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Honey Balsamic Dressing

This Honey Balsamic Dressing recipe is one of my family’s favorites. It has the perfect balance of sweet and sour flavors, and uses a little less oil than traditional vinaigrette recipes to lighten up the calories.

honey balsamic dressing in jar

How to Make Honey Balsamic Dressing

To make this dressing, all you need is a handful of ingredients that you probably already have on hand, and a blender. If you don’t have a blender, you can simply mince the garlic and shallot finely and use a whisk to stir the dressing together, but I find a blender works to get the dressing a little thicker, since we’re not using as much oil.

honey balsamic dressing ingredients

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Paired with fresh shallot and enzyme-rich honey, I think this dressing is just as good as any restaurant’s version. I hope you’ll enjoy it just as much!

5 from 2 votes
honey balsamic dressing in jar
Honey Balsamic Dressing
Prep Time
5 mins
Total Time
5 mins
 

This sweet and tangy dressing is a family favorite! It's perfect over any salad, and uses a little less oil than traditional dressing recipes.

Course: Salad
Cuisine: Italian
Keyword: balsamic, salad dressing, vinaigrette
Servings: 8 servings
Calories: 110 kcal
Ingredients
  • 1/4 cup balsamic vinegar (preferably aged 3 years)
  • 2 tablespoons chopped shallot
  • 1 garlic clove , or 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon raw honey
  • 6 tablespoons olive oil
  • 2 tablespoons water
Instructions
  1. Combine the vinegar, shallot, garlic, salt, honey, olive oil, and water in a blender and blend until completely smooth. Taste and adjust any seasoning to taste. (You can add a little extra honey if your vinegar is too sour.)

  2. Allow to chill for 4 hours before serving, for best flavor and texture. Shake well before serving each time.

  3. This dressing should keep well in an airtight container in the fridge for up to 5 days.

Per 2 tablespoons: Calories: 110, Fat: 10g, Carbohydrtes: 4g, Fiber: 0g, Protein: 0g

Recipe Notes:

  • I find the flavor is best when I use a balsamic vinegar that has been aged at least 3 years. If you use a cheaper balsamic vinegar, add a little more honey to balance the flavor, since cheaper vinegar is more pungent and acidic in flavor.
  • To make this recipe vegan, you could use maple syrup instead of honey to taste, or even try using dates as a natural sweetener if you have a really good blender.

Reader Feedback: Do you have a favorite salad dressing?

This HONEY BALSAMIC DRESSING is a sweet and tangy dressing that my whole family loves. This healthy recipe uses less oil and tastes amazing! #saladdressing #healthy

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Comments

Linz @ Itz Linz

When I make my own dressing I usually mash an avocado and add it to plain Greek yogurt for a healthy creamy dressing! Yours looks delish as always!

Bobbi Kenow

Looking forward to trying this! How long will this keep in the fridge?

    Megan

    Mine keeps in the fridge for a week, and by then, it’s usually all used up anyway!

Melissa

Sounds yummy! Thank you for sharing!! We need another good dressing in our home. Right now we just have a delicious honey mustard one. Will be nice to have another choice, though we do LOVE the honey mustard!

Thanks again 🙂

~Melissa <

Cindy

What is a good brand of Balsamic vinegar to buy? I have read that it has sulfites in it. Is that ok?

    Megan

    People with a sulfite intolerance would definitely have to avoid most vinegars, but sulfites naturally occur in many foods, especially those that are fermented, like wine and cheese. Since balsamic vinegar is a fermented grape product, there will naturally be sulfites from the grapes. There are some individuals that believe consuming vinegar, in general, can lead to an acidic environment in the body, but since most vinegar-based dressings actually encourage people to eat MORE veggies (by making them taste good!), I’m all for it.

    As far as brands go, I always buy organic. Grapes are often on the “Dirty Dozen” list, so non-organic brands could contain pesticides.

      Cindy

      Thank you so much for the information. My husband loves this kind of salad dressing and I want to make it for him! Yum!

Erin @ Axell's Kitchen

Yum this looks delicious! Do you just store it in a plastic container or what?

    Megan

    You can store it in any sealed container in the fridge for up to a week.

Emily@2:DESIGN:CENTS

That looks amazing! I tend to just put olive oil on most things. I always request dressing on the side at restaurants and rarely touch it.

Meagan

YUM! I’m worried about making “smelly” things in my vitamix – the smell won’t stick to the plastic??

Living Outside of the Box

Loved this dressing–it hit the spot!! Thank you!! I served it up with your balsamic roasted brussels sprouts over a green salad–it was awesome!!

Jaleen

This dressing is a big hit in our family. We have tried it on many salads and it’s the most requested dressing made now. I do love healthy fats so I tend to add a little more oil than water to the recipe.

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