This maple syrup vinaigrette dressing recipe has a nice balance of sweet and savory flavors. I like to toss it with any type of fresh salad greens and a handful of toasted walnuts for some crunch. Give this dressing a try if you’re looking for recipes using maple syrup, like these soft and maple syrup chocolate chip cookies with no sugar added, which are another delicious option.
Ingredients and Substitutions
This vinaigrette calls for just a few simple ingredients that you probably have in your pantry. I like to use extra virgin olive oil and apple cider vinegar, but you can substitute any type of oil or vinegar you prefer.
Pure maple syrup adds a complex sweetness to this vinaigrette. Be sure to use real maple syrup as opposed to maple flavored table syrup.
Maple syrup and Dijon mustard act as emulsifiers in this recipe and help thicken the dressing nicely. The velvety consistency of this dressing coats the salad greens perfectly.
I like to include some chopped fresh garlic to balance the sweetness of the maple syrup in this dressing. You can substitute finely chopped onion if you prefer. Or you can add 1/4 teaspoon of garlic powder or onion powder if you don’t have the fresh stuff.
How to Make Maple Vinaigrette
Add the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, chopped garlic, salt, and black pepper to a container with a tight-fitting lid.
Shake well for about a minute or until the dressing has thickened. Alternatively, you can use a blender to mix the ingredients, but I prefer the ease of just shaking everything up in a container or jar.
Optional Additions
To add an extra layer of flavor to this dressing, add 1 tablespoon of finely chopped fresh herbs. Tarragon, basil, or parsley are all good options.
Storage
Store this vinaigrette in an airtight container in the fridge for up to a week.
Maple Vinaigrette Recipe
Ingredients
- 1/2 cup extra virgin olive oil (or substitute your preferred oil)
- 1/4 cup apple cider vinegar (or substitute your preferred vinegar)
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chopped garlic (or substitute finely chopped onion)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and black pepper to a container with a tight-fitting lid.
- Shake well for about one minute or until the mixture thickens and all the ingredients are well combined.
- Use immediately or store in the fridge for up to a week.
Notes
- If you’re making this dressing for the fall or winter holidays, roasted butternut squash is a delicious addition.
Nutrition
