Save My kitchen window was open one autumn afternoon when I decided to use a vegetable peeler in a way I never had before. The carrots I bought were too beautiful to chop into sticks, so I shaved them into ribbons instead. They curled as they hit the bowl, bright orange spirals that looked almost too pretty to cook. When they came out of the oven with crisp, caramelized edges, I knew I had stumbled onto something special. That simple choice turned an ordinary weeknight into something worth repeating.
I brought this salad to a potluck once, tucked between casseroles and pasta bakes. People kept asking what made the carrots taste so good, and I realized it was the roasting that did it. The edges had caramelized just enough to add a hint of smokiness, while the centers stayed tender. A few friends wrote down the recipe on napkins before they left. It felt good to share something that made vegetables feel exciting again.
Ingredients
- 5 large carrots, peeled: Choose carrots that are thick and firm so the ribbons hold their shape in the oven without turning limp or dry.
- 5 oz mixed salad greens: Arugula adds a peppery bite, spinach keeps it mild, and spring mix gives you a little of everything in one handful.
- 1/4 small red onion, thinly sliced: Slice it as thin as you can so it adds sharpness without overpowering the sweetness of the carrots.
- 1/4 cup toasted pecans or walnuts: Toasting them for a few minutes in a dry skillet brings out their oils and makes them taste richer and nuttier.
- 3 tbsp extra virgin olive oil: Use a good quality olive oil here because it is the base of your vinaigrette and you will taste it in every bite.
- 1 1/2 tbsp honey: Honey balances the tang of the mustard and vinegar, and it helps the vinaigrette cling to the greens.
- 1 tbsp Dijon mustard: Dijon emulsifies the dressing and adds a gentle heat that makes everything feel more complete.
- 1 1/2 tbsp apple cider vinegar: This vinegar is fruity and mild, so it brightens the salad without making it too sharp or sour.
- 1/2 tsp sea salt and 1/4 tsp black pepper: Season the dressing well so every drizzle adds flavor, not just moisture.
- 2 oz crumbled feta cheese: Feta brings creaminess and a salty contrast that makes the sweet carrots taste even better.
- Fresh parsley or dill, chopped: A handful of herbs at the end adds color and a clean, grassy finish that ties everything together.
Instructions
- Preheat and Prep the Pan:
- Set your oven to 400°F and line a large baking sheet with parchment paper. This keeps the carrot ribbons from sticking and makes cleanup easier later.
- Create the Ribbons:
- Run a vegetable peeler down the length of each carrot to create long, thin ribbons. Keep going until you reach the core, then save those pieces for stock or snacking.
- Season and Spread:
- Toss the carrot ribbons with 1 tablespoon of olive oil and a pinch of salt in a bowl. Spread them in a single layer on the baking sheet so they roast evenly instead of steaming.
- Roast Until Tender:
- Slide the pan into the oven and roast for 15 to 20 minutes, tossing once halfway through. The edges should look golden and slightly crisp while the centers stay soft and sweet.
- Make the Vinaigrette:
- While the carrots roast, whisk together the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl. Whisk until it looks smooth and creamy.
- Dress the Greens:
- In a large salad bowl, combine the mixed greens and sliced red onion. Drizzle with half the vinaigrette and toss gently with your hands or tongs so every leaf gets coated.
- Layer and Garnish:
- Arrange the roasted carrot ribbons over the dressed greens. Sprinkle with toasted nuts and crumbled feta if you are using them.
- Finish and Serve:
- Drizzle the remaining vinaigrette over the top and scatter fresh herbs across the salad. Serve immediately while the carrots are still warm and the greens are crisp.
Pin it One evening I made this salad for a quiet dinner at home and realized halfway through that I had forgotten to buy feta. I crumbled in some goat cheese instead, and it melted slightly into the warm carrots. That mistake taught me that this recipe is forgiving and flexible, and that sometimes the best versions come from what you have on hand. It became one of those dishes I stopped worrying about and started enjoying.
Storing and Reheating
You can roast the carrot ribbons up to two days ahead and store them in an airtight container in the fridge. The vinaigrette keeps well for up to a week in a sealed jar, just shake it before using. Assemble the salad right before serving so the greens stay crisp and the textures stay distinct. If you need to pack this for lunch, keep the dressing separate and toss everything together when you are ready to eat.
Customizing Your Salad
Swap the pecans for sunflower seeds if you want a nut free version that still has crunch. Add a handful of cooked quinoa or chickpeas to make this salad more filling and turn it into a full meal. If you prefer a sweeter dressing, add an extra half tablespoon of honey, or use maple syrup for a vegan twist. You can also try roasting the ribbons with a sprinkle of cumin or smoked paprika for a different flavor direction.
Serving Suggestions
This salad pairs beautifully with roasted chicken, grilled fish, or a simple frittata for brunch. It also works as a light lunch on its own if you add a slice of crusty bread on the side. I have served it at holiday dinners and summer picnics, and it always feels right no matter the season. The colors make it look fancy, but the effort is minimal, which is exactly what you want when you are cooking for more than just yourself.
- Serve it on a large platter for a family style presentation that encourages everyone to dig in.
- Pair it with a crisp Sauvignon Blanc or sparkling water with lemon for a refreshing contrast.
- Leftovers hold up for a few hours in the fridge, though the greens will soften slightly as they sit.
Pin it There is something quietly satisfying about turning a humble vegetable into something that looks this good on a plate. This salad reminds me that cooking does not have to be complicated to feel special, and that a little attention to texture and flavor can turn any meal into something worth sitting down for.
Frequently Asked Questions
- → How do I slice carrots into thin ribbons?
Use a vegetable peeler to peel long, thin strips lengthwise from peeled carrots. This creates elegant ribbon-like pieces that cook evenly and caramelize beautifully in the oven.
- → Can I prepare this ahead of time?
Yes. Roast the carrots and prepare the vinaigrette up to 2 hours ahead. Assemble the salad just before serving to keep greens crisp and preserve the warm, caramelized quality of the carrots.
- → What temperature ensures carrots caramelize properly?
Roast at 400°F (200°C) for 15-20 minutes. Toss halfway through to encourage even browning and caramelization on the edges without overcooking the delicate ribbons.
- → How do I make this vegan?
Replace honey with maple syrup in the vinaigrette. Omit the feta cheese or substitute with dairy-free cheese alternatives. All other components are naturally plant-based.
- → What wines pair well with this salad?
Crisp, acidic white wines work best. Try Sauvignon Blanc or Grüner Veltliner, which complement the sweet honey-mustard vinaigrette and fresh greens beautifully.
- → Can I add protein to make it a main course?
Absolutely. Top with cooked quinoa, chickpeas, grilled chicken, or goat cheese. You can also add sliced avocado or hard-boiled eggs for extra nutrition and substance.