Maple Balsamic Dressing

This Maple Balsamic Dressing recipe is easy to make but amazing on leafy salads, grain salads, and even roasted veggies! Just mix up olive oil, balsamic, vinegar, pure maple syrup, and a few simple ingredients. It keeps fresh in the fridge all week long!

Jump to:

• Why I Love It:
• Ingredients and Equipment
• Step by Step Instructions
• Substitutions
• Leftovers and Storage
• Recipe Tips
• Frequently Asked Questions
• Serving Ideas
• Related Recipes
• Recipe
• Reviews

Why I Love It:

• Simple Ingredients - You likely have them all on hand!
• Just Shake Up - Just add the ingredients to a mason jar and shake up to emulsify! No blender or food processor needed.
• Flavorful and Versatile - I love keeping a jar in the fridge to use on salads, veggies, and more!

Ingredients and Equipment

• Olive Oil - You can use any olive oil, but for salad dressings I recommend using a higher quality olive oil. When cooking, using a more expensive olive oil isn't as noticeable, but in 'cold', 'raw' applications like a dressing it makes a big difference.
• Balsamic Vinegar - Also a good time to use one of your better aged balsamic vinegars. But anything you have in the pantry will work!
• Pure Maple Syrup - Use the good, pure maple syrup. Not the table maple syrup that is often used for pancakes.
• Dijon Mustard - This helps emulsify the dressing and makes it creamier
• Spices - Garlic Powder, Dried Thyme, Dried Rosemary, Kosher Salt, Ground Black Pepper
• Glass Jar (optional) - Although you can mix up the dressing in a bowl with a whisk, I LOVE to use a jar so I can easily shake it up and then store right in the jar.

Step by Step Instructions

1. Add Ingredients - Add the dressing ingredients to a small jar with a lid (or to a bowl with a whisk).
2. Shake - Shake the jar vigorously to combine the dressing - it should look creamy and the oil and vinegar should not separate. You can also whisk up in a bowl.
3. Serve or Store - Either use the vinaigrette right away or you can pop it in the fridge for later.

Substitutions

• Maple Syrup - If you don't have maple syrup, you can swap in honey. The flavor will be different, but the honey version is still delicious.
• Fresh Herbs - Instead of the dried rosemary and thyme, you can swap in about ½-1 teaspoon each of very finely chopped fresh thyme and rosemary.

Leftovers and Storage

Leftover dressing can be stored in an airtight container, or sealed jar, in the fridge for up to one week. Note that the olive oil will solidify in the fridge so you'll need to let it sit at room temp, or run the jar under warm water, to warm up before giving it another shake or stir to re mix.

Recipe Tips

• Shake it Up - I find this to be the easiest way to emulsify any salad dressing or vinaigrette. It combines so much better then if you just mix it up by hand.
• Adjust to Taste - This is easy to adjust to your taste preferences. Want it sweeter? Add a little more maple syrup? Want more of a tang? Add more vinegar. Less tang? Add more oil.

Frequently Asked Questions

Serving Ideas

I love how versatile this dressing is! My favorite use is drizzled over any of the below:

• Roasted Butternut Squash, Chicken Apple Sausage, Chopped Apples, and Kale
• Apple Pecan Harvest Salad
• Quinoa Bowl with Roasted Brussels Sprouts and Chicken
• Chicken Apple Sausage Mason Jar Salad
• Roasted Brussels sprouts

Related Recipes

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