Save The first time I served this at a dinner party, my friend Sarah literally stopped 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 into something entirely different sweet, concentrated, almost candy like in their natural sweetness. I've since made it for weeknight dinners, weekend brunches, and even as a stunning side for holiday meals. The way the warm, tender carrots contrast with crisp greens and that tangy honey mustard dressing just works every single time.
Last spring, my sister was recovering from surgery and couldn't handle heavy foods, so I brought this over for lunch. She ended up asking for the recipe before I even left her house. Something about how the warmth of the carrots slightly wilts the greens underneath creates this perfect texture combination. Now whenever someone I know needs a meal that feels nourishing but still special, this is my go to. It's become the kind of dish I can make with my eyes closed but still get excited about every single time.
Ingredients
- 5 large carrots, peeled: Look for straight, thick carrots without too many blemishes since youll be peeling them into long ribbons and want uniform strips that roast evenly
- 5 oz mixed salad greens: Arugula adds peppery bite, baby spinach brings mild sweetness, and spring mix gives you the best of both worlds whatever you choose, make sure its fresh and crisp
- 1/4 small red onion: Thinly sliced, this adds just enough sharpness and crunch to cut through the sweet roasted carrots without overpowering everything else
- 1/4 cup toasted pecans or walnuts: Totally optional but highly recommended for that buttery crunch and nutty richness that makes the salad feel more substantial
- 3 tbsp extra-virgin olive oil: Divided between roasting the carrots and dressing the greens, this is what brings everything together with its fruity, grassy notes
- 1 1/2 tbsp honey: The natural sweetness that balances the sharp mustard and acidic vinegar while helping the dressing cling to those slippery carrot ribbons
- 1 tbsp Dijon mustard: Provides that essential emulsifying power and sharp, tangy kick that makes this vinaigrette sing
- 1 1/2 tbsp apple cider vinegar: Light and fruity enough not to compete with the carrots while still giving the dressing enough acidity to brighten everything up
- 1/2 tsp sea salt and 1/4 tsp black pepper: Season both the carrots before roasting and the dressing to taste, adjusting to your preference
- 2 oz crumbled feta cheese: Another optional addition but that salty creaminess against the sweet carrots is absolutely worth it
- Fresh herbs: Parsley or dill, chopped at the end, adds a fresh, bright finish that makes the whole bowl feel alive
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper because those roasted carrots will caramelise beautifully and you do not want to scrub that pan later
- Create carrot ribbons:
- Use a vegetable peeler to slice each carrot lengthwise into long, thin ribbons, working from one end to the other and rotating as you go until you reach the core
- Season and prepare 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 so they roast rather than steam
- Roast to perfection:
- Cook for 15 to 20 minutes, tossing them halfway through, until theyre tender and have those gorgeous caramelised edges that taste like candy
- Whisk the vinaigrette:
- While the carrots roast, whisk together the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified and slightly thickened
- Dress the greens:
- Place your salad greens and sliced red onion in a large bowl, drizzle with half the vinaigrette, and toss gently until every leaf is lightly coated
- Assemble with care:
- Arrange those beautiful roasted carrot ribbons over the dressed greens, then scatter with toasted nuts and crumbled feta if youre using them
- Finish and serve:
- Drizzle the remaining vinaigrette over the carrots, sprinkle with fresh herbs, and serve immediately while the carrots are still slightly warm
Save This recipe has become my contribution to every potluck and family gathering now. My aunt actually asked if I could teach her how to make it for her bridge club, which feels like the ultimate compliment. Something about how the roasted ribbons curl and caramelise makes it look like restaurant food, but the truth is it's incredibly forgiving and hard to mess up.
Making It Your Own
Sometimes I swap the honey for maple syrup when I'm serving vegan friends, or skip the feta and add avocado for extra creaminess without dairy. The beauty here is that as long as you've got those roasted carrot ribbons as the star, everything else is flexible to what you have on hand or who you're feeding.
Perfect Wine Pairings
A crisp Sauvignon Blanc cuts through the sweetness of the roasted carrots while complementing their caramelised notes, but honestly any bright, acidic white wine will work beautifully. I've also served this with a dry rosé during summer and the pairing was unexpectedly perfect.
Make Ahead Wisdom
You can roast the carrots up to a day ahead and store them at room temperature, then bring them to room temperature before assembling. The vinaigrette keeps in the fridge for a week and actually gets better as the flavors meld together, so doubling that part is never a bad idea.
- Wait until the last minute to dress the greens or theyll get soggy and sad
- Toast your nuts in advance and store them in an airtight container for up to a week
- If transporting this salad, pack the dressing, carrots, and greens separately and assemble on site
Save Every time I make this salad, I'm reminded that the simplest ingredients treated with a little care and attention can become something extraordinary. Hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I prepare the carrots ahead of time?
Yes, you can slice the carrots into ribbons up to 4 hours in advance. Store them in an airtight container in the refrigerator. Roast them fresh just before serving for the best texture and caramelization.
- → How do I prevent the roasted carrots from becoming soggy?
Spread the carrot ribbons evenly on the baking sheet without overlapping, and roast until they have lightly caramelized edges. Allow them to cool slightly before layering onto greens, and dress the salad just before serving.
- → What are good substitutes for feta cheese?
Crumbled goat cheese, shaved Parmesan, or a dairy-free cheese alternative work well. For a vegan option, skip cheese entirely or use store-bought vegan feta.
- → Can I make this salad vegan?
Absolutely. Use maple syrup instead of honey in the vinaigrette, omit the feta cheese, and verify your nuts and other ingredients are vegan. All other components are naturally plant-based.
- → How should I store leftover vinaigrette?
Store the vinaigrette in a sealed glass jar in the refrigerator for up to one week. Shake well before each use, as the ingredients may separate over time.
- → What greens work best for this salad?
Arugula, baby spinach, and spring mix all pair beautifully with roasted carrots. Choose mild greens if you prefer delicate flavors, or peppery varieties like arugula for more complexity.