# What You 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 (optional)
→ Honey-Mustard 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 (optional)
12 - Fresh parsley or dill, chopped (optional)
# How to Make:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Using a vegetable peeler, slice the peeled carrots lengthwise into long, thin ribbons.
03 - Toss carrot ribbons with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
04 - Roast for 15-20 minutes, tossing once halfway, until carrots are tender and lightly caramelized at the edges. Remove and let cool slightly.
05 - While carrots roast, whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl until emulsified.
06 - In a large salad bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently to coat.
07 - Arrange roasted carrot ribbons over the dressed greens. Sprinkle with nuts and feta cheese, if using.
08 - Drizzle with remaining vinaigrette and garnish with fresh herbs, if desired. Serve immediately.
