Apple Cider Vinaigrette is a super simple and delicious recipe that only takes 5 minutes to make. It is so quick and easy to combine olive oil, apple cider vinegar, Dijon mustard, and maple syrup for a zesty dressing. Just shake it up and keep it on hand for whenever salad is on the menu.
Quick and Easy Apple Cider Vinaigrette
I love diving into a big, healthy, hearty salad. What’s not to love about the combo of leafy greens, flavorful veggies, crunchy nuts, tangy cheeses, and perhaps even some fruit?
One thing that stumps so many salad lovers is the dressing, though.
Of course you want some flavor, but too often the dressing adds some unwanted calories.
So when you find a delicious recipe that is super easy and full of healthy ingredients, I call that a win!
This Apple Cider Vinaigrette checks ALL the boxes. Whether you whip up a batch for a healthy salad or pour it over a grain bowl, it is one of the best ways to get a quick meal on the table.
To make this Apple Cider Vinaigrette recipe you need:
- Oil. Both avocado and olive work fine, but stick with a high-quality, neutral-flavored one.
- Sweetener. A natural option is best, like pure maple syrup or honey.
- Apple cider vinegar. There are so many types at the store, but try to choose one with the mother for the most health benefits, it has the optimal balance of bacteria, yeast, and protein. Get an organic one if possible.
- Mustard. Dijon mustard is best and creates a unique, tangy flavor. You can use yellow mustard, but the flavor will be a bit sharper.
How to Make Apple Cider Vinaigrette
The basic steps for making homemade Apple Cider Vinaigrette are simple to follow:
Combine the Ingredients
There are several ways to prepare this recipe.
You can either use a blender, shaker bottle, or Mason jar. If you use a jar with a tight-fitting lid, your mixing jar can double as storage, so you have less dishes to clean!
If you are using a blender, add all of the ingredients to the pitcher. Alternately, combine everything in a jar.
Another great option is an immersion blender.
Mix It Up
Blend or shake the dressing for about 20 to 30 seconds. It will start to separate as it sits, but you can easily mix it back up before using.
This dressing is best served immediately, but you can also keep it in the fridge.
Meal Prep and Storage
- How to prep apple cider vinegar ahead of time: You can make your own salad dressing up to 2 days in advance and keep it in the refrigerator until ready to use.
- How to store apple cider vinaigrette: Leftover dressing can be kept in an airtight container in the fridge for up to a week. However, the dressing will slowly lose its brightness and flavor the longer it is stored.
- How to freeze: It is not recommended to freeze homemade vinaigrette dressings as the ingredients will separate and won’t emulsify once thawed.
How long does homemade vinaigrette last?
Many oil-based vinaigrette salad dressings can keep for up to 1 to 2 weeks in the refrigerator. It mostly depends on what the shelf life is of the individual ingredients, however.
Is vinaigrette healthy?
Vinaigrette dressings are a healthier option than many other egg-based or cream-based varieties because they usually only have olive oil, vinegar, a small amount of sweetener, and sometimes herbs.
Why is apple cider good for you?
The benefits of apple cider vinegar are plentiful. It kills harmful bacteria, lowers blood sugar levels, and increases skin and heart health. Some studies have shown it can aid in weight loss, as well.
What is apple cider vinegar?
Apple cider vinegar is made from fermented apple juice. Usually, there is no added sugar. This ingredient is often used in healthy eating. You will find several varieties, including unfiltered apple cider vinegar and raw apple cider vinegar.
The recipe you’ll find below is already vegetarian, gluten-free, Paleo, nut-free, and dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Low-Carb and Keto: Use liquid Stevia instead of the honey or maple syrup, or leave a sweetener out completely.
- Whole30: Leave out the maple syrup and honey.
- Vegan: Use agave nectar or pure maple syrup in place of the honey.
Expert Tips and Tricks
- Just a little. You can always add more sweetener, so don’t get carried away at first.
- Mother knows best. Apple cider vinegar with the mother is the healthiest option, but any variety will work.
- Emulsify is key. Quickly processing the ingredients in a blender will help the ingredients to completely combine together.
- Make extra. Enjoy salad all week by simply doubling the batch and have it ready to enjoy!
- Save dishes. Combine the ingredients in whatever jar you will store them in to make cleanup a breeze.
What to Serve with Apple Cider Vinaigrette
Apple Cider Vinaigrette is a healthy and delicious dressing.
More Dressing Recipes
Once you realize how easy it is to make your own dressings at home, you will want to try these other varieties.
Apple Cider Vinaigrette
Apple Cider Vinaigrette is a super simple and delicious recipe that only takes 5 minutes to make. It is so quick and easy to combine olive oil, apple cider vinegar, Dijon mustard, and maple syrup for a zesty dressing.
- ½ cup oil avocado or olive oil
- ⅓ cup pure maple syrup or honey
- ¼ cup apple cider vinegar
- 2 tsp. Dijon mustard or yellow
- ¼ tsp. salt to taste
- Pinch black pepper optional
Add all ingredients to a blender or a mason jar. Blend or shake for 20-30 seconds, or until ingredients are well combined.
Serve immediately or store in the refrigerator for up to 2 weeks. Enjoy!
Meal Prep and Storage
- How to prep apple cider vinegar ahead of time: You can make this salad dressing up to 2 days in advance and keep it in the refrigerator until ready to use.
- How to store apple cider vinaigrette: This vinaigrette can be kept in an airtight container in the fridge for up to a week. The dressing will slowly lose its’ brightness and flavor the longer it is stored, though.
- How to freeze: It is not recommended to freeze homemade vinaigrette dressings as the ingredients will separate permanently and no longer emulsify together once thawed.