This Maple Dijon Vinaigrette is bright, lightly sweet, and warmed with a touch of maple. It mixes up in about five minutes and adds fresh flavor that works especially well with fall and winter salads.
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I recently had the simplest mixed green salad at a local restaurant that I couldn’t stop thinking about. They’re so great at adding seasonal touches to their menu, and in this case it was a fantastic Maple Dijon Vinaigrette that stayed with me until I recreated it at home.
It includes a short list of simple ingredients, just like my Apple Cider Vinaigrette, but that little bit of pure maple syrup adds such a warm, delicious flavor. It’s perfect for fancy holiday salads, but has a way of turning even the simplest salad into something unique and truly special.
Once you make your own, there’s no going back to store-bought dressings!
Ingredient Notes
- Olive oil: Extra virgin olive oil adds a rich, smooth base for the vinaigrette.
- Apple cider vinegar: Gives the dressing bright acidity and a little fruity tang.
- Pure maple syrup: Naturally sweetens the vinaigrette and balances the vinegar. Be sure to use pure maple syrup, not pancake syrup.
- Dijon mustard: Helps the dressing emulsify and adds subtle savory flavor.
- Garlic: A small minced clove of fresh garlic adds just the right amount of flavor without overpowering the dressing.
- Salt and pepper: I typically don’t find it needs much (if any) added salt and only a little pepper, but feel free to season to taste. I prefer fine ground sea salt in my dressings but kosher salt will work.
How to Make Maple Dijon Vinaigrette
- Add the ingredients to a jar. Place the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, and pepper in a mason jar or other airtight container with a tight-fitting lid.
- Shake to combine. Secure the lid and shake the jar vigorously until the vinaigrette is well combined and slightly thickened.
Serving Suggestions
While I love this homemade Maple Dijon Vinaigrette any time of year, I think it really shines with the flavors of fall and winter. The hint of warm maple pairs so well with crisp fruit, toasted nuts, creamy cheese, and tender, leafy greens.
- Fruit: Try it with thinly sliced apples, pears, and/or a sprinkling of pomegranate arils or dried cranberries or cherries.
- Nuts: Toasted pecans, walnuts, or almonds add great crunch, or use my Easy Glazed Nuts for a sweeter option.
- Cheese: Creamy goat cheese, blue cheese, or shaved Parmesan all balance the sweetness beautifully.
- Greens: It works well with spring mix, baby spinach, baby kale, arugula, or any blend of mixed greens.
- Vegetables: Thinly sliced red onion, shaved Brussels sprouts, or roasted squash are wonderful additions.
- Grains: Add cooked farro or wild rice to make your salad more substantial. This Maple Dijon Vinaigrette has a flavor profile that is just perfect for grain bowls.
Storage Tips
Store the vinaigrette in an airtight container in the fridge for up to a week. Give it a good shake before using as the oil will naturally separate as it chills.
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Maple Dijon Vinaigrette
Ingredients
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1 small clove garlic, minced
- salt and freshly ground black pepper, to taste
Instructions
- Place the ingredients in a mason jar or other airtight container and shake well. As you shake, the mixture will combine and slightly emulsify (thicken just slightly).
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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