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This honey mustard dressing is a quick and easy to prepare vinaigrette that uses everyday ingredients and makes salads taste amazing!

Try my Creamy Pesto Dressing or this homemade Olive Garden Salad Dressing next.

close-up of a mason jar with homemade honey mustard dressing and a spoon in it

I’ve had some people who made my Avocado Bacon Salad tell me how much they liked the salad dressing, so I decided to make a standalone version. Some honey mustard dressings contain mayo or Greek yogurt, but I decided to keep this one a simple vinaigrette-style dressing. It’s quite light and the honey and mustard really shine! 

You may also like my Easy Honey Mustard Chicken.

collage of a spinach and tomato salad with honey mustard dressing and a spoon with honey mustard salad dressing on a grey background

What kind of mustard to use?

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 it’s a good all-around mustard that many people already have in their pantries/fridge. You can definitely try Dijon as well, but keep in mind the taste will be a bit stronger. You may want to start off with less Dijon, taste it, and build it up gradually. Or add more honey as needed!

How long will this dressing last?

I’d keep it for about a week in a sealed container in the fridge (like a mason jar).

spoon being held above a mason jar of the BEST honey mustard dressing

This dressing is great on many different kinds of salads. I personally like to use it for spinach salads. Throw in your favorite salad veggies (try tomatoes, cucumber, bell peppers, and red onions) and you have a healthy light meal or side.

Recipe notes & tips:

  • Try swapping lemon juice for apple cider vinegar or white vinegar if you wish!
  • As everyone’s tastes differ, feel free to play with the ingredient quantities until you arrive at something that perfectly pleases your tastebuds.
  • Want to make this dressing creamy or more of a dip? Add mayo as needed (I’d add it a tablespoon at a time).
  • I love adding fresh chopped herbs to this dressing. It does diminish the shelf life a bit, but if you’re going to eat the dressing within a couple of days, the herbs (try chopped parsley and chives) are a lovely addition.

More homemade salad dressings to try:

mason jar with honey mustard dressing

Let me know if you’ll give this honey mustard salad dressing a try! Questions? Leave me a comment below!

close-up of a mason jar with homemade honey mustard dressing and a spoon in it
4.60 from 5 votes

Honey Mustard Dressing

This honey mustard dressing is a quick and easy to prepare vinaigrette that uses everyday ingredients and makes salads taste amazing!
Prep: 10 minutes
Total: 10 minutes
Servings: 16 (makes about 1 cup)


  • 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


  • 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.


  • 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).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. 


Serving: 1tbsp, Calories: 41kcal, Carbohydrates: 2g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 44mg, Potassium: 5mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1mg, Calcium: 2mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iā€™m Natasha.

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  1. I saw the large cherry tomatoes on my counter and got hungry for a good salad with homemade dressing. I also have cucumber, bell pepper, and green onions on hand and my mind went to honey mustard. I’ll be making this dressing shortly. It sounds delicious!

  2. 3 stars
    I made this recipe and it was decent, but the olive oil was just too much olive oil for me.. which made it a little bitter… I think in the future I would cut it with veg oil 50/50 or use a very light olive oil.

    Used in salad of baby spinach, almond pieces, and chunks of oranges also some canned chicken.
    In the past, I used to use Maple Farms honey mustard vinegarette, which I have not been able to find for several years… I know the Brand is still out there, but they no longer make the variety I want (it was fabulous!)

  3. 5 stars
    I doubled the recipe using spicy brown mustard, 1 T fresh lemon & 1 T apple cider, avocado oil, and everything else as directed.
    Absolutely delicious! Thanks, Natasha!

    1. Love this mustard. I wanted some honey mustard with my turkey sandwich and to lazy to go to the store. I don’t buy mayo so this was PERFECT!! I had all the ingredients on hand. Thanks for the great easy recipe. As for the commentary, it gives the recipes life. Something to relate to. Keep doing what your doing. šŸ˜ƒ