If you’re craving a simple salad dressing that balances sweet and savory flavors, this maple vinaigrette fits the bill. This dressing is perfect tossed with your favorite green salad ingredients. Add a sprinkling of chopped nuts and you’ve got a festive salad that will disappear quickly. This maple syrup salad dressing is quick and easy to make too.
Ingredients in this maple vinaigrette
This vinaigrette calls for just a few simple ingredients that you probably have in your pantry. Every vinaigrette calls for an oil and a vinegar – I opted to use extra virgin olive oil and apple cider vinegar, but you can substitute whatever type of oil or vinegar you prefer. Balsamic vinegar would be a delicious alternative.
Pure maple syrup adds a complex sweetness to this vinaigrette. Be sure to use real maple syrup as opposed to maple flavor table syrup.
The maple syrup and Dijon mustard act as emulsifiers and help thicken the dressing nicely. The velvety consistency of this maple dijon dressing coats salad greens perfectly.
I wanted a good balance of both savory and sweet flavors in this recipe, so I included some chopped fresh garlic to balance the sweetness of the maple syrup. You can substitute finely chopped onion if you prefer. Alternatively you can add 1/4 teaspoon of garlic powder or onion powder if you don’t have the fresh stuff. Just be sure to include something from the garlic or onion family in order to achieve a nice balance of sweet and savory flavors that’s perfect for a winter or fall salad.
How to make it
This homemade maple dijon dressing is quick and easy to prepare. Add the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, chopped garlic, salt, and black pepper to a glass mason jar and seal the lid tightly. Or use any type of container that has a well fitted lid. You’re going to be mixing the dressing by shaking it so it’s important the lid fits well.
Once the ingredients are added and the jar is sealed, shake it vigorously for about a minute or until the dressing has thickened. Alternatively, you could use a blender to mix the ingredients, but I prefer the ease of just shaking everything up in a jar.
This maple syrup vinaigrette is perfect tossed with arugula salad. The slight bitterness of arugula pairs well with the sweetness of the maple syrup. Baby spinach or any type of lettuce or greens would also be delicious with this dressing.
This maple syrup salad dressing is also perfect for drizzling on top of roasted vegetables such as beets or sweet potatoes. Or toss those roasted veggies in with some salad greens and chopped nuts, then mix everything together with the vinaigrette and you’ve got a hearty, filling, vegan salad.
To add an extra layer of flavor to this maple syrup dressing, add 1 tablespoon of finely chopped fresh herbs. Tarragon, basil, or parsley are all good options.
You can store this maple vinaigrette in an airtight container in the fridge for up to a week.
More salad ideas
- This simple sweet baby kale salad is easy to make and great for entertaining.
- This beetroot and sweet potato salad is a colorful, festive salad that’s perfect for the holidays.
- Use this delicious green goddess dressing recipe as a dip for raw veggies or toss it with some fresh salad greens..
- This creamy vegan almond butter salad dressing tastes just like ranch.
- 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
- Add all the ingredients to a mason jar and cover tightly with the lid (or use any type of container that can be sealed well with a 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.
- This recipe makes slightly more than 1 cup of salad dressing.
- Store this maple vinaigrette in an airtight container in the fridge for up to a week.