This homemade honey balsamic dressing is quick and easy to make and a delicious way to dress up a salad (even rice salad!), roasted veggies or steamed veggies. Or you could use it like I have here on my Beetroot Salad. You likely already have the 5 ingredients you need in the pantry! Plus read onto see the healthiest oil for salad dressing!
Making your own salad dressings is so easy and tastes delicious! I have quite a few homemade dressings recipes because they are quick, easy and much more cost effective than buying store-bought. For more salad dressing recipes I would recommend trying my, Lemon Dijon Mustard Dressing or Lemon Herb Dressing. If you’re looking for more creamy dressings then try my Lemon Tahini Dressing or Avocado Green Goddess Dressing.
Why You’ll Love This Recipe
You really can’t go past a homemade vinaigrette! Here’s why you’re going to love my healthy dressing recipe:
- my delicious dressing is much lower sugar than store-bought salad dressings.
- extra virgin olive oil provides healthy fats with many health benefits.
- my perfectly balanced honey balsamic vinaigrette is versatile and can be used on a variety of salads and sides.
Ingredients Notes & Substitutions
This requires staple ingredients that you probably already have in the fridge or pantry! To make this honey mustard balsamic salad dressing you will need:
- good quality balsamic vinegar – make sure to buy balsamic vinegar and not balsamic glaze as this will be overly sweet and thick for this recipe.
- extra virgin olive oil – extra virgin is recommended as it is the least processed and has the highest nutritional value. You could also use avocado, macadamia, hemp seed or flaxseed oil.
- wholegrain/seeded mustard – I like to try and find a mustard that is preservative free and free from artificial flavours. Don’t use dijon mustard as this creates a horrible mud coloured salad dressing (not a lovely caramel colour)- it might taste delicious but it doesn’t look appetising!
- honey – I always opt for a local bush honey or raw honey over the overly processed honey’s. You could also use pure maple syrup in place of honey.
- sea salt
For ingredient quantities see the recipe card at the bottom of the post.
Health Benefits
Here’s why homemade salad dressings are better for you then store-bought:
- Store bought salad dressings are often high in refined sugars. When you make you’re own you can control what type of sugar and how much goes into your dressing.
- Most store bought salad dressings use highly processed oils like canola, sunflower oil and other vegetable oils. Making your own salad dressing means you can pick the best oil.
- Making your own salad dressing means that you can avoid added artificial colours, flavours and preservatives.
Healthiest Oil For Salad Dressing
Store-bought dressings often contain not only a high amount sugar but gums (like xantham gum) and highly processed oils. This is why I prefer to make my own. If you make your own dressing then you can choose what goes into it. There are several oils that can be used to make salad dressing. I’ve listed the healthiest oils for salad dressings for you below:
- Extra Virgin Olive Oil
- Avocado Oil
- Macadami Oil
- Hemp Seed Oil
- Flaxseed Oil
Hot tip: Hemp seed oil and flaxseed oil are both excellent to use if you are trying to boost your omega 3 status!
Method
Ok, this recipe is literally SO easy to make! Just follow these simple steps to make the perfect dressing!
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Step 1: Add ingredients to a glass jar. Add the extra virgin olive oil to a jar (a mason jar works really well!) along with balsamic vinegar, seeded mustard, raw honey and sea salt.
Step 2: Shake! Fix the lid onto the jar firmly and shake vigorously until the dressing is emulsified. This means that the oil and vinegar combine together and create an almost creamy, viscous liquid. You’ll know when it’s emulsified when the oil and vinegar don’t seperate.
Serving Suggestions
This balsamic vinegar dressing can be used in so many ways. Here are some of my favourites.
- Drizzle over roasted pumpkin and sweet potato.
- Use to dress your favourite fresh salads (roast vegetable salad, green salad, rice salad, pasta salad – the options are endless!)
- Drizzle over roasted baby carrots and top with crumbled goat cheese for a show-stopping side dish.
- Drizzle over baby spinach and avocado for a simple side salad.
Use this delicious Homemade Balsamic Dressing to top any salad really! I love to use it to drizzle over roasted vegetables or use it in this delicious Beetroot, Goats Chèvre and Candied Walnut Salad!
Tips
- this dressing is best used at room temperature. I recommend storing this dressing in the fridge to keep for up to one week. The lower temperature hardens the olive oil, creating a bumpy texture. Simply allow the dressing to warm to room temperature and give it a good shake before using.
- Dress your salad right before eating. If salad dressing sits on leafy greens for too long they can turn slimy and mushy).
Storage
Store this dressing in the glass jar with the lid on in the fridge for one-two weeks.
Pin For Later
Did you love this Honey Balsamic Dressing? You might like to try these…
Honey Balsamic Dressing with Wholegrain Mustard
Equipment
- small jar with lid
- Measuring Cups & Spoons
Ingredients
- 60 mL olive oil, extra virgin
- 40 mL balsamic vinegar
- 2 tsp wholegrain mustard
- 1 tsp raw honey
- pinch sea salt
Instructions
- Add the olive oil, balsamic vinegar, wholegrain mustard, raw honey and sea salt to a jar.60 mL olive oil extra virgin, 40 mL balsamic vinegar, 2 tsp wholegrain mustard, 1 tsp raw honey, pinch sea salt
- Firmly screw the lid onto the jar and shake vigorously until salad dressing is emulsified (well combined).
- Use to dress your favorite salads. Store the salad dressing in the glass jar with the lid on in the fridge for up to two weeks.
Notes
Nutrition
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