Roasted Carrot Ribbon Salad (Print Version)

Tender roasted carrot ribbons with fresh greens and sweet honey-mustard vinaigrette. Vibrant and elegant.

# What You'll Need:

→ Vegetables

01 - 5 large carrots, peeled
02 - 5 oz mixed salad greens
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup toasted pecans or walnuts

→ Vinaigrette

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons honey
07 - 1 tablespoon Dijon mustard
08 - 1.5 tablespoons apple cider vinegar
09 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon freshly ground black pepper

→ Garnish

11 - 2 oz crumbled feta cheese
12 - Fresh parsley or dill, chopped

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Using a vegetable peeler, slice peeled carrots lengthwise into long, thin ribbons.
03 - Toss carrot ribbons with 1 tablespoon olive oil and a pinch of salt. Spread evenly on prepared baking sheet.
04 - Roast for 15 to 20 minutes, tossing once halfway through, until carrots are tender and lightly caramelized at edges. Remove from oven and cool slightly.
05 - While carrots roast, whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl.
06 - In a large salad bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently.
07 - Arrange roasted carrot ribbons over greens. Sprinkle with nuts and feta cheese. Drizzle with remaining vinaigrette and garnish with fresh herbs.
08 - Serve immediately while carrot ribbons are still warm.

# Top Tips:

01 -
  • The roasted ribbons transform humble carrots into something elegant enough for dinner parties but simple enough for Tuesday nights
  • That honey mustard dressing hits the perfect sweet tangy balance that makes you want to eat salad every day
02 -
  • Do not skip tossing those carrot ribbons with olive oil before roasting or they will dry out and shrivel instead of caramelizing beautifully
  • The dressing makes more than you need and that is intentional because you will want to drizzle extra over the leftovers tomorrow
03 -
  • Work quickly once the carrots come out of the oven so they retain that gorgeous slight warmth when they hit the greens
  • If your peeler is old and dull invest in a new one before attempting this technique it makes a surprising difference in ribbon quality
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