Maple vinaigrette is a simple and sweet autumn dressing perfect for tossing with your favorite salad, drizzling over roasted vegetables, or using as a marinade for your favorite protein. This dressing only takes 7 ingredients, including salt and pepper, and a few minutes to bring together.
Ingredients
- Pure maple syrup – the sweet star of the show. Be sure to use pure maple syrup (we prefer Grade A) and not pancake syrup.
- Extra virgin olive oil – loaded with plant-based fats that act as a current of flavor.
- Apple cider vinegar – acid in the dressing that pairs deliciously with the maple syrup and balances the sweetness.
- Dijon mustard – acts as an emulsifier and adds a punch of savory, tart flavor.
- Seasonings – garlic, salt, and pepper.
How to Make Maple Vinaigrette
Add the olive oil, maple syrup, vinegar, garlic, mustard, salt and pepper to a blender. Blend until smooth. Alternately, you can add the ingredients to a mason jar and shake vigorously if you don’t have a blender.
How to Store
Store this vinaigrette in an airtight container in the refrigerator for up to 7 days. The ingredients will separate when chilled. Remove from the refrigerator 30 minutes before using so the dressing can come to room temperature. Shake or whisk vigorously before using.
How to Use Maple Vinaigrette
- Salad – toss with your favorite salad, fresh spinach, Brussels sprouts, or kale.
- Roasted veggies – drizzle over freshly roasted veggies, like carrots, zucchini, butternut squash, or broccoli.
- Sandwiches/wraps – brush the dressing onto bread or wraps.
- Meat – spoon over grilled or baked chicken, shrimp, or fish.
- Marinade – use as a base for a marinade for your favorite protein.
- Dipping sauce – dip for fresh carrots, cauliflower, broccoli, or celery.
- Bowls – use as a condiment for grain and protein bowls, like coconut shrimp bowls or mango chicken bowls.
Frequently Asked Questions
Vinaigrettes normally use 3 parts oil to 1 part vinegar. We like to use 2 parts oil to 1 part vinegar in our recipes to cut back a little on the fat content and to add a little extra sharpness. The maple syrup in this recipe will help balance the acidity.
Vinaigrettes are typically healthier/lighter than other creamy dressings, like Caesar or ranch. By making your own you can control the oil to vinegar ratio as well as added sugars and sodium.
We typically keep our vinaigrette in the refrigerator for up to 5 days, especially if it contains fresh fruits, herbs, or garlic.
When you refrigerate your vinaigrette, the oil will likely separate from the other ingredients and solidify in the colder temperatures. Remove the dressing from the fridge and allow it to come to room temperature at least 30 minutes before using. Shake or whisk vigorously to redistribute the ingredients.
Check out our other sauce and dressing recipes
- Honey peach vinaigrette
- Lemon vinaigrette
- Agave citrus vinaigrette
- Sweet cilantro dressing
- Chimichurri sauce
Maple Vinaigrette
Equipment
- 1 blender or small food processor optional
Ingredients
- ½ c extra virgin olive oil
- ¼ c pure maple syrup (NOT pancake syrup)
- ¼ c apple cider vinegar
- 2 garlic cloves
- 2 tsp Dijon or whole grain mustard
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Add the olive oil, maple syrup, vinegar, garlic, mustard, salt and pepper to a blender. Blend until smooth. Alternately, you can add the ingredients to a mason jar and shake vigorously if you don't have a blender.
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