Roasted Carrot and Quinoa Salad with Miso Dressing

Active Time: 15 minutes • Total Time: 45 minutes

Yields: 2 Servings

Roasted Carrot and Quinoa Salad with Miso Dressing Header
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  • For Salad:
  • 3 carrots, peeled and cut on angle into 2-3 ½ inch thick pieces
  • 1 red onion, sliced
  • 1 teaspoon thyme leaves
  • ½ cup of quinoa
  • ¼ cup goat cheese crumbles
  • 3 cups Earthbound Farm Organic Spring Mix
  • For Dressing:
  • 2 tablespoon olive oil, divided
  • 1 lemon, zest and juice
  • 1 tablespoon miso paste
  • ½ teaspoon sugar
  • Salt and pepper

Preheat oven to 450F. On a rimmed baking sheet, combine carrots, onion, chopped thyme, 1 tablespoon oil, ½ teaspoon salt, and pepper. Spread in an even layer. Roast until tender, tossing halfway through, 20–25 minutes.

Meanwhile, bring ½ cup quinoa, 1 cup water, and ½ teaspoon salt to a boil. Cover, reduce heat to a gentle simmer, and cook until tender and water is absorbed, 15-20 minutes. Remove from heat. Let stand, covered, until ready to serve.

Zest the lemon into a small bowl. Squeeze 1 tablespoon lemon juice into the bowl. Add 1 tablespoon miso, 1 tablespoon oil, 1½ tablespoons water, ½ teaspoon sugar, and ½ teaspoon salt, and whisk until smooth. Set aside.

Add spring mix blend and quinoa to a large bowl. Add half of the dressing and toss to combine. Season to taste with salt and pepper. Top with roasted carrots and crumbled goat cheese and drizzle with rest of miso dressing over the top!

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