Simple and delicious balsamic vinaigrette dressing made with just a few pantry staples. This real food dressing recipe is perfect for salads, grain bowls, roasted veggies, and more. Naturally gluten-free, dairy-free, and refined sugar-free.
Say good-bye to store-bought dressings filled with refined oils, added sugars, gums, and preservatives—this homemade balsamic vinaigrette is fresher, healthier, and just as easy.
When it comes to clean eating, dressings are one of the easiest things to swap out and make from scratch. Not only are homemade dressings incredibly easy, they are also more budget friendly than store-bought dressings.
This balsamic vinaigrette takes just 5 minutes to whip together and I'm guessing you already have the ingredients in your pantry!
Why This Dressing Works
- Easy - Ready in under 5 minutes and no fancy tools required. Just shake, or whisk, and you're done!
- Pantry staples - You probably have all the ingredients already in your fridge and pantry.
- Real food - You won't find any refined oils, refined sugars, gums, or preservatives in this homemade dressing.
- Versatile & customizable - This simple balsamic vinaigrette goes with everything - mixed greens, grain bowls, roasted veggies, the list goes on. And you can totally adjust the flavor to your liking. Want it sweeter? Want it more tangy? No problem - it's easy to play around with the ingredients.
Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
Jump to Recipe- Honey - If needing this to be vegan, you can swap the honey for pure maple syrup.
- Extra-virgin olive oil - I prefer the robust flavor of olive oil in this dressing, but avocado oil can also be used (just know it will have a milder taste).
Clean food tips:
Look for Dijon mustard that does not have added sugars or preservatives. Most organic options are super clean. Primal Kitchen or Good and Gather (Target) make great options.
Use a quality extra-virgin olive oil - not only is it better for you and has a plethora of health benefits, it will also result in a better tasting dressing.
Honey should be raw and unfiltered. Nature Nate's honey is my favorite.
How to Make
This homemade dressing is breeze to make.
- Add all ingredients to a mason jar or small bowl. If in a jar, cover and shake until fully emulsified. If using a bowl, whisk vigorously until combined.
Tips for the Best Homemade Balsamic Vinaigrette
- Use pure extra-virgin olive oil. This will make a huge difference in flavor. Make sure it's "extra-virgin" olive oil - dark, glass bottles are best and look for a harvest date (the more recent the better). California Olive Ranch is a great option.
- Use a good quality balsamic vinegar. Anything labeled as "balsamic vinegar of modena" and has either IGP or DOP certification. Private Selection is inexpensive and meets both these criteria.
- Adjust the flavors to taste. If you'd like it a little sweeter, add in more honey. Want it a little tangier? Increase the amount of vinegar.
- Use a mason jar, or other airtight container, to combine. Vigorously shaking helps to emulsify the ingredients and makes for a more creamy consistency.
Ways to Use Balsamic Vinaigrette
This dressing goes way beyond just a basic salad dressing. Use it as:
- A drizzle on roasted vegetables (like Brussels sprouts and sweet potatoes).
- A marinade for chicken.
- A dressing for an easy strawberry and spinach salad (spinach, strawberries, and toasted pecans).
- A topping for grain bowls or pasta salads.
I love in on my peach salad or as a swap in my superfood salad for a tangy twist. The options are endless.
How to Store
This balsamic vinaigrette can be used right away. Store leftover dressing in an airtight container (I recommend a small mason jar) in the fridge. Dressing will stay fresh for up to one week.
⭐ NOTE: Real olive oil solidifies in the fridge. Let sit at room temperature for about 5 minutes to liquify and give a good shake before using.
Recipe FAQs
Yes, simply swap out the honey for pure maple syrup.
Because olive oil and vinegar are not meant to naturally mix, so the ingredients will separate as they sit. The addition of the Dijon mustard acts as a natural emulsifier, helping the ingredients stay blended (and also adding flavor). It's totally normal that this dressing separates. When it happens, just give it a good shake, or stir.
Yes! While I love the rich, peppery flavor of extra-virgin olive oil, you can use avocado oil for a more neutral taste. Just be sure to use a high-quality oil for the best flavor and nutrition.
More Homemade Dressing Recipes
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Balsamic Vinaigrette Dressing
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Equipment
- 1 mason jar
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 2 tbsp. honey
- 2 tsp. Dijon mustard
- ½ tsp. fine sea salt
Instructions
- Add all ingredients to a mason jar or small bowl. If in a jar, cover and shake until fully emulsified. If using a bowl, whisk vigorously until combined.
- Use immediately, or store covered in the fridge. Enjoy!
Notes
- Servings: This recipe makes just under 1 cup of dressing, which is roughly 8 servings.
- Storing: Dressing should be stored in an airtight container in the fridge and will stay fresh for up to one week. Note: Quality extra-virgin olive oil will solidify in the fridge. Allow to sit at room temp for 5 minutes to liquify and give a good shake/mix.
Nutrition
Save This Recipe For Later!
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