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 it.
- 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 — 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 — natural separation is normal.
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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
- In a small bowl or jar, whisk together the minced shallot, apple cider vinegar, Dijon mustard, maple syrup, and salt until combined. *
- Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is smooth and emulsified.*
- Taste and adjust seasoning — add a touch more vinegar for brightness or maple syrup for sweetness.
- Let the dressing rest for 10 minutes before serving to allow the shallot flavor to mellow.
Notes
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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.