If you’re looking for a healthy salad dressing that is easy to make and packed with flavor, look no further than this roasted red pepper vinaigrette. OMG so good. It takes less than 30 minutes to make and is the perfect addition to your next salad!
I don’t know about you, but sometimes I get tired of salads. I’m known to just opt for a quick green juice instead. This salad dressing is a game changer though. It can dress up even the simplest of salads and really give it that wow factor. I love this dressing on a simple romaine salad with cherry tomatoes, avocado slices, and pumpkin seeds. Yum! 😍
For this recipe you can use any kind of sweet red pepper. I like the Italian Marconi peppers because they are a little sweeter and have more flavor than regular red bell peppers. But regular red bell peppers or any heirloom sweet peppers are also great in this recipe!
This salad dressing is naturally sweet, so there is no need for additional sweeteners. I like to make my recipes accessible to people on a wide variety of diets, so this yummy dressing is paleo, vegan, gluten free, dairy free, Whole30-friendly, low carb, and keto! I’ve gotcha covered.
- 2 sweet red peppers (~130g each)
- 1 tsp avocado oil
- 1 shallot, chopped
- ½ cup loosely packed basil leaves
- 1 clove garlic, smashed
- 6 Tbsp white balsamic vinegar
- ¾ tsp sea salt
- ⅛ tsp freshly ground black pepper
- 1 pinch cayenne pepper
- 1 cup extra virgin olive oil
- Option 1 - Open fire roasting - If you have a gas stovetop, rub peppers with avocado oil using your hands. Make sure to get in all of the crevices. Using tongs, roast peppers over the flames, turning to blister and char all the sides. You can rest the peppers on the burners while they are roasting. This should take around 10 minutes
- Option 2 - Oven roasting - If you don't have a gas stovetop, heat oven to 500ºF/260ºC. Cut peppers in half lengthwise and remove tops and seeds. Rub the outsides and bottoms with avocado oil. Place on a parchment-lined baking sheet and roast for 15-20 mins or until well charred.
- Once the skins are charred, remove to a glass bowl and cover with a tight fitting lid or plastic wrap. The trapped steam will continue to cook the peppers. Allow them to sit for 10 mins.
- Remove the peppers. Use paper towels to slide/rub the skin off the peppers. Discard the skins.
- If you used the open flame method, slice the peppers in half and remove the seeds and tops.
- Roughly chop peppers.
- Place peppers and remaining ingredients (EXCEPT olive oil) in a blender and blend until smooth. You can also use a stick blender or a food processor.
- With blender running on low, slowly drizzle in olive oil to make an emulsion.
- Store under refrigeration for up to a week.
What’s your favorite homemade dressing? Let me know in the comments below!