This easy Maple Apple Cider Vinaigrette is sweet, tangy, and just warmly spiced enough to feel perfect for fall. It’s made with apple cider vinegar, pure maple syrup, Dijon mustard, garlic, olive oil, and a tiny bit of cinnamon and ginger. I originally made it for my Fall Dense Bean Salad, but it’s also delicious on kale salads, grain bowls, roasted vegetables, and just about anything involving apples or squash.
I originally tested this with a little more cinnamon at first, and I found it to be too much: it veered a little into pumpkin spice territory, so we keep the spices subtle on purpose. You can start with even less if desired, and adjust to your taste buds. The small amount of cinnamon and ginger gives the vinaigrette a little fall warmth and helps tie together the maple and apple cider flavors without taking over.
Why You’ll Love It
- Quick and easy. It comes together in about 5 minutes.
- Sweet and tangy. Maple syrup balances the sharp apple cider vinegar without making the dressing overly sweet.
- Perfect for fall salads. It pairs especially well with squash, apples, cranberries, pecans, kale, and hearty grains.
- Naturally vegan and gluten-free.
- Easy to adjust. Add a splash more vinegar for extra tang or a little more maple syrup if you prefer a sweeter vinaigrette.
What You’ll Need
- Apple cider vinegar: The bright, tangy base of the dressing.
- Pure maple syrup: Adds sweetness and a warm maple flavor. Use real maple syrup rather than pancake syrup here.
- Dijon mustard: Adds a little sharpness and helps emulsify the vinaigrette.
- Garlic: One small clove is plenty. Finely grate it so it blends smoothly into the dressing.
- Cinnamon and ginger: Just a pinch of each makes this taste especially good with fall ingredients. Keep them subtle.
- Olive oil: Extra-virgin olive oil gives the vinaigrette richness and rounds out the acidity.
How to Use Maple Apple Cider Vinaigrette
I especially love this dressing with roasted butternut squash, crisp apples, kale, white beans, lentils, pecans, and dried cranberries. Try it on my Fall Dense Bean Salad, drizzle it over roasted vegetables (I particularly love it with roasted delicata squash), or toss it with your favorite fall grain bowl.
It also works well on a simple green salad when you want something a little more seasonal than a basic vinaigrette. Perfect for serving with Honeynut Squash Soup!
Tips for the Best Vinaigrette
- Start small with the cinnamon. You can always add more, but too much quickly overwhelms the other flavors.
- Taste before serving. If it tastes too sharp, add a touch more maple syrup. If it feels too sweet, add another splash of apple cider vinegar.
- Shake before using. The dressing will naturally separate as it sits. A quick shake or whisk brings it back together.
Storage: Store the vinaigrette in a sealed jar or airtight container in the refrigerator. Let it sit at room temperature for a few minutes if the olive oil firms up, then shake well before using.
Hope you love this one! If you need more dressing ideas, this Lemon Vinaigrette and Peanut Dressing are some of my other favorites. Enjoy!
Maple Apple Cider Vinaigrette
Ingredients
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of cayenne, optional
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- In a small bowl or jar, combine the apple cider vinegar, maple syrup, Dijon mustard, garlic, cinnamon, ginger, cayenne if using, salt, and black pepper.3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1 small garlic clove, 1/4 teaspoon ground cinnamon, Pinch of ground ginger, Pinch of cayenne, 1/2 teaspoon fine sea salt, Freshly ground black pepper
- Slowly whisk in the olive oil until emulsified, or seal the jar and shake vigorously.3 tablespoons extra-virgin olive oil
- Taste and adjust as needed. The dressing should be bright and tangy with maple sweetness and a subtle warm-spice flavor.
- Store the vinaigrette in a sealed jar or airtight container in the refrigerator. Let it sit at room temperature for a few minutes if the olive oil firms up, then shake well before using.
