walnut balsamic vinaigrette
This homemade balsamic vinaigrette with walnut oil 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 homemade balsamic vinaigrette has the 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.
First, this Homemade 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 its 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 homemade vinaigrette that gets along with all the salads. Okay, I think I am losing 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.
Second, 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 homemade balsamic vinaigrette, 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 this healthy balsamic vinaigrette recipe 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.
How to Make and Store Homemade Balsamic Vinaigrette
To make this easy balsamic vinaigrette recipe, simply add all the ingredients into a blender and puree until smooth. For this homemade balsamic vinaigrette dressing recipe, I used a mixture of walnut oil (which, as I’ve mentioned, is AMAZING), balsamic vinegar, maple syrup, Dijon, garlic, salt and pepper. That’s it!
This homemade balsamic vinaigrette should be kept in the fridge in a sealed container. It might separate a bit as it chills, but that’s totally normal. If your vinaigrette dressing separates, leave it on your counter for 10 minutes before you plan on serving it and then give it a good shake to mix everything back up.
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?
More Homemade Salad Dressings:Print
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.
- 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
- Puree oil, vinegar, maple syrup, Dijon, garlic, salt, pepper and thyme in a food processor, mini-prep, blender or with an immersion blender.
*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.
Whole30: To make this Whole30 compliant omit the maple syrup.
- 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