Roasted Garlic Salad Dressing

roasted garlic ingredients


Lately Lo and I have been talking about getting back on track with eating healthier.  This is my favorite salad dressing and it’s super healthy, full of flavor, dairy-free, and perfect for clean eating.  I have literally been making this dressing once a week for the last year and I’m not tired of it (yes, I have it memorized!).  I love it on taco salads with chopped cilantro.  It also works really well as a Caesar dressing.

Roasted Garlic Salad Dressing (adapted from Henry County Health Center)


2 Tablespoons shallots, chopped

1/3 cup apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

freshly ground pepper

1 egg white**

6 cloves garlic roasted

1 cup olive oil, plus one teaspoon


Preheat the oven to 400 degrees F.   Place the garlic cloves on a piece of heavy duty foil.  Sprinkle with one teaspoon olive oil and season with salt and pepper.  Wrap up the cloves in the foil and roast in the oven for 20-30 minutes until the cloves start to caramelize.

In a Magic Bullet or blender, blend all of the ingredients including the roasted garlic cloves.  Store in the refrigerator.


roasted garlic ingredients2


Ok, here are a few tips for roasting the garlic…you can buy the peeled cloves in bulk in some grocery stores.  I usually roast double at a time and put half in an airtight container in the fridge ready to make the next batch of dressing!  You can also roast a whole head of garlic.  Just slice off the top end, add a bit of olive oil and salt and pepper and wrap in foil, roast for about 40-45 minutes.  Once cooled enough to handle, carefully squeeze the roasted garlic from the bulb.


garlic cloves


garlic cloves roasted

These caramelized cloves are some serious beauties! Roasting the garlic mellows out the flavor a lot!


Another side note…we just bought a Nutribullet by Magic Bullet…it seriously rocks!  It pulverizes whole foods in seconds, so when I make this dressing, there’s no need to chop the shallots!  Just put ’em in whole!

One of my fave ways to use this dressing is to make a chicken salad for dinner.  Chop up some romaine, saute some mushrooms and peppers in a bit of olive oil, top with some cooked chicken breast and add the dressing….SO delish and healthy!


roasted garlic dressing final

This dressing is very creamy and flavorful!! It’s hard to believe it’s healthy!


**Please note that this recipe does contain a raw egg white.  Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.



  • Came across your blog while looking through the posts using the #paleo tag on Facebook. Oh-em-gee…so glad I did because I came across this! I’m doing another round of Whole 30 and I’ve found it to be sooo much harder this time, practically impossible really (I’ve been Paleo since July 2013…and I’m almost 30lbs lighter, baby…woo-hoo!). I’ve been looking for different paleo-friendly dressings (the balsamic & olive oil ain’t cuttin’ it anymore, know what I mean?!), so I’m super excited to make this. In fact, I’m about to start! Thanks again! -J 🙂

    • Pam

      Hi Janel, first of all, congrats on your weight loss….that’s amazing!!!!! It’s tough getting back on plan again. I find it takes a few days for me to get rid of the sugar in my body so that I don’t crave it anymore!! I know you’ll love this dressing!! I have a salad everyday and I’ve even been known to pack a little container of it to take with me to a restaurant when I’m being uber strict! So, I have kept the dressing in the fridge for a couple of days. I’m not sure what the actual recommended amount of time it can be kept for as it has the raw egg white in it. Answers on the internet are all over the map…this link was interesting to me I hope that helps!

  • FlaireBear

    Lacey made this today and I’m using it as a coating for chicken breasts as they bake!

    • Pam

      Awesome idea!! Let me know how it turns out!

  • Forgot to ask: how long does it keep in the fridge? I don’t think it would last even a few days, but good to know! Thanks! -J.

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  • Just curious…what if you don’t put the raw egg in? Still almost as good, but last longer?

    • Pam

      Hi Tammy, I have’t made it without the raw egg white. If you leave it out, it would last longer, however, I think that the egg white makes it creamy and helps to emulsify. Let me know if you try it without! I’m curious!