This Fall Honey Vinaigrette captures the cozy flavors of the season in every drop. With a base of tangy apple cider vinegar and rich, golden honey, this dressing is perfectly balanced. A touch of pumpkin pie spice adds a subtle kick, while a swirl of extra virgin olive oil brings everything together in a silky smooth finish. It’s the kind of dressing that instantly elevates any fall salad, especially those with roasted squash, apples, walnuts, or goat cheese.

Fall Honey Vinaigrette Recipe

If you’re looking for more salad recipes, White Balsamic Vinaigrette and Lemon Maple Vinaigrette will make your taste buds happy.

What makes this vinaigrette truly shine is its versatility. Drizzle it over mixed greens with cranberries and pecans for a harvest-inspired side, dress a warm grain bowl with quinoa and roasted root vegetables, or use it as a flavorful marinade for chicken or pork. Quick to whisk together and full of autumn charm, this vinaigrette is a must-have in your seasonal kitchen lineup.

Ingredients to Gather

• Avocado Oil – Provides a rich, buttery base that gives the vinaigrette a smooth texture and helps it cling beautifully to salad greens.
• Apple Cider Vinegar – Offers a mild, fruity acidity that brightens the dressing without overpowering it, adding a subtle sweetness and complexity.
• Honey – Balances the acidity with natural sweetness and a touch of warmth, while also helping to emulsify the vinaigrette.
• Shallots – Add a mild onion-like flavor with a hint of garlic, giving the vinaigrette a savory depth that complements fall flavors.
• Pumpkin Pie Spice – This spice infuses the dressing with cozy autumn notes of cinnamon, nutmeg, and clove, turning a simple vinaigrette into a seasonal standout.
• Sea Salt – Enhances the overall flavor, balancing sweet and acidic elements while drawing out the natural taste of each ingredient.
• Freshly Ground Pepper – Adds a touch of warmth and gentle heat, rounding out the flavor with a subtle kick that lingers.

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Ingredients

1/2 cup avocado oil

1/3 cup apple cider vinegar

2 tablespoons honey

2 teaspoons minced shallots

1/4 teaspoon pumpkin pie spice

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Directions

1. In a small mixing bowl or jar, whisk the vinegar, honey, shallots, pumpkin pie spice, salt, and pepper until well combined. Slowly drizzle in the avocado oil while continuing to whisk until the vinaigrette is smooth and emulsified.

2. Taste and adjust seasoning if needed. If using a jar, you can add all ingredients, seal tightly, and shake vigorously to blend. Refrigerate until ready to use and shake well before serving.

Tips for Making this Vinaigrette

• You can substitute avocado oil for another neutral oil.
• Warm the honey slightly before mixing to help it blend more easily with the vinegar and spices.
• Finely mince the shallots to integrate smoothly into the dressing without overpowering each bite.
• Start small with the pumpkin pie spice, then taste and adjust – too much can dominate the vinaigrette.
• Let it sit for 15-20 minutes before serving to allow the flavors to meld and deepen.

Salad Toolbox

• Mason Jar Pour Spout Lids for Regular Mouth Mason Jars – spout Mason Jar lids make pouring homemade salad dressings a breeze, keeping your fridge tidy and your dressings fresh with every shake.
• Twist and Pour Salad Dressing Mixer – a twist-and-pour salad dressing mixer lets you shake, blend, and serve your dressings all in one container – no mess, no fuss, just fresh flavor on demand.
• Salad Container for Lunch – salad lunch containers keep your greens crisp and your toppings separate, making it easy to enjoy a fresh, mess-free salad anywhere you go.
• Herb Stripping Comb – an herb stripping comb quickly removes leaves from stems, saving time and making it effortless to add fresh herbs to your salads and dressings.

Storage Tips

Store fall honey vinaigrette in a sealed jar or airtight container in the refrigerator for up to one week. Please shake or stir it before each use, as natural separation may occur.

Delicious Ways to Use Vinaigrette

• Autumn Salads – Drizzle over mixed greens with apples, pears, candied pecans, and goat cheese for a perfect fall salad.
• Roasted Vegetables – Toss with warm roasted butternut squash, Brussels sprouts, or sweet potatoes right out of the oven.
• Grain bowls – Spoon over farro or quinoa bowls with roasted veggies, dried cranberries, and toasted pumpkin seeds.
• Brussels Sprout Slaw – Mix into shredded raw Brussels sprouts with walnuts and dried cherries for a seasonal slaw.
• Stuffed Acorn Squash – Spoon over wild rice or sausage-stuffed squash for a sweet-savory finish.

Let me know in the comments below if you tried the recipe and what you thought.

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