This Maple Dijon Vinaigrette is a versatile and flavorful dressing that shines year-round, but it’s especially perfect for fall and winter. Pair it with cozy seasonal ingredients like toasted pecans and crisp apples, or simply drizzle it over fresh greens for a light and refreshing side dish. Made with pure maple syrup, tangy apple cider vinegar, and Dijon mustard, this vinaigrette strikes the perfect balance of sweet and savory. With just a few simple pantry staples, you can shake it all together in a jar—homemade maple dijon vinaigrette has never been easier! This vinaigrette goes alongside our delicious and beloved Bacon, Apple, and Pecan Salad, or simply over spinach with dried cranberries and toasted pecans.
Ingredients Needed
- pure maple syrup
- apple cider vinegar
- Dijon mustard
- canola oil – or substitute your favorite oil, such as olive or avocado
- grated onion
- garlic – grated on microplane or fine-hole grater. Whenever I’m using onion or garlic in salad dressings, instead of chopping or mincing, try grating with a fine-hole cheese grater. It creates a pulp of sorts that easily blends into the dressing and carries flavor.
- kosher salt
- black pepper
How to Make Maple Dijon Vinaigrette
This dressing doesn’t require a blender, all ingredients can easily just be shaken up quickly in a mason jar. I also sized it for one standard dinner salad. Double it if you’ve got an extra large salad!
Storage & Other Tips
- Store the vinaigrette in an airtight container, such as a mason jar or glass bottle, in the refrigerator.
- The vinaigrette can last up to two weeks when stored properly.
- It’s normal for the dressing to separate over time. Simply give it a good shake before each use to re-emulsify the ingredients.
- We’ve never tried it as a marinade, but you definitely could give it a try!
- Drizzle over roasted vegetables to add a delicious flavor profile. Throw some bacon in there too, while you’re at it!
Frequently Asked Questions
Yes, honey can be used as a substitute for maple syrup. However, it will alter the flavor profile, making the dressing less earthy and more floral.
While Dijon mustard provides a smooth texture and tangy flavor, you can use yellow mustard in a pinch. Note that this will change the taste slightly.
The vinaigrette can last up to two weeks when stored properly.
Yes, separation is natural for oil-based dressings. Simply give it a good shake before each use to re-emulsify the ingredients.
This Bacon, Apple, and Pecan Salad pairs perfectly! You can also try on a more simplified version with spinach, pecans, and dried cranberries. This vinaigrette is widely adaptable and good on just about everything, especially those featuring fall and winter ingredients like roasted vegetables, nuts, and fruits.
Maple Dijon Vinaigrette
Ingredients
- ¼ cup maple syrup pure
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 4 tablespoons canola oil or sub your fave oil like avocado, olive, etc.
- ½ tablespoons onion grated
- ½ clove garlic grated on microplane or fine-hole grater
- ⅛ teaspoon kosher salt
- 1 pinch black pepper
Instructions
- Place all ingredients in a mason jar and shake until well blended.
Nutrition
Questions & Reviews
Really tasty! I’m so glad I found this recipe. I doubled the recipe and used shallots and olive oil, and used it for a grilled salmon pecan salad. Wonderful flavor, and a new addition to my salad dressing rotation. Thanks!
This dressing is so delicious!!!! I put it on a mix of greens topped with chopped rotisserie chicken, toasted pecans, a few raspberries, pomegranate seeds, blue cheese crumbles and some cracked black pepper. It was such an amazing combo of flavors. I know this dressing will be one of my new standards. I love that it comes together with just a couple of shakes. Thank you so much for sharing! You are awesome!????
I made it and wanted a little more apple flavour, so I added some Boiled Cider (King Arthur). Question—have you thought about adding a Prepear button besides Pinterest? I’d like to save your recipes to both. I find I’ll be using Prepear more. Just a suggestion!
Easy to make and tasty results!
Really delicious! Tried it tonight on a fall salad of greens, avocado, carrots, raisins and feta. I changed the recipe a bit by adding double the amount of apple cider vinegar and also a small amount of hazelnut oil for extra flavor.
Yum! So glad you loved it!