March 3, 2014 4

Roasted Broccoli + Carrot Salad with Crispy Quinoa, Goat Cheese + Lemony Oregano Dressing

roasted-broccoli-salad (3)

So when my friend Gina of So Let’s Hang Out was all – “Hey you wanna come hang out and write a guest post for me?” I was all – “Yeah, totes def, that sounds amazing” and so there you have it. I’m super pumped to be guest posting over there today. This Roasted Broccoli + Carrot Salad with Crispy Quinoa, Goat Cheese + Lemony Oregano Dressing is seriously one of the yummiest things I’ve made in a long time. It’s bursting with flavor on every level, so let’s get into it.

Okay, so we’re in this really weird half winter, half spring zone. Well at least most of us across the states are. We’re all waiting for that first sign of spring. A little tip of a daffodil peaking its pretty little head out or a blossoming, beautiful green bud on a tree. But the harsh reality is, it’s only freaking March and I woke up to a ground covered in snow.



Now I’m winter’s biggest fan. I love it; I actually pray for snow on the daily. Bring it on I say, “More more more!” but now I’m like okay slow your roll – I’ve kinda had enough. My glass, yeah it’s 100% full on winter. So that’s why I’m bringing you the perfect half winter, half spring dish.

Perfectly roasted broccoli, a nice hearty winter-ish vegetable paired with springy-fresh carrots and topped with these itty bitty crispy bites of awesomeness. Have you ever toasted up quinoa? No? Me either until yesterday and then – mind blown. Just like that, crispy quinoa is my new favorite thing and I shall put it on everything. Then we get to the Lemony Oregano Dressing – whoa the brightness of this dressing has spring written all over it and earthiness of the roasted vegetables is balanced perfectly. Now really we could stop there and if you’re dairy-free you totally can, this salad is ultra super enjoyable without cheese, buttttt if you wanna really indulge throw a little goat cheese on this baby and you’re in a for a real special treat.

roasted-broccoli-salad (2)

Roasted Broccoli + Carrot Salad with Crispy Quinoa + Goat Cheese

Easily serves 2 for entree sized portions or 4 as a side.


  • 1 large head of broccoli
  • 3 – 4 large carrots
  • 1 lemon
  • 1 tablespoon + 1 teaspoon olive oil
  • 1/4 cup cooked quinoa
  • sea salt
  • goat cheese {optional}
Lemony Oregano Dressing

Yields about 1/2 cup.


    • 1/4 cup packed carrot greens {or parsley, either one works, they’re cousins}
    • 2 tablespoons packed fresh oregano leaves
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon sea salt
    • a generous pinch of black pepper

Head on over to So Let’s Hang out to get the full recipe!

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4 Responses to "Roasted Broccoli + Carrot Salad with Crispy Quinoa, Goat Cheese + Lemony Oregano Dressing"

  1. Reply

    Sylvie | Gourmande in the Kitchen

    March 5, 2014 at 6:14 AM

    Beautifully presented!

  2. Pingback: Eating Spring – Spring Vegetables Recipe Roundup | The Hungry Goddess

  3. Pingback: An Edible Mosaic™ » 70 Recipes for a Beautiful Spring Supper

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