This creamy Date Dijon Dressing is easy to make and tastes delicious. Made with dates, mayo, dijon mustard, and a splash of apple cider vinegar, it’s a great homemade recipe option for any salad.
Creamy, sweet, and slightly tangy, this dressing is not just delicious but also simple to make. With only 5 ingredients (including water), it comes together really quickly and adds great flavor to just about any salad. Plus it’s gluten free, paleo, and Whole30 compliant!
Read on for step by step instructions, and enjoy it with your next meal!
How to Make Date Dijon Dressing
STEP 1: PREP THE DATES
To start, cut the pit out of the dates and chop the dates into small pieces. Put the pieces in a single layer in a microwavable bowl, then pour the water over the date. Place the bowl in the microwave and set it for 3 minutes.
While it’s heating up, be sure and check it every 30 seconds or so to make sure the water isn’t bubbling up over the bowl. You may want to stop it at the 2 minute mark and see if the water is mostly evaporated. If not, keep heating until there’s only a shallow layer of liquid.
Once done take the bowl out of the microwave and use a fork to mash up the date with the remaining water into a paste.
STEP 2: MAKE THE DRESSING
Now pour the date paste into a small food processor or a larger bowl you can use an immersion blender with. Measure out the mayo, mustard, and apple cider vinegar and put them in with the date paste (if you’re doing a Whole30, be sure and use Whole30 compliant ingredients).
Blend the mixture together until it’s well combined. Pour it out into a container with a lid and store it in the fridge until you need it! It will keep for 7-10 days in the refrigerator.
RECIPE TIPS
- If you don’t have apple cider vinegar, you can use white wine vinegar or rice vinegar in the same amount.
- Other toasted nuts, like pecans or hazelnuts, would also work well in this salad.
- You can shred your own Brussels sprouts with a food processor, but I prefer to buy them pre-shredded in a bag. I buy mine at Whole Foods, but most grocery stores have them in the produce section near the pre-made salads.
IF YOU NEED SOME DINNER IDEAS TO GO WITH A SALAD (all paleo, gluten free, and Whole30 compliant), TAKE A LOOK AT THESE:
OR IF YOU’RE LOOKING FOR SOME OTHER SALAD RECIPES, CHECK THESE OUT:
- Grilled Chicken Cobb Salad (Whole30, Paleo, GF)
- Gyro Salad (Whole30, Paleo, GF)
- Greek Rice Salad (GF)
- Grilled Pork and Peach Salad (Whole30, Paleo, GF)
- Corn Tomato Avocado Salad (GF)
PIN THIS DATE DIJON DRESSING FOR LATER!
If you make this Date Dijon Dressing (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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RECIPE FOR DATE DIJON DRESSING
Date Dijon Dressing (Whole30, Paleo, GF)
Equipment
- A sharp knife
- A microwavable bowl
- A fork
- A small food processor
- Container with a lid
Ingredients
- 2 dates
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 3 tbsp dijon mustard compliant if on a Whole30
- 1/3 cup mayo compliant if on a Whole30
Instructions
- Cut the pit out of the dates with a sharp knife on a cutting board and chop the dates into small pieces. Put the pieces in a single layer in a microwavable bowl, then pour the water over the date. Place the bowl in the microwave and set it for 3 minutes.
- While it’s heating up, be sure and check it every 30 seconds or so to make sure the water isn’t bubbling up over the bowl. You may want to stop it at the 2 minute mark and see if the water is mostly evaporated. If not, keep heating until there's only a shallow layer of liquid. Once done take the bowl out of the microwave and use a fork to mash up the date with the remaining water into a paste.
- Pour the date paste into a small food processor or a larger bowl you can use an immersion blender with. Measure out the mayo, mustard, and apple cider vinegar with measuring spoons and put them in with the date paste (if you’re doing a Whole30, be sure and use Whole30 compliant ingredients).
- Blend the mixture together until it's well combined. Pour it out into a container with a lid and store it in the fridge until you need it! It will keep for 7-10 days in the refrigerator.
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