Apple Cider Vinaigrette

Original Post: https://www.evolvingtable.com/apple-cider-vinaigrette/

5 from 4 votes

A little tangy, a hint of sweet, and ready in 5 minutes with simple ingredients—this Apple Cider Vinaigrette has quickly stolen our hearts! Olive oil, apple cider vinegar, Dijon mustard, and maple syrup come together in our new go-to dressing for everything from crisp green salads to cozy grain bowls.

Prep Time5

Total Time5

Course: dressing

Cuisine: American

Servings: servings

Author: London Brazil

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.

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