Maple vinaigrette is a versatile dressing that pairs the warm sweetness of pure maple syrup with bright acid and savory mustard for balance. It works equally well on bitter greens, fall fruit salads, roasted root vegetables, and grain bowls.
This Maple vinaigrette is truly an easy and tasty way to dress up ANY salad! Especially Fall and winter salads. We love them with our Fig Salad, Cauliflower Salad and more!
What is Maple Vinaigrette?
Maple vinaigrette is an emulsion of oil and vinegar (or citrus) sweetened with pure maple syrup and usually anchored with a mustard (Dijon) for stability and depth.
Unlike thick dressings or glazes, a vinaigrette is pourable and light, designed to cling to leaves and ingredients while adding a layered sweet tangy note.
Why you’ll love this Maple Vinaigrette
- Super Balanced. Maple syrup adds warm sweetness, vinegar adds acidic touch, and mustard enriches the taste. Olive oil adds richness while emulsifying the dressings for a smooth finish.
- Versatile to use. It’s great on spring greens, summer stone-fruit salads, and autumn roasted vegetable bowls.
- Make ahead friendly: vinaigrettes marry and improve slightly with short rest. Homemade salad dressings are much easier and simpler than you think!
- Customizable heat & depth: add mustard, a pinch of smoked paprika, or swap vinegars to suit the dish.
- This maple vinaigrette dressing is best on green salads and beyond!
Simple Ingredients You’ll Need
- Real maple syrup. Use Grade A or darker for stronger maple flavor.
- Acid: Apple cider vinegar (bright), red wine vinegar (clean), or balsamic (richer, sweeter).
- Dijon mustard. Used as an emulsifier and savory backbone.
- Olive oil.
- Kosher Salt & freshly ground black pepper. To season.
- Optional: minced shallot or garlic, lemon zest/juice, a splash of soy, smoked paprika, or a pinch of cayenne for heat and fresh herbs.
How to make Maple Vinaigrette
- Combine all ingredients in a mason jar with tight-fitting lid.
- Whisk to emulsify until you reach the consistency you want. You can alternatively make this in a blender.
- Taste and add salt, pepper, or an extra splash of maple if you want more sweetness. If too sharp, add a little more oil; if too sweet, add more acid.
- Store in the fridge in a sealed jar up to 7–10 days; bring to room temperature and whisk/shake before serving.
Fail Safe Vinaigrette Formula
For fail safe vinaigrettes, always use correct ratios.
- 1 part acid : 3 parts oil
Maple Vinaigrette Recipe Tips
- Use pure maple syrup (not pancake syrup) for authentic flavor; Grade A or a darker Grade B gives more pronounced maple character.
- Balance the sweetness: maple is potent so start with less, taste, and increase in small increments.
- Choose oil deliberately: a neutral oil lets maple and vinegar shine; extra-virgin olive oil adds fruitiness but can mute delicate notes.
- Add mustard for stability: Dijon both seasons and helps the vinaigrette emulsify and hold together longer.
- Make ahead, then finish: vinaigrette flavors meld overnight; whisk and give it a good shake before serving. Store up to 7–10 days refrigerated.
Variations and Substitutions
- Maple-Dijon Vinaigrette: standard maple + Dijon + apple cider vinegar — versatile for fall salads.
- Maple-Balsamic Vinaigrette: swap apple cider for balsamic vinegar for a richer, darker note — great with roasted beets and pears.
- Maple-Mustard with Herbs: add chopped thyme or tarragon for savory depth — pairs well with roasted root veg.
- Spicy Maple Vinaigrette: add a pinch of cayenne or a tsp of harissa for heat that plays with maple sweetness.
What pairs with maple vinaigrette
- Basically ALL your favorite salads.
- Bitter greens (arugula, radicchio), kale (massage the leaves first)
- Roasted squash, beets, and sweet potatoes
- Grain bowls with farro, quinoa, or barley
- Apple, pear or roasted pear salads with toasted nuts and chèvre
- Winter salads (kale + apple + pecans) or fall harvest salads with roasted squash and cranberries.
