This roasted red pepper dressing is so bright and flavorful! The perfect colorful and delicious addition to brighten up any salad or dish. Not only perfect for your favorite green salad, but also pairs well with chicken and salmon! Paleo + vegan friendly!
I am totally a believer in the power of a perfect salad dressing. You know the one: the texture coats your salad greens PERFECTLY, and there’s just enough sweet, sour, and salty to hit all the right notes.
A dressing that adds something unique to your meal but never over power’s the other flavors.
That my friends, is this roasted red pepper dressing in a nutshell.
SALAD GAME ON!
Ingredients for roasted red pepper dressing
This roasted red pepper dressing is made with simple ingredients that are good for your body and taste darn delicious, too.
The ingredients you need are:
- Roasted red peppers
- Honey or maple syrup for a vegan option
- Lime juice
- Apple cider vinegar or red wine vinegar
- Garlic
- Harissa paste OR cumin and a pinch of red pepper
- Dried oregano
- Olive oil or avocado oil
- Salt and pepper
How to make this roasted red pepper dressing
It’s INCREDIBLY easy to make – one of those everything-just-goes-in-your-blender recipes. As easy as pressing a button!
Process it until smooth, stopping to scrape down the sides as needed. Taste and add more salt if needed.
Enjoy your homemade roasted red pepper dressing immediately over a crisp green salad or store it in a jar in the refrigerator for up to a week!
Serving suggestions
This roasted red pepper dressing would be delicious with:
- Your favorite green salad
- Kale salad
- Roasted vegetables
- Fresh cut veggies
- Roasted chicken or fish
- Tacos or taco salads
A few notes on this recipe
- This recipe for homemade roasted red pepper dressing is a flavorful sauce that is delicious with everything from salad to protein!
- If you have harissa paste, go ahead and use it, but if not don’t sweat it. More often than not I end up using the dried cumin + red chili combo instead.
- It will keep in your refrigerator in a covered jar for up to one week.
- If the dressing separates after being refrigerated, simply give it a good shake before using.
For other homemade sauces check out our dressing & sauce category or these recipes!
- The Best Dairy Free Ranch Dressing
- Fast and Easy Romesco Sauce
- 5 Minute Paleo Green Onion Cilantro Sauce
Creamy Dairy-Free Roasted Red Pepper Dressing (Jarred Peppers)
- Total Time: 10 minutes
- Yield: 1 1/4 cups dressing 1x
- Diet: Gluten Free
Description
Nothing makes preparing a salad easier than having a flavor-packed salad dressing in your back pocket, and this Roasted Red Pepper Dressing will always deliver! Each velvety spoonful is sweet and smoky thanks to the jarred roasted red peppers and a few dried pantry spices, and equally bright from a little lime juice and vinegar. It comes together quickly in your blender or food processor and is the perfect addition to all kinds of fresh salads!
Ingredients
- Generous 1/2 cup drained roasted red peppers (120 grams) – jarred is the easiest, but peppers roasted and peeled at home also work well!
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider or red wine vinegar
- 1 small clove of garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- Small pinch of chili flakes (optional)
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 1/2 tablespoons honey or maple syrup
Instructions
- Blend the dressing. Add all ingredients to your food processor or blender in the order listed (adding the honey last prevents it from sticking to the blades and not properly incorporating into the dressing. Maple syrup will blend in more seamlessly). Process until smooth, stopping to scrape down the sides as needed. If using a food processor, the dressing won’t be quite as creamy – see the images in the blog post for a visual representation of what this will look like.
- Taste and add more salt if desired.
- Serve or store. Enjoy immediately with your favorite salad or bowl, or store in the refrigerator in a covered container until ready to use. Dressing will thicken slightly as it chills in the fridge.
Notes
Dressing should keep in the refrigerator for up to 1 week.
Serve with your favorite green salad, over a rice bowl or burrito bowl, drizzled over roasted veggies, or alongside a cooked protein for an instant boost of YUMMY flavor!
If the dressing separates after being refrigerated, simply give it a good shake before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blender
- Cuisine: Mediterranean
Did you make this recipe? I would love to know how it turned out! you can leave me a comment below, or snap a picture and post it to instagram with the hashtag #nyssaskitchen! xo
Lauren says
How many bell peppers should I roast for 1/2 cup? Can’t wait to make this!
Nyssa Tanner says
I would say that one large bell pepper or two small ones would be about right! But always worth it to roast a few extra to keep on hand as long as you’re going through the trouble 🙂 Hope you enjoy!! – Nyssa
Paula says
Already made the dressing and it is wonderful. Do you have the breakdown? I used 1 tablespoon of Swerve confectionery and a teaspoon of maple syrup to lessen the carbs. Thanks
Nyssa Tanner says
I’m so happy you loved it! I just added the nutrition information to the recipe card if you would like to check it out.
Rhiannon Pare says
I added some nutritional yeast for some extra health benefits and a slightly umami flavor to it- highly recommend!
Nyssa Tanner says
What a good idea! I am such a big fan of nutritional yeast. Thanks for sharing your tip!
The Novice says
I only recently bought myself a blender and am having so much fun making my own sauces and dressings. Guess what recipe I’ll be trying out next…
Nyssa Tanner says
Ohh YES! So exciting! Sauces and dressings are such a breeze to make with a blender. You’ll love this one. It has so much flavor and personality
tracy taft says
Can i use harrissa paste. If so how much?
Nyssa Tanner says
Hi Tracy! Yes! Harissa paste is exactly what I used for this recipe so there’s no change needed 🙂 i hope you love it!
Richa Chaturvedi says
This sounds very yummy! Can you please suggest how long will it be good for in the fridge? Thanks much!
Nyssa Tanner says
Yes! I would suggest 5-7 days in the fridge. Because it has quite a bit of olive oil and no dairy it stores pretty well! it may separate a bit over that time but just shake it up to re-emulsify before using. thanks for following along and I hope you enjoy! 🙂
Richa Chaturvedi says
Thanks for the quick response! I love your chopped asian kale salad with honey lime dressing. Will be trying other salads soon!
Plaga says
without a doubt this has been my favorite sauce you’ve ever made! so yum!
Nyssa Tanner says
yay!! so glad you liked it!! 🙂