The salad dressing that stole my heart ❤️
Of all the homemade salad dressings I’ve whipped up over the years, none has stolen my heart quite like this Apple Cider Vinaigrette.
It originally came together as the perfect finishing touch for my Warm Fall Quinoa Salad—but before long, I was drizzling it over just about everything. (It’s especially good on my Chopped Kale Salad with Cranberries!)
And it’s easy to see why: it’s made with just 5 simple ingredients, is ready in 5 minutes, and has that ideal balance of tangy vinegar and subtle maple sweetness.
The Secret Ingredient
But the real game-changer? A tiny bit of Dijon mustard gives the dressing its magic. Not only does it round out the flavor, it also helps emulsify everything—so you’re not stuck shaking the jar like crazy every time you want to use it. Just creamy, well-blended goodness ready to go.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Oil. Both avocado and olive oil will work. Just make sure you stick with a pretty neutral-flavored and higher-quality one for the best flavor.
- Pure Maple Syrup. I find this pairs the best with the Fall-themed apple notes. However, honey or even agave nectar can be subbed.
- Apple cider vinegar. My go-to is Bragg’s, but any other brand that you really like the taste of will work, too.
- Mustard. Dijon mustard is best and creates a unique flavor that’s not too tangy. I’d avoid using yellow mustard as it’s going to be too pungent and overpowering.
- Herbs. Sounds a little odd, but I find just a hint of fresh herbs goes a long way in a salad dressing! Try some finely chopped fresh rosemary or thyme to bring out those lovely Autumn notes.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Add everything to a mason jar.
Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, rosemary (if using), and a pinch of salt in a mason jar with a tight-fitting lid.
Pro Tip: If using fresh rosemary, make sure you chop it REALLY fine so it mixes in easily.
Shake it up and serve!
Seal the jar and shake vigorously until the dressing is fully emulsified and smooth. I normally do this a couple of times until it is fully emulsified and the oil and vinegar stop separating.
Pro Tip: If you need it emulsified more quickly, you can also blend it in a small blender or food processor for an even creamier texture. This is also really helpful if incorporating fresh rosemary or thyme!
FAQs
Stored in an airtight jar in the fridge, this vinaigrette will keep for up to 1 week. Just give it a good shake before using, as some natural separation may occur.
You can, but the Dijon really helps emulsify the dressing and gives it a subtle tang. If you skip it, just shake well before each use to re-mix the oil and vinegar.
Honey works great as a substitute if that’s what you have on hand. It’ll add a slightly different flavor but still keeps the dressing nicely balanced.
Nope! It’s totally optional. If you’re not a fan or don’t have any, just leave it out—or try a pinch of dried thyme or oregano for a different twist.
What to Serve with Apple Cider Vinaigrette
Apple Cider Vinaigrette is an amazing dressing that tastes SO good in a ton of dishes:
Try it on this Fall Harvest Salad, this Chopped Kale Salad, or this Roasted Beet Salad with Goat Cheese.
Use it in a grain bowl like this Warm Fall Quinoa Salad.
Or, use it to flavor chicken, like Spatchcock Chicken, or vegetables, like these Oven Roasted Vegetables.
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Apple Cider Vinaigrette
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Ingredients
- ½ cup oil avocado or olive
- ¼ cup apple cider vinegar
- 3 tablespoons pure maple syrup or honey
- 2 teaspoons Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
- Pinch of salt to taste
Instructions
- Add oil, apple cider vinegar, maple syrup, Dijon mustard, and salt to a 16-ounce mason jar and shake until well combined. Alternatively, you can add the ingredients to a high-speed blender or food processor and blend for 10-20 seconds, or until smooth.½ cup oil, ¼ cup apple cider vinegar, 3 tablespoons pure maple syrup, 2 teaspoons Dijon mustard, Pinch of salt
- Serve immediately or store apple cider vinaigrette in the refrigerator for up to 1 week between servings. Bring to room temperature and shake well before using.
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Video
Notes
- Storage: Store in a sealed jar or airtight container in the refrigerator for up to 1 week. Give it a good shake or stir before each use, as some separation is natural.
- Maple Syrup Swap: You can sub honey if you prefer. Just note that honey will add a slightly different flavor—still sweet, but a bit more floral.
- Dijon Mustard: Don’t skip this unless you have to! Dijon helps emulsify the dressing and keeps the oil and vinegar from separating too quickly. If needed, a small amount of stone ground mustard or even a spoonful of plain Greek yogurt can help hold things together.
- No Fresh Rosemary? Feel free to leave it out! You can also swap in a small pinch of dried rosemary, thyme, or oregano—or skip the herbs entirely for a cleaner, more classic vinaigrette.
- Oil Options: Olive oil gives the best flavor here, but avocado oil or a light-tasting oil can be used if you prefer something more neutral.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Homemade Salad Dressing Recipes
If you’re ready to up-level your dressing game, you’ve gotta’ try some of these next!
This was so easy to make, and so delicious on my salad
Yay! So happy to hear you enjoyed the recipe, Annie! It’s one of my favorite dressings, for sure. Thanks so much for taking the time to leave a comment and rating!
Delicioso dressing thanks !!!
Yay! So happy to hear you enjoyed the recipe, Maria! Thanks so much for taking the time to leave a comment and rating!
That was a delicious Vinaigrette. I used maple syrup. I topped my shrimp, lettuce, tomato salad . Now I am hooked on this awesome tasting Vinaigrette.Not too vinegary , sweet and savory. Perfect!
I have looked for a really good Vinaigrette that you can use on just about anything and this is it
Thanks for a great recipe!
Yay! So happy to hear you enjoyed the recipe, Kathleen! I’m so glad this recipe works for so many things for you. Thanks so much for taking the time to leave a comment and rating!