Honey Dijon Dressing
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With only 5 simple ingredients, you can have this tangy, sweet honey dijon dressing ready to go in minutes. It’s healthier, fresher, and much tastier than the store-bought version. Serve over your favorite salad greens along with our Honey Mustard Chicken for a well rounded meal.
Why You’ll Love This Honey Dijon Dressing
There’s a reason this dressing shows up on repeat at our house.
- Quick & Easy: Shake up just 5 simple ingredients in a jar in minutes.
- Better-for-You: No preservatives or additives—just real, wholesome ingredients.
- Perfect Balance of Flavors: The sweetness from the honey pairs perfectly with the tang of vinegar and mustard.
- Versatile: Works on green salads, grain bowls, grilled chicken, and more.
Ingredients
Check your pantry and fridge, because you can probably make this right now with what you have on hand!
All you need is these five simple ingredients…
How to Make Honey Dijon Dressing
It doesn’t get much easier than this! Either combine all the ingredients in a mason jar with a lid and shake well OR in a blender and pulse several times until completely combined.
I personally prefer using a blender, because it emulsifies the dressing (combining the oil and liquid) so it doesn’t separate later.
Store in an air tight container in the fridge for up to 2 weeks.
Ways to Use This Dressing
This dressing can be used on any salad you can dream up, but here are some salad combos to try with it…
- Spring: Arugula or spring mix, thinly sliced radishes, sugar snap peas, toasted sliced almonds, crumbed goat cheese
- Apple & Feta: Baby spinach, diced apples, dried cranberries, toasted pecans, feta
- Chicken Avocado: Romaine, rotisserie chicken, avocado, cherry tomatoes, cucumber, sunflower seeds, shredded cheddar
- Harvest: Kale, air fryer sweet potatoes cubes, pepitas, dried cherries or cranberries
- Berry Spinach: Spinach, fresh strawberries or blueberries, candied pecans, goat cheese, sliced red onion
You can also use this as a marinade for chicken or pork, as well as a dressing for grain bowls.
FAQs
After you make this salad dressing, store it in the fridge for up to two weeks.
Don’t throw it out! When chilled, some types of oil will solidify. Just set it out at room temperature for 45 minutes or so before you want to use it and it will be back to normal. You can also microwave it for about 5-10 seconds and shake it up.
Yes! We use it to make Honey Mustard Chicken all the time.
More Homemade Salad Dressings You’ll Love
- Southwest Ranch Dressing
- Cilantro Lime Vinaigrette
- Honey Balsamic Dressing
- Apple Cider Vinaigrette
- Lemon Honey Vinaigrette
- Citrus Salad Dressing
- Asian Sesame Dressing
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Honey Dijon Dressing
A simple, tangy salad dressing that tops off sweet salads perfectly!
Ingredients
- 1/3 cup olive oil
- 3 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- pinch of salt (or more to taste)
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Instructions
- Add all ingredients to a mason jar, seal the lid, and give it a good shake OR place all ingredients in a blender and pulse several times until completely combined. (Note: I prefer blending because it ensures the dressing emulsifies and doesn’t separate later.)
- Store in the refrigerator in an air-tight container for up to 2 weeks. The oil may solidify but just set it out at room temperature to give it time to liquify again. If it separates, just give it a good shake before serving.
Notes/Tips
- You can use avocado oil in place of olive oil, if needed.
- If the dressing thickens in the fridge, don’t throw it out! When chilled, some types of oil will solidify. Just set it out at room temperature for 45 minutes or so before you want to use it and it will be back to normal. You can also microwave it for about 5-10 seconds and shake it up.
- Salad dressings often make great marinades! We use this one to make Honey Mustard Chicken all the time.
Is this salad dressing REALLY 873 Calories per serving?
Thanks for catching that mistake. Ha! That was for the entire batch. I’ve corrected the nutrition info.
I added chopped shallots and used sherry vinegar. This was insanely good. Will definitely be using this again
Oh wow, sounds amazing! Thanks for the ideas.
My husband and I love this dressing so much I double the recipe every time I make it!
Thank you for sharing!
Wonderful! So happy to hear that. Thanks for taking the time to leave a comment and review.
This dressing is amazing! I made it tonight with roasted shrimp spinach salad and it was delicious. The only thing I did different was added a dash of garlic powder. Next time I will make a double batch. Thanks.
Thanks for the review, Chris. That salad sounds delicious!
Delicious !!!!!!i made it a few time and I love it ?
Thanks for the feedback, Diane. Really appreciate it!
This is my favourite dressing,easy to make and yet supper delicious.
Great to hear that, Diyana!
Love this tangy dressing. I make double batches because it is so good I could drink it. I change nothing about the recipe even when I double it. I do insist on using real quality olive oil. Not what is sold in major super markets. It does make a difference. Thanks for sharing this with us.
Thanks for your feedback, Teresa.
I’ve made this several times. When I’m out of apple cider vinegar, I use 1 T sherry vinegar and 2 T white wine vinegar ceiygercway it’s the most perfectly balanced honey mustard vinegar I’ve ever tasted. Love it! By the way if you use a stick blender to blend it, it won’t separate for days.
Thanks for the feedback and substitution ideas, Gary.
This is my new favorite dressing. I will never buy bottled again!
Love that!
This dressing is awesome, so good on our green salad tonight. Passing it on to my daughter-in-law. Thanks
Wonderful to hear that, Jean. Thanks for the review.
This was wonderful! I made a simple salad with romaine, homegrown tomatoes and homemade croutons. This was the perfect dressing! My husband and I both loved it!
Thanks for the feedback, Diana. That sounds delicious!
I loved this! I used it today on a basic chicken salad. I had seasoned the chicken breasts with salt, pepper, garlic powder, paprika, and oregano and pan seared them in olive oil. The resulting pan drippings were SO tasty I couldn’t waste them .. so reduced the amount of oil in this recipe and added the pan drippings from the chicken – it totally worked! A delicious salad ~ thank you for such an easy recipe!
That sounds delish!
I made this dressing for a Thanksgiving salad, and I have continued to enjoy it. For Thanksgiving, I made this with goat cheese, apple, cranberries, lettuce etc. Other times I just enjoy it on a salad with roasted veggies and lettuce. Thanks so much. I love it.
That sounds amazing, Anne. Thanks for the ideas!
Absolutely yummy! Just a light hint of honey mustard…not heavy. Great on a salad with apple chunks, pecan pieces, and dried cranberries mixed in with the greens. I put slices of leftover grilled steak on top and served it with some crusty bread.
That salad sounds amazing!
i just did this instead of salt i used Maggi seasoning and instead of dijon i used regular mustard cause im just a student and it came out great! thank you
Awesome! I’m glad it was a success.
just perfect,
thank for sharing