Honey Balsamic Vinaigrette

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This honey balsamic vinaigrette recipe is like your favorite balsamic vinaigrette dressing with just a hint of sweetness. The sweet and tangy combination is great on a variety of salads, but it particularly goes well with salads that contain fruit.

Honey Balsamic Vinaigrette in a small glass jug.

I’m writing this in the middle of the summer, and it is hot. Almost too hot to think. And definitely too hot to cook. I’ve been living off of smoothies for breakfast, salads for lunch, and grilling outside for dinner. And probably will on repeat until this heat breaks.

Here’s the thing with salads. I love them – but I am not one of those people who can do the same salad every day. I know that Jennifer Anniston salad that she ate every single day for like 8 years went viral. But that wouldn’t work for me.

Unfortunately, what doesn’t work for my budget is to buy so many different veggies that I can make a completely different salad every day. So here’s where having a bunch of homemade dressing recipes comes in. It’s amazing how different the very same salad can taste when dressed in homemade ranch dressing compared to an avocado cilantro dressing.

This honey balsamic dressing is similar to my creamy balsamic vinaigrette, but it’s a little sweeter, and, if you can believe it, even easier to make. You will never go store-bought again! Homemade salad dressings are the best.

Since the name of the dressing is honey vinaigrette, I bet you can guess two of the four ingredients. Honey. Balsamic vinegar. Yes and yes. And any vinaigrette needs olive oil, obviously.

In general, I think it is worth it to use the best quality extra virgin olive oil you can find for cooking. But I really love to have a splurgy kind of extra virgin olive oil on hand to use for dressings, particularly vinaigrettes. You truly can taste the difference.

The last ingredient in this recipe is Dijon mustard. It may seem like an unusual ingredient for a sweet vinaigrette, but it serves a purpose. In addition to adding a little depth of flavor, mustard is an emulsifier in dressings – it helps bind the olive oil and vinegar together and keeps them from separating.

This quick and easy salad dressing is terrific on a green salad, but my favorite salad with this dressing is spinach with strawberries or blueberries. The honey in the dressing compliments the sweetness of the fruit.

So right now, while it’s still hot outside, mix up your routine and make yourself a batch of this homemade salad dressing.

For a sweet fruity vinaigrette, give my raspberry vinaigrette a try! Or try this Italian dressing chicken marinade for a savory option.


Ingredients for Honey Balsamic Vinaigrette.
  • Balsamic Vinegar – A necessity for this vinaigrette – a distinctive sweet and tangy flavor.
  • Olive Oil – Use the best extra virgin olive oil you have on hand for this dressing.
  • Honey – Adds sweetness and thickens the dressing a little bit.
  • Dijon Mustard – Gives a little depth of flavor and helps emulsify the dressing.

How to Make Honey Balsamic Vinaigrette

This is a super easy recipe, made the way most vinaigrettes are – just by blending them all together.

Be sure to check out the full recipe and ingredient list below

  1. Combine the vinegar, honey, and mustard in a bowl or a blender.
  2. While whisking continuously or blending, add the oil in a slow stream until all the oil is incorporated.
Honey Balsamic Vinaigrette in a glass bowl with whisk.


  • Olive Oil – I really prefer this dressing with olive oil, but you can use avocado oil or another neutral flavored oil in its place.


You can make this dressing with white balsamic vinaigrette if you’d like to. It has a slightly different flavor, but it’s still delicious. I think white balsamic goes really well with peaches. This dressing with white balsamic vinaigrette would be delicious with peach, burrata, and tomato salad.

Honey Balsamic Vinaigrette in a mason jar


Vinaigrette will keep for up to 1 week stored in the refrigerator.

Honey Balsamic Vinaigrette

5 from 1 vote
Honey Balsamic Vinaigrette in a small glass jug.
Sweet and tangy Honey Balsamic Vinaigrette is made with only 4 ingredients and tastes best on salads with fruit.
Sauce Fanatic
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 10


  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • ¾ cup canola oil


  • Combine the vinegar, honey, and mustard in a bowl or a blender.
  • While whisking continuously or blending, add the oil in a slow stream until all the oil is incorporated.
  • Vinaigrette will keep for up to 1 week stored in the refrigerator.


Makes about 1 ¼ cups.


Serving: 2tablespoons | Calories: 168kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 18mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.1mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

5 from 1 vote (1 rating without comment)

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