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Roasted carrot burrata salad with arugula, toasted pine nuts, and citrus carrot glaze

Roasted Carrot Ribbon Burrata Salad with Orange Honey Glaze

A fresh and elegant roasted carrot burrata salad featuring silky carrot ribbons glazed with orange and honey, creamy burrata, peppery arugula, and toasted pine nuts. The natural roasting juices create a delicate citrus dressing, making this the perfect spring salad for Easter brunch, entertaining, or a light lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 as an appetizer
Course: Appetizer, Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Roasted carrot ribbons
  • 1 medium carrot
  • 1½ tbsp olive oil
  • 1½ tbsp fresh orange juice
  • 1 tsp honey
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch red pepper flakes
Salad
  • 2 cups fresh arugula
  • 1 large burrata ball
Toppings
  • 1 tbsp pine nuts toasted
  • 1 tbsp fresh mint chopped (optional)

Method
 

Roast the carrot ribbons
  1. Preheat oven to 400°F (200°C).
  2. Using a vegetable peeler, shave the carrot into long thin ribbons.
  3. Place the carrot ribbons in an oven-safe dish and toss gently with olive oil, orange juice, honey, salt, black pepper, and red pepper flakes.
  4. Roast for 15–20 minutes, until the carrot ribbons soften and become glossy while still holding their shape.
  5. Remove from the oven and allow to cool slightly. The roasting juices will form a light orange honey glaze that will act as the dressing for the salad.
  6. If using mint, gently mix it into the warm carrots.
Toast the pine nuts
  1. Place pine nuts in a dry skillet over medium heat.
  2. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant.
  3. Remove immediately from heat to prevent burning.
Assemble the salad
  1. Spread the arugula across a serving plate.
  2. Tear the burrata into several pieces and arrange over the greens.
  3. Layer the roasted carrot ribbons across the salad.
  4. Sprinkle toasted pine nuts and herbs over the top.
Finish and serve
  1. Spoon the warm carrot roasting juices lightly over the salad to dress it.
  2. Serve immediately while the burrata is creamy and the carrots are slightly warm.

Notes

  • Use a vegetable peeler to create thin carrot ribbons for the most elegant presentation and tender texture.
  • Do not over-roast the carrots. They should be soft and glossy but still hold their ribbon shape.
  • The natural orange carrot glaze created during roasting acts as the salad dressing, so be sure to drizzle it over the finished salad.
  • For the best flavor, use high-quality burrata and fresh orange juice.

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