Roasted Carrot Ribbon Salad

The first time I served this at a dinner party, my friend Sarah actually paused mid-conversation and asked what kind of magic trick I'd pulled to make carrots taste this extraordinary. There's something about roasting those ribbon-thin strips that transforms them from ordinary vegetables into something almost candy-like and sophisticated.

Last winter, when we were all tired of heavy comfort food but still needed something warming, this salad became my weeknight salvation. My daughter would actually cheer when she saw me pulling out the vegetable peeler, and now she requests it for her birthday dinner every year.

Ingredients

• 5 large carrots, peeled: Look for the thickest carrots you can find since they'll create longer, more dramatic ribbons that hold up beautifully during roasting
• 5 oz mixed salad greens: I love using arugula for its peppery bite, but baby spinach works wonderfully if you prefer something milder
• 1/4 small red onion, thinly sliced: Soak the slices in cold water for 10 minutes if you want to tame their sharpness
• 1/4 cup toasted pecans or walnuts: Toast them in a dry pan for 3-4 minutes until fragrant, watching closely so they don't burn
• 3 tbsp extra-virgin olive oil: Divide this, using 1 tbsp for the carrots and the rest in the vinaigrette
• 1 1/2 tbsp honey: Maple syrup works beautifully too and keeps things vegan
• 1 tbsp Dijon mustard: This creates the emulsion that makes your vinaigrette creamy and cohesive
• 1 1/2 tbsp apple cider vinegar: White wine vinegar makes a lovely substitute if that's what you have on hand
• 1/2 tsp sea salt and 1/4 tsp black pepper: Adjust these to taste, especially if using salted nuts or cheese
• 2 oz crumbled feta cheese: The salty creaminess balances the sweet carrots perfectly, though it's completely optional
• Fresh herbs like parsley or dill: These add a fresh pop of color and flavor that brightens the whole dish

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, which saves you from scrubbing roasted honey off your pan later

Create the ribbons:

Use a vegetable peeler to slice each carrot lengthwise into long, thin strips, rotating the carrot as you go until you reach the core

Prep for roasting:

Toss those beautiful ribbons with 1 tablespoon olive oil and a pinch of salt, then spread them in a single layer on your prepared sheet

Roast to perfection:

Bake for 15-20 minutes, tossing once halfway through, until the carrots are tender and you see those gorgeous caramelized edges

Whisk the vinaigrette:

While carrots roast, combine the remaining olive oil, honey, mustard, vinegar, salt, and pepper in a small bowl and whisk until emulsified

Build your base:

In a large salad bowl, gently toss the greens and red onion with half the vinaigrette until everything is lightly coated

Assemble the masterpiece:

Arrange those warm roasted ribbons over the dressed greens, then sprinkle with nuts and feta if you're using them

Finish and serve:

Drizzle with the remaining vinaigrette, add fresh herbs, and get this to the table while those carrots are still slightly warm

Save

This salad has become my go-to for bringing to friends' houses because it travels surprisingly well if you keep the vinaigrette separate and toss everything together right before serving. Last summer, I made it for a neighborhood potluck and three people asked for the recipe before they even finished their first bite.

Making It Your Own

Once you've made this a few times, you'll start seeing opportunities to adapt it to what you have on hand. Sometimes I'll add thinly sliced radishes for extra crunch, or swap the nuts for pumpkin seeds in the fall when they're everywhere at the market.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the honey sweetness beautifully, though I've also loved this with an acidic rosé in summer. For non-wine drinkers, an unsweetened iced tea with a squeeze of lemon makes a surprisingly perfect companion.

Make-Ahead Magic

You can roast the carrots up to a day in advance and store them at room temperature. The vinaigrette keeps for a week in the refrigerator, so I often double the recipe to have on hand for quick salads throughout the week.

• Toast extra nuts while the oven is hot and store them for future salads
• Keep the cheese separate until serving to maintain texture
• If making ahead, bring the carrots to room temperature before assembling for the best flavor

Save

Every time I make this salad, I'm reminded that sometimes the simplest ingredients, treated with a little care and attention, become the things people remember most. Happy cooking.

Recipe FAQs

→ How do I cut carrots into ribbons?

Use a vegetable peeler to slice peeled carrots lengthwise into long, thin strips. Start from the thick end and peel downward, creating elegant ribbons that roast quickly and evenly.

→ Can I make this salad ahead of time?

Roast the carrots and prepare the vinaigrette up to 2 days in advance. Store them separately in the refrigerator. Assemble with fresh greens just before serving to maintain optimal texture.

→ What can I substitute for feta cheese?

Try goat cheese, shaved Parmesan, or dairy-free alternatives like nutritional yeast or vegan feta. The salad is equally delicious without cheese if you prefer a lighter version.

→ How long should I roast the carrot ribbons?

Roast at 400°F for 15–20 minutes, tossing once halfway through. The carrots should be tender with lightly caramelized edges but still retain some structure for the best texture.

→ Can I add other vegetables to this salad?

Absolutely. Roasted beets, sweet potato ribbons, or thinly sliced radishes work beautifully. You can also add avocado, cucumber, or cherry tomatoes for extra freshness and color.

→ Is this salad gluten-free and vegetarian?

Yes, this salad is naturally gluten-free and vegetarian. For a vegan version, replace honey with maple syrup and omit the feta or use a dairy-free cheese alternative.