Roasted Carrot Ribbon Salad

My youngest daughter came home from school one day declaring she hated salads, which sent me on a mission to change her mind. I started roasting everything, and these carrot ribbons were the breakthrough moment. She actually asked for seconds.

Last spring I made this for a friends birthday dinner, and everyone kept asking what made the carrots taste so special. The secret is just olive oil and high heat, but the way the edges caramelize makes them seem impossibly fancy.

Ingredients

• 5 large carrots, peeled: Look for straight carrots without too many bends, they make longer prettier ribbons
• 5 oz mixed salad greens: Arugula adds a peppery bite that plays beautifully against the sweet carrots
• 1/4 small red onion: Thinly sliced, this adds just the right amount of sharp contrast
• 1/4 cup toasted pecans or walnuts: Optional but worth it for that buttery crunch throughout
• 3 tbsp extra virgin olive oil: Divide this, 1 tablespoon for roasting, 2 for the vinaigrette
• 1 1/2 tbsp honey: Maple syrup works beautifully if you need this to be vegan
• 1 tbsp Dijon mustard: This creates the creamy emulsion that makes homemade dressing sing
• 1 1/2 tbsp apple cider vinegar: Bright and fruity, it lets the honey shine without being too tart
• 1/2 tsp sea salt and 1/4 tsp black pepper: Season aggressively, carrots can handle a heavy hand with salt
• 2 oz crumbled feta cheese: The salty creaminess is the perfect finish, though dairy free cheese works too
• Fresh herbs: Parsley or dill chopped at the end makes everything taste garden fresh

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment, trust me, cleanup is worth the extra paper

Create the ribbons:

Use a vegetable peeler to slice each carrot lengthwise into long thin strips, discarding the first peel which is mostly just skin

Season for roasting:

Toss those carrot ribbons with 1 tablespoon olive oil and a generous pinch of salt, then spread them in a single layer

Roast to perfection:

Let them cook 15 to 20 minutes, tossing halfway through, until tender with golden brown edges that smell incredible

Whisk the dressing:

While carrots roast, combine the remaining olive oil, honey, Dijon, vinegar, salt, and pepper until emulsified

Dress the greens:

In a large bowl, toss the salad greens and red onion with half the vinaigrette, using tongs to coat evenly

Assemble with care:

Arrange those beautiful roasted carrots over the greens, then scatter with nuts and feta if you are using them

Finish and serve:

Drizzle with remaining vinaigrette, sprinkle fresh herbs on top, and get this to the table while the carrots are still warm

Save

This salad became our go to for Easter one year, and now it would feel wrong to serve anything else. The colors alone make the whole table feel brighter.

Making It Your Own

Once you master the basic technique, the variations are endless. Add cooked quinoa for more protein or sliced avocado for creaminess. Sometimes I throw in pomegranate seeds when they are in season.

The Perfect Wine Match

A crisp Sauvignon Blanc cuts through the roasted sweetness while echoing the herbs in the dressing. For something different, try a Grüner Veltliner with its subtle white pepper notes.

Time Saving Tricks

You can roast the carrots up to two days ahead and keep them refrigerated. The vinaigrette also stays fresh in a jar for a week.

• Double the carrot recipe and use the extras as a side dish for fish or chicken
• Toast a big batch of nuts and store them in the freezer for quick salad toppings
• Mix extra greens when you prep them so they are ready to grab all week

Save

There is something deeply satisfying about turning ordinary carrots into something this beautiful. It reminds me that the simplest ingredients often become the most memorable.

Recipe FAQs

→ How do I create carrot ribbons?

Use a vegetable peeler to slice peeled carrots lengthwise into long, thin strips. Work from top to bottom, applying gentle pressure for even ribbons.

→ Can I make this ahead of time?

Roast carrots and prepare vinaigrette up to 24 hours in advance. Store separately in the refrigerator. Assemble just before serving to maintain texture.

→ What greens work best?

Arugula adds peppery bite, baby spinach offers mild sweetness, or spring mix provides variety. Choose sturdy greens that hold up well under warm roasted vegetables.

→ How do I make it vegan?

Substitute maple syrup for honey and omit feta or use vegan cheese alternative. The dish remains delicious and satisfying without dairy.

→ Can I add protein?

Yes, cooked quinoa, chickpeas, or grilled chicken work beautifully. Add protein after tossing greens with vinaigrette for even distribution.

→ What if my carrots are thick?

For thicker carrots, slice ribbons from the outer edges first, then use the inner core for another dish or cut thinner strips with a knife.