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Roasted Garlic Vinaigrette (5-Minute Blender Dressing)

Roasted Garlic Vinaigrette (5-Minute Blender Dressing)

Phoebe Green
If you need a simple salad dressing, this garlic vinaigrette should be your next one! This is so easy to make and I know you'll love every drop of it!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine French
Servings 4 servings
Calories 270 kcal

Equipment

  • Blender or immersion blender
  • Small glass jar with tight-fitting lid (for storage)
  • Aluminium foil (for roasting garlic)
  • Small rimmed baking sheet

Ingredients
 
 

  • ½ cup extra-virgin olive oil 120ml
  • ¼ cup apple cider vinegar 60ml
  • 2 tablespoons fresh lemon juice 30ml, about 1 lemon
  • 1 tablespoon agave nectar 15ml
  • ¼ teaspoon fine sea salt or to taste
  • ⅛ teaspoon freshly ground black pepper or to taste
  • 1 head garlic roasted, about 10-12 cloves

Instructions
 

  • Preheat oven to 400°F / 200°C (205°C fan-forced). Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap in aluminium foil, and roast for 35-40 minutes until the cloves are golden and soft.
    1 head garlic
  • Squeeze the roasted cloves out of their skins into a blender. Add the olive oil, apple cider vinegar, lemon juice, agave, salt, and pepper. Blend for 15-20 seconds until smooth and fully emulsified.
    ½ cup extra-virgin olive oil, ¼ cup apple cider vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon agave nectar, ¼ teaspoon fine sea salt, ⅛ teaspoon freshly ground black pepper, 1 head garlic
  • Pour the vinaigrette into a glass jar with a tight-fitting lid. Use immediately over your favourite salad, or refrigerate for up to 1 week. Shake well before each use.

Notes

Storage: Keep in a sealed glass jar in the fridge for up to 1 week. Olive oil solidifies when cold — pull it out 10-15 minutes before use and shake well.
Make-Ahead: Roast a full head of garlic on the weekend, then blend dressings throughout the week in under 2 minutes.
Substitutions: Swap agave for honey (not vegan) or maple syrup. Use white wine vinegar or sherry vinegar in place of apple cider vinegar for a milder tang.
Pro Tip: Blend for a full 15-20 seconds rather than just a few — the longer emulsion keeps the dressing from separating for hours instead of minutes.
Freezing: Not recommended. The emulsion breaks when thawed and the texture becomes grainy.

Nutrition

Serving: 1servingCalories: 270kcalCarbohydrates: 7gProtein: 0.5gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 148mgPotassium: 48mgFiber: 0.2gSugar: 4gVitamin A: 1IUVitamin C: 6mgCalcium: 15mgIron: 0.3mg
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