A Balsamic Vinaigrette Recipe That Steals the Show
This balsamic vinaigrette recipe gets a California twist with naturally sweet prunes for a rich, velvety finish. Perfect for salads, roasted veggies, and grazing boards.
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Let’s talk about prunes. Yes—those prunes. The dark, chewy little gems that, if you ask me, are way overdue for a glow-up.
I’ve been working with my friends at California Prunes over the past several years (and this post is sponsored by them), and the more time I spend with the delicious dried fruit, the more I realize how versatile and wildly underrated they are. They add natural sweetness, depth, and this gorgeous, velvety texture to just about anything they touch. Especially dressings.
I made this Prune-Infused Balsamic Vinaigrette Recipe for the Cherry Bomb(e) Board (hello, burrata + cherry heaven), and it’s quickly become one of those back-pocket recipes I reach for all the time.
It’s sweet but not sugary, smooth and glossy without any weird thickeners, and honestly… it tastes way harder to make than it is. Blend it up in five minutes, and you’ve got a chef’s kiss dressing for salads, grain bowls, roasted veggies, or a swipe across (gluten-free) crostini.
This vinaigrette is so delicious on a cherry + burrata salad. Recipe here >>>
Why You’ll Love This Balsamic Vinaigrette Recipe:
- Sweetened naturally with prunes (no sugar spike here)
- Thick, creamy texture that clings beautifully to greens
- A little tang, a little earthiness, and a whole lot of flavor
- Keeps well in the fridge all week
- Oh, and it makes you feel like you have your life together
This dressing is secretly a flavor workhorse. It’s got that perfect balance of sweet, tangy, and rich, which means it plays well with all kinds of ingredients, not just salad greens. Here’s a list of my favorite ways to use it:
Greens + Grains
- Toss with baby kale, arugula, or spinach and shaved parmesan
- Drizzle over a wild rice or farro bowl with roasted squash, goat cheese, and pepitas
- Use it to dress a quinoa + roasted veggie salad with chickpeas and fresh herbs
Cheese Boards + Snacks
- Swipe it onto a board as a “jammy” base under cheeses like brie, gorgonzola, or aged cheddar
- Spoon onto crostini with burrata, crushed pistachios, and a sprinkle of chili flakes
- Drizzle over warm halloumi or grilled feta
Roasted Veggies
- Roasted carrots, beets, sweet potatoes, or brussels sprouts love this dressing
- Try it with cauliflower steaks fresh from the oven or grill
- Use it as a glaze for roasted delicata squash with pomegranate arils and mint
Proteins
- Drizzle over grilled chicken or roasted turkey breast
- Spoon onto grilled pork tenderloin with rosemary and garlic
- Use as a finishing sauce for seared salmon or trout
Unexpected Stars
- Add a little to an egg + grain bowl with sautéed greens and avocado
- Stir into Greek yogurt for a tangy dip or creamy sauce
- Toss with shredded cabbage and herbs for a sweet-savory slaw
Bonus: Sandwiches + Wraps
- Spread a little inside a turkey + brie sandwich with arugula
- Use it in a veggie wrap with hummus, roasted veggies, and greens
- Drizzle into a chicken pita with cucumbers and feta
Basically, if it needs a little oomph—this dressing shows up. It’s like the little black dress of condiments: effortlessly chic, surprisingly versatile, and always makes you feel a little fancier than you actually are.
Love salads? – I’ve got you covered
- A Summer-Ready Burrata Salad with Cherries and Arugula
- Spring Orzo Salad with Smashed Olive Dressing
- The One & Only Heirloom Tomato Salad You Need in Your Life
- Zesty Artichoke Pasta Salad with Goat Cheese
Did you make this balsamic dressing recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Naturally Sweetened Balsamic Vinaigrette Recipe
Equipment
- Blender
Ingredients
- 4 California Prunes
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- ¼ cup fresh mint leaves
- ¼ cup chopped fresh chives
- Pinch sea salt
- A few grinds of black pepper
- Optional: 1–2 tablespoons warm water to thin if desired
Instructions
- If your prunes aren't super soft and squishy, soak them in hot water for 5–10 minutes until plump.
- Remove prunes from water, then put them in a blender or food processor along with the, balsamic, mustard, olive oil, herbs, salt, and pepper.
- Blend until silky smooth. Add a splash of water to loosen it up, depending on how you want to use it.
- Taste and tweak as needed. Want more zing? Add another splash of vinegar. Want it sweeter? A tiny bit of honey.
Notes
Double the batch and keep it in a sealed jar in the fridge—it’ll stay fresh for 4–5 days, and the flavor actually deepens as it sits.
Nutrition
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