# What You’ll Need:
→ Vegetables
01 - 5 large carrots, peeled
02 - 5 oz 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
→ Vinaigrette
05 - 3 tbsp extra-virgin olive oil
06 - 1 1/2 tbsp honey
07 - 1 tbsp Dijon mustard
08 - 1 1/2 tbsp apple cider vinegar
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - 2 oz crumbled feta cheese
12 - Fresh parsley or dill, chopped
# How-To:
01 - Preheat oven to 400°F. Line large baking sheet with parchment paper.
02 - Using vegetable peeler, slice peeled carrots lengthwise into long, thin ribbons.
03 - Toss carrot ribbons with 1 tbsp olive oil and pinch of salt. Spread evenly on prepared baking sheet.
04 - Roast 15-20 minutes, tossing once halfway, until tender and lightly caramelized at edges. Remove and cool slightly.
05 - Whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in small bowl.
06 - In large salad bowl, combine salad greens and red onion. Drizzle with half vinaigrette and toss gently.
07 - Arrange roasted carrot ribbons over greens. Sprinkle with nuts and feta cheese, if using.
08 - Drizzle with remaining vinaigrette and garnish with fresh herbs, if desired. Serve immediately.
