Roasted Carrot Ribbon Salad

Last spring, I discovered my vegetable peeler could do more than just prep stocks. I started making these delicate carrot ribbons on a whim when I was craving something raw but not boring. The first batch came out so vibrant and colorful that I arranged them on a platter just to admire them before dinner. Now it's my go-to technique when I want vegetables to feel like a centerpiece rather than a side thought.

I made this for my sister who swore she hated carrot salads until she tried this one. She actually asked for seconds and then texted me the next day about the leftovers she took home. Watching someone realize that carrots could be exciting not boring was pretty satisfying.

Ingredients

• 5 large carrots, peeled: Look for straight carrots without too many bends they ribbon more evenly and the peeler work becomes almost meditative
• 5 oz mixed salad greens: Arugula adds a peppery kick that cuts through the roasted sweetness while baby spinach keeps it tender
• 1/4 small red onion, thinly sliced: Soak the slices in ice water for 10 minutes if you want to tame the bite a bit
• 1/4 cup toasted pecans or walnuts: Toast them while the carrots roast and your kitchen will smell incredible
• 3 tbsp extra virgin olive oil: Divide this between roasting the carrots and the dressing so nothing gets greasy
• 1 1/2 tbsp honey: Maple syrup works beautifully too especially if you want a deeper autumnal flavor
• 1 tbsp Dijon mustard: This emulsifies the dressing and gives it that classic restaurant quality velvety texture
• 1 1/2 tbsp apple cider vinegar: White wine vinegar is a perfectly fine substitute if that is what you have on hand
• 1/2 tsp sea salt: Use a bit less if your feta is particularly salty
• 1/4 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
• 2 oz crumbled feta cheese: The salty creaminess against sweet carrots is the combination that makes people ask for the recipe
• Fresh herbs like parsley or dill: Dill pairs so naturally with carrots while parsley adds brightness

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Get your oven ready:

Preheat to 400 degrees and line a baking sheet with parchment paper the cleanup will be effortless later

Create those ribbons:

Run your vegetable peeler down the length of each carrot creating long thin strips and when you get to the core flip the carrot and keep going

Prepare the carrots for roasting:

Toss the ribbons with 1 tablespoon of the olive oil and a pinch of salt then spread them in an even layer so they roast rather than steam

Roast until caramelized:

Bake for 15 to 20 minutes tossing them halfway through and watch for those gorgeous golden edges that mean the natural sugars are working their magic

Whisk up the vinaigrette:

While the carrots roast combine the remaining olive oil honey Dijon mustard vinegar salt and pepper in a small bowl and whisk until it emulsifies into a silky dressing

Dress the base:

Place your salad greens and sliced onion in a large bowl drizzle with half the vinaigrette and toss gently so every leaf gets coated without being weighed down

Assemble like you mean it:

Arrange those beautiful roasted carrot ribbons over the greens then scatter with toasted nuts and crumbled feta if you are using them

Finish with flair:

Drizzle with the remaining dressing and finish with fresh herbs then serve immediately while the carrots are still slightly warm

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This salad has become my signature contribution to potlucks because it travels well and always vanishes first. Something about seeing those colorful ribbons piled high makes people gravitate toward it before anything else on the table.

Making It Your Own

I have swapped in sliced pear during fall and added pomegranate seeds in winter. The technique stays the same but the seasonal touches make it feel brand new each time.

The Make-Ahead Secret

You can roast the carrot ribbons up to a day in advance and keep them at room temperature. They actually develop more flavor as they sit and come to room temperature which makes assembling this for guests completely stress free.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the roasted sweetness while a Grüner Veltliner brings its own subtle peppery notes that echo the arugula. If you prefer red try a light Pinot Noir that will not overpower the delicate flavors.

• Chill your salad plates for 10 minutes before serving
• Slice any extra carrots into ribbons for snacking while you cook
• The ribbons shrink considerably so make more than you think you need

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Pin It

There is something deeply satisfying about turning the most ordinary vegetable into something extraordinary with nothing more than a peeler and a little heat.

Recipe FAQs

→ Can I prepare the roasted carrots ahead of time?

Yes, roast the carrot ribbons up to 2 days in advance and store them in an airtight container in the refrigerator. Assemble the salad just before serving to keep greens fresh and maintain the ideal texture contrast.

→ What's the best way to slice carrots into ribbons?

Use a vegetable peeler or mandoline slicer to create thin, uniform ribbons lengthwise. A standard vegetable peeler works well and gives you good control over thickness for even roasting.

→ How do I make this salad vegan?

Substitute maple syrup for honey in the vinaigrette and omit or replace feta cheese with a dairy-free alternative. All other ingredients are naturally vegan-friendly.

→ What vegetables pair well with roasted carrots in this salad?

Sliced avocado, roasted beets, or cooked quinoa add heartiness and complementary flavors. Thinly sliced bell peppers or cucumber also work beautifully for added crunch and freshness.

→ Can I make the vinaigrette without mustard?

You can substitute with whole grain mustard, Dijon mustard alternatives, or simply increase the honey slightly for sweetness. The vinegar and oil base creates a balanced dressing without mustard.

→ How long will this salad keep after assembly?

Best served immediately to preserve the greens' crispness and the roasted carrots' warm caramelization. If preparing ahead, keep components separate and combine just before eating.