What makes a good maple vinaigrette?
Balance. Use pure maple syrup in moderation, a bright acid (apple cider, red wine or balsamic), an emulsifier (Dijon), and the right oil. The interplay of sweet, acid, fat and seasoning is what top recipes prioritize.
Can I use pancake syrup instead of maple?
For best flavor and authenticity, use pure maple syrup. Pancake syrups are often corn syrup based and taste different.
How long does maple vinaigrette last?
Stored in an airtight jar in the refrigerator, 7–10 days is typical. Emulsions may separate so make sure to shake or whisk to re-combine before use.
What vinegar works best with maple?
Apple cider vinegar is classic for its bright, fruity acid; red wine vinegar is more savory; balsamic adds sweetness and depth.
Can maple vinaigrette be used as a glaze?
With reduced liquid and less oil, a maple-based dressing can be cooked down into a glaze for roasted vegetables or protein. Cook the maple syrup down until it has thickened, and keep an eye on it as maple syrup burns with heat.
Maple Vinaigrette
Ingredients
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 3 Tablespoons Maple Syrup
- 1/4 teaspoon each salt and pepper
- 1/4 cup olive oil
Instructions
-
Combine all ingredients in a mason jar.
-
Whisk to emulsify.
-
Taste and add salt, pepper, or an extra splash of maple if you want more sweetness. If too sharp, add a little more oil; if too sweet, add more acid.
-
Store: Refrigerate in a sealed jar up to 7–10 days; bring to room temperature and whisk/shake before serving.
Recipe Video
Recipe Notes
Maple Vinaigrette Recipe Tips
- Use pure maple syrup (not pancake syrup) for authentic flavor; Grade A or a darker Grade B gives more pronounced maple character.
- Balance the sweetness: maple is potent so start with less, taste, and increase in small increments.
- Choose oil deliberately: a neutral oil lets maple and vinegar shine; extra-virgin olive oil adds fruitiness but can mute delicate notes.
- Add mustard for stability: Dijon both seasons and helps the vinaigrette emulsify and hold together longer.
- Make ahead, then finish: vinaigrette flavors meld overnight; whisk/shake before serving. Store up to 7–10 days refrigerated.
Variations
- Maple-Dijon Vinaigrette: standard maple + Dijon + apple cider vinegar — versatile for fall salads.
- Maple-Balsamic Vinaigrette: swap apple cider for balsamic for a richer, darker note — great with roasted beets and pears.
- Maple-Mustard with Herbs: add chopped thyme or tarragon for savory depth — pairs well with roasted root veg.
- Spicy Maple Vinaigrette: add a pinch of cayenne or a tsp of harissa for heat that plays with maple sweetness.
What pairs with maple vinaigrette
- Bitter greens (arugula, radicchio), kale (massage the leaves first)
- Roasted squash, beets, and sweet potatoes
- Grain bowls with farro, quinoa, or barley
- Apple, pear or roasted pear salads with toasted nuts and chèvre
- Winter salads (kale + apple + pecans) or fall harvest salads with roasted squash and cranberries.
What makes a good maple vinaigrette?
Balance. Use pure maple syrup in moderation, a bright acid (apple cider, red wine or balsamic), an emulsifier (Dijon), and the right oil. The interplay of sweet, acid, fat and seasoning is what top recipes prioritize.
Can I use pancake syrup instead of maple?
For best flavor and authenticity, use pure maple syrup. Pancake syrups are often corn syrup based and taste different.
How long does maple vinaigrette last?
Stored in an airtight jar in the refrigerator, 7–10 days is typical. Emulsions may separate so make sure to shake or whisk to re-combine before use.
What vinegar works best with maple?
Apple cider vinegar is classic for its bright, fruity acid; red wine vinegar is more savory; balsamic adds sweetness and depth.
Can maple vinaigrette be used as a glaze?
With reduced liquid and less oil, a maple-based dressing can be cooked down into a glaze for roasted vegetables or protein. Cook the maple syrup down until it has thickened, and keep an eye on it as maple syrup burns with heat.
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