Sweet Maple Balsamic Vinaigrette with Prunes & Mint

This sweet balsamic dressing pairs dried prunes, balsamic vinegar, pure maple syrup, olive oil, and fresh mint for an unctuous, glossy dressing with a surprisingly complex, rich flavor. It's much deeper and more nuanced than the store-bought stuff and will easily become your new favorite!

With its rich sweetness and tangy flavor, balsamic dressing is one of the most popular salad dressings ever and for very good reason. If you're been buying bottles of balsamic from the store, this is your sign to start making your own balsamic dressing at home. 

Yes, store-bought salad dressing can be really convenient, but the flavor will never match fresh, homemade dressings.

Homemade vinaigrettes are so much brighter and fresher, and they're free from unnecessary additives, gums, and stabilizers. You can also lean on fresh elements, like herbs, that would normally not be able to last long on the shelf.

Making your own dressing is also an easy win. It's a great way to save a little money, eat a little cleaner, and enjoy one-of-a-kind flavor combinations you just can't find at the store.

I use this dressing in my Strawberry White Bean Salad since the sweet, jammy flavors pair perfectly with fresh fruits and berries. It's a main stay all year long, too. Try it this winter with my Pomegranate and Lentil Salad, and you'll see what I mean!

Why you’ll love this Sweet Balsamic Vinaigrette Recipe

• Uses just 5 simple ingredients and some fresh herbs
• The natural sweetness works wonderfully with fresh fruits, sweet root veggies, and winter squash
• The prunes add so much flavor, like a concentrated fruity flavor bomb
• Totally vegan and dairy-free dressing (no honey, mayo, sour cream, etc)
• Extremely versatile and flavorful vinaigrette that can work any time of year
• Perfect balance of sweet, tart, and earthy flavors

Ingredients for Prune Balsamic Dressing

To get that concentrated fruit flavor in the dressing, we need to blend the prunes with the olive oil, vinegar, and syrup. This infuses maximum flavor into every bite. Plus, you get a naturally creamy, silky texture as the blender emulsifies and aerates everything together.

• Extra virgin olive oil - We want to let the balsamic flavor shine, so stick with a more neutral oil base. Extra-virgin olive oil is a convenient option and a great source of heart-healthy monounsaturated fats.
• Traditional balsamic vinegar - There is a massive range of quality and prices when it comes to balsamic. Some aged balsamic vinegar brands can cost a small fortune! I recommend choosing the best quality vinegar you can afford. Ideally, it should be from Italy, specifically Modena, and made from 100% grapes. 
• Prunes - I'm trying to make prunes hip and I'm not sure I've done that yet, but this dressing is a start. Just like other dried fruits, dehydrating concentrates the fruit flavor. You get a wonderfully rich, sweet, tangy, and complex flavor that enhances the balsamic really nicely.
• Pure maple syrup - For a touch of sweetness.
• Mint leaves - To balance all the rich, sweet flavors, blend up a little mint. It adds a nice aromatic note and helps cleanse the palate.
• Salt - Season to taste. 

How to Make the Best Sweet Balsamic Vinaigrette Dressing

The blender is our friend here. It will help pulverize the prunes and really incorporate all of the flavors together while also making the dressing naturally creamy. Feel free to use a food processor instead, but make sure it is large enough and airtight so the dressing won't spill out the sides.

• To a high speed blender, add balsamic vinegar, olive oil, prunes, maple, mint, and salt.
• Blend until smooth.
• Serve and enjoy!

Storing Suggestions

Store any leftover balsamic dressing in an airtight container, like a mason jar, in the fridge for up to 7 days. Be sure to shake well before serving as the dressing may separate in the fridge.

Tips for Making the Best Homemade Balsamic Dressing

• Use good quality balsamic. You don't have to spend a fortune, but higher quality aged balsamic vinegars will have a thicker, sweeter, richer flavor. 
• Play with different types of vinegar. I don't necessarily mean replacing the balsamic since it's so important, but you can try white balsamic vinegar for a white balsamic vinaigrette or add a small squeeze of balsamic glaze for an extra-bold flavor.
• Experiment with add-ins. For more of a savory flavor, try blending a fresh garlic clove, minced shallot, or a little red onion. Add some heat with freshly grated black pepper. A little dollop of Dijon mustard can add a nice sharpness, too.
• Soak, if needed. If your prunes are dried out, feel free to soak them in hot water for a few minutes to plump up and soften. Strain off any excess water before blending.

Serving Suggestions

Anytime you're working with fresh fruits or berries, I want you to think of this sweet balsamic salad dressing. It's a game changer for a classic strawberry spinach salad, yet also tastes great with nectarines, peaches, cherries, and plums. 

The richness of the prunes and fresh mint also work well with cooler weather favorites, like roasted root veggies or squash. It brings out their natural nuttiness while accenting their sweetness. Honestly, it's one of those dressings you can add to anything for a major boost of flavor!

It's also a great option for a marinated grain or pasta salad - just keep in mind that the balsamic will tint everything a rich brown.