Walnut Balsamic Vinaigrette
This homemade 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.
Table of contents
Why We Love This Recipe For Walnut Balsamic Vinaigrette
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 recipe. Well, this homemade walnut oil vinaigrette has the potential to be one of those recipes. I know that’s a bold statement, but it’s true!
This dressing is just special enough to make you say hmmm, I really like that! 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, and all you have to do is chuck the ingredients into the blender and whirl ’em up.
Then, there’s the walnut oil, and I really 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 walnut is what pushes this dressing from basic to signature. To “my walnut balsamic vinaigrette” status.
Recipe Highlights
- It’s so easy to make – throw it all in a blender and call it a day! You can store it in the fridge to use later too.
- The nutty roasty toasty walnut oil adds a level of rich complexity that is not to be missed.
- There is something really deliciously indescribable that comes into play here with the balance of these ingredients – you don’t want to miss it!
- This vinaigrette gets along with all the salads. There’s truly no salad it wouldn’t work on, so you can easily make this weekly to have it on hand.
Key Ingredients For This Recipe
Walnut Oil
Roasted walnut oil is a rich nutty flavored cooking oil that is high in omega-3 fatty acids. It can be found with 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.
Balsamic Vinegar
Balsamic is perfect for a fall or chilly weather flavor palette like this dressing because has a sweetness that cuts any bitterness from seasonal autumnal or winter produce. It’s a delicious pairing with the roasty nuttiness of the oil too.
Pure Maple Syrup
The pure maple syrup (dark or amber) isn’t enough to come through a maple flavor, but it’s enough to balance all of the other ingredients with a delicate sweetness.
How to Make Walnut Oil Salad Dressing
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!
You could also use an immersion blender if that works better for you! If you prefer to mix this by hand it will not be as creamy. Just make sure to mince the garlic or grate it with a metal rasp-style grater (Microplane) so there are no large chunks of raw garlic in the dressing.
FAQs and Expert Tips
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.
Not as it’s written, but you can omit the maple syrup and it’s good to go!
Serving Suggestions
We use this for our Black Lentil Salad with Mediterranean flavors.
Try in our Thanksgiving Kale Salad with Delicata Squash, Spiced Nuts and Cranberries.
Toss with a classic Garden Salad.
We love it with salads like this Harvest Fall Cobb Salad or this Arugula and Butternut Squash Salad.
More Homemade Salad Dressings
- Cider Vinegar Salad Dressing and Maple Sherry Vinaigrette are sure to get you into the autumnal mood, but don’t forget Maple Tahini Salad Dressing for a gentle umami twist.
- To extend its shelf life, Asian Sesame Dressing is made with orange juice and it only takes 5 minutes to make!
- If you’re looking for a low-fat dressing, Light Creamy Italian Salad Dressing fits the bill while remaining creamy and delicious!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintHomemade Balsamic Vinaigrette
- Total Time: 10 minutes
- Yield: 1 cup 1x
Description
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
- 1/2 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
- 1/2 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.
Whole30: To make this Whole30 compliant omit the maple syrup.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Raw
- Cuisine: American
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
Roasted walnut oil – brilliant! What a way to take your basic vinaigrette and dress it up.
I love the twist with walnut oil! Balsamic vinaigrette is my go-to dressing and this one is terrific!
This dressing is SO goood!!!
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.
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.
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.
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!
The dressing looks so amazing and I am sure it tastes great too
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
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!
walnut oil is good for health and you make delicious vinaigrette. Thanks for giving us such a unique recipe.
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… 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’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).
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!