• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Daniel's Plate
  • Home
  • Recipes
  • About Us
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Us
  • Subscribe
×

Home » Snacks/Sides/Sauces » Balsamic Vinaigrette

Balsamic Vinaigrette

Published: May 7, 2021 · Modified: Oct 18, 2022 by Gigi & Sersie

Jump to Recipe
Share this recipe:

You're gonna want to sop this balsamic vinaigrette up with the biggest lettuce, spinach, or kale leaf in your salad bowl. The secret ingredient to the best balsamic dressing you've ever had is the toasted pecans. This amazingly delicious dressing is vegan, oil-free, gluten-free, and soy-free.

side view close up of a mason jar with balsamic vinaigrette dressing and mixed green salad in a white bowl blurred in the background
this toasted pecan balsamic vinaigrette is perfectly tangy, sweet and savory

Not only is this sauce amazing on salads, but it's also excellent on Buddha bowls and for dipping veggies.

The Dijon mustard and balsamic vinegar give this sauce nice tangy, umami notes, while the dates give it a sweet flavor. The pecans provide this fantastic dressing with a subtle nutty taste and beautifully rich body. Since this is an oil-free salad dressing, and uses water instead, the calorie density isn't as bad as the customary balsamic vinaigrettes. Also, store-bought doesn't hold a candle to this deliciousness because you're making it from scratch.

What you need to make this salad dressing

  1. Pecans, raw and unsalted
  2. Simple Homemade Date Syrup
  3. Balsamic vinegar
  4. Dijon mustard
top view close up of the key ingredients for toasted pecan balsamic vinaigrette: date syrup, Dijon mustard, pecans and balsamic vinegar

How to prepare

Preheat a skillet over medium heat. Add raw unsalted pecans to the dry skillet and warm for 1 to 2 minutes, carefully shaking the nuts around a few times, so they don't burn. Remove from heat and set aside.

Add the remaining ingredients (water, balsamic vinegar, Simple Homemade Date Syrup, and Dijon mustard) to a mini blender.

Carefully add warmed pecans to the mini blender with the other ingredients and let sit for 5 minutes. This allows the pecans to cool to room temperature and soften in the liquid.

After sitting, blend until smooth and creamy. The dressing will be a little warm, adding to the yumminess.

Also, this oil-free salad dressing will thicken as it sits. So if you want a thinner consistency, add a little water and mix well to combine.

top view of pecans toasting in a cast iron skillet on the stove
toast the raw and unsalted pecans in a hot pan for 1 to 2 minutes
side view of ingredients for balsamic salad dressing soaking in a container for a mini blender
add all ingredients to a mini blender and let sit for 5 minutes

Store any extra dressing in an airtight container—such as an 8 or 12 ounce mason jar—in the refrigerator for up to 4 days.

this oil-free salad dressing stores well in a mason jar

Frequently Asked Questions

Is balsamic vinaigrette healthy?

Generally speaking, balsamic vinaigrette dressing tends to be a healthier choice than cream-based dressings because it has less saturated fat than dairy-based options. However, most balsamic vinaigrettes have a lot of oil, which is a processed food item. This recipe, however, is oil-free and uses whole pecans as its source of unprocessed and healthy fat.

Is there a difference between balsamic vinegar and balsamic vinaigrette?

Yes. In short, balsamic vinegar is a key ingredient in balsamic vinaigrette along with other seasonings and a source of plant-fat, like toasted pecans.

The word ‘balsamic’ comes from the Latin word balsamum for balm-like, meaning ‘healing’ or ‘restorative.’ Balsamic vinegar is made from grapes, and there are two main classifications: (1) Traditional balsamic vinegar that has been aged for 12 or more years. (2) Commercially prepared that’s less expensive but mimics traditional balsamic vinegar. 

Traditional balsamic vinegar is the “OG” of vinegars. It’s produced from just white grapes (e.g., Trebbiano) that have been boiled down, then fermented with a slow aging process that results in concentrated and intensified flavors. This happens because the vinegar is stored in wooden containers for at least 12 years, though some traditional balsamic vinegars will be aged for 25 years. Traditional balsamic vinegars will come from the Modena or Reggio Emilia regions of Northern Italy. 

Commercially prepared balsamic vinegar is also referred to as Balsamic Vinegar of Modena, and readily available in grocery stores and restaurants. This type is less expensive. Some commercially prepared balsamic vinegars have been aged for a few months or up to about three years.

What do you eat with this balsamic vinaigrette?

This recipe makes a great dipping sauce for a raw veggie plate, or as a drizzle over Veggie Pizza for One. But my favorite way to enjoy this delicious vinaigrette is on a good salad, like the Elegant Beet Arugula Salad, Easy Rainbow Salad, and Curry Quinoa Chickpea Salad. You'll love it!

this sweet and tangy sauce is great for dipping raw veggies

We hope you love this oil-free, toasted pecan balsamic vinaigrette recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
side view close up of a mason jar with balsamic vinaigrette dressing and mixed greens salad blurred in the background

Balsamic Vinaigrette with Toasted Pecans


★★★★★

5 from 3 reviews

  • Author: Gigi & Sersie
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

You're gonna want to sop this balsamic vinaigrette up with the biggest lettuce, spinach, or kale leaf in your salad bowl. The secret ingredient to the best balsamic dressing you've ever had is the toasted pecans. This amazingly delicious dressing is vegan, oil-free, gluten-free, and soy-free.  


