This slightly sweet, slightly tangy balsamic dressing is incredibly easy to make. Keep Honey Balsamic Vinaigrette on hand for quick and healthy salads any day of the week. Works great as a marinade for chicken, too.
Benefits of Making Your Own Vinaigrette
When I was younger, I just thought salad dressing came from an aisle in the store. Maybe you’re laughing at me (or maybe you’re nodding along in the agreement), but I learned many years ago that making your own salad dressing is actually quite easy and has some great benefits.
- It tastes better! True statement: homemade dressings are always better. Not only will you be using higher quality ingredients than the store-bought bottles that often use things like soybean oil and high-fructose corn syrup, but you’ll also be able to adjust the seasoning to preference.
- It’s healthier! The store-bought salad dressings often use the cheapest ingredients (i.e. soybean oil and high-fructose corn syrup). They can be high in sugar, sodium, preservatives, and additives. But, when you make your own, you are in charge of what goes in and can skip the processed junk. For this recipe, you’ll be using heart-healthy olive oil and just a handful of other whole food ingredients.
- It’s easier! Forget a run to the store. I bet you have all of these ingredients on hand to mix up a batch in just 2 minutes.
How to Make Honey Balsamic Dressing
With just a few simple ingredients on hand, you can whip up this classic honey balsamic vinaigrette in just minutes. Here is all you need:
- Extra virgin olive oil
- Balsamic vinegar
- Honey (I recommend raw honey if you can afford it, since there are more health benefits from it.)
- Salt and pepper
See, sooo easy? And the flavor kicks the store-bought kind’s butt. 😉 You’ll never go back once you start making your own.
How to Store Honey Balsamic Vinaigrette
As long as you’re making some of this dressing for tonight, why not double the batch and store it for later to use on salads or to marinate chicken. (Try this grilled chicken recipe using this marinade for a winner dinner.) Here’s how to store Honey Balsamic Dressing:
- In the refrigerator: Store this dressing in an air-tight jar or container the refrigerator for up to 2 weeks. (In all honesty, I’ve kept it longer and it’s tasted fine.)
- In the freezer: Freeze in an air-tight container or freezer bag for 3-6 months. Thaw in the refrigerator or using the defrost setting on the microwave when ready to use.
Meal Ideas to Pair with a Salad Topped with Honey Balsamic Vinaigrette:
- Instant Pot Chicken Parmesan Sliders
- Pesto Burgers
- Gourmet Chicken Sandwiches
- Steak Kabobs
- Cranberry Balsamic Baked Chicken
Got 2 minutes? Go ahead and throw together this quick vinaigrette now for salads all week or for a divine chicken marinade.Print
This slightly sweet, slightly tangy dressing is incredibly easy to make. Whip up a batch of this classic vinaigrette to have on hand for quick and healthy salads any day of the week. Works great as a marinade for chicken, too.
- ¾ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup honey
- 1 1/2 teaspoons salt, plus more to taste
- 3/4 teaspoon ground black pepper, plus more to taste
Add all the ingredients to a mason jar with lid or quart-sized freezer bag. Seal tightly and shake until combined. Taste and adjust the seasoning to your preference. This dressing can be stored in the refrigerator for up to 2 weeks or frozen for 3-6 months.