This maple Dijon dressing is the perfect balance between sweet, zesty, and salty! Made with simple pantry staples and ready in 5 minutes, this is the perfect way to add flavor to greens.
If you're trying to eat more salads, the secret is in the sauce. Or rather, the dressing. This maple dijon dressing is a fantastic way to add flavor to salads, and it's even great as a dipping sauce.
The dressing is perfectly sweet because the maple syrup is balanced out by zesty dijon and acidic apple cider vinegar.
I think you could use this dressing year-round, but it definitely leans fall/winter flavors and pairs well with roasted butternut squash. I use it on my kale halloumi salad and another variation of it on my kale pasta salad.
Serve drizzled on roasted fall vegetables, on this kale chickpea salad in place of tahini dressing, or on this arugula salad in place of lemon vinaigrette.
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Why this recipe works
- Well-balanced: Just because this dressing has maple syrup in it doesn't mean it has to be overly sweet! The maple syrup is balanced out by apple cider vinegar and Dijon mustard, creating the perfect blend of flavors.
- Ready in 5 minutes: Simply add all of the dressing ingredients to a pint-sized mason jar, close, and shake! I also like using a bullet blender for a quick way to emulsify the dressing.
- Versatile: While salads are the obvious choice, this is also a great dipping sauce with panko breaded tofu and it even works well as a tofu marinade.
Ingredients
- Maple syrup: Because maple is an important flavor in this dressing, I recommend using the real stuff and not the corn syrup kind that's used on pancakes.
- Dijon mustard: Dijon is sharper, has a stronger flavor, and is generally more intense and "mustard-y" than yellow mustard. This recipe also works with an equal amount of whole-seed mustard.
- Apple cider vinegar: The acidity of cider vinegar cuts the sweetness of the maple syrup. I usually use Bragg's apple cider vinegar, but any variety works.
- Extra virgin olive oil: Any variety works, but I love this olive oil for its balance between quality and price. Avocado oil or any other salad oil works in place of olive oil, as needed.
- Soy sauce (not pictured): Adds depth and a splash of saltiness. Choose reduced-sodium soy sauce to make this recipe lower salt. Choose tamari to make the dressing gluten-free.
- Garlic: This is optional but I like that it makes the dressing more savory. If mixing the dressing by hand, I recommend very finely mincing the garlic.
Step-by-step instructions
Equipment: I like to make salad dressings in pint or quart-sized mason jars with these reusable plastic lids. You can also use a whisk and a bowl or even blend the dressing.
Add all of the ingredients to a bowl or a jar with a lid or to a bullet blender. Shake or whisk until emulsified. The Dijon mustard acts as the emulsifier, which means it helps hold all of the ingredients together.
If making the maple Dijon vinaigrette in advance, you will need to shake the dressing again just before serving as the dressing naturally separates over time.
Taste for ingredients and adjust to taste:
- Too sweet? Add more apple cider vinegar 1 tablespoon at a time.
- Too acidic? Add additional maple syrup 1 teaspoon at a time.
- Need more salt? Add a pinch of kosher salt or an extra splash of soy sauce.
FAQ
Maple syrup comes in a variety of grade A "strengths", from golden to very dark. Very dark is more robust, while golden is more delicate. I typically choose amber, which is on the more mild side, but I think this decision is up to personal choice. The stronger the maple syrup flavor, the more obvious it is in the dressing.
Sure! Whole seed (also called whole grain) mustard is a great option. Try hot mustard or Creole mustard for a flavor variation. I'm sure standard yellow mustard would work, it just doesn't sound great to me.
This recipe makes roughly ¾ cup of maple Dijon dressing.
Storage
- Keep maple dijon dressing refrigerated for up to a week. The dressing naturally separates over time, so shake it up again before serving.
- This dressing can be doubled, tripled, or cut in half.
More salad dressings
Here are a few of my favorite salad dressings. I even have a guide for how to make homemade salad dressing.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
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Maple Dijon Dressing
Equipment
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons maple syrup*
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
Instructions
- Add all ingredients to a small bowl and whisk together, or add to a small jar and shake until well combined. You can also use a bullet blender to make this dressing.
- Adjust seasonings to taste. If it is too sweet, add a pinch of salt or extra cider vinegar to balance it out. Not sweet enough? Add additional maple syrup one teaspoon at a time.
- Cover and keep refrigerated for up to a week. Enjoy as a salad dressing or as a dipping sauce.
Notes
- Storage: Keeps well for up to a week. Shake or stir the dressing before serving, as it will naturally separate over time.
- Oil: Works most oils like olive oil, avocado oil, or canola oil.
- This dressing is also great as a dipping sauce! For a more traditional dipping sauce, replace the olive oil with mayonnaise.
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