Roasted Garlic Vinaigrette
With sweet roasted garlic, tangy Dijon mustard, honey, and fresh lemon juice, this Roasted Garlic Vinaigrette is the perfect dressing for summer salads, grain bowls, and more!
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I’ve been on a roasted garlic kick for a while now. It adds so much flavor to whatever you add it to, and this Roasted Garlic Vinaigrette is my latest obsession.
It’s bright & tangy from vinegar and lemon juice, Dijon is emulsifying and adds a zippy flavor, while the roasted garlic gives the dressing a slightly sweet richness.
I roast batches of garlic in the oven or an air fryer, and whatever I don’t use, I freeze so I have it whenever I need it.
I’ve made a lot of different things with roasted garlic including creamy dressings, Roasted Garlic Sun-Dried Tomato Aioli, mashed potatoes, and flavored butter.
If you like this Roasted Garlic Vinaigrette, you should try the creamy version, Creamy Roasted Garlic Dressing!
Ingredients needed (scroll down to recipe card for complete recipe):
- Roasted garlic (oven & air fryer instructions)
- Fresh lemon juice
- White wine vinegar
- Olive oil
- Dijon mustard
- Honey
- Fresh chives
- Seasonings – dried oregano, salt, pepper
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve Roasted Garlic Vinaigrette
This vinaigrette is a fantastic salad dressing, but it’s also delicious:
- Drizzled on grain bowls
- For pasta salads
- As a condiment on sandwiches or in wraps
- Tossed with cooked green beans or asparagus
- In a tomato and cucumber salad
💡Tips & Tricks
- Acid: This dressing uses lemon juice and white wine vinegar. The lemon juice adds a fresh brightness, while the vinegar adds a sharp acid that is great in a vinaigrette. If needed, you could swap one for the other, but together they provide a well-rounded dressing.
- Why use roasted garlic? Roasted garlic has a sweeter, creamy, more mellow garlic flavor than raw garlic which tastes sharp.
- Roasted garlic: If you’re taking the time to roast garlic, I like to make a double batch. That way I can freeze some and have it whenever I need it.
Looking for more condiments? Here are some favorites:
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Roasted Garlic Vinaigrette
Equipment
- mason jar with lid
Ingredients
- 6 roasted garlic cloves
- 1/2 cup olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon sliced chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Smash the roasted garlic with the flat side of a knife and chop and press until it's a paste. Add the roasted garlic paste to a mason jar with the rest of the ingredients (olive oil, lemon juice, white wine vinegar, chives, Dijon, honey, oregano, salt & pepper).
- Place lid on mason jar and shake vigorously to incorporate the ingredients. Let sit or refrigerate for 15 minutes to let the flavors meld before eating. Garlic will settle at the bottom of the jar, so shake before serving. Enjoy!
Notes
- This recipe makes approximately 2/3 cup. Depending on how much is used per serving, you should get (5) 2-tablespoon servings.
- Store leftover vinaigrette in the fridge for up to 4-5 days.
- The olive oil may solidify in the refrigerator. Just let it sit on the counter for 15-20 minutes before serving and shake or whisk it.
- Champagne vinegar and red wine vinegar can be used instead of white wine vinegar. You can also replace the lemon juice with vinegar and vice versa, but the flavor may change slightly.
If you love vinaigrettes, this tangy, garlicky recipe should be in your rotation!