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Marissa Bolden

Roasted Apple and Sweet Onion Vinaigrette

Packed with whole ingredients and a rich roasted flavor, this sweet and savory dressing gets its creamy body from roasted apples and onions. Enhanced by apple cider vinegar and standard pantry spices, this versatile all-purpose vinaigrette is light yet deeply flavorful. It serves as the perfect choice for marinating or tossing with leafy greens, roasted vegetables, grain bowls, and grilled chicken.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 16 oz
Ingredients Equipment Method

Ingredients
  

  • 1 Gala apple cored, skin on
  • 1 green apple cored and quartered, skin on
  • ½ yellow sweet onion sliced thick
  • ½ cup olive oil
  • ½ teaspoon sea salt plus more to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grated Parmesan cheese
  • ¼ cup apple cider vinegar
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried dill leaves
  • ½ teaspoon black pepper

Equipment

  • Small sheet pan or oven safe skillet
  • Chef Knife
  • Cutting Board
  • Blender or food processor
  • Mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Place the Gala apple, green apple, sweet onion, and sea salt onto a small sheet pan or oven safe skillet.
  3. Roast for 20 minutes.
  4. Pour the olive oil over the apples and onions. Reduce the oven temperature to 300 degrees F and continue roasting for another 20 minutes until everything is very soft.
  5. Allow the apples to cool slightly. Scrape the softened apple flesh away from the skins and discard the skins.
  6. Transfer the roasted apple flesh and onions to a blender or food processor. Pulse until mostly smooth with a slight texture.
  7. Transfer the mixture to a mixing bowl.
  8. Whisk in the Dijon mustard, Parmesan cheese, Italian seasoning, dried dill, and black pepper.
  9. Slowly whisk in the apple cider vinegar until fully incorporated.
  10. Taste and season with additional sea salt if needed.
  11. Serve immediately or refrigerate until chilled.