Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Roasted vegetable salad
Roasted vegetable salad

Roasted vegetable salad

Preparation 15 min
Cooking time None
Servings 4 to 6 servings


Leftover roasted vegetables
A handful of arugula, chicory, or lettuce

Citrus vinaigrette:

  • 125 ml (1/2 cup) olive oil
  • The zest and juice from one orange
  • The zest and juice from one lemon
  • 15 ml (1 tbsp.) maple syrup
  • 15 ml (1 tbsp.) whole-grain mustard
  • 15 ml (1 tbsp.) Dijon mustard
  • Salt and pepper


  • Feta cheese
  • An assortment of orange segments (blood, Cara Cara, etc.)
  • Coriander seeds, toasted and crushed, to taste
  • Herbs (chives, parsley, basil), to taste


  1. Toss the vegetables and greens together.
  2. Divide into deep-set plates.
  3. Garnish with feta, orange segments, toasted coriander seeds, and herbs.
  4. Drizzle with vinaigrette.
Availability in stores