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!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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
Love this recipe from top to bottom. Perfect mix of green and I love the healthy addition of the lentils. The dressing has very nice flavor. This will be a staple going forward❤️
Not having walnut oil on hand, I toasted walnuts and used a mix of canola and olive oils. Love that you can just throw it all into the blender. Delicious! The walnut flavor truly complemented the black lentil salad. Will make this often.
Sounds like a great idea! Thanks Jen!
This is the only salad dressing we make anymore. I use it on mixed greens, roasted beets, feta or blue cheese crumbles and glazed pecans for us and dinner guests. It’s a favorite with all. I don’t know how to thank you because it is such a staple in our lives.
Happy Thanksgiving.
This is our go to salad dressing, we are all in love with it. It is simply divine with a roasted beet and goat cheese salad, and it makes plain salad greens that much better. You will not be disappointed with this recipe. Promise.
And just like that I am craving a beet salad! Yum! Thank you for coming back to rate and review Anna.
Made it 3 times , LOVE IT !! Very quick and easy in the blender.
That’s great to hear! Thank you Debbie.
Very good! I added a touch more of the maple syrup after tasting the vinaigrette as written.
That sounds like a great tip to add to the recipe notes. I’ll do that! I know the level of sweetness can be a matter of taste so I am sure others will appreciate your tip. Noted!
I’m not a fan of Dijon mustard and wondering any alternatives you recommend? Honey mustard? Or any other ideas? Thanks!
You can use brown deli mustard instead. Enjoy!
This is so good. I first made it and forgot the maple syrup–thought it was pretty good. Then remembered the maple syrup and wow, so so very good. I’ve since made it many times to dress all kinds of things. It comes together very quickly in a mini food processor.
I’m so happy to hear it. Thank you for your review!
Simply the best salad dressing, will never go back to shop bought
I am so glad to hear you like it Sharon! Thank you for coming back to review the recipe.
Wonderful! Used my son’s Porter mustard for the Dijon and didn’t have fresh thyme so I used a lesser amount t of dried. I’m enjoying it in my salad right now as I type. It’s a keeper!
I am happy to hear you like it Karla!
My go-to dressing!
I love that! Thank you so much Amy! Many thanks for coming back to the blog to rate and review the recipes you’ve tried. It’s so helpful!
I have made this a number of times as it is so delicious! One of my adult sons had decided to also give up purchased dressings and asked me for recipes, I was sure to give him a print out of this and he loves it too. Now his older brother is also getting into making his own and he recently was sent a copy of this recipe and I gave him your website to check out many more tasty options. When I need a salad dressing idea I go to your site first and have used many of them. Many thanks!
What an amazing compliment R.A.! That’s so great to hear! I am so happy and appreciative you came back to say so. Have a great week!
We tried this recipe with our own homemade Black Walnut oil, and maple syrup from our farm. The black walnut oil adds a little wild side to the dressing which I recommend. Very nice dressing recipe, our new favorite!
I am intrigued by black walnut oil. I need to try it sometimes. Thank you so much for reporting back Charles.
I have been cooking and baking for years. I’ve never left a review. This is such a delicious recipe that I felt I just had to urge anyone who looks at it to try it. The walnut oil adds a wonderful earthy dimension, the balance in flavors is perfection. Don’t hesitate, do it.
This is so wonderful! Thank you Mary!
Love making homemade vinaigrette! Can’t wait to make this one!
I am glad you do too!