in an airtight container in the refrigerator. Give it a good shake or whisk before using, as the ingredients may separate.