Merken This Roasted Carrot Ribbon Salad is a masterclass in texture and flavor, combining tender, oven-roasted carrot ribbons with a bed of fresh, vibrant greens. Finished with a sweet and tangy honey-mustard vinaigrette, this Modern American dish is an elegant addition to any meal, offering a sophisticated twist on simple ingredients.
Merken By using a vegetable peeler to create thin ribbons, you increase the surface area of the carrots, allowing them to caramelize beautifully in the oven. This technique transforms the humble root vegetable into a delicate, melt-in-your-mouth component that perfectly complements the crunch of toasted nuts and the creaminess of crumbled feta.
Ingredients
- Vegetables: 5 large carrots (peeled), 5 oz (140 g) mixed salad greens (arugula, baby spinach, or spring mix), 1/4 small red onion (thinly sliced), 1/4 cup toasted pecans or walnuts (optional).
- Vinaigrette: 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.
- Garnish: 2 oz (60 g) crumbled feta cheese (optional), fresh chopped herbs like parsley or dill (optional).
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2
- Using a vegetable peeler, slice the peeled carrots lengthwise into long, thin ribbons.
- Step 3
- Toss the carrot ribbons with 1 tablespoon of the olive oil and a pinch of salt. Spread them evenly in a single layer on the prepared baking sheet.
- Step 4
- Roast for 15–20 minutes, tossing once halfway through, until the carrots are tender and lightly caramelized at the edges. Remove from the oven and let them cool slightly.
- Step 5
- While the carrots roast, whisk together the remaining olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small mixing bowl to emulsify the vinaigrette.
- Step 6
- In a large salad bowl, combine the mixed greens and thinly sliced red onion. Drizzle with half of the honey-mustard vinaigrette and toss gently.
- Step 7
- Arrange the roasted carrot ribbons over the greens. Sprinkle with the toasted pecans or walnuts and crumbled feta cheese, if using.
- Step 8
- Drizzle with the remaining vinaigrette and garnish with fresh herbs. Serve immediately while the carrots are still warm.
Zusatztipps für die Zubereitung
To achieve the best results, ensure your carrot ribbons are not overcrowded on the baking sheet; this helps them roast and caramelize rather than steam. Using a high-quality whisk for the vinaigrette will ensure the honey and oil incorporate fully for a glossy finish. For the greens, use salad tongs to toss them gently, maintaining their volume and freshness.
Varianten und Anpassungen
This recipe is highly adaptable. For a vegan-friendly version, simply substitute the honey with maple syrup and omit the feta cheese or replace it with a dairy-free alternative. If you want a heartier meal, consider adding sliced avocado or a scoop of cooked quinoa. You can also experiment with different nuts like sliced almonds or pumpkin seeds for a different crunch.
Serviervorschläge
Serve this elegant salad immediately to enjoy the delightful contrast between the warm roasted carrots and the cool, crisp greens. It pairs exceptionally well with a crisp white wine, such as a Sauvignon Blanc or a Grüner Veltliner. For a complete meal, serve it alongside grilled protein or a crusty piece of sourdough bread.
Merken Whether you are hosting a formal dinner or looking for a vibrant lunch, this Roasted Carrot Ribbon Salad is sure to satisfy. With 210 calories per serving and a wealth of vitamins from the fresh carrots and greens, it is a nutritious and flavorful choice that proves simple vegetables can truly shine when prepared with care.
