Honey Mustard Vinaigrette

Salads are my go-to lunch. I often have lunch with my neighbor and it’s usually a joint effort. I’ll text her and say, I have salad and dressing. She comes over armed with feta and pita chips to top the salad. It’s a pretty awesome arrangement if you think about it. I always tell her I hit the neighbor jackpot, and I did.

The first time I made this vinaigrette, I didn’t measure any of the ingredients or write down the recipe. Since then, I’ve made this vinaigrette more times than I can count. In fact, I have a jar of honey mustard vinaigrette in my refrigerator right now (I pretty much always do).

I find myself throwing away pre-made dressings when I buy them because I never finish the bottle. It’s much easier to reach for my olive oil and dressing jar and shake up my own concoction.

Easy Honey Mustard Vinaigrette

Works well on lots of salads. This honey mustard vinaigrette goes great on a fresh green salad and since it’s on the sweet side, it works well for salads that include fruit, too. I love it on warm salads or bowls made with grains and roasted vegetables, like this roasted cauliflower salad with arugula & sweet potato, warm kale salad with roasted root vegetables, or kale quinoa salad with walnuts, cranberries, and feta. When I cook beets, I dress them up with a drizzle of this dressing.

Only 4 ingredients! To make this dressing, you only need honey, mustard, vinegar and olive oil. I season it with salt and pepper so I guess technically, that’s 6 ingredients. You probably have all the ingredients already in your pantry and fridge. Easy peasy.

So much better than store-bought. Once you try homemade vinaigrettes, you’ll never go back to store-bought. In fact, just for grins, I took a look at the ingredient list for a popular brand of honey mustard dressing. It’s pretty grim. Let’s just say that the first ingredient is water, the second is soybean oil, and it gets worse from there.

Just the beginning! Start your salad dressing adventure with this honey mustard vinaigrette recipe. You won’t be sorry. And don’t worry, I have lots more recipes for you to try so be sure to check out my list of easy salad dressing recipes.

Ingredient Notes

• Olive Oil: Choose a good quality olive oil for vinaigrettes since it’s a pretty major component. Did you know that olive oil has healthy benefits? It’s high in monounsaturated fats (the good kind of fat), and contains antioxidants and anti-inflammatory compounds. No soybean oil here.
• White Balsamic Vinegar: You may be more familiar with regular dark balsamic vinegar. White balsamic vinegar is made from light colored grapes so it’s a beautiful golden color. It’s lightly sweet and tangy. If you prefer, apple cider vinegar can be substituted.
• Dijon Mustard: I usually choose a smooth Dijon although sometimes I mix it up with a grainier mustard. Both are great. This is not the place for plain yellow mustard.
• Honey: If your honey happens to be stiff or crystallized, put it very briefly in the microwave to loosen it up. The vinaigrette has a fair amount of honey so it’s on the sweet side. While the photos have it styled with a fresh green vegetable salad, it goes well with salads that contain fruit, too.
• Salt and Pepper: Season the vinaigrette, to taste.

How To Make Honey Mustard Vinaigrette

Put all of the ingredients in a small clean jar with a tight-fitting lid and shake the jar vigorously until the the vinaigrette is blended.

Alternatively, you can put the ingredients into a small bowl, and then slowly add the oil while whisking until the vinaigrette comes together. This method is best for emulsifying the vinaigrette.

Check the seasoning before you serve the dressing. Add more salt and pepper, if needed.

P.S. If you prefer a creamier honey mustard dressing instead of a vinaigrette, try my honey mustard dressing. It’s great for dipping! My honey mustard chicken marinade is super popular, too.

Storage Tips

Store the vinaigrette in the refrigerator for up to a week. You may notice that the oil congeals because of the cold temperature. Let the vinaigrette set at room temperature for 15 minutes or so before you use it. A faster method is to remove the lid of the jar and microwave the vinaigrette for 10 to 15 seconds, replace the cover, and shake.