roasted red pepper & harissa vinaigrette

roasted red pepper and harissa vinaigrette |

I am totally a believer in the power of a perfect salad dressing. you know the one: the texture coats your veggies evenly, there’s just enough sweet, sour, and salty to hit all the right notes, and while it adds something unique to your meal it never over powers.

this lovely little jar of roasted red pepper & harissa vinaigrette right up there? it fits all of those requirements.

I slightly adapted this version from a chipotle honey vinaigrette copycat recipe that you can find here. there’s roasted red peppers, a little harissa, red wine vinegar, honey, lime, garlic and oregano, and I think if you match it up with your farmer’s market bounty you’re going to be a happy (and healthy!) camper. hellllo summer mexican salad!

roasted red pepper and harissa vinaigrette |

it’s incredibly easy to make – everything just goes into your food processor or blender, give it a good whirl, and away you go on your vegetable revolution.

pluuuus…besides beautifully adorning your crisp salad greens this dressing would be so good with some seared fish, grilled chicken, or roasted veggies….obvi I’m on team SAUCE over here!! no shame..not one bit!

roasted red pepper and harissa vinaigrette |

harissa, lime & roasted red pepper vinaigrette

  • Author: adapted by nyssa tanner from once upon a chef
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: dresses a salad for 8


tangy, sweet and a little spicy, this dressing is a treat to eat!!! your veggies will thank you.



  • 1/2 cup loosely filled with roasted red peppers, then filled to the top with some of the juice from your jar (if you’re roasted your own red peppers you will probably also end up with some juices on your cutting board, put as much as you get in your measuring cup and then top with h2o until you have your full 1/2 cup‘s worth)
  • 3 tbs honey
  • 2 tbs lime juice
  • 3 tbs red wine vinegar
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 tsp harissa (can substitute a 1/4 tsp cumin and a pinch of red pepper flakes)
  • 1/8 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. combine all ingredients in food processor and process until smooth. if your dressing seems to thick you can thin with a little water or red pepper juice from the jar. taste and adjust vinegar/honey/salt ratio if needed.


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

7 thoughts on “roasted red pepper & harissa vinaigrette

  1. Richa Chaturvedi

    This sounds very yummy! Can you please suggest how long will it be good for in the fridge? Thanks much!

    1. Nyssa Tanner Post author

      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! 🙂

      1. Richa Chaturvedi

        Thanks for the quick response! I love your chopped asian kale salad with honey lime dressing. Will be trying other salads soon!

    1. Nyssa Tanner Post author

      Hi Tracy! Yes! Harissa paste is exactly what I used for this recipe so there’s no change needed 🙂 i hope you love it!


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