Pin It The first time I served this at a dinner party, my friend Sarah actually asked if I'd hired a personal chef. The way those roasted carrot ribbons catch the light makes them look like something out of a magazine, but the truth is I stumbled onto this technique completely by accident one Tuesday when I was too lazy to chop carrots properly.
Last spring, I made this for my mom's birthday lunch. She's not usually impressed by vegetables, but she kept going back for seconds and actually asked for the recipe. That's when I knew this wasn't just another salad—it's the kind of dish that makes people rethink how they feel about carrots entirely.
Ingredients
- 5 large carrots, peeled: Look for carrots that are straight and thick so your ribbons turn out long and elegant
- 5 oz mixed salad greens: Arugula adds a nice peppery kick but baby spinach works beautifully too
- 1/4 small red onion, thinly sliced: Soak the slices in cold water for 10 minutes to tame the bite
- 1/4 cup toasted pecans or walnuts: Toast them in a dry pan for 3 minutes until fragrant
- 3 tbsp extra-virgin olive oil: Divide this between roasting the carrots and the dressing
- 1 1/2 tbsp honey: Warm honey for 10 seconds if it's crystallized
- 1 tbsp Dijon mustard: This creates that classic emulsion in the dressing
- 1 1/2 tbsp apple cider vinegar: White wine vinegar works in a pinch
- 1/2 tsp sea salt: Use a bit less if your feta is particularly salty
- 1/4 tsp freshly ground black pepper: Grind it fresh for the best aroma
- 2 oz crumbled feta cheese: Goat cheese is a lovely alternative
- Fresh herbs: Dill pairs beautifully with carrots, parsley keeps it fresh
Instructions
- Get your oven ready:
- Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup
- Create the ribbons:
- Use a vegetable peeler to slice carrots lengthwise into long, thin strips, turning when you hit the core
- Roast the carrots:
- Toss ribbons with 1 tablespoon olive oil and a pinch of salt, spread evenly, and roast for 15 to 20 minutes until tender with caramelized edges
- Whisk up the magic:
- Combine remaining olive oil, honey, Dijon, vinegar, salt, and pepper in a small bowl until emulsified
- Build your masterpiece:
- Toss greens and onion with half the dressing, arrange carrots on top, then finish with nuts, feta, remaining dressing, and herbs
Pin It This salad has become my go-to for bringing to potlucks because it travels well and always sparks conversation. Something about those ribbons makes people pause and ask how you did it.
Making It Your Own
I've discovered that maple syrup works beautifully in place of honey, especially if you're cooking for vegan friends. The flavor is slightly more subtle but still gives you that lovely sweetness that balances the sharp mustard and vinegar.
Wine Pairing Magic
After testing this salad with several wines, I'm convinced a crisp Sauvignon Blanc or Grüner Veltliner is absolutely perfect. The acidity cuts through the roasted sweetness of the carrots while complementing the tangy feta and bright vinaigrette.
Make It A Meal
Sometimes I'll add cooked quinoa or wild rice to turn this from a side dish into a satisfying main course. Sliced avocado also works wonderfully, adding creaminess that plays off the crunch of the nuts and the tender roasted carrots.
- Add roasted chickpeas for extra protein
- Try swapping honey for agave for a different sweetness profile
- Grate some lemon zest over the top for a bright finish
Pin It There's something deeply satisfying about transforming such humble ingredients into something that feels elegant and special. This salad reminds me that the best dishes often come from the simplest ideas.
Recipe Questions & Answers
- → Can I prepare the roasted carrots ahead of time?
Yes, you can roast the carrots up to 24 hours in advance. Store them in an airtight container in the refrigerator and bring them to room temperature or gently reheat before assembling the salad. The salad greens should be dressed just before serving to prevent wilting.
- → How do I slice the carrots into thin ribbons?
Use a vegetable peeler or mandoline slicer to create long, thin ribbons by running the peeler lengthwise along the entire length of each peeled carrot. This creates elegant, delicate strands that roast evenly and quickly.
- → What can I substitute for the honey-mustard vinaigrette?
You can use a balsamic vinaigrette, maple-tahini dressing, or a simple lemon herb vinaigrette. For a vegan option, replace honey with maple syrup and substitute dairy-free cheese for feta.
- → Is this salad suitable for meal prep?
The roasted carrots store well for 3-4 days refrigerated. However, assemble the complete salad just before serving. Keep the vinaigrette separate and dress the greens only when ready to eat to maintain freshness and prevent sogginess.
- → What should I pair with this salad as a main course?
This works beautifully alongside grilled fish, roasted chicken, or quinoa bowls. It also pairs well with crusty bread and cheese for a lighter lunch. The recipe suggests pairing with crisp white wines like Sauvignon Blanc or Grüner Veltliner.
- → How can I make this salad more filling?
Add sliced avocado, cooked quinoa, chickpeas, or roasted nuts for additional protein and heartiness. You can also include cooked grains like farro or brown rice to transform it into a more substantial meal.