This Spinach Salad Dressing is the best dressing for so many salads. Add it to spinach salads, quinoa salads, and pasta salads. So many great choices for this healthy dressing!
Honey Dijon Dressing
Making homemade dressings is SO worth it, ya’ll. You know exactly what ingredients you’re consuming, you can make large or small quantities, and they taste better too! Ditch those old expired dressings that are sitting in your refrigerator and start making your own!
If there is one dressing I make the most, it’s THIS one! We love it on SO many things. Try it on these healthy recipes:
- My favorite spinach salad (pictured below!)
- Butternut Squash Quinoa Salad
- Healthy Broccoli Salad
- Strawberry Spinach Salad (instead of the strawberry dressing)
While many people use a warm bacon dressing on their spinach salads, we prefer this homemade vinaigrette for a classic spinach salad. It is perfect for a dinner party, but also fits well into our weekly rotation of easy dinners. Healthy eating just got tastier!
As you can see, this dressing is simple. Just four ingredients plus salt and pepper!
- Olive Oil – I normally use extra-virgin olive oil for my homemade dressings.
- Red Wine Vinegar – This vinegar adds the perfect tang to this dressing.
- Honey – Use any honey you have on hand. I normally buy a raw version.
- Dijon Mustard – This mustard adds a nice creamy texture.
- S&P – Kosher salt and freshly ground black pepper, to taste.
How to make Spinach Salad Dressing
This simple four-ingredient (plus salt and pepper) recipe takes just five minutes to make.
- Add all ingredients to a mason jar. (You’ll need a one-cup jar.)
- Shake shake shake!
- Drizzle on all the salads!
The honey may settle a bit on the bottom of the jar. Make sure you shake it up before adding to salads!
Our favorite spinach salad recipe
Like I mentioned, the salad pictured is our favorite combo. It’s an easy recipe and lasts awhile in the refrigerator (without dressing).
- Fresh Spinach Leaves – Make sure you snap off the stems to the leaves. You can use regular spinach or baby spinach.
- Bacon – I prefer to bake bacon in the oven. Line a baking sheet with tin foil and add a wire cooling rack on top. Add the bacon strips to the rack and bake at a medium-high heat (about 400 degrees) until browned and crunchy.
- Eggs – The instant pot is my favorite method for cooking hard-boiled eggs.
- Mushrooms – Use sliced mushrooms – either white mushrooms or Baby Bella mushrooms.
- Red Onion – Slice a red onion into thin strips for some extra crunch!
- And the homemade dressing, of course!
Combine the salad ingredients in a large serving bowl, add the dressing, and toss. This makes a perfect side salad (or a light lunch) for me! This is GOOD FOOD!
Store this dressing in a separate container (like a small jar) in your refrigerator for up to two weeks. If the leftover dressing gets thick, just set it out on your countertop beforehand or warm it in the microwave for just 10 seconds or so.
Then shake shake shake to get all of the ingredients mixed together. Remember, the honey may sink to the bottom of the jar, so you’ll want to get it mixed in before serving.
Kitchen Tools Used: (affiliate links)
Spinach Salad Dressing
- 6 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1 ½ Tablespoons honey
- 1 Tablespoon dijon mustard
- kosher salt and freshly ground black pepper – to taste
- Combine all ingredients in a mason jar, and shake vigorously. Drizzle on your favorite spinach salad!