Go Back
–+ servings
Creamy roasted shallot dressing in hall creamer with antique spoon

Creamy Roasted Shallot Dressing

Penny Kovacs
This Creamy Roasted Shallot Dressing is so versatile! Enjoy it warm over veggies or your favorite protein. It's especially delicious over cauliflower steaks and even rib eye steak off the grill. It is also delish over a salad. I have enjoyed it over a spring salad with grilled chicken or even warm beets with apples and pecans. The options are endless so I hope you give it a try!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Brunch, Dinner, Lunch, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 Shallot large or use 3, peeled & cut in half
  • 3 cloves Garlic large, peeled & left whole
  • ¼ cup Balsamic Vinegar
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Coconut Cream white hard part
  • 1 tablespoon Coarse-Dijon Mustard I like Noble Made
  • 3 Medjool Dates soaked in hot water 15 mins, drained
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions
 

  • Preheat oven to 375°F.
  • Line a rimmed pan with parchment paper.
  • Place shallots and garlic on pan.
  • Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast approximately 30 minutes or till tender.
  • Remove and allow to cool slightly and move to high speed blender.
  • Add remaining ingredients.
  • Blend till smooth.
  • Enjoy!
Keyword Condiment, Dairy-free, Dressing, Gluten-free, Healthy, Lunch, Paleo, Salad, Whole30
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal