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Honey Dijon Dressing is a delicious alternative to creamy honey mustard dressing. Once you taste it, you’ll want to eat salads more often!
If you’re stuck in a salad rut, this honey-dijon vinaigrette will add a burst of flavor to your regular routine.
You can stir it together in just minutes and drizzle it over your favorite salad ingredients. It also makes a delicious dipping sauce for baked chicken nuggets, pretzels, and more. (Try the creamy variation for a thicker sauce!)
Ingredients You’ll Need
The star of this show is Dijon mustard, which pairs perfectly with extra virgin olive oil, apple cider vinegar, and honey. If you need a vegan recipe, swap the honey for maple syrup, instead.
While it may seem like an unlikely combination, adding a touch of fresh ginger to this salad dressing warms up the flavor and will make eating salads more appealing, even when it’s cold outside. I’d say this ingredient is optional, but it really adds a “wow” factor to the flavor, so I hope you’ll try it.
Adding a tablespoon of fresh lemon juice to this dressing will brighten things up, but if you don’t have lemons on hand, it will still be delicious without it.
How to Make Honey Dijon Dressing
In a 12-ounce mason jar add the extra-virgin olive oil, apple cider vinegar, honey, mustard, lemon juice, garlic, ginger, and salt.
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Use a spoon or whisk to stir the dressing until it looks evenly mixed. (Or secure the lid on the jar and shake well.)
Taste the dressing and make any adjustments, as needed. You can add a pinch of black pepper for extra spice, or a little more honey if you like a sweeter dressing.
Serve the dressing right away over a bowl of your favorite greens, or store it in an airtight container in the fridge for up to 5 days. This recipe makes a little over a 1/2 cup of dressing, so feel free to double it if you plan on eating lots of salad this week.
The dressing will thicken when chilled, but it will become runny again as it comes to room temperature. (Run the sealed jar under hot water if you want it to warm up quickly again.)
Frequently Asked Questions
For a creamy honey mustard dressing, whisk in a 1/4 cup of plain Greek yogurt. It thickens up the dressing to make it more of a dipping sauce, and the flavor is still perfect!
Yes, white wine vinegar would be the most similar swap, but feel free to experiment with others.
Looking for more salad dressing recipes? Try Creamy Tahini Dressing, Apple Cider Vinaigrette, Champagne Vinaigrette, or Pesto Salad Dressing for more ideas.
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons honey
- 1 garlic clove , minced
- ½ inch fresh ginger , minced
- ¼ teaspoon fine sea salt
Instructions
- In a 12-ounce mason jar, combine the olive oil, vinegar, mustard, lemon juice, honey, garlic, ginger, and salt. Use a spoon to stir until well mixed, or secure the lid on the jar and shake well.
- Taste the dressing and make any adjustments, as needed. For a sweeter dressing, add more honey, and for a more tangy dressing, add a little more Dijon mustard.
- Secure the lid on the jar and store it in the fridge until you're ready to use it. It will keep well for up to 5 days when chilled. This dressing may thicken when cold, but it will become runny again if you let it come to room temperature again. Run the sealed jar under warm tap water to speed the process if you're in a hurry.
Notes
Nutrition
If you try this Honey Dijon Dressing recipe, please leave a comment and star rating below letting me know how you like it.
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!
I tried this dressing today and it’s fabulous!!
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!
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 🙂
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!
Thanks for the recipe! Made it tonight and it was perfect.
i had it once and i loved it but forgot about it til now, cant wait to try this
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!
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!
Honey Dijon is my favorite salad dressing of all time!! Cannot wait to try this!! Thanks so much:)