Save The first time I made this salad was for a dinner party where I completely forgot to buy a proper side dish. I stared at my vegetable drawer, saw a bag of carrots, and remembered watching a chef use a peeler to turn them into ribbons. The roasted carrots emerged from the oven with these gorgeous caramelized edges, and my guests actually stopped mid conversation to ask what they were eating.
Last spring, my sister came over for lunch and I made this again. She took one bite, closed her eyes, and said this was the salad version of a sunny afternoon. We ended up sitting at the table for two hours just picking at the remaining pecans and talking about how vegetables could taste this good. Now its her most requested dish whenever she visits.
Ingredients
- 5 large carrots, peeled: Look for straight carrots without too many curves, they make the longest and most elegant ribbons
- 5 oz mixed salad greens: Arugula adds a nice peppery kick that plays beautifully with the sweet roasted carrots
- 1/4 small red onion, thinly sliced: The sharpness cuts through the honey and brings a bright contrast to every bite
- 1/4 cup toasted pecans or walnuts: Toast them yourself in a dry pan for 3 minutes, the aroma alone is worth it
- 3 tbsp extra-virgin olive oil: You will use 1 tablespoon for the carrots and the rest for the vinaigrette
- 1 1/2 tbsp honey: Maple syrup works beautifully too if you need this to be vegan
- 1 tbsp Dijon mustard: This is the anchor that holds the whole vinaigrette together
- 1 1/2 tbsp apple cider vinegar: White wine vinegar works in a pinch but apple cider adds a lovely fruity note
- 1/2 tsp sea salt and 1/4 tsp black pepper: Adjust these after tasting the final salad
- 2 oz crumbled feta cheese: Optional but the salty creaminess makes this feel truly special
- Fresh herbs like parsley or dill: A handful adds such a fresh pop of color and flavor
Instructions
- Get your oven ready:
- Preheat to 400F and line a large baking sheet with parchment paper for easy cleanup later
- Create the carrot ribbons:
- Use a vegetable peeler to slice the peeled carrots lengthwise into long thin strips, rotating as you go until you reach the core
- Prepare the carrots for roasting:
- Toss the ribbons with 1 tablespoon olive oil and a pinch of salt, then spread them in an even layer on your prepared baking sheet
- Roast to perfection:
- Bake for 15 to 20 minutes, tossing halfway through, until the carrots are tender and have those lovely caramelized edges
- Whisk together the vinaigrette:
- While carrots roast, combine the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl
- Build your salad base:
- In a large bowl, toss the salad greens and red onion with half the vinaigrette until everything is 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, sprinkle with fresh herbs, and serve right away while the carrots are still slightly warm
Save This salad has become my go to for bringing to potlucks because it travels so well. I pack the vinaigrette separately and toss everything together right before serving. The colors alone always draw people in, but the flavors keep them coming back for seconds.
Making It Your Own
I have found that swapping the nuts for toasted pumpkin seeds makes this perfect for anyone with nut allergies. Sometimes I will add diced avocado right before serving for extra creaminess that pairs beautifully with the sharp red onion.
Wine Pairing Magic
The honey mustard vinaigrette calls for something bright and acidic. A crisp Sauvignon Blanc or a Grüner Veltliner cuts through the sweetness while complementing the earthy roasted carrots. I have also served this with dry rosé during summer and it was absolutely lovely.
Make Ahead Wisdom
You can roast the carrot ribbons up to a day ahead and store them in the refrigerator. The vinaigrette keeps for a week in a sealed jar. Just bring everything to room temperature before assembling.
- Toast extra nuts while the oven is hot, they will keep for weeks in an airtight container
- If making this for a crowd, double the vinaigrette and keep some on the side for guests who want more
- The salad is best served within an hour of dressing, so plan your timing accordingly
Save There is something deeply satisfying about turning humble carrots into something so elegant and delicious. This salad reminds me that the best dishes often come from simple ingredients treated with care and attention.
Recipe Questions & Answers
- → Can I prepare the carrot ribbons ahead of time?
Yes, you can slice the carrots several hours in advance and store them in the refrigerator. However, roast them shortly before serving to maintain their tender texture and prevent them from drying out.
- → What's the best way to make carrot ribbons?
Use a sharp vegetable peeler to slice lengthwise along the carrot, creating long thin ribbons. For thicker ribbons, use a mandoline slicer. Ensure carrots are peeled first for the best presentation.
- → How do I make this salad vegan?
Substitute maple syrup or agave for honey, omit the feta cheese or use a vegan alternative, and skip the optional nuts if needed. All other components are naturally plant-based.
- → Can I add protein to make this heartier?
Absolutely. Cooked quinoa, chickpeas, grilled chicken, or crumbled tofu all pair well with roasted carrots. Add sliced avocado for creaminess and additional nutrients.
- → How should I store leftovers?
Store dressed salad components separately. Keep roasted carrots and greens in airtight containers for up to two days. Store vinaigrette in a jar and shake before using. Assemble just before serving for best texture.
- → What wines pair well with this salad?
Crisp white wines like Sauvignon Blanc or Grüner Veltliner complement the sweet vinaigrette and roasted carrots beautifully. Light rosés also work well for a refreshing pairing.