Easy Maple Dijon Vinaigrette
This easy maple dijon vinaigrette is a sweet and tangy homemade salad dressing made with extra virgin olive oil, apple cider vinegar, Dijon mustard, pure maple syrup, and fresh garlic. Ready in just 5 minutes, it’s perfect for kale salads, roasted vegetables, and fall salads—especially my Kale and Butternut Squash Salad.
Prep Time 10 minutes mins
Course Sauces and dressings
Cuisine American
Add the olive oil, apple cider vinegar, maple syrup, dijon mustard, pressed garlic, sea salt, and black pepper to a mason jar.
1/3 cup extra virgin olive oil, 3 tbsp apple cider vinegar, 1 tbsp pure maple syrup, 1 tbsp dijon mustard, 1 clove garlic, 1/2 tsp sea salt, black pepper
Secure a tight-fitting lid and give the jar a good shake until the ingredients are thoroughly combined and the dressing looks slightly creamy and emulsified. Alternatively you can whisk the ingredients together in a measuring cup or bowl. Or if you want an extra creamy dressing you can blend in a high speed blender.
Give the dressing a taste and make any final adjustments
- Use pure maple syrup: Real maple syrup gives the vinaigrette the best flavor and balances the tanginess of the Dijon and apple cider vinegar.
- Use a good-quality olive oil: Since olive oil makes up the base of the dressing, choose an extra virgin olive oil with a mild, smooth flavor.
- Shake it well: Add everything to a mason jar, secure the lid, and shake vigorously until the dressing is smooth and emulsified.
- Adjust to taste: For a sweeter dressing, add a little more maple syrup. For more tang, add a splash of apple cider vinegar.
- Let it warm before serving: Olive oil can thicken in the refrigerator. Let the vinaigrette sit at room temperature for 10–15 minutes, then shake well before serving.
- Perfect for hearty salads: This dressing pairs especially well with kale, roasted butternut squash, apples, pecans, and other fall salad ingredients.
Keyword shallot vinaigrette recipe