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This easy maple vinaigrette combines the rich sweetness of real maple syrup with tangy balsamic vinegar and Dijon mustard. Perfect for dressing salads or roasted veggies!

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There’s nothing quite better than a homemade salad dressing that elevates even the simplest meals. This maple vinaigrette has become my go-to dressing for busy weeknight dinners and casual get-togethers. Its subtle sweetness, balanced by a tangy touch of balsamic vinegar and the smoothness of a high-quality olive oil, makes it a versatile dressing that pairs beautifully with everything from fresh greens to roasted sweet potatoes. I first made this when I had a small dinner party and wanted something unique yet simple to dress up my salad. Everyone loved it, and now it’s a regular part of my recipe rotation! I hope it becomes a staple in your kitchen too!

Ingredients

  • Maple Syrup: The star of this vinaigrette, bringing rich sweetness. Make sure to use real maple syrup for the best flavor.
  • Balsamic Vinegar: Adds a nice tangy bite to balance out the sweetness.
  • Extra Virgin Olive Oil: Smooth, high-quality olive oil is key to a rich and well-rounded dressing.
  • Dijon Mustard: Adds a touch of sharpness and helps emulsify the dressing for that perfect creamy consistency.
  • Garlic: Freshly minced for a little zing.
  • Herbs: A combination of basil and oregano for added depth.
  • Optional Chia Seeds: These give the dressing a bit of texture and added health benefits.

Additions, Variations, and Substitutions

  • Apple Cider Vinegar Substitute: If you’re out of balsamic vinegar, apple cider vinegar can be swapped in to create a slightly sweeter, richer flavor. You can also try white wine vinegar or red wine vinegar for a lighter tang.
  • Herb Variations: Fresh thyme or rosemary can be substituted for basil and oregano if you want an earthy, savory twist.
  • Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
  • Chia Seeds: This is an optional addition that adds a bit of texture and boosts the health benefits.

My Expert Tips for Making This Recipe

Emulsify Your Dressing: The key to a great vinaigrette is to create a well-emulsified mixture where the oil and vinegar don’t separate. Start by whisking the mustard and vinegar together before slowly drizzling in the olive oil while whisking continuously. You can also toss everything in a blender or food processor to make this in less than one minute!

Taste and Adjust: Always taste your vinaigrette before serving. Depending on your preference, you may want to add a touch more maple syrup for sweetness or a little extra vinegar for acidity.

Use Fresh Garlic: Freshly minced garlic will provide a bolder flavor compared to jarred garlic, adding more vibrance to your dressing.

How to Make Maple Vinaigrette

  1. Gather Ingredients: In a small bowl or mason jar, combine ¼ cup balsamic vinegar, ¼ cup extra virgin olive oil, 2 tbsp real maple syrup, 1 tbsp dijon mustard, and 2 minced garlic cloves.
  2. Whisk or Shake: Add in ½ tsp dried basil and ½ tsp dried oregano. Whisk until the dressing is emulsified or shake well if using a jar.
  3. Season: Add salt and black pepper to taste.
  4. Optional Chia Seeds: Stir in 1 tsp of chia seeds if desired for extra texture and nutrition.
  5. Serve: Drizzle over your favorite salad or roasted veggies.

Recipe FAQ

Balsamic dressing typically uses balsamic vinegar as its main acid, which results in a sweeter and more complex flavor. A vinaigrette is a broader category of dressings that combine oil and vinegar (such as apple cider vinegar, white wine vinegar, or balsamic) with optional additions like mustard, herbs, and sweeteners.

Store the vinaigrette in an airtight container, like a mason jar, in the refrigerator for up to one week. Shake well before using as the ingredients may naturally separate over time.

Yes! In fact, the flavors meld beautifully when made ahead of time. Just be sure to whisk or shake before serving

Tips for Making Ahead, Leftovers, and Storage

  • Making Ahead: This vinaigrette can be made a few days ahead of time and stored in the fridge. The garlic and herbs will infuse the dressing with even more flavor the longer it sits.
  • Leftovers: Leftover vinaigrette can be stored in a sealed container for up to a week. If it solidifies in the fridge, allow it to come to room temperature and give it a good shake before using.
  • Storage: Always store vinaigrettes in the refrigerator. The olive oil may become slightly cloudy when cold, but it will return to its natural state at room temperature.

Serving Suggestions

This maple vinaigrette is incredibly versatile! It’s perfect over:

  • Mixed green salads with apples, pecans, and goat cheese. I love adding it to my Apple and Goat Cheese Salad!
  • A roasted veggie platter, especially sweet potatoes and Brussels sprouts.
  • Grain bowls with quinoa, arugula, and roasted chickpeas.

More Salad Dressing Recipes to Try

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Maple Vinaigrette Recipe

Yield: 1/2 cup
Prep Time: 5 minutes
Total Time: 5 minutes

This easy maple vinaigrette combines the rich sweetness of real maple syrup with tangy apple cider vinegar and dijon mustard. Perfect for dressing salads or roasted veggies!

Ingredients

  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 2 tbsp real maple syrup
  • 1 tbsp dijon mustard
  • 2 garlic cloves, minced
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tsp chia seeds (for extra texture and nutrition)

Instructions

  1. Combine Ingredients: In a small bowl or mason jar, combine the balsamic vinegar, olive oil, maple syrup, dijon mustard, and minced garlic.
  2. Add Herbs and Seasonings: Stir in the dried basil, oregano, salt, and pepper. Add the optional chia seeds for a nutritional boost if desired.
  3. Whisk or Shake: Whisk the ingredients together until well combined, or shake the jar vigorously until the dressing emulsifies and becomes smooth.
  4. Taste and Adjust: Taste the vinaigrette and adjust seasoning as needed. You can add more maple syrup for sweetness or extra vinegar for tang.
  5. Serve: Drizzle over your favorite salads, roasted vegetables, or grain bowls.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 1 week. Shake well before using, as the ingredients may separate.
  • Variations: Swap out balsamic vinegar for apple cider vinegar for a lighter tang, or add a pinch of red pepper flakes for a touch of heat.
  • Pro Tip: Allow the vinaigrette to sit for 15 minutes before serving to let the flavors meld together for a more robust taste.

    • © Christopher

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