Roasted Carrot Ribbon Salad (Printable Version)

Oven-roasted carrot ribbons on mixed greens with honey–mustard vinaigrette, toasted nuts, and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 5 large carrots, peeled
02 - 5 ounces mixed salad greens (arugula, baby spinach, or spring mix)
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup toasted pecans or walnuts (optional)

→ Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1 1/2 tablespoons honey
07 - 1 tablespoon Dijon mustard
08 - 1 1/2 tablespoons apple cider vinegar
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - 2 ounces crumbled feta cheese (optional)
12 - Fresh herbs (parsley or dill), chopped (optional)

# Steps to Follow:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Using a vegetable peeler, slice peeled carrots lengthwise into thin ribbons.
03 - Toss carrot ribbons with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the baking sheet.
04 - Roast for 15 to 20 minutes, tossing once halfway, until carrots are tender and edges are lightly caramelized. Remove and let cool slightly.
05 - Whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, sea salt, and black pepper in a small bowl.
06 - In a large bowl, combine salad greens and sliced red onion. Toss gently with half of the vinaigrette.
07 - Arrange roasted carrot ribbons over greens. Sprinkle with nuts and feta, if using.
08 - Drizzle remaining vinaigrette over salad and garnish with fresh herbs, if desired. Serve immediately.

# Additional Tips::

01 -
  • The roasted carrots become candy sweet and tender while keeping their beautiful ribbon shape
  • This salad looks impressive but takes almost no active cooking time
  • The honey mustard dressing balances the roasted sweetness perfectly
02 -
  • Do not skip the parchment paper because roasted honey and carrot juices can stick to the pan
  • The carrots will continue to soften slightly as they cool so do not worry if they seem too tender right out of the oven
  • Always dress the greens before adding the roasted carrots so they do not get weighed down or soggy
03 -
  • Peel the carrots over a large bowl or cutting board because the ribbons can fly everywhere as you work
  • Let the roasted carrots cool for at least 5 minutes so they do not wilt the greens when you assemble the salad
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