This dressing is a game-changer for me.
I’ve been on a mission to find a new dressing lately, and this one has surpassed all of my expectations. It’s so delicious, it makes me want to eat salad for every meal of the day!
An upgrade from classic Honey Mustard dressing, this version features a complex blend of ginger, garlic and honey– an unexpected combination that makes my taste buds rejoice with each bite. I realize that not everyone loves ginger, so feel free to use less, to your taste. Either way, the resulting dressing is sure to liven up your next salad!
Honey Dijon Dressing
makes about 1 cup
Adapted from Crazy Sexy Diet
1/4 cup stone-ground or Dijon mustard
2 Tablespoons apple cider vinegar
2 Tablespoons extra-virgin olive oil
1 clove garlic
1 tablespoon minced ginger (about 1-inch, peeled)
2 Tablespoons honey*
1/4 teaspoon fine sea salt
1/4 cup water, or more for thinning
In a high-speed blender, combine all of the ingredients and blend until smooth and creamy. Adjust the flavors to taste, and add more water if a thinner dressing is desired.
Serve immediately, and store leftovers in the fridge for up to a week. (Dressing will thicken a bit when chilled.)
*Note: I’ve made this dressing with both honey and dates now, and both versions have been delicious. If you prefer using dates as a sweetener, for an extra-boost of fiber, use 2-3 dates plus an additional 1/4 cup of water. For those of you who need to avoid all sugars, use liquid stevia to your taste.
Honey Dijon Dressing
- 1/4 cup Dijon mustard
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons extra-virgin olive oil
- 1 clove garlic
- 1 tablespoon minced ginger (about 1-inch, peeled)
- 2 Tablespoons honey*
- 1/4 teaspoon fine sea salt
- 1/4 cup water , or more for thinning
- In a high-speed blender, combine all of the ingredients and blend until smooth and creamy. Adjust the flavors to taste, and add more water if a thinner dressing is desired.
- Serve immediately, and store leftovers in the fridge for up to a week. (Dressing will thicken a bit when chilled.)
Per Serving: Calories: 433, Fat: 30g, Carbohydrates: 40g, Fiber: 2g, Protein: 3g
Hope you enjoy!
Reader Feedback: Are you a fan of Honey Dijon dressing? I was always scared of the creamy-looking types served at restaurants, but I’m a convert now!
Questions and Reviews
Honey Dijon is my favorite salad dressing of all time!! Cannot wait to try this!! Thanks so much:)
I am so into and loyal to the Creamy Tahini dressing I can’t even imagine loving another dressing. When I’m ready to move on I’ll try this one!
This looks delicious! I made so much of your green goddess dressing that I think I’m a bit tapped out for the moment. 🙂 Now I have an alternative to try! Thanks girl!
Yum! I’m having this for lunch!! Where do you get your labels for your jars? Is it a chalkboard label?
I found mine on clearance at Williams Sonoma, so I’m not sure if they’re still available there. They sell them on Amazon, too! http://amzn.to/VMV5SX (This set comes with the same “chalk pen” I use, too)
i had it once and i loved it but forgot about it til now, cant wait to try this
Thanks for the recipe! Made it tonight and it was perfect.
I wanted a lazy dressing last week and shook up olive oil, raw apple cider vinegar and the “weird brown stone ground mustard” as I call it in a mini mason jar, I don’t even measure just eyeball. I am hooked so easy and yumm-o!
Thank you soooo much! I am on my second bowl of salad thanks to this little gem of a dressing. Soooooo yummy. I have a feeling half the bottle will be gone tomorrow after hubby digs in. I used half honey/ half Stevita brand stevia. I am loving all your recipes!! Your site is an inspiration every day for me. Thanks again 🙂
This is fantastic. I was in a hurry so I just eyeballed everything instead of measuring. I made it with the dates. Poured it over a mix of random salad ingredients and it’s so delicious. Thanks for another winner!
I tried this dressing today and it’s fabulous!!
Hi Megan, I have a question – what type of honey do you use in your recipes? Is it raw honey? I can’t wait to try this recipe, and I’ve always used agave nectar instead of honey – only to recently find out that agave is apparently not healthy. So I’m wondering if you use liquid honey or raw honey, and if you think raw honey would work in your recipes (like the one above, or the chocolate crinkles recipe)? Thanks Megan
It depends on the recipe. For any recipe that isn’t cooked, I prefer to use raw honey for the extra boost of nutrition! If I’m baking a recipe, such as the cookies, I’ll usually use liquid honey because it’s cheaper and will be heated during the baking process, anyway. I assume raw honey would work in the baked recipes, though, if you prefer!
