Name: Sweetgreen Balsamic Vinaigrette Recipe Copycat
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: American
Ingredients: ⅔ cup sunflower oil; ½ cup balsamic vinegar; 2 teaspoons Dijon mustard; 2 teaspoons honey; Salt, to taste; Freshly ground black pepper, to taste

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One of the things I love doing in my kitchen is recreating restaurant favorites at home. The moment I first tasted Sweetgreen’s balsamic vinaigrette drizzled over their Harvest Bowl, I knew I needed to bring that flavor into my own salads.

After a few experiments and tweaks, I now have a Sweetgreen Balsamic Vinaigrette Recipe that’s become a staple in Naznin’s Kitchen. It’s fresh, balanced between tang and sweetness, and easier to whip up than you think.

Whether you’re making a kale salad, tossing your own bowl sweetgreen-style, or reinventing dressings, this one’s for you.

What Is Balsamic Vinaigrette?

A vinaigrette is a simple emulsion of oil and vinegar (or acid) blended together to coat salad leaves, vegetables, or bowl mixes. Balsamic vinaigrette uses balsamic vinegar as the acid, lending a deeper, slightly sweet-tangy flavor.

When you make a Sweetgreen Balsamic Vinaigrette, you’re aiming for that balance: tang from the vinegar, a bit of sweetness, and the oiliness from neutral oil that lets greens shine without overpowering them.

Quick Sweetgreen Balsamic Vinaigrette Recipe Guide

Sweetgreen Balsamic Vinaigrette Recipe — a simple, bright dressing that channels the Sweetgreen salad magic.

Recipe Overview

Prep Time: 5 minutes
Cuisine: American / Salad Dressing
Course: Dressing / Salad Topper
Difficulty: Very Easy
Yield: About 1 cup (makes around 8 servings of 2 tablespoons each)
Calories: Approximately 140 per 2 tablespoons

This dressing works beautifully for your everyday green salads, as the signature Sweetgreen salad dressing, or drizzled on a Sweetgreen Harvest Bowl. Once you master it, you’ll see how it brightens up even the simplest bowl sweetgreen magic.

What Are The Ingredients Of Balsamic Vinaigrette?

Ingredients

⅔ cup sunflower oil
½ cup balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
Salt, to taste
Freshly ground black pepper, to taste

Ingredient Notes / Substitutes

If you don’t have sunflower oil, you can use a light vegetable oil or a mild-tasting olive oil. But be careful: strong olive oil will shift the taste.

For a vegan option, swap honey for maple syrup or agave.
If your balsamic vinegar is very dark or robust, reduce slightly or balance with a bit more oil.
You’ll want to taste as you go; small adjustments matter.

Instructions

Here’s how I guide myself (and you) through making it. Grab a mason jar or any jar with a tight lid—this is going to get shaken.

Steps

Measure And Add
Into your jar, put the balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper.
Add The Oil
Pour in the sunflower oil (or your chosen oil). Let it rest for a second.

Shake Vigorously
Seal the jar tightly. Shake it for about 20–30 seconds. You’ll see the mixture emulsify—tiny droplets of oil will suspend in the vinegar mix.
Taste And Adjust
Give it a taste. If it’s too tangy, add a little more honey. If it’s too thick, add a tablespoon of water. If it’s too flat, a pinch more salt or pepper can brighten it.
Let It Rest (optional)
If you have time, let it sit for 5 minutes so flavors marry. Shake again before using, because it may separate.

My tip: Always shake just before pouring, because the oil and vinegar will separate over time.

What Is So Special About Sweetgreen?

Sweetgreen has crafted a reputation for bowls and salads that feel clean, fresh, and thoughtfully composed. Their balsamic vinaigrette is a signature part of that identity—light but flavorful, enhancing greens without masking them.

Many fans say they could “drink their dressing.” On forums, former employees share the dressing has a creamy texture with Dijon + honey + oil + vinegar.

Reddit The fact that people try to replicate it again and again shows how special it is—it’s simple yet memorable. When you make this version, you have that same dressing power right in your kitchen.

Pairing & Serving Suggestions

Use this as the dressing for a Sweetgreen Harvest Bowl—kale, wild rice, sweet potatoes, apples, almonds, goat cheese, and grilled chicken are ideal companions.
Drizzle over mixed greens, spinach, arugula, or a simple romaine salad.

Use it as a marinade for veggies (e.g. zucchini, mushrooms) before roasting.
Toss it into a grain bowl (quinoa, farro) with roasted vegetables.
Garnish with extra cracked pepper or a small crumble of goat cheese for contrast.

Personal Touch / Expert Tips

When I first made this, I oversalted. I learned it’s better to undersalt and fine-tune after mixing.
If you use a strong olive oil by mistake, swirl in a little extra honey or a milder oil to soften the flavor.
Always shake the mason jar before pouring—that quick “shake moment” is part of the ritual!

Store this in the fridge for up to 7 days. Before using it after cold storage, let the jar sit out for 5 minutes so the olive / sunflower oil softens, then shake again.
If you like a creamier dressing (like some versions of Sweetgreen’s Harvest Bowl have), you can add 1 tablespoon of plain Greek yogurt or a dairy-free yogurt (as some copycat recipes suggest). Worn Slap Out

One trick I learned: label your jar with date. Because you’ll make it once—and keep coming back to it.

I hope you enjoy making—and tasting—this Sweetgreen Balsamic Vinaigrette Recipe in your own kitchen. Try drizzling it over your next green salad or assembling a full Sweetgreen harvest bowl, and let me know how it turns out.

Feel free to leave a comment, share a photo (tag @NazninsKitchen!), or ask for help tweaking it for your taste. More dressings, bowls, and salad ideas are waiting over on the blog—so stay tuned and happy mixing!

Frequently Asked Questions

Can I Use Olive Oil Instead Of Sunflower Oil?

Yes—you can. But if the olive oil is strong or pungent, it may change the flavor profile (you’ll get more olive oil taste). Use a mild olive oil or reduce the quantity, then adjust with more vinegar or honey.

How Long Can I Store This Dressing?

In an airtight jar in the fridge, up to 7 days. Always shake it before using. It may separate over time, which is normal.

Why Did My Dressing Separate Badly?

Oil and vinegar always want to separate. Emulsifiers like mustard help, but gravity will win over time. Shake right before using, and store cold.

Can I Scale Up The Recipe?

Absolutely. Just keep the same ratios: oil to vinegar plus mustard and honey. If doubling or tripling, shake in a blender or larger jar to help emulsify.

My Dressing Is Too Tangy / Too Sweet—How Can I Fix It?

Too tangy? Add more honey or a touch of water, then shake.
Too sweet? Add a little extra vinegar or mustard.
Too thick? Add a splash (1 tsp) of warm water or more vinegar to loosen it up.
If you like, I can also help you adjust this for a low-oil version or for specific dietary needs. Just tell me what you need!