Roasted Carrot Ribbon Salad

The first time I served this salad, my friend actually paused mid conversation and asked what I had done to the carrots. Roasting them into ribbons transforms ordinary vegetables into something that feels fancy without being fussy. I love how the heat coaxes out their natural sweetness until they caramelize at the edges.

Last spring I made this for a dinner party when I realized too late that my main dish was taking longer than expected. This salad saved the evening. Everyone was so distracted by the beautiful carrot ribbons and that incredible dressing they barely noticed the delay.

Ingredients

• 5 large carrots, peeled: Choose straight carrots without too many bumps for easier ribboning
• 5 oz mixed salad greens: Arugula adds a peppery kick that plays beautifully with the sweet carrots
• 1/4 small red onion: Thinly sliced adds just enough bite without overwhelming
• 1/4 cup toasted pecans or walnuts: The crunch is essential and toasting them first deepens their flavor
• 3 tbsp extra virgin olive oil: Divide this between the carrots and the vinaigrette
• 1 1/2 tbsp honey: Maple syrup works wonderfully if you prefer
• 1 tbsp Dijon mustard: This emulsifies the dressing and gives it that classic tang
• 1 1/2 tbsp apple cider vinegar: Bright and fruity, perfect for spring salads
• 2 oz crumbled feta cheese: Creamy and salty against the sweet carrots

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later.

Create the ribbons:

Use a vegetable peeler to slice the carrots lengthwise into long thin strips, working from one end to the other.

Roast the carrots:

Toss the ribbons with 1 tablespoon olive oil and a pinch of salt then spread them evenly on the baking sheet.

Let them caramelize:

Roast for 15 to 20 minutes, tossing halfway through, until tender with golden brown edges.

Whisk the dressing:

While the carrots roast, combine the remaining olive oil, honey, Dijon, vinegar, salt and pepper in a small bowl.

Dress the greens:

In a large bowl, toss the salad greens and red onion with half the vinaigrette until lightly coated.

Assemble the salad:

Arrange the warm carrot ribbons over the greens and sprinkle with nuts and feta if using.

Finish and serve:

Drizzle with the remaining dressing and add fresh herbs then serve immediately while the carrots are still slightly warm.

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This salad has become my go to for potlucks because it travels well and looks stunning on any table. Something about those ribbons makes people think you spent hours when really it is just clever technique.

Making It Your Own

Sometimes I add sliced avocado or cooked quinoa to make it more substantial, especially for lunch. The recipe is incredibly forgiving.

The Ribboning Technique

If you struggle with the peeler at first, try pressing firmly and moving slowly. Some carrots break into shorter pieces and that is completely fine.

Serving Suggestions

This works beautifully alongside roasted chicken or as part of a spread with other vegetable dishes. I love how the warm carrots contrast with cool crisp greens.

• Pair with a crisp white wine like Sauvignon Blanc
• Double the vinaigrette and save extra for salads throughout the week
• Add the nuts right before serving so they stay crunchy

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Every time I make this, I am reminded that simple ingredients treated with care create the most memorable meals. Happy cooking.

Recipe FAQs

→ How do I create carrot ribbons without a vegetable peeler?

You can use a mandoline slicer for thin, uniform ribbons, or a sharp knife to carefully slice the carrots lengthwise. A julienne peeler also works well for creating ribbon-like strips.

→ Can I prepare the carrot ribbons ahead of time?

Yes, you can slice the carrots the morning of serving and store them in an airtight container in the refrigerator. However, roast them fresh just before serving to maintain their caramelized edges and tender texture.

→ What can I substitute for feta cheese?

For a vegan option, use dairy-free cheese alternatives or simply omit it. Goat cheese, ricotta, or crumbled blue cheese also complement the roasted carrots and vinaigrette beautifully.

→ How do I make this salad more filling?

Add cooked quinoa, sliced avocado, chickpeas, or grilled protein like chicken or tofu. These additions maintain the light, elegant aesthetic while providing extra nutrients and satiety.

→ Can I make the vinaigrette vegan?

Yes, the vinaigrette is naturally vegan. Simply substitute maple syrup or agave nectar for honey, and omit the feta cheese or use a vegan alternative.

→ What wines pair well with this salad?

Crisp white wines like Sauvignon Blanc or Grüner Veltliner complement the sweet and tangy flavors perfectly. Their acidity balances the honey-mustard vinaigrette beautifully.