I decided to give this dressing its own post, so you don’t always have to go into the Sweet Potato Quinoa Bowls to find it. It is so yummy and is the perfect fall dressing for your favorite salads or to drizzle over roasted veggies. Homemade salad dressings are so delicious. If you like to make them, don’t forget to try my favorite poppy seed and ranch dressing recipes.
This recipe is great because it can be adapted to what you have on hand. If I have real maple syrup, I use it on anything with sweet potato. However, I like to sub honey for maple syrup. It gives it a nice Fall vibe and pairs perfectly with the warmth and sweetness of the sweet potato. You can also add in a little grated onion or onion powder, if you like a little onion undertone in your dressings. It’s very versatile and can last in the fridge for three weeks, making it easy to keep on hand.
I find that this recipe tastes best with a light-flavored oil. Avocado is my favorite to use, but light olive oil or canola oil work great, too. This recipe is for a small batch that makes about 1 cup of dressing. The recipe doubles very easily, if you need a bigger batch. I hope you enjoy this simple dressing as much as I do.
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How to Make White Balsamic Honey Mustard Dressing
- Add all the dressing ingredients to a small mixing bowl and whisk together until it becomes opaque.
- Refrigerate dressing in an airtight container in the fridge for up to three weeks.
Tips for How to Make White Balsamic Honey Mustard Dressing
- If you have a small blender, you can mix the dressing up with it, but whisking works just as well with less to clean up.
- Drizzle over your favorite salads or roasted vegetables.
- Store the dressing in an airtight container in the fridge for up to three weeks.
Chef’s Tools:
Readers' Favorite Sauces
- ½ cup light olive oil, avocado oil, or canola oil (Extra Virgin Olive Oil is a little strong in this dressing.)
- ¼ cup white balsamic vinegar
- 1 tbsp honey or real maple syrup if you have it
- 1 tsp grainy mustard or honey mustard
- ½ tsp salt
- ⅛ tsp fresh ground black pepper, a few grinds
- Add all the dressing ingredients to a small mixing bowl and whisk together until it becomes opaque. If you have a small blender, you could mix it in that as well, but whisking works just as well with less to clean up.
- Refrigerate dressing in an airtight container in the fridge for up to three weeks.
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