Save to Pinterest The first time I served this at a dinner party, my friend actually stopped mid-conversation and asked what made ordinary carrots taste so extraordinary. Something magical happens when you shave carrots into ribbons and roast them until those edges catch and caramelize.
Last spring I made this for my mother who claims to hate salads. She went back for thirds and then texted me the next morning asking for the recipe. There is something about the warm carrots against cool greens that makes this feel special without being fussy.
Ingredients
- 5 large carrots, peeled: Look for straight carrots without too many ridges since they will peel into more uniform ribbons that roast evenly
- 5 oz mixed salad greens: Arugula adds a lovely peppery bite but baby spinach works beautifully if you prefer something milder
- 1/4 small red onion: Thinly sliced red onion adds just enough bite without overwhelming the delicate roasted flavors
- 1/4 cup toasted pecans or walnuts: The nuts bring a satisfying crunch that contrasts perfectly with tender carrot ribbons
- 3 tbsp extra-virgin olive oil: Divide between roasting the carrots and whisking into the vinaigrette for the best flavor
- 1 1/2 tbsp honey: The honey caramelizes beautifully in the oven and balances the sharpness of the mustard
- 1 tbsp Dijon mustard: This creates the creamy emulsion that makes the vinaigrette cling to every leaf
- 1 1/2 tbsp apple cider vinegar: A fruit-forward vinegar that complements the natural sweetness of roasted carrots
- 2 oz crumbled feta cheese: The salty creaminess ties everything together though you can leave it out for a dairy-free version
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 top to bottom
- Prep the carrots for roasting:
- Toss the ribbons with 1 tablespoon olive oil and a pinch of salt, then spread them in a single layer on your baking sheet
- Roast until perfect:
- Bake for 15 to 20 minutes, tossing halfway through, until the carrots are tender with those gorgeous caramelized edges
- Whisk the dressing:
- While carrots roast, combine the remaining olive oil, honey, Dijon, apple cider vinegar, salt, and pepper in a small bowl
- Build the base:
- In a large bowl, toss the salad greens and sliced red onion with half the vinaigrette until lightly coated
- Assemble with care:
- Arrange the warm roasted carrot ribbons over the dressed greens, then scatter with nuts and feta if using
- Finish and serve:
- Drizzle with the remaining vinaigrette, add fresh herbs if you like, and serve right away while the carrots are still slightly warm
Save to Pinterest This salad has become my go-to for moments when I want to serve something that looks impressive but comes together with minimal stress. The way those golden carrot ribbons catch the light makes the whole table lean in closer.
Making It Your Own
I have discovered that maple syrup works beautifully in place of honey, especially in autumn when I am craving those deeper flavors. Sometimes I add sliced avocado or cooked quinoa to turn this into more of a main course salad for busy weeknights.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the roasted sweetness perfectly, though I have also loved this with an unoaked Chardonnay. The key is something bright and acidic that will not compete with the honey mustard dressing.
Timing Tips
You can roast the carrots up to two hours ahead and keep them at room temperature. The vinaigrette will happily wait in the fridge for a day or two, which makes actual assembly take just five minutes.
- Toast the nuts while the oven is hot to save an extra step later
- Double the vinaigrette and keep the extra for quick salads all week
- Shave extra carrots while you are at it since they roast down significantly
Save to Pinterest There is something deeply satisfying about transforming such humble ingredients into something that feels like a restaurant-quality dish. This salad reminds me that the best recipes often start with the simplest things.
Recipe Questions & Answers
- → How do I prevent carrot ribbons from becoming soggy?
Roast the carrots until they develop light caramelization at the edges, which firms them up. Allow them to cool slightly before assembling the salad, and dress it just before serving to maintain crispness.
- → Can I prepare the components ahead of time?
Yes, roast the carrots up to 4 hours ahead and store at room temperature. Prepare the vinaigrette the morning of serving. Assemble the salad just before eating to prevent wilting.
- → What's the best way to peel carrots into ribbons?
Use a sharp vegetable peeler and work lengthwise along each carrot, applying gentle, even pressure. For longer ribbons, peel from the stem end toward the tip. Pat dry before roasting.
- → Can I make this salad vegan?
Absolutely. Substitute maple syrup for honey in the vinaigrette, omit the feta cheese or use a dairy-free alternative, and skip the nuts if needed. The core salad remains naturally plant-based.
- → What greens work best for this salad?
Mixed spring greens, baby spinach, arugula, or baby kale all work wonderfully. Choose tender varieties that won't overpower the delicate roasted carrots and balance the honey-mustard vinaigrette.
- → How should I store leftovers?
Keep roasted carrots and vinaigrette separately in airtight containers for up to 3 days. Store greens in a sealed container. Reassemble when ready to eat for best texture and freshness.