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This honey mustard dressing recipe is quick, bright, and easy to prepare using just 5 everyday ingredients! You’ll actually look forward to eating salad with this dressing.
Try my Honey Mustard Pork Tenderloin, this, Honey Mustard Dipping Sauce, or Easy Honey Mustard Chicken next.
Why you’ll love it
Some lovely readers who made my Avocado Bacon Spinach Salad told me how much they enjoyed the sweet and savory honey mustard dressing, so here’s the standalone recipe! With just a handful of pantry ingredients, it’s perfectly balanced and hits all the right notes.
This is a simple vinaigrette-style dressing, meaning we’re skipping the dairy. Some versions have Greek yogurt, but I prefer a lighter dressing that really lets the honey and mustard shine. Dress up your favorite fresh salad ingredients with this homemade dressing!
What you’ll need
- Mustard – standard yellow mustard is my pick here. It’s milder than Dijon and gives the dressing a beautiful bright color.
- Honey – we’re using liquid honey
- Lemon juice – a touch of acidity balances all the flavors and adds freshness
- Garlic powder – for another savory layer
- Olive oil – the base to any good vinaigrette
Helpful tips
- I use yellow mustard (French’s brand here in Canada), but you’re welcome to switch it up with your favorite or whatever you have on hand. I chose yellow mustard because it’s not too strong and is a good all-around mustard.
- You can definitely try Dijon, but keep in mind the taste will be sharper. You may want to start off with less Dijon, taste it, and build it up gradually. Or add more honey as needed!
Pro tip
As with any salad dressing, since everyone’s tastes differ, I encourage you to play with the ingredient quantities/proportions until you arrive at something that perfectly pleases your tastebuds.
How to make honey mustard dressing
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add all the ingredients along with a generous amount of salt & pepper to a jar or small bowl/glass. Shake well or stir together until combined. Give it a taste, and adjust as needed. Toss it with your salad, or let it chill in the fridge first.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like making this dressing in a mason jar to easily shake it up.
- A lemon saver will keep the rest of your lemon fresher for longer.
- Make a big salad in one of these glass prep bowls, and serve it with these scissor salad tongs.
Substitutions and variations
- Try swapping lemon juice for apple cider vinegar or white vinegar if you wish!
- Fresh garden herbs like chopped parsley and chives make an amazing addition for a pop of contrast.
- If you want to make this dressing creamy or more of a dip, add some mayo as needed. I’d add it a tablespoon at a time.
What to serve with honey mustard dressing
- This dressing is great on many different kinds of salads, especially spinach salad. Throw in your favorite salad veggies (try tomatoes, cucumber, bell peppers, and red onions). You can also use it as a dip for vegetables.
- Pair the salad with any number of main courses, everything from my Easy Baked Chicken Breast or Chicken Patties to Creamy Garlic Pork Tenderloin or Tater Tot Shepherd’s Pie.
Leftovers and storage
- Keep this salad dressing for up to about a week in a sealed container (such as a mason jar) in the fridge.
- If you add some fresh chopped herbs to this dressing, keep in mind that it will probably shorten the shelf life a bit.
More easy dressing recipes
If you made this honey mustard salad dressing, please leave a star rating and review below! You can also tag me on Instagram if you made this salad dressing recipe.
Simple Homemade Honey Mustard Dressing (Dairy-free)
Ingredients
- 1/4 cup yellow mustard
- 2 tablespoons liquid honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 cup olive oil
- Salt & pepper to taste
Instructions
- Add the mustard, honey, lemon juice, garlic powder, olive oil, and salt & pepper to a mason jar, small bowl, or drinking glass. Shake (or stir/whisk) well until combined. Give it a taste and adjust ingredients as needed.
- Store in the fridge in a sealed container for up to a week. Shake/stir thoroughly before using.
Notes
- You can definitely use a different kind of mustard. If using something stronger (like Dijon), I suggest starting with less and adding more if needed (or add more honey to compensate).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this tonight and it is yummy! Don’t forget the lemon juice. I thought I put everything in, but it still tasted off, so I reread the recipe and noticed the lemon juice. It made all the difference!
Thank you, Hillary!
I see you are in Canada. I am from the US and used to always buy Billy Bees mustard when we were on holidays in Canada. Sadly, BB is no longer available.. do you know how this compares?
Hi Debbie!! Hmmm… I wish I had tried BB’s since I could then give you an answer!
Made two batches in one sitting for my Saturday salad! I will never buy it in a bottle again. :)🥗🍯
Yay!! So glad you liked it!
This dressing is DELICIOUS 😋 It’s chillin in the fridge waiting for me to put the salad together. Thanks Natasha!!!
Thank you!! 😀 You’re very welcome, Shawnda!