Save to Pinterest The first time I made this salad, my kitchen smelled like roasted sugar and earth. I had bought too many carrots at the farmers market and started peeling them into ribbons on a whim, watching them curl onto the cutting board like orange ribbons. After twenty minutes in the oven, those sweet caramelized edges changed everything I thought I knew about carrot salad. Now it is the one dish that disappears first at dinner parties.
Last spring I served this at a small dinner for friends who swore they hated carrot salad. They watched me arrange those golden ribbons over the greens, looking polite but skeptical. By the end of the night, the serving bowl was empty and someone was actually asking for the recipe.
Ingredients
- 5 large carrots peeled: Look for straight thick carrots that will give you long continuous ribbons when you peel them
- 5 oz mixed salad greens: Arugula adds a nice peppery bite but baby spinach or spring mix work beautifully too
- 1/4 small red onion thinly sliced: The sharpness cuts through the sweet roasted carrots and creamy dressing
- 1/4 cup toasted pecans or walnuts: Toasting the nuts first brings out their natural oils and adds crucial crunch
- 3 tbsp extra virgin olive oil: Use a good quality oil here since the flavor shines through in the dressing
- 1 1/2 tbsp honey: This sweetness balances the tangy mustard and vinegar while complementing the carrots
- 1 tbsp Dijon mustard: The emulsifier that holds the dressing together and adds a classic sharp flavor
- 1 1/2 tbsp apple cider vinegar: A milder vinegar that will not overpower the delicate roasted flavors
- 1/2 tsp sea salt: Enhances the natural sweetness of the carrots as they roast
- 1/4 tsp freshly ground black pepper: Adds just enough warmth to balance the sweet elements
- 2 oz crumbled feta cheese: Optional but the salty creaminess makes this feel like a restaurant quality salad
- Fresh herbs parsley or dill: A handful of chopped herbs adds freshness and a pop of color
Instructions
- Get the oven ready:
- Preheat to 400°F and line a baking sheet with parchment for easy cleanup later
- Create the ribbons:
- Use a vegetable peeler to slice the carrots lengthwise into long thin strips letting them fall naturally onto your work surface
- Prep the carrots:
- Toss the ribbons with one tablespoon of olive oil and a pinch of salt then spread them in a single layer on your prepared baking sheet
- Roast until tender:
- Bake for 15 to 20 minutes tossing halfway through until the carrots are soft and starting to caramelize at the edges then set aside to cool slightly
- Make the dressing:
- While the carrots roast whisk together the remaining olive oil honey mustard vinegar salt and pepper until the mixture thickens and emulsifies
- Build the base:
- Place your greens and sliced red onion in a large bowl then drizzle with half the vinaigrette tossing gently to coat everything
- Arrange the salad:
- Layer the warm roasted carrot ribbons over the dressed greens then scatter with toasted nuts and crumbled feta if you are using them
- Finish and serve:
- Drizzle the remaining dressing over the top sprinkle with fresh herbs and serve immediately while the carrots are still slightly warm
Save to Pinterest This recipe has become my go to for potlucks because it travels well and actually improves as the flavors mingle. I once made it for a summer barbecue where it sat out for an hour and people kept coming back for seconds even as the sun went down.
Making It Your Own
Swap maple syrup for honey if you need to keep this vegan and just skip the feta or use a plant based cheese instead. I have also added sliced avocado or cooked quinoa to turn this into a more substantial main course salad that still feels light and fresh.
Choosing The Right Carrots
The best carrots for this recipe are thick and straight without too many bumps or ridges. I buy the largest carrots I can find at the market because they produce longer more impressive ribbons. Thin carrots will work but you will end up with shorter strips that are harder to arrange prettily on the plate.
Perfect Wine Pairings
A crisp Sauvignon Blanc cuts through the sweet roasted flavors while a Grüner Veltliner adds a nice peppery note that complements the arugula. For red wine drinkers a light Pinot Noir works surprisingly well because it will not overpower the delicate vegetables.
- Chill your serving plates for 10 minutes before assembling the salad
- Toast the nuts in a dry pan for 3 minutes until fragrant
- Make the dressing ahead and store it in a jar
Save to Pinterest There is something deeply satisfying about transforming the most humble vegetable into something elegant enough for a dinner party. This salad proves that simple ingredients treated with care can become the dish everyone remembers.
Common Recipe Questions
- → How do I make carrot ribbons for this dish?
Use a vegetable peeler to slice peeled carrots lengthwise into thin, long ribbons for tender, visually appealing layers.
- → Can I substitute the honey in the vinaigrette?
Maple syrup works well as a vegan alternative, providing similar sweetness without altering the bright flavor of the dressing.
- → What nuts can I use for added crunch?
Toasted pecans or walnuts complement the roasted carrots and vinaigrette, adding texture and a nutty flavor.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, ensuring it fits gluten-sensitive dietary needs.
- → How can I enhance the salad for a heartier meal?
Adding sliced avocado or cooked quinoa increases the richness and makes the dish more filling without overpowering its freshness.
- → What herbs work best as a garnish?
Fresh parsley or dill offer bright, herbaceous notes that complement the sweet and tangy vinaigrette.