I love a salad dressing that tastes like it took longer than it did — this maple mustard vinaigrette is exactly that. Bright apple cider vinegar and tangy Dijon meet rich maple syrup for a sweet-savory balance, finished with olive oil for silkiness. It comes together in minutes, perks up everyday greens, and doubles as a glaze for roasted vegetables or a sandwich spread when you need a quick flavor upgrade. Pair it with a warm weeknight main like easy homemade chicken pot pie casserole for a cozy, complete meal.
Why you’ll love this dish
This dressing is one of those pantry-saver recipes: six ingredients, no special tools, and huge payoff. It’s lightly sweet without being cloying, tangy enough to cut through rich cheeses or roasted squash, and smooth enough to finish a grain bowl without overpowering it. It’s also incredibly flexible — make it thinner for drizzling or thicker for a dip.
“I made this in five minutes and my whole family asked for seconds — perfect for busy weeknights.” — a quick review from a regular user
If you like pickled crunch on your salads, this vinaigrette plays nicely with tart homemade pickles and bright cucumbers — try it alongside easy homemade pickles for a picnic-ready plate.
How this recipe comes together
Step-by-step overview:
- Whisk maple syrup and Dijon until fully combined so the mustard dissolves into the sweet base.
- Slowly add apple cider vinegar and then olive oil while whisking to create an emulsion.
- Season with salt and pepper and taste. Adjust acidity or sweetness as needed.
You can whisk by hand in a bowl, shake everything in a jar, or pulse briefly in a blender for a glossy finish. It’s ready in under five minutes and requires no cooking.
Key Ingredients
- Maple syrup — pure maple gives the best flavor; you can use Grade A or Grade B depending on how pronounced you want the maple taste.
- Dijon mustard — provides tang and acts as an emulsifier; whole-grain mustard will add texture if you prefer.
- Apple cider vinegar — bright and slightly fruity; white wine vinegar is a good substitute.
- Olive oil — extra-virgin for flavor; swap for a neutral oil like avocado if you want a less pronounced olive character.
- Salt — kosher or sea salt to taste.
- Black pepper — freshly ground for best aroma.
Substitution notes inline: use honey if you don’t have maple (not vegan), and use balsamic for a richer profile. For a lighter dressing, replace half the olive oil with water or a mild-flavored oil.
Step-by-step instructions
- Place 2 tablespoons maple syrup and 1 tablespoon Dijon mustard in a medium bowl.
- Whisk them until smooth and uniform.
- Slowly pour in 1 tablespoon apple cider vinegar while whisking constantly.
- Continue whisking as you drizzle in 3 tablespoons olive oil. Keep whisking until the mixture emulsifies and thickens slightly.
- Season with a pinch of salt and a few grinds of black pepper. Taste and adjust — add more maple if you want sweeter or a splash more vinegar for brightness.
- Transfer to a jar and refrigerate if not using immediately. Shake or whisk again before serving.
Serving suggestions
- Best tossed with mixed greens, sliced apples, toasted pecans, and crumbled goat cheese for a fall salad.
- Drizzle over roasted root vegetables or Brussels sprouts to add a glossy, sweet-tangy finish.
- Use as a marinade for grilled chicken or salmon for a caramelized glaze.
- Stir into a grain bowl with farro, roasted beets, and a smear of ricotta for texture contrast.
- Pair with grilled stone fruits — it complements peaches perfectly; try it alongside a dessert or snack that features homemade peach pie filling for a cohesive menu.
Storage and reheating tips
Store the vinaigrette in a sealed jar in the refrigerator for up to one week. The oil and vinegar may separate — this is normal. Bring it to room temperature briefly and shake or whisk to recombine before serving. Freezing is possible in small portions (ice cube trays), but texture can change; thaw and re-emulsify well before use. Always use clean utensils to avoid contamination and discard if you detect off smells or flavors.
Pro chef tips
- For a silkier emulsion, whisk the vinegar into the mustard-maple first, then add the oil in a slow, steady stream.
- Warm the maple syrup slightly if it’s thick or crystallized — a few seconds in the microwave makes it easier to mix.
- Taste as you go: Dijon varies by brand; adjust maple and vinegar proportions to suit your palate.
- If you want a creamier dressing, whisk in 1 tablespoon plain yogurt or mayo.
- Use a jar with a tight lid to shake the dressing vigorously — it emulsifies quickly and stores cleanly.
Creative twists
- Add a finely minced shallot or a clove of garlic for depth.
- Stir in chopped fresh herbs (tarragon, chives, or parsley) for a bright finish.
- Replace apple cider vinegar with sherry vinegar for a nuttier flavor.
- Make it smoky: add a pinch of smoked paprika or substitute half the olive oil with toasted sesame oil.
- For a nutty note, whisk in 1 teaspoon Dijon and 1 tablespoon tahini.
Common questions
Q: How long does this dressing keep in the fridge?
A: About one week. Always smell it first; if it off-odors or looks cloudy beyond separation, discard.
Q: Can I use another sweetener instead of maple syrup?
A: Yes — honey or agave work fine. Honey will change the flavor and isn’t vegan.
Q: Is it safe to freeze vinaigrette?
A: You can freeze small portions, but separation and texture change are likely. Thaw and re-emulsify before use.
Q: Can I make a larger batch for meal prep?
A: Yes — scale ingredients proportionally. Store in a cold, sealed jar and shake well before each use.
Conclusion
If you want more variations on the maple-Dijon theme, try this Maple Dijon Dressing (Quick & Easy Recipe) – Foolproof Living for another simple take. For a different maple-mustard perspective and serving ideas, see Maple Mustard Vinaigrette – The Flour Handprint.
Maple Mustard Vinaigrette
Ingredients
Dressing Ingredients
- 2 tablespoons Maple syrup Pure maple syrup gives the best flavor; Grade A or Grade B can be used.
- 1 tablespoon Dijon mustard Acts as an emulsifier; whole-grain mustard for texture.
- 1 tablespoon Apple cider vinegar Bright and slightly fruity; white wine vinegar is a substitute.
- 3 tablespoons Olive oil Extra-virgin for flavor; can swap for a neutral oil like avocado oil.
- to taste Salt Kosher or sea salt recommended.
- to taste Black pepper Freshly ground for best aroma.
Instructions
Preparation
- In a medium bowl, whisk together the maple syrup and Dijon mustard until fully combined.
- Slowly add the apple cider vinegar while whisking constantly.
- Continue whisking as you drizzle in the olive oil until the mixture emulsifies and thickens slightly.
- Season with salt and pepper to taste. Adjust sweetness or acidity by adding more maple syrup or vinegar if needed.
- Transfer to a jar and refrigerate if not using immediately. Shake or whisk before serving.
