This walnut balsamic vinaigrette is a simple classic salad dressing that goes so well with many fall and cool season salad combinations. I’m telling you, you’ll be making it over and over for months to come.
You know how there are some recipes that you make over and over again? You don’t even need to look at the recipe anymore because you’ve memorized it. You may even refer to it as your such and such. Like when you’re going to a potluck you’re all, “I’ll bring my hummus.” Or whatever it is? Like your go-to-signature dish. Like it is almost expected that you’ll bring it and everyone will devour it. Do you have one of those?
I do. I think my macaroons would definitely fall into that category for me. I love to experiment and try new things, but I also really love knowing that I have old faithful there for me that won’t fail me when I need it.
This walnut balsamic dressing has potential to be one of those recipes. I know that’s a bold statement so I have two reasons why I think I can step out there on the recipe limb and say so.
- This Walnut Balsamic Vinaigrette is really basic. Not only is it basic to make: just chuck all the ingredients into the blender, whirl ‘em up and you have salad dressing. But it is totally basic in terms of it’s uses. It is like that one kid who gets along with everyone in the whole class and always plays nice. Except it isn’t a kid, it’s dressing. Are you with me? This is the one vinaigrette that gets along with all the salads. Okay, I think I am loosing some of you. You’ll see what I mean. Just make a batch of it and all week long it will play nice will all the salads.
- It is just special enough to make you say hmmm, I really like that! There is something really deliciously indescribable that comes into play here with the balance of these ingredients. The sweet and tart balsamic dressing, just a little maple syrup (not enough to really call it a maple balsamic), the chopped thyme, the raw garlic. It all just works.
Then, THEN there is the walnut oil. Roasted walnut oil to be exact. This stuff, you guys, I’m just saying it right now, I hope you try it with the roasted walnut oil. You can of course make this with avocado oil or organic canola oil, but the nutty roasty toasty walnut oil adds a level of rich complexity that is not to be missed. It is what pushes this dressing from basic to signature. To “my walnut balsamic vinaigrette” status.
Questions:
Do you have a signature recipe?
What kind of salad do you like to use balsamic vinaigrette on?
Have you ever bought or used roasted walnut oil?
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PinDescription
This basic yet awesomely delicious and interesting walnut balsamic vinaigrette is a great salad dressing to have on hand because goes with a wide variety of flavors and salad combinations. It is naturally gluten-free and vegan.
Ingredients
- ½ cup roasted walnut oil *ingredient note
- 1/3 cup balsamic vinegar
- 1 tablespoon pure maple syrup, dark or amber
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 teaspoon chopped fresh thyme, optional
Instructions
- Puree oil, vinegar, maple syrup, Dijon, garlic, salt, pepper and thyme in a food processor, mini-prep, blender or with an immersion blender.
Notes
*ingredient note: Roasted walnut oil is a rich nutty flavored cooking oil that is high in omega 3 fatty acids. It can be found with the other oils in large supermarkets, health food stores and specialty food stores. It has a richer more nutty flavor than un-roasted walnut oil. It is good for medium-high heat cooking and for finishing. Store it in the refrigerator once it is open. I used La Tourangelle from California If you would like to make this recipe without the walnut oil you can substitute another oil. I’d recommend that you choose a neutral oil such as avocado oil or organic canola oil. If you want to make this with olive oil, try a 50:50 mixture of extra-virgin olive oil and neutral oil.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 72
- Sugar: 2 g
- Sodium: 203 mg
- Fat: 7 g
- Saturated Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0 g
Keywords: Salad Dressing,Balsamic Vinegar,glutenfree,healthy,vinaigrette
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Green Beans with Walnuts and Balsamic
This dressing looks out of this world amazing Katie!!!! I don’t have any roasted walnut oil in the pantry but you betcha I’m going to get some! Thanks for this great new recipe.
Yes, try it. It tastes great and it is a plant based source of Omega Threes!
I’d love this vinaigrette, I’m sure of it! Unfortunately, although I’ve seen this walnut oil in stores, I can’t buy it as my daughter has a severe tree nut allergy 🙁 It looks wonderful and I’m sure it’s so healthy, too!
I dont know if you noticed, but there are instructions on substitutions (nut free.) That must be scary having a severe allergy in the family like that. Yikes!
Oh yes, I make balsamic vinaigrette often, but use olive oil. Same as your recipe sans maple syrup and thyme 🙂 My daughter’s allergy is VERY scary, especially due to hidden allergens, such a pink peppercorns (related to cashews).
Walnut oil… I’m intrigued! This is a beautiful dressing, cant wait to try
Hey Rebecca, I love walnut oil. This is a great way to try it out. Hope you like it.
I make a creamy tahini dressing that’s a serious recipe staple for me but this looks like it could easily become part of the rotation. Love the walnut oil!
Mmm, I love tahini in dressing. Is it on your blog? I would love to try it.
walnut oil is good for health and you make delicious vinaigrette. Thanks for giving us such a unique recipe.
I’ve never tried roasted walnut oil before, but I’ve always been tempted to buy some of those La Tourangelle oils! Going to give this dressing a try soon!
Wow, that sounds like an amazing dressing. I actually have all of the ingredients in stock, so I’ll definitely try this on top of a kale salad today!
I’m sure it’ll be fantastic.
I found your blog through food gawker today, and I really love it. So many healthy and seasonal recipes to scroll through. I guess my Wednesday night is saved.
Lots of love from Germany,
xx Lynn from http://www.heavenlynnhealthy.com
The dressing looks so amazing and I am sure it tastes great too
Can I make this with roasted walnuts instead of the oil? My supermarket does not carry many “specialty” oils.
I think avocado oil or organic canola would be a better substitute. Hope you enjoy it!
I just made this and am letting it sit until dinner. It looks and smells amazing! I have oregano and sweet basil growing outside and added both to the recipe. Also, I only have regular mustard on hand, which I’ve used in salad dressings before, and it will be just fine. Lastly, I didn’t puree, I simply diced the fresh ingredients very fine, pressed 3 garlic cloves and whisked away. Thank you for sharing, I can’t wait to try it.
Thank you so much for taking the time to come back and report. That is so helpful. Have a wonderful day.
Excellent! Just found your site tonight as I was looking for a new walnut vinaigrette dressing recipe. Made it tonight with a Gravenstein white balsamic vinegar. Very nice dressing with the salad of homegrown baby lettuce, roasted asparagus, chicken breast strips,thinly sliced red onion, apple slices and chèvre cheese. Thank you!
That combination sounds incredible! Thank you so much for coming back to let me know. Have a great day.
Have never commented on recipe before.
This dressing is amazing!
Made as per the recipe & directions.
Came out very dark due to aged & thick balsamic,
not the beautiful color of your illustration.
I licked the spoon!
Will let it rest & flavors marry & use on arugula salad tonight.
This dressing is SO goood!!!
★★★★★
I love the twist with walnut oil! Balsamic vinaigrette is my go-to dressing and this one is terrific!
★★★★★
Roasted walnut oil – brilliant! What a way to take your basic vinaigrette and dress it up.
★★★★★
Love making homemade vinaigrette! Can’t wait to make this one!
★★★★★