Name: Honey Balsamic Dressing (Make It in 10 Minutes or Less!)
Prep time: 10 min
Total time: 10 min
Ingredients: ½ cup balsamic vinegar; ½ cup extra virgin olive oil; 2 tablespoons honey; 1 teaspoon Dijon mustard; 1 garlic clove (finely minced); Salt (to taste); black pepper (to taste)

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This honey balsamic dressing is quick, tangy, and slightly sweet. It takes about 10 minutes to make and works well on salads, roasted vegetables, or as a light marinade. You can also replace the honey with pure maple syrup to make a maple balsamic dressing.

You may also love my raspberry vinaigrette and orange citrus vinaigrette recipes.

Small ramekin filled with balsamic vinaigrette.

Easy Salad Dressing with Honey and Mustard

I love a good homemade salad dressing. This one has the perfect mix of tangy and sweet thanks to the balsamic vinegar and honey. It’s smooth, simple, and works on so many dishes.

Whether you’re topping a spinach salad, a strawberry goat cheese salad, or even a beet salad, this honey balsamic dressing pulls everything together.

It also makes a great marinade for salmon or grilled vegetables. If you’ve been looking for the best balsamic vinaigrette recipe, this is it.

How to Make Honey Balsamic Dressing

Here’s a snapshot of how to make this dressing. The full recipe is further down the page.

You don’t need anything fancy here. I usually grab a mason jar with a tight-fitting lid, add the ingredients, and shake it until it’s combined. A whisk and small bowl work just as well if that’s what you have handy.

Balsamic vinegar in a jar of seasonings.

Olive oil added to a jar of balsamic vinegar and seasonings.

If you want the dressing extra smooth, toss it in the blender. That breaks down the garlic and helps the balsamic vinegar and oil emulsify into a creamy texture.

Taste it before serving and adjust if needed. Sometimes I add a little extra honey if I want it sweeter, or more Dijon if I want a sharper flavor.

For maple balsamic dressing, replace the honey with 1 to 2 tablespoons of pure maple syrup. Start with 1 tablespoon, then add more if you prefer a sweeter dressing. Use pure maple syrup rather than pancake syrup.

Variations and Tips

Add a pinch of dried oregano or thyme for more herb flavor.
Garlic powder works if you don’t want small garlic bits in the dressing.
If the oil and vinegar separate after sitting, just shake it again before using.

What’s the best oil to use?

I usually go with extra virgin olive oil for its light flavor and color, but avocado oil will also work.

What to Serve It On

This honey balsamic vinaigrette is so versatile. I use it most often on salads, but it’s great beyond that:

On a classic caprese salad or even a caprese pasta salad.
As a quick marinade for salmon, beef, or chicken.
Over roasted vegetables for a little extra flavor.

How to Store Leftovers

Store leftover dressing in a sealed jar or airtight container in the fridge for up to 1 week. If it separates, give it a quick shake before serving.

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