I’m not usually a big fan of sweet salad dressings but this almond balsamic vinaigrette is an exception. I started making it over the summer when I was playing around with breakfast salads for a segment I did on the local lifestyle show Studio 5. I needed something a bit sweeter than my usual go-to vinaigrettes and the combination of almond butter and balsamic vinegar with just a touch of maple syrup ended up being even better than I expected. Plus, it turns out this pairs beautifully with roasted fall vegetables.
Almond Balsamic Vinaigrette Recipe Notes
- The almond butter in this provides that creamy, rich flavor without overpowering the vinaigrette. While you could definitely sub in a different nut or seed butter, some of them might be a bit too strongly flavored for this. That’s why I like the almond butter for this.
- Balsamic vinegar is sweeter than most other vinegars, which is why I think it works so well here. Other vinegars just aren’t going to give you that same tangy sweetness.
- The maple syrup is technically optional. I’ve made this recipe with more maple syrup and none at all. Give it a taste as you make it and add the syrup to your liking.
Almond Balsamic Vinaigrette
- 1/4 cup almond butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/2 tablespoon maple syrup
- 1-2 tablespoons water, to thin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Combine almond butter, balsamic vinegar, olive oil, maple syrup, 1 tablespoon of water, salt, and pepper in a small bowl. Whisk to combine. Add additional water to get to desired consistency. Taste for seasoning and adjust, as needed.
- Store leftovers in the fridge for up to a week.