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!
INGREDIENTS
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
HOW TO MAKE
- Preheat oven to 400℉.
- Toss cooked quinoa in 1 tbsp of olive oil and place on a sheet tray in a single layer.
- 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.
- 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).
Assembly
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
