Roasted Carrot Ribbon Salad

Last spring, I found myself with an overwhelming abundance of carrots from my CSA box and absolutely no idea what to do with them all. After roasting them every which way, I decided to try something completely different and ribbon them into a salad. The way those caramelized, tender ribbons draped over the greens made something so ordinary feel absolutely elegant.

I served this at a friend's birthday brunch last month, and it was the first dish to disappear completely. Even the people who swore they didn't like carrots went back for seconds. Something about roasting them into ribbons transforms them entirely.

Ingredients

• 5 large carrots, peeled: Look for straight, thick carrots which make it easier to create long, even ribbons with your vegetable peeler
• 5 oz mixed salad greens: Arugula adds a lovely peppery bite that plays beautifully with the sweet roasted carrots, but baby spinach works wonderfully too
• 1/4 small red onion, thinly sliced: The sharpness of red onion cuts through the honey's sweetness and adds a perfect pop of color
• 1/4 cup toasted pecans or walnuts: These add a wonderful crunch, but don't worry if you skip them, the salad is still completely delicious
• 3 tbsp extra-virgin olive oil: One tablespoon coats the carrots for roasting, the remaining two tablespoons build your vinaigrette
• 1 1/2 tbsp honey: This creates a beautiful balance with the mustard and vinegar, and maple syrup works perfectly for a vegan version
• 1 tbsp Dijon mustard: The emulsifier that brings everything together, adding just the right amount of tangy depth
• 1 1/2 tbsp apple cider vinegar: Bright and fruity, this vinegar complements the carrots' natural sweetness better than white vinegar
• 2 oz crumbled feta cheese: Completely optional, but the salty creaminess creates such a lovely finish if you enjoy dairy

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and line a large baking sheet with parchment paper to make cleanup effortless

Create the ribbons:

Use your vegetable peeler to slice the peeled carrots lengthwise into long, thin ribbons, working from the thick end down

Prep for roasting:

Toss the carrot 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:

Cook for 15 to 20 minutes, tossing once halfway through, until the carrots are tender and developing those gorgeous caramelized edges

Whisk the vinaigrette:

While the carrots roast, combine the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl

Build your base:

Place salad greens and sliced red onion in a large bowl, drizzle with half the vinaigrette, and toss gently to coat every leaf

Assemble with care:

Arrange the slightly cooled roasted carrot ribbons over the dressed greens, then scatter with toasted nuts and crumbled feta if using

Finish and serve:

Drizzle with the remaining vinaigrette, add fresh herbs if you like, and serve immediately while the carrots are still warm

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My mother-in-law asked for the recipe before she even finished her first serving. She's been making it weekly ever since and sends me photos every single time.

Making It Your Own

This salad is incredibly forgiving and welcomes all sorts of variations. I've added cooked quinoa for extra substance, tossed in sliced avocado for creaminess, and even swapped the carrots for sweet potato ribbons in the fall. The roasted ribbon technique works beautifully with so many root vegetables.

The Perfect Wine Pairing

Something crisp and acidic balances the honey's sweetness beautifully. I love a Sauvignon Blanc or Grüner Veltliner, but a dry rosé works wonderfully too, especially in warmer months. The wine's acidity cuts right through the vinaigrette and complements the roasted vegetables.

Scaling For A Crowd

This salad doubles and even triples beautifully for potlucks and dinner parties. The only thing to watch is your baking sheet space, you may need to roast the carrots in batches to maintain proper air circulation. Trust me, it is worth the extra effort for that gorgeous presentation.

• Keep the roasted carrots and dressed greens separate until the last minute to prevent everything from getting soggy
• Offer nuts and cheese on the side so guests can customize their portions
• This salad is actually quite forgiving, so feel free to adjust quantities based on what you have on hand

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There is something deeply satisfying about transforming such humble ingredients into something that feels so special. I hope this salad becomes a regular in your rotation too.

Recipe Questions & Answers

→ How do I create the carrot ribbons?

Use a sharp vegetable peeler to slice peeled carrots lengthwise into long, thin strips. Start from the thick end and peel downward, applying gentle pressure for even ribbons.

→ Can I make this ahead of time?

Roast the carrots and prepare the vinaigrette up to 24 hours in advance. Store them separately in the refrigerator. Assemble with fresh greens just before serving for best texture.

→ What greens work best?

Arugula adds peppery bite, baby spinach offers mild sweetness, while spring mix provides variety. Choose sturdy greens that won't wilt quickly under the warm roasted vegetables.

→ How do I know when the carrots are done?

Look for tender edges that are lightly caramelized and golden-brown. They should bend easily but still retain some structure. Total roasting time typically ranges from 15-20 minutes.

→ Can I substitute the honey?

Maple syrup creates an excellent vegan alternative with slightly deeper flavor notes. Agave nectar works too, though use slightly less as it's sweeter than honey.