This Maple Dijon Vinaigrette is a simple, elegant dressing that strikes the perfect balance between sweet, tangy, and savory. Made with real maple syrup, Dijon mustard, and a touch of apple cider vinegar, it’s blended together with extra virgin olive oil and shallot for a naturally creamy, flavor-packed finish.
It’s the kind of dressing that instantly elevates any salad, especially hearty greens like kale, spinach, or arugula.
The maple adds a subtle sweetness that pairs beautifully with roasted vegetables, nuts, and fall fruits, while the Dijon and shallot give it just the right amount of zing.
Whether you’re meal-prepping for the week or dressing up a cozy autumn salad, this easy homemade vinaigrette takes just minutes to make and keeps beautifully in the fridge.
Why you’ll love this recipe!
What ingredients do I need?
- Shallot: Adds a delicate, aromatic bite that balances the sweetness.
- Apple cider vinegar: Brings tang and freshness while supporting emulsification.
- Dijon mustard: Helps thicken the vinaigrette and adds zesty flavor.
- Maple syrup: The natural sweetness gives the dressing warmth and depth.
- Sea salt: Enhances every flavor, don’t skip this!
- Extra virgin olive oil: Smooth and rich, it ties everything together.
Ways To Use This Dressing
- Toss with kale, roasted squash, apples, and walnuts for a fall salad. Like my Autumn Kale Salad here.
- Drizzle over roasted Brussels sprouts or sweet potatoes.
- Use as a grain bowl dressing for farro, quinoa, or wild rice.
- Brush over grilled chicken or salmon for a glossy, flavorful finish.
- Add to a shaved Brussels sprout or cabbage slaw for a bright, maple kick.
Pro Tips
- Add all the ingredients to a mini food blender and blend well. Gives it a creamy texture. I love using my Beast Blender for this!
- If you don’t have a blender, you can whisk it by hand, just remember the following:
- Finely mince the shallot for the best texture, leaving no big chunks.
- Whisk slowly as you drizzle in the olive oil to help the vinaigrette emulsify and thicken naturally.
- Adjust the sweetness or tang to your taste. Add a little more maple syrup or vinegar until it’s balanced for your palate.
- Let it sit for 10 minutes before serving to let the shallots mellow and the flavors meld.
Leftovers and Storage
- Store the vinaigrette in a sealed glass jar or container in the fridge for up to 1 week.
- Shake well before each use. You may notice natural separation as it sits, this normal.
But, I Still Have A Few Questions…
What does Maple Dijon Vinaigrette taste like?
This vinaigrette is sweet, tangy, smooth, and slightly savory with rich maple flavor balanced by sharp Dijon mustard and bright apple cider vinegar.
Can I make Maple Dijon Vinaigrette ahead of time?
Yes. In fact, the flavor becomes even better after chilling for a few hours as the shallot softens and the ingredients meld together.
How long does homemade Maple Dijon Vinaigrette last?
Stored in an airtight container or jar in the refrigerator, this dressing will stay fresh for up to 1 week.
Why did my vinaigrette separate?
Homemade vinaigrettes naturally separate over time because they do not contain stabilizers like store-bought dressings. Simply shake or whisk well before serving.
Can I blend this dressing instead of whisking it?
Absolutely. A mini food processor or blender creates an even smoother, creamier vinaigrette and is actually my preferred method.
What salads pair well with Maple Dijon Vinaigrette?
This dressing pairs beautifully with kale salads, spinach salads, roasted sweet potatoes, grain bowls, Brussels sprouts, apples, pecans, goat cheese, and fall-inspired salads.
Can I use honey instead of maple syrup?
Yes. Honey can be substituted for maple syrup, though the flavor will be slightly different and less warm and caramel-like.
Can I use a different vinegar?
Yes. White wine vinegar or balsamic vinegar can work well, though apple cider vinegar gives the dressing its signature brightness and balance.
What kind of olive oil works best?
Extra virgin olive oil is best for flavor, but any good quality olive oil will work.
Can I make this vinaigrette vegan?
Yes. This recipe is naturally vegan as written when using pure maple syrup.
Can I make this dressing sweeter?
Definitely. Add a little extra maple syrup if you prefer a sweeter vinaigrette.
Can I make this dressing tangier?
Yes. Add additional apple cider vinegar for more acidity and brightness.
What does Dijon mustard do in vinaigrette?
Dijon mustard helps emulsify the dressing, meaning it helps the oil and vinegar blend together smoothly while also adding depth of flavor.
Is this dressing gluten-free?
Yes, this vinaigrette is naturally gluten-free. Always double-check ingredient labels if needed.
Can I freeze Maple Dijon Vinaigrette?
Freezing is not recommended because the texture and emulsification may change once thawed.
Why should the dressing rest before serving?
Allowing the dressing to rest helps mellow the sharpness of the shallot and gives the flavors time to blend together more smoothly. At least 20 minutes would be ideal, but not necessary if in a rush!
Can I double the recipe?
Yes. This recipe doubles very easily for meal prep or larger salads.
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Maple Dijon Vinaigrette
Ingredients
- 1 shallot minced
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- ¼ cup pure maple syrup
- Pinch of sea salt
- ¼ cup extra virgin olive oil
Instructions
- Add the minced shallot, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and olive oil to a mini food processor or blender.
- Blend until completely smooth and creamy, about 20–30 seconds.
- Taste and adjust seasoning as desired. Add a little extra apple cider vinegar for more brightness or more maple syrup for additional sweetness.
- Let the vinaigrette rest for 10 minutes before serving to allow the shallot flavor to mellow and blend into the dressing.
- Serve over salads, roasted vegetables, grain bowls, or your favorite fall-inspired dishes.
Notes
- Blending the dressing creates the smoothest texture and helps fully emulsify the vinaigrette.
- If you do not have a blender or mini food processor, you can also make this dressing by whisking everything together in a bowl or shaking it vigorously in a jar with a tight-fitting lid.
- Homemade vinaigrettes naturally separate as they sit, so shake or whisk again before serving.
- Use pure maple syrup for the best flavor and richness.
- The vinaigrette may thicken slightly after refrigeration. Allow it to sit at room temperature for a few minutes before serving if needed.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.