My Favorite Creamy Shallot Dressing (Meal Prep–Friendly)

This is hands down my favorite homemade dressing. It’s creamy, tangy, a little sweet, and packed with flavor—perfect for salads, grain bowls, or roasted veggies. While it does take a bit of time to roast the shallots, that step is totally passive. I recommend starting your weekly food prep with this recipe. By the time you’re done chopping veggies or portioning meals, your shallots will be perfectly roasted and ready to go.

Bonus: It’s super flexible! I’ve made it with figs, dried apricots, and other dried fruits depending on what I have on hand—so feel free to swap and experiment.

Ingredients

• 2 roasted shallots, peeled and minced

• 3 garlic cloves, minced

• ¼ cup Marsala cooking wine (or swap in balsamic vinegar)

• ½ cup extra virgin olive oil

• ½ cup no-fat Greek yogurt

• 2 tbsp Dijon mustard

• 4 figs, chopped (or swap with dried apricots or dates)

• 1 tsp ground black pepper

Directions

1. Roast the Shallots: Peel and cut shallots in half. Roast at 400°F for 40 minutes.

2. Soften the Dried Fruit: Place figs (or your fruit of choice) in warm water for 15 minutes to soften. Drain and chop.

3. Assemble the Dressing: Once shallots are done, combine all ingredients in a container or jar with a lid.

4. Mix & Store: Shake or stir well until creamy and smooth. Store in the fridge for up to a week.