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Roasted Ginger Vinaigrette Salad Dressing

Try a new salad dressing for the new year! My Roasted Ginger Vinaigrette Dressing has the fragrant aroma of roasted ginger and the tanginess of vinegar for a balanced homemade dressing!

Roasted Ginger Vinaigrette Salad Dressing | Take Two Tapas | #Paleo #Ginger #Roasted #homemade #SaladDressing #Salad #Diet

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

So, I’m three weeks into my four-week Paleo challenge, and while the team has whittled down to 5 ladies, I believe the competition for the prize money is going to be tight!  Everyone is working hard and sacrificing treats for money, and the biggest prize of all, healthier bodies!  I am so proud of them!

I have posted some “Paleo” friendly recipes already (Cauliflower Rice, Balsamic Vinaigrette, and Avocado Deviled Eggs,) but wanted to add a few more, this being one since it is a lunchtime staple of mine!

Why Roasted Ginger Vinaigrette?

The ginger in the dressing is mellowed from the roasting process, and the sweetness comes out much like roasted garlic.  Usually, I have an aversion to such a strong taste, but knowing that ginger is so good for your digestive system I had to find a way to work it into my diet more often. Roasting the ginger is definitely the way to go!

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Roasted Ginger Vinaigrette - Homemade Salad Dressing | Take Two Tapas | #Paleo #Ginger #Vinaigrette #SaladDressing #homemade

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Making a homemade vinaigrette dressing is easier than you think!

My one tip for making a successful vinaigrette dressing is to start with a fat or emulsifier and an acid.  My go-to acid starter combination is dijon mustard and balsamic vinaigrette.  Once I add those two starters to the dressing container, I add some honey, a little lemon juice, crushed garlic (or ginger in this case,) and a shot of hot sauce.  If you are going to add herbs or salt and pepper, now is the time!

Mix this “acidic” part of the dressing and then do a quick taste.  It will be tart and strong but you just want to see what the flavors are like and if they are on the right track.  After the acidic is completely mixed you can add the oil.  Shake vigorously as the old “water and oil don’t mix” adage is in play here.

I love to use a mason jar for making dressings because they are reusable and come in various sizes, plus I have a ton of them on hand, or I use this dressing container to store the dressing in the fridge.  Both are dishwasher safe and so easy to use!

Roast up your leftover fresh ginger and get this Roasted Ginger Vinaigrette Dressing in your lunchbox STAT!

 

What salad are you going to try my Roasted Ginger Vinaigrette on?

If you are looking for a great salad to dress with this Roasted Ginger Vinaigrette toss these items in a bowl and start pouring!

1 Chicken Breast, cooked and skin and bones removed

1/2 Roasted Beet

1/2 Avocado

1/4 cup Almonds, toasted

1/2 cup Cherry tomatoes, halved

1 cup Salad Greens of choice

Roasted Ginger Vinaigrette Salad Dressing in a Dressing container on a wood surface

Roasted Ginger Vinaigrette

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Try a new salad dressing for the new year! My Roasted Ginger Vinaigrette Dressing has the fragrant aroma of roasted ginger and the tanginess of vinegar for a balanced homemade dressing!

Ingredients

  • 1 knuckle of ginger (about 1 inch in length, roasted, peeled, and minced)
  • 2 cloves garlic (minced fresh or jarred equivalent)
  • 6 tablespoons stone ground mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons lime juice
  • 1/4 cup balsamic vinegar
  • dash of Tabasco (or other hot sauce)
  • 1/4 cup olive oil

Instructions

Roast the ginger root

  1. Roast whole, unpeeled ginger root in the oven at 350 for about 30 minutes or until very fragrant.
  2. Cool and break off a knuckle approximately 1 inch in length.
  3. Store the remainder in the crisper drawer for another use.
  4. Peel the ginger root and then mince or grate the knuckle.

Mix the dressing

  1. Mix all dressing ingredients, excluding the olive oil, in a mixing bowl or storage container.
  2. Once mixed, taste and make sure that the seasonings are to your liking, and adjust accordingly.
  3. It will taste strong, but the oil balances that out.
  4. Add the olive oil and shake well to combine.
  5. Store in the refrigerator for up to 2 weeks!

Notes

*You can keep the rest of the roasted ginger in the refrigerator until you need it for another recipe, like a chicken marinade!

*If you like this recipe, leave me a comment and rate it with some stars.  Thanks!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 1074mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

Did you make this recipe?

Follow me on Pinterest for more fun recipes!

Roasted Ginger Vinaigrette Salad Dressing in a Dressing container on a wood surface

Roasted Ginger Vinaigrette

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Try a new salad dressing for the new year! My Roasted Ginger Vinaigrette Dressing has the fragrant aroma of roasted ginger and the tanginess of vinegar for a balanced homemade dressing!

Ingredients

  • 1 knuckle of ginger (about 1 inch in length, roasted, peeled, and minced)
  • 2 cloves garlic (minced fresh or jarred equivalent)
  • 6 tablespoons stone ground mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons lime juice
  • 1/4 cup balsamic vinegar
  • dash of Tabasco (or other hot sauce)
  • 1/4 cup olive oil

Instructions

Roast the ginger root

  1. Roast whole, unpeeled ginger root in the oven at 350 for about 30 minutes or until very fragrant.
  2. Cool and break off a knuckle approximately 1 inch in length.
  3. Store the remainder in the crisper drawer for another use.
  4. Peel the ginger root and then mince or grate the knuckle.

Mix the dressing

  1. Mix all dressing ingredients, excluding the olive oil, in a mixing bowl or storage container.
  2. Once mixed, taste and make sure that the seasonings are to your liking, and adjust accordingly.
  3. It will taste strong, but the oil balances that out.
  4. Add the olive oil and shake well to combine.
  5. Store in the refrigerator for up to 2 weeks!

Notes

*You can keep the rest of the roasted ginger in the refrigerator until you need it for another recipe, like a chicken marinade!

*If you like this recipe, leave me a comment and rate it with some stars.  Thanks!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 1074mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

Did you make this recipe?

Follow me on Pinterest for more fun recipes!

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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