Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Roasted vegetable salad
Roasted vegetable salad

Roasted vegetable salad

Preparation 15 minutes
Servings 4 to 6 servings

Ingredients

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


Toppings:

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

Preparation

  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