Ingredients

Units Scale
  • ½ cup pecans, raw and unsalted
  • ¼ cup water
  • ½ cup balsamic vinegar
  • ¼ cup Simple Homemade Date Syrup (or 2 pitted dates soaked in boiling hot water for 5 minutes)
  • 1 ½ Tbsp Dijon mustard

Instructions

  1. Preheat a skillet over medium heat. Add raw unsalted pecans to the dry skillet and warm for 1 to 2 minutes, carefully shaking the nuts around a few times, so they don't burn. Remove from heat and set aside.
  2. Add the remaining ingredients (water, balsamic vinegar, Simple Homemade Date Syrup, and Dijon mustard) to a mini blender.
  3. Carefully add warmed pecans to the mini blender with the other ingredients and let sit for 5 minutes. This allows the pecans to cool to room temperature and soften in the liquid.
  4. After sitting, blend until smooth and creamy. The dressing will be a little warm, adding to the yumminess. Enjoy!

This dressing will thicken as it sits. So if you want a thinner consistency, add a little water and mix well to combine. Store leftover sauce in an airtight container—such as an 8- or 12-ounce mason jar—for up to four days.

Notes

EQUIPMENT / SUPPLIES

  1. Measuring cup
  2. Measuring spoons
  3. Skillet
  4. Mini blender
  5. Mason jar or container for storing 
  • Prep Time: 8 minutes
  • Cook Time: 2 minutes
  • Category: Sauces
  • Method: Stovetop & Blender
  • Cuisine: American

Keywords: toasted pecans, balsamic vinegar, dressing, salad dressing, sauce, dates, toasted pecan, balsamic vinaigrette, dijon mustard, daniel fast compliant, vegan, vegan salad dressing, soy free, gluten free, oil free, no oil, daniel fast recipes

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

Reset, Reconnect and Realign

Packed with daily devotionals, nutritional tips, journal prompts, and inspirational quotes, A Prayer for Your Health Journal will help you create a God-centered vision for your health. This journal provides practical tools and spiritual guidance to bring physical, mental, and spiritual health back into your life. It will inspire you to reset your body and energize your walk with God.

A Prayer for Your Health Book cover on the left and young black woman smiling with prayer hands on the right
Buy Today!

FREE #PFYH 4-Day Challenge

A Prayer for Your Health 4-Day Daniel Fast challenge will nudge you in the direction of taking those first steps from the rut of an unhealthy lifestyle to taking control of your health.

two women sitting outside smiling at the camera

What you’ll get:

  • Access to a private FB community
  • Know-how & info with an instructional guide
  • Inspiration through daily scripture
  • Motivation with journal prompts
  • Actionable steps with sample meal plan & recipes
  • Encouraging daily emails to help strengthen you along the way
  • Success strategy from additional resources and information

A God-centered self-image (Day 1)

Breaking our addiction to food (Day 2)

Breaking generational cycles of poor health (Day 3)

The courage to take action (Day 4)

Sign Up!

As an Amazon Associate, we receive a small commission for qualifying purchases.

Share this recipe:
« 5 Minute Avocado Cilantro Lime Dressing
Best Garlic Hummus (OIL-FREE) »

Reader Interactions

Comments

  1. Marie Nitz

    May 18, 2021 at 4:42 pm

    A definite 5 star, the recipe was quick, easy, and so delicious you must try it. I love that it makes a nice amount, so today I’m so looking forward to my salad.

    ★★★★★

    Reply
    • Gigi & Sersie

      May 25, 2021 at 3:25 am

      Thanks Marie! So glad you like it. 🙂

      Reply
  2. Jennifer

    May 21, 2021 at 8:08 pm

    made this last night for my Big Salad -- very tasty. I toasted the pecans in my air fryer.

    ★★★★★

    Reply
    • Gigi & Sersie

      May 25, 2021 at 3:24 am

      Great idea to toast pecans in air fryer. Love it!

      Reply
  3. Jennifer

    October 03, 2022 at 7:33 pm

    This is by far one of the best no-oil salad dressing I've ever tasted. It is so good!!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Eat Better, Not Less

divinely delicious whole food, plant based recipes

About Us

Hi, we are Sersie and Gigi. We love to eat delicious whole plant foods that energize us to live out our purpose of helping you take control of your health.

Click here to learn more about us!

“We created Daniel’s Plate so you can eat your favorite foods without compromising your health. Life should be simple. Eat better, not less.”

Latest Recipes

top side view close up of a pink pineapple weight loss smoothie with metal straw; and second smoothie in a mason jar blurred in the background

Pineapple Weight Loss Smoothie

top view close up of tempeh chorizo crumbles in a yellow bowl on white marbled surface

Tempeh Chorizo

side top view close up of a square white bowl with cooked tempeh bacon leaning or standing up

Tempeh Bacon

Mushroom Barley Soup

top side view close up of mushroom pasta in a white bowl with fresh parsley on top

Vegan Mushroom Pasta

Ancient Grains Bowl

© 2022 Daniel's Plate. All rights reserved.  |  Learn more about The Daniel Fast   |   Privacy Policy