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Roasted Garlic Vinaigrette – This rich, flavorful dressing is made with roasted garlic, apple cider vinegar, lemon juice, and honey for the perfect balance of sweet and tangy. It’s great on salads, roasted vegetables, or as a dip for crusty bread. Easy to make and packed with bold, garlicky goodness!
Roasted Garlic Vinaigrette is one of those recipes that instantly makes anything taste better. It’s rich, mellow, and has just the right balance of tangy and sweet.
If you’ve never roasted garlic before, it’s easier than you might think—and totally worth it. A slow roast in the oven transforms garlic from sharp and pungent to buttery and caramelized, giving this vinaigrette a deep, almost sweet flavor that’s nothing like raw garlic.

If you’re a fan of homemade dressings, you might also like Lemon Vinaigrette or Greek Vinaigrette, but this one is in a league of its own.
It has the punch of apple cider vinegar, a little brightness from lemon juice, and just enough honey to round it all out. The texture is creamy, thanks to the softened roasted garlic, and it clings to salad greens beautifully.
It’s more than just a salad dressing, though. Drizzle it over roasted vegetables, spoon it onto grilled chicken, or use it as a dip for crusty bread. You can even toss it with warm grains or pasta for an easy, flavorful meal.
It’s simple to make, stores well in the fridge, and adds a deep, garlicky goodness to whatever you’re eating.
Why You’ll Love Roasted Garlic Vinaigrette
- Deep, caramelized garlic flavor – Roasting the garlic mellows out the sharp bite and brings out a rich, slightly sweet taste that makes this vinaigrette stand out.
- Better than store-bought – No preservatives, no artificial flavors—just real ingredients that taste fresher and more vibrant than anything from a bottle.
- Stores well for meal prep – Keep a batch in the fridge to have a flavorful dressing ready for salads, sandwiches, or quick dips all week long.
- Elevates simple meals – Even the most basic salad or roasted veggie dish instantly tastes restaurant-worthy with a drizzle of this vinaigrette
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Garlic
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Lemon Juice
- Salt
- Black Pepper
- Honey
How To Make Roasted Garlic Vinaigrette
- Roast the garlic – Cut the heads of garlic in half, drizzle with olive oil, wrap in foil, and bake at 400°F for about an hour until soft and golden.
- Let the garlic cool – Unwrap the roasted garlic and allow it to cool until it’s easy to handle.
- Remove the garlic cloves – Squeeze or peel the softened garlic from its skins and place it in a food processor.
- Add the remaining ingredients – Pour in the olive oil, apple cider vinegar, lemon juice, honey, salt, and black pepper.
- Blend until smooth – Process everything until fully combined and creamy, scraping down the sides if needed.
- Adjust consistency if needed – If the vinaigrette is too thick, add a small amount of warm water or olive oil and blend again.
- Store in the fridge – Transfer to an airtight container and refrigerate until ready to use.
- Warm slightly before serving – If the vinaigrette thickens in the fridge, heat it for 10–15 seconds to loosen it up before using.
Recipe Tips & Tricks
- Roast extra garlic for later – If you’re already roasting garlic for this vinaigrette, throw in a few extra heads to use in other recipes like mashed potatoes, soups, or spreads.
- Use a blender if you don’t have a food processor – A high-speed blender works just as well to create a smooth, creamy vinaigrette.
- Adjust the sweetness to taste – Add a little more honey for a sweeter dressing or reduce it if you prefer a tangier bite.
- Make it extra creamy – Blend in a spoonful of Dijon mustard for a richer texture and a subtle hint of spice.
- Swap the vinegar – Apple cider vinegar adds a mild tang, but white wine vinegar or balsamic can create a different depth of flavor.
- Add herbs for freshness – Stir in chopped parsley, basil, or chives after blending for an herby twist.
- Use it beyond salads – Drizzle over grilled chicken, roasted vegetables, or mix it into pasta for an easy, flavorful sauce.
Stored in an airtight container, this vinaigrette will stay fresh for up to a week. Give it a good shake or stir before using, as the ingredients may separate.
Roasting fresh garlic is what gives this vinaigrette its rich, caramelized flavor. Pre-minced garlic won’t provide the same depth, but in a pinch, you can sauté it lightly before blending.
Yes! Mash the roasted garlic with a fork until smooth, then whisk everything together in a bowl or shake it in a jar until well combined.
More Must Make Recipes
- Homemade Ranch Dressing
- Lemon Vinaigrette
- Thousand Island Dressing
- Cilantro Lime Vinaigrette
- Avocado Dressing
Roasted Garlic Vinaigrette
Ingredients
- 2 heads of garlic
- 1/2 cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 1 Tablespoon honey
- 1/2 teaspoon Salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400º F.
- Cut the heads of garlic in half, drizzle with olive oil, wrap in foil, and bake for about an hour until the garlic is golden brown.2 heads of garlic
- Unwrap the roasted garlic and allow it to cool until it’s easy to handle.
- Squeeze or peel the softened garlic from its skins and place it in a food processor. Pour in the olive oil, apple cider vinegar, lemon juice, honey, salt, and black pepper.1/2 cup extra virgin olive oil, 2 Tablespoons apple cider vinegar, 2 Tablespoons lemon juice, 1 Tablespoon honey, 1/2 teaspoon Salt, 1 teaspoon black pepper
- Process everything until fully combined and creamy, scraping down the sides if needed.
- If the vinaigrette is too thick, add a small amount of warm water or olive oil and blend again.
- Transfer to an airtight container and refrigerate until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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! 🙂
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.
Congrats to your son!
And this dressing looks delicious, the more garlic, the better for me!!
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!
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!
you always amaze me with your simply work. great job.
interesting post, i love roasted garlic hihi. congrats to your son for winning the ROAR! students hiih. have a great day with ya.
Congratulations to your little boy!
I love garlic and am always looking for new non-bottled dressings. This recipe sounds perfect.