ROASTED SHALLOT VINAIGRETTE
on Feb 12, 2025, Updated Jul 22, 2025
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Simple but delicious, this Roasted Shallot Vinaigrette is now a staple condiment in my fridge!
It’s been a long time coming, but I’m excited to finally share this Roasted Shallot Vinaigrette on my blog with you today!
Don’t be fooled: Just because it took me a bit to write up this recipe properly doesn’t mean it’s not worthy of your attention.
This vinaigrette is one of my favorite ways to dress up a hearty winter salad or pasta salad.
It’s great for meal prep as it lasts in the fridge for a few days.
I like to roast the shallots and the garlic while I’m already baking some sweet potatoes, broccoli, or any other veggie in the oven.
That way, once the veggies are roasted the shallot and garlic are ready to be thrown into the food processor for a quick blitz with the remaining ingredients.
The next time you want to jazz up your salad, give this vinaigrette a try. Or use it in some of my favorite recipes that I’ve shared below. Either way, you’re going to love it… Enjoy!
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Ingredients for Roasted Shallot Dressing
Here’s what you’ll need for the MVP dressing — the one that you’ll return to again and again!
- Shallots: An underrated ingredient, shallots are milder in flavor than onion and turn into caramelized deliciousness once roasted. You’ll need four small shallots for this recipe.
- Garlic: Pungent when raw, roasted garlic is tender and slightly sweet.
- Olive Oil: High-quality extra virgin olive oil will make all the difference in taste! The best ones tend to be in dark glass bottles, ensuring the oil is protected from the light. Choose a recent harvest date for optimum freshness.
Pin this recipe for later!
Pin It- Balsamic Vinegar: Our acidity element of the dressing.
- Honey: This natural sweetener balances out the acidity of the vinegar.
- Salt and Pepper
How to Make Roasted Shallot Dressing
To start, preheat the oven to 425°f. Line a sheet pan with parchment paper.
Add the shallots and garlic to the sheet pan and drizzle with 2 teaspoons of olive oil.
Recipe Tip
Add other roasted veggies to the same sheet pan for meal prep for today or later in the week. It’ll save you time later on!
Roast in the oven for 25 to 30 minutes. You’ll know the shallots and garlic are done when they are nice and soft.
Remove them from the oven and add them to a food processor or high-speed blender.
Add the 3/4 cup of olive oil, balsamic vinegar, honey, salt, and pepper. Process until smooth.
Pour into a jar to store for later, or top your salad with the dressing and toss. Enjoy!
Try This With:
- Candied Bacon Walnut Shaved Sprout Salad
- Roasted Sweet Potato Kale Salad with Crispy Chickpeas
- Gluten-Free Pasta Salad with Grilled Chicken
- Shaved Brussel Sprout Winter Salad
ROASTED SHALLOT VINAIGRETTE
Ingredients
- 4 small shallots
- 2 cloves garlic
- ¾ cup olive oil + 2 teaspoons for drizzling
- ⅓ cup balsamic vinegar
- 3 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Add the shallots and garlic to the sheet pan and drizzle with 2 teaspoons of olive oil.
- Roast in the oven for 25 to 30 minutes.
- Once the shallots and garlic are soft, remove them from the oven and add them to a food processor or high-speed blender. Add the 3/4 cup of olive oil, balsamic vinegar, honey, salt, and pepper. Process until smooth.
- Dressing can be stored in a sealed glass jar or container in the fridge for up to one week. Shake well before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
