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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.
I just made this with habenaro mustard. So amazing!
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! 🙂
This is so good!!! Thank you, I love your website.
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.
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.
This was excellent! Thank you!!! Instead of apple cider vinegar I used coconut vinegar and it was amazing 🙂
3rd time making this in the last two weeks! Delicious 🙂
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!
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!
LOVED IT!!! My hubby is on his second bowl of spinach! Its sooo delicious 😉