Roasted Garlic Vinaigrette

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Roasted Garlic Vinaigrette in glass jar on black napkin


I just have to brag for a minute.  My 6 year old came home from school yesterday with an award in his folder.  He was given a ROAR Award for being attentive and a role model to other students.  As a mom you always think your kid is the best, no matter what.  But, it is so nice for someone else to recognize you have done something right with your kid.  Because really, there are so many ways you can mess up your kid, you just hope you are doing the right thing.

So now on to the food!  I love making homemade salad dressing.  I don’t do it nearly enough, but when I do it always makes me wish I did it more.  It is so easy, there really is no reason not too.  I saw this recipe by Julie, and knew I had to make it.  I love the flavor of roasted garlic, but it is something I don’t cook with often.  So I was excited to try it.  This dressing was delicious!  I ate it on plenty of salads, dipped bread it in, and I might have thought about eating it by the spoonful.  It did seize up in the fridge, but I just microwaved it for 10 seconds, and it was back to dressing consistency.

Roasted Garlic Vinaigrette in glass jar with head of garlic on black napkin

Seriously!  Go make this dressing, it is great for just about any salad!


Roasted Garlic DressingRoasted Garlic Vinaigrette in glass jar on black napkin
Slightly adapted from Fat Girl Trapped in a Skinny Body

2 heads of garlic, roasted and peeled
1/2 cup extra virgin olive oil + extra for drizzling
1/4 cup apple cider vinegar
2 Tbsp lemon juice
1/2 tsp Salt
1 tsp black pepper
1 Tbls honey

Cut each head of garlic in half (length wise).  Place on a sheet of aluminum foil.  Drizzle the exposed garlic on all four halves with olive oil.  Seal aluminum foil and bake at 400 degrees for about an hour.  Remove from oven, unfold the foil and allow to cool.  Once cool, remove the skins.  Place the garlic, and everything else in the food processor.  Process until smooth.  Store in an airtight container in the fridge.  Heat for 10 to 15 seconds if needed to thin it out before serving.



About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. Erin, I’ve got to try this recipe. I love roasted garlic so I can only imagine how great this salad dressing is going to taste. YUM!

  2. Awww, congrats to your son for receiving the ROAR award!

    On another note, I’m loving this dressing. I love making homemade dressings – it’s easy, quick, and preservative-free. Will have to try this soon! 🙂

  3. I need this home made vinaigrette Erin because I prepare much salads at home and sometimes am lost what sort of dressing or vinaigrette to make. Bookmarking this simple one and am going to make to store in the fridge and use it when needed. Will link your post when I make and share mine on my blog. Thanks for this brilliant yet simple vinaigrette.

  4. Congrats to your son!

    And this dressing looks delicious, the more garlic, the better for me!!

  5. Lovely viniagrette! I know what you mean, my kids drive me crazy at home, but I know I am doing a good job with them because their teachers and babysitters always tell me how good they are!

  6. Congrats to you and your son on his award 🙂 I also love making my own salad dressing. The ingredients in yours is how I like mine. Thanks for sharing going to give this a try soon. Hope you are having a great weekend!

  7. interesting post, i love roasted garlic hihi. congrats to your son for winning the ROAR! students hiih. have a great day with ya.

  8. Congratulations to your little boy!

    I love garlic and am always looking for new non-bottled dressings. This recipe sounds perfect.