I’ve been wanting to make a version of this sweet and savory walnut salad dressing for a while, and here we are—we made the dressing! It’s packed with chunky, toasted walnuts, has anchovies and garlic for that ever-so-savory flavor, and just a touch of honey to balance it all out. It’s loosely inspired by Bagna Cauda, the flavor packed Italian sauce from Piedmont, but as a salad dressing with nuts and some honey. It’s sweet, very savory, and has some crunch. It’s hitting all the right notes.
Originally, I made this dressing to pair with a radicchio, pear, and blue cheese salad (coming soon!). I wanted something that could stand up to bitter greens, sweet, crunchy fruit, and funky blue cheese—and this does the job perfectly. But, it also works beautifully as a sauce. Drizzle it over roasted veggies, spoon it onto crispy Brussels sprouts, or pour it over some perfectly roasted chicken. So good.
This walnut dressing is quick to make, super versatile, and honestly, just really good. Make a batch today and use it all week long!
It’s loosely inspired by Bagna Cauda, the flavor packed Italian sauce from Piedmont, but as a salad dressing with nuts and some honey. It’s sweet, very savory, and has some crunch. It’s hitting all the right notes.
Sweet & Savory Walnut Salad Dressing
This chunky walnut salad dressing is rich, nutty and just a little funky. The combination of toasted walnuts, anchovies, honey, and lemon creates a perfect balance of sweet, savory, and tangy. It’s great drizzled over bitter greens, paired with fruit and cheese, or even tossed with some roasted vegetables. Plus, it’s easy to make and can be blended in your prefer a smooth, creamy version!
Why You’ll Love This Walnut Anchovy Dressing
- Mouthwateringly Good – The combo of the anchovies, honey and lemon hit all the right notes. Savory, Salty, Sweet.
- Make it Chunky or smooth – Keep it extra chunky with the chopped walnuts or blend it up for a creamy version. Choose your own adventure here.
- Use it for more than salads – Works well on greens, roasted veggies, or even paired alongside your fruit and cheese board.
Ingredients You’ll Need
- ½ cup walnuts (56g) – Toasted and finely chopped
- ¼ cup olive oil – Extra virgin olive oil, something peppery if you have it, but any good quality olive oil will work. You could even substitute in walnut oil if you have it.
- 1 teaspoon honey – You need a little bit of sweetness to balance out the strong flavor of the anchovy and lemon in the dressing.
- ½ lemon, juiced – Our acid for the dressing. You could swap in red wine vinegar or a white wine vinegar if you like.
- 2 anchovies – Tinned or salt cured anchovies. Finely minced into a paste.
- 1 garlic clove – Grated, finely minced or smashed into a paste.
- Salt & pepper – To taste
How to Make Walnut Salad Dressing
- Toast those Walnuts
Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast for around 10–15 minutes, or until very fragrant and dark golden brown. Let them cool before finely chopping. - Make the Dressing
Combine the minced anchovies, lemon juice, honey, grated garlic, salt, and pepper. Stir well to dissolve the honey and salt, and incorporate the anchovy paste. - Add in the Walnuts & Olive Oil
Stir in your olive oil and chopped toasted walnuts. Taste and adjust the seasoning if needed. You may need a little more honey or salt. Season to your liking.
Want a Smooth version of this dressing?
Easy! Blend everything together for a creamy, emulsified dressing.
Ways to Use This Easy Homemade Walnut Dressing
This anchovy walnut salad dressing is incredibly versatile! Here are some delicious ways to enjoy it:
- As a salad dressing (this is the obvious choice) I originally made for a radicchio and pear salad (coming soon!), but it pairs beautifully with any bitter or peppery green like arugula, frisée, or watercress.
- Toss with roasted vegetables – Try it with crispy roasted Brussels sprouts, sweet potatoes, or even cauliflower.
- Serve with a charcuterie or cheese board – Add it to a charcuterie or cheese board. Pair with some of your favorite cheeses, either drizzle over the top, or serve in a bowl alongside. So good!
- Pair with grilled or roasted chicken – A big spoonful (or two!) of this walnut sauce over chicken is incredibly delicious.
- Add to a crudité platter – Serve alongside peppery and bitter veggies like radishes, Belgian endive, and baby radicchio for an updated veggie board.
Frequently Asked Questions
Can I make this dressing ahead of time?
Yes! Make extra then store it in an airtight container in the fridge for up to a week. Just give it a good stir before using.
What can I use instead of anchovies?
If you prefer a vegetarian option, try replacing the anchovies with miso paste or even capers for a similar savory flavor. And, while not quite the same, you could add in a teaspoon of Dijon mustard too.
Some Other Recipes You Might Like:
Radicchio and Pear Salad with Blue Cheese
Bitter radicchio, pear, asian pear, olives and blue cheese get topped with this delicious walnut dressing. Such a good flavor combo! (recipe coming soon!)
Bitter Green Caesar Salad
Bitter radicchio and Belgian endive get topped with a classic Caesar dressing and the best roasted olive croutons.
Lemon Caesar Dressing
This lemon Caesar dressing is bright, tangy, and ultra-creamy! Made with fresh lemon juice, parmesan, and anchovies, it’s perfect for salads, marinades, and more—ready in just 5 minutes.
Tomato Tonnato
The classic Italian tuna sauce is served with perfectly ripe tomatoes, crispy fried capers and crunchy breadcrumbs.
Pane e Pomodoro with Anchovies
Pane e pomodoro is proof that the simplest ingredients make the best dishes. Toasted bread, ripe tomatoes and this version is topped with white anchovies (boquerones). So easy, quick and absolutely delicious!
Sicilian Fennel and Orange Salad
This Sicilian fennel and orange salad is a classic Italian citrus salad featuring fresh fennel, blood orange, olives, and walnuts. A simple, delicious fennel and orange salad that you will be making again and again!
Did you try this Walnut salad dressing?
This toasted walnut salad dressing is a game-changer for any salad. It’s easy to make and packed with flavor. Whether you go for this chunky walnut salad dressing, or blend it into a silky vinaigrette, it’s bound to be added to your weekly rotation.
Did you try this walnut dressing? Leave a comment and star rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see it!
Walnut Salad Dressing
Ingredients
- ½ C walnuts ~56g, toasted and finely chopped
- ¼ C olive oil
- 1 tsp honey
- ½ lemon juiced
- 2 anchovies finely minced into a paste
- 1 garlic clove grated or finely minced
- salt
- pepper
Instructions
- Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 10–15 minutes, until fragrant and deep golden brown. Let them cool before finely chopping.
- In a bowl, whisk together the minced anchovies, lemon juice, honey, salt, and pepper until well combined.
- Stir in the olive oil and chopped walnuts. Mix well and adjust seasoning to taste.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
