Roasted Carrot Ribbon Salad

Tender oven-roasted carrot ribbons layered over fresh greens, finished with a sweet and tangy honey–mustard vinaigrette. A vibrant, elegant salad perfect for any occasion. This Modern American dish is both vegetarian and gluten-free, offering a sophisticated way to enjoy seasonal vegetables.

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Using a vegetable peeler to create thin ribbons allows the carrots to roast quickly, developing beautifully caramelized edges while maintaining a delicate texture. When paired with fresh arugula or baby spinach, these ribbons provide a gourmet touch to a simple salad base.

Ingredients

• 5 large carrots, peeled
• 5 oz (140 g) mixed salad greens (e.g., arugula, baby spinach, or spring mix)
• 1/4 small red onion, thinly sliced
• 1/4 cup toasted pecans or walnuts (optional)
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp honey
• 1 tbsp Dijon mustard
• 1 1/2 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 oz (60 g) crumbled feta cheese (optional)
• Fresh herbs (parsley or dill), chopped (optional)

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Instructions

Step 1

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2

Using a vegetable peeler, slice the peeled carrots lengthwise into long, thin ribbons.

Step 3

Toss carrot ribbons with 1 tablespoon of the olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.

Step 4

Roast for 15–20 minutes, tossing once halfway, until carrots are tender and lightly caramelized at the edges. Remove and let cool slightly.

Step 5

While carrots roast, whisk together remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl to make the vinaigrette.

Step 6

In a large salad bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently.

Step 7

Arrange roasted carrot ribbons over the greens. Sprinkle with nuts and feta cheese, if using.

Step 8

Drizzle with remaining vinaigrette and garnish with fresh herbs, if desired. Serve immediately.

Zusatztipps für die Zubereitung

To ensure even roasting, spread the carrot ribbons in a single layer on your baking sheet. Required tools for this recipe include a sharp vegetable peeler, a baking sheet, mixing bowls, a whisk for the dressing, and salad tongs for easy serving.

Varianten und Anpassungen

For a vegan option, substitute maple syrup for the honey and omit the feta cheese or use a dairy-free alternative. To make the salad heartier, consider adding sliced avocado or cooked quinoa. You can also swap the greens for your favorite spring mix.

Serviervorschläge

This Roasted Carrot Ribbon Salad pairs beautifully with a crisp Sauvignon Blanc or Grüner Veltliner. Serve it as a refreshing starter or a side dish. Each of the 4 servings contains approximately 210 calories, 13g of fat, 21g of carbohydrates, and 4g of protein.

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Whether for a special dinner or a simple weeknight meal, this salad brings together sweetness, tang, and crunch in one elegant package. Enjoy the vibrant textures and flavors of these perfectly roasted carrot ribbons.

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Recipe FAQs

→ How do I slice carrots into thin ribbons?

Use a vegetable peeler to slice peeled carrots lengthwise. Draw the peeler along the carrot's length to create long, thin ribbons. For extra-thin ribbons, peel multiple times around each carrot.

→ Can I prepare this salad ahead of time?

Roast carrots and prepare the vinaigrette up to 2 hours ahead. Assemble the salad just before serving to maintain freshness and crispness of the greens and prevent wilting.

→ What can I substitute for feta cheese?

For dairy-free options, use vegan cheese or omit entirely. Goat cheese, blue cheese, or ricotta salata also pair beautifully with the roasted carrots and honey-mustard dressing.

→ How should I store leftovers?

Store roasted carrots and vinaigrette separately in airtight containers in the refrigerator for up to 3 days. Keep greens separate and assemble fresh when ready to eat for best texture.

→ Can I make this salad vegan?

Yes, substitute maple syrup for honey in the vinaigrette and omit feta cheese or use a vegan alternative. All other components are naturally plant-based.

→ What temperature should carrots be roasted at?

Roast at 400°F (200°C) for 15–20 minutes until tender with lightly caramelized edges. This temperature achieves optimal tenderness while developing subtle caramelization for enhanced flavor.