LOVED IT!!! My hubby is on his second bowl of spinach! Its sooo delicious 😉
YUM! This dressing is fabulous! I am losing weight by counting calories and changing from unhealthy to healthy foods. The total recipe has 450 calories.
I made this tonight. Beyond delicious! I have to restrain myself from putting too much on or getting a straw and drinking the stuff. Next time I’m going to try stevia instead of honey. Eating salad for lunch tomorrow , can’t wait! Thank you!
I just made this with half dijon and half stone ground mustards. Unbelievable!! So yummy I had to keep myself from just eating it with a spoon!
3rd time making this in the last two weeks! Delicious 🙂
This was excellent! Thank you!!! Instead of apple cider vinegar I used coconut vinegar and it was amazing 🙂
I love this recipe. The ginger is key, it takes it from yummy to WOW. I often halve the recipe and make in a little container (a recycled glass spice jar) when I need to “sneak” it somewhere. I don’t even blend, just shake the heck out of it. I just now made some for tonight – we’re going to a baseball game and I know they have grilled chicken salad, so that with this yummy dressing on top is about as healthy as I can get at a Major League ballpark.
I am finding the ginger a bit overpowering. Is there anything I can add to reduce the aftertaste of the ginger?
You can always add more of the other ingredients to make the ginger flavor less noticeable.
This is so good!!! Thank you, I love your website.
My hubby and I love this dressing! Its really good. I also add a little bit of stevia combined with the honey for something a tash more sweeter. Overall, AWESOME! 🙂
I just made this with habenaro mustard. So amazing!
My wife and I have been making a similar dressing, but with raw, organic Maple Syrup. I started using Maple Syrup on my salads, because it has a lot of nutrients, and is easily available (New England), and I used it initially to help the spices “stick” to my salad (lettuce, kale, etc.) before mixing in the vinegar and oil. Then we added some dijon-horseradish mustard to the vinegar & oil for an extra little kick. Then we evolved to putting everything together and using a whisk — never thought of using a blender (Immersion or regular), though. …
How do you use dates? Chop them? Never used them as sweetener before. Thanks!
I have a powerful blender, so I just throw them in with the rest of the ingredients after removing the pit– removing the pit is VERY important!! You can usually just split them in half with your fingers and pull the pit out easily. If your blender isn’t powerful, you may want to chop them up a bit, too.
Very good! made this tonight. skipped the salt, subbed in maple syrup and used it on a wrap with goat cheese, avocado, sunflower seeds, red peppers, mixed greens and cucumbers. Excellent!
Thanks for the recipe! Can I use this as a marinade?
Sure, I don’t see why not!
How do I find the nutritional info for the recipe on your site?
Please see my FAQ page for information regarding nutrition info: https://detoxinista.com/about/frequently-asked-questions/
just made the dressing and used 1/4 C mustard powder. Inedible! Did you use prepared mustard? Thanks!
Yes, Dijon mustard is prepared mustard. I’ve never used mustard powder, but I imagine it’s much more concentrated.
Can you use ginger seasoning instead of fresh? If so, how much?
I think the standard ratio for substituting dried for fresh is 1:3, so I’d try using 1 teaspoon of dried ginger to replace the 1 tablespoon of fresh minced ginger. However, since dried can be super-concentrated in flavor, you might even start off with less and add more to taste as you go– maybe start with a 1/2 teaspoon?
This dressing was a game changer for me too! I’m a honey mustard girl and I have been lamenting the loss of this dressing ever since I have been eating healthier. This dressing of yours has brought a huge smile to my face! Thank you!
Awesome! Much Thanks!
First time making honey Dijon mustard and it was SO tasty drizzled over roasted Brussels sprouts!
Hi I do not eat oil would it be ok to leave it out or sub something else for it? Thank you!
I can’t have citrus and I’m not really supposed to have vinegar, so I rarely have salads. But when I realized that I had a ton of produce that needed to be eaten, I decided to give it a go and was excited to find a dressing that didn’t have too much vinegar. I really loved this dressing. I am hoping that it will thicken up overnight as the recipe says as it’s a little thin, but the flavor is perfect.Will definitely make this dressing again.
The ginger is a nice surprise and balances the flavors just right.
This dressing is fantastic! The addition of ginger is great. Thanks so much for a new family staple!
I used stevia instead of honey, and was delighted to find that it was still absolutely delicious! I am actually excited to make a salad again so I an have this dressing. Not only is it absolutely delicious, but it’s really quick. Will definitely be making this over and over again.
Delicious! Added a tad of agave sweetner.Husband loved it
You recipe doesn’t specify number of servings, but 433 calories seems too high. Is that for the entire amount made? Someone isn’t going to eat that entire amount at one time.
Yes, that’s for the whole batch, which is about 1 cup. So you could divide that by 16 to get a rough estimate per tablespoon of dressing.