A good salad deserves a good oil. While olive oil is the default for most people, a world of cold pressed nut and seed oils can transform a simple dressing — adding nutty depth, fresh grassiness or a delicate finish. Here's a guide to the best oils for salad dressings and when to reach for each.

What makes a good salad dressing oil?

For dressings you want oils used cold, where flavour leads. Cold pressed, unrefined oils shine here because their character is intact — unlike refined oils, which are stripped of flavour. The classic ratio is roughly three parts oil to one part acid (vinegar or lemon), but the oil you choose changes everything.

The best oils for salad dressings

1. Walnut oil — for rich, nutty depth

Walnut oil brings a deep, toasted nuttiness that's wonderful with bitter leaves, pear, beetroot and blue cheese. Pair with a mild vinegar so the nuttiness leads.

2. Camelina oil — for an easy everyday vinaigrette

Mild and gently nutty, camelina oil makes a balanced dressing that won't overpower delicate leaves. A great all-rounder if you want something subtler than walnut.

3. Pumpkin seed oil — for a bold, savoury finish

Deep green and intensely nutty, pumpkin seed oil is a statement oil. Drizzle over a salad with goat's cheese, roasted squash or apple. A little goes a long way.

4. Flaxseed oil — for a mild omega-3 boost

Flaxseed oil has a gentle nuttiness and is a popular choice for those wanting plant-based omega-3 in a cold dressing. Use it raw, never heated.

5. Poppy seed oil — for a delicate, gourmet touch

Poppy seed oil is light and subtly nutty — a refined European finishing oil that lifts a simple green salad without dominating.

6. Grapeseed oil — for a clean, neutral base

If you want the other ingredients to shine, grapeseed oil is light and neutral — a clean canvas that lets herbs, mustard and acid do the talking.

How to build a simple dressing

Start with 3 tablespoons of your chosen oil, 1 tablespoon of acid (lemon or vinegar), a small spoon of mustard or honey to emulsify, and salt and pepper. Whisk or shake. Adjust the oil to taste — bolder oils like walnut or pumpkin may need a touch more acid to balance.

Ready to put them to work? Try our five salad dressing recipes made with cold pressed oils — a jar-and-shake recipe built around each of the oils above.

Frequently asked questions

What is the best oil for salad dressing?

It depends on the flavour you want: walnut and pumpkin seed oils for rich nutty depth, camelina or flaxseed for a milder everyday dressing, poppy seed for a delicate touch, and grapeseed for a clean neutral base.

Can you use cold pressed oils in dressings?

Yes — cold pressed unrefined oils are ideal for dressings because their natural flavour is intact. Use them cold, never heated.

What is the ratio of oil to vinegar in a dressing?

A classic vinaigrette is roughly three parts oil to one part acid, adjusted to taste depending on how bold your oil is.

Explore the range: browse our single-ingredient cold pressed oils — unrefined and bottled in glass.