HOLY SHEEP… this salad is good! 

With warm roasted broccoli, crispy quinoa, an herbaceous green goddess dressing, and a mountain of our aged sheep Gouda, this roasted broccoli salad is a must-make for fall. Holy Sheep is aged for over 9 months, giving it a nutty flavor and crystalline texture. This salad, done in less than 25 minutes, is savory, earthy, slightly nutty, and an excellent side dish for the fall and winter!


Servings 4 people

Cook Time: 20 minutes

  • 6 oz wedge of Artikaas Holy Sheep Gouda
  • 2 large heads of broccoli florets separated
  • ½ cup dried quinoa cooked as per packaging
  • olive oil

Green Goddess Dressing

  • ¼ cup greek yogurt
  • 1 large lemon juiced
  • ¼ cup cilantro
  • ¼ cup parsley
  • 3 sprigs of mint leaves removed stems discarded
  • 1 garlic clove
  • ¼ cup olive oil
  • kosher salt

Artikaas Holy Sheep


  1. Preheat oven to 400℉.
  2. Toss cooked quinoa in 1 tbsp of olive oil and place on a sheet tray in a single layer.
  3. Toss broccoli in a heavy drizzle of olive oil, a heavy pinch of salt, and thoroughly coat. Lay broccoli out on another sheet tray without overcrowding the pan.
  4. Roast both quinoa and broccoli for 18-20 minutes until broccoli is soft and slightly charred and quinoa is a golden brown. Remove both from the oven and place on the side.

Green Goddess Dressing

Combine all the ingredients (greek yogurt, lemon juice, herbs, garlic, olive oil, and a pinch of kosher salt) in a blender or food processor and blend until smooth (makes approx. ½ cup of dressing).


In a large bowl, place the broccoli, desired amount of dressing, and crispy quinoa. Using a fine grater, grate Artikaas Holy Sheep on top. Toss together and serve.

Recipe by: The Bold Appetite

Broccoli Salad

Warm Broccoli Salad