Roasted Poblano Vinaigrette

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Smoky, tangy, and a little bit sweet, this dressing has it all. Try it over crisp greens topped with Rajas, pepitas, goat cheese, and orange sections.

  • 2-Tbs. servingServings


  • 1 poblano chile
  • 1/2 cup sherry or red wine vinegar
  • 1/4 cup agave nectar
  • 1 small shallot, coarsely chopped (2 Tbs.)
  • 1 small clove garlic, peeled
  • 11/2 tsp. smoked paprika
  • 1 tsp. Dijon mustard
  • 1/4 cup orange juice
  • 1 Tbs. grated orange zest
  • 1/2 cup vegetable oil


1. Roast and peel poblano, then seed and chop. Place chopped poblano, vinegar, agave, shallot, garlic, paprika, mustard, orange juice, and orange zest in blender or food processor, and blend until smooth.

2. With motor of blender or food processor running, add oil, and blend until mixture is smooth and emulsified. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Makes 1 1/2 cups
  • Calories: 113
  • Carbohydrate Content: 7 g
  • Fat Content: 9 g
  • Sodium Content: 12 mg
  • Sugar Content: 6 g