As a beekeeper, I know honey! This Raw Honey Mustard Dressing is a sweet and tangy dressing for salads, grain bowls, or roasted vegetables. A sweet reward of beekeeping.
This Honey Mustard Dressing Is:
- Vegetarian, Gluten Free, Refined Sugar Free
- Simple to make ahead, and enjoy throughout the week on salads
What I love about this dressing is the amazing sweetness from the fresh honey. It’s so much better than using a sugar, as honey is a natural and much healthier sweetener. I like to keep the honey raw (not pasturized) so it preserves the flavors and keeps the honey pure, straight out of the hive. Having fresh, raw honey is one of the sweetest parts of beekeeping.
What’s In This Raw Honey Mustard Dressing?
- Raw Honey! As a beekeeper, I have tons of raw honey from my own beehives. You can find raw honey at your local farmer’s market or apiary. Support your local beekeepers! If you have normal honey in your pantry, then by all means use that too… but fresh raw honey really is a treat.
- Fresh Garlic: pressed or minced in the dressing. I love adding a few cloves of garlic to my dressings, and it gives the dressing a delicious and savory kick.
- Greek Yogurt: Makes the honey mustard creamy and tangy. You can use any kind of Greek yogurt (fat free, full fat, etc.) just make sure the Greek yogurt is plain and unsweetened. You can also substitute mayonnaise instead, which would be delicious.
- Yellow Mustard: the classic yellow variety works well
- Whole Grain Mustard: I always keep some whole grain mustard in our cupboards for dressings, and this is a delicious addition. The whole mustard seeds give this sauce a delicious texture and little pops of flavor in each bite.
- Apple Cider Vinegar: gives the sauce a great tang, and a bright bold flavor. You can use normal white vinegar too, but we always have a ton of apple cider vinegar in the cupboard… and I think it gives a nice extra sweetness and depth of flavor.
- Ground pepper: for a little extra kick!
I love the double mustard in this raw honey mustard dressing. The normal yellow mustard gives the dressing a familiar kick, and the whole grain mustard provides a nice texture and and depth. You can use one or the other for this dressing, but I’d definitely recommend adding both for the ultimate mustardy experience. And you can even eat this dressing over fresh mustard greens if you are a mustard lover.
I was able to make this salad with fresh greens from the garden. Our garden is producing like crazy this year, and we have fresh sweet lettuces to pick almost daily. This dressing works on any kind of green: sweet or bitter. The honey and apple cider really brighten up any greens, so use your favorite. This would be great on arugula, kale, spinach, Boston lettuce (gotta represent my state!), or even iceberg. The lettuce is just the vehicle to get this awesome sauce into your mouth!
How Do I Make This Raw Honey Mustard Dressing?
- In a mason jar, add all ingredients together and stir well (or shake) to combine.
- Seal with an airtight lid, refrigerate, and use within 1 week.
- This recipe is naturally gluten free! Just make sure the musards or yogurt you are using in the dressing are also gluten free.
- Same goes for sugar. This recipe is naturally refined sugar free, but just check the labels of the yogurt.
- While honey technically isn’t vegan since it’s an animal product… you can make this dairy free by using a soy or coconut yogurt for the dressing. Its 100% vegetarian.
And here’s a little peak of our worker bees in the hive. Thanks to these gals, we have delicious raw honey all year!
A few of our favorite salads to enjoy with this raw honey mustard dressing!
As always, if you make this Raw Honey Mustard Dressing be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
A Beekeeper's Raw Honey Mustard Dressing (Gluten Free)
- 1/3 cup raw honey
- 3/4 cup Greek Yogurt
- 4 tablespoons apple cider vinegar
- 4 tablespoons prepared mustard
- 2 tablespoons whole grain mustard
- 3 cloves garlic pressed or finely minced
- Fresh ground pepper
- In a mason jar, add all ingredients together and stir well to combine. Seal with an airtight lid, refrigerate, and use within 1 week.