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Roasted vegetable salad
Roasted vegetable salad

Roasted vegetable salad

Preparation 15 minutes
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