Take your salads, grain bowls, and roasted vegetables to the next level with this Vegan Balsamic Maple Vinaigrette. With just 6 simple ingredients, you can have this homemade salad dressing ready in under 5 minutes!
If you haven't tried making your own salad dressings yet, this balsamic maple dressing is a great place to start!
Store-bought dressings are convenient, but homemade ones are surprisingly easy and taste so much better.
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Ingredients
If you're looking for a quick and easy salad dressing, this vegan balsamic salad dressing is it!
Extra-Virgin Olive Oil: This makes up most of the dressing and is what gives the vinaigrette that smooth, cohesive feel. I wouldn't swap it out.
Balsamic Vinegar: Provides the primary acidity and taste. It balances the oil.
Maple Syrup: Softens the acidity and helps round out the dressing.
Dijon Mustard: Acts as an emulsifier, helping the oil and vinegar stay combined.
Garlic and Shallot: They add depth without creating overpowering bites.
See recipe card for quantities.
How to Make This Recipe
Making this vinaigrette is super easy!
The full recipe can be found in the recipe card below.
Step 1: Mince the shallot and garlic, then add them to a jar.
Step 2: Add the balsamic vinegar, extra-virgin olive oil, maple syrup, Dijon mustard, kosher salt, black pepper, and red pepper flakes.
Step 3: Put the lid on tightly and shake vigorously until the dressing is smooth and well combined.
Substitutions & Variations
Maple Syrup: Agave syrup works well as a substitute.
Dijon Mustard: You can swap Dijon mustard for spicy brown or stone-ground mustard, but keep in mind that you still need an emulsifier to help the dressing come together.
Another option is a small amount of vegan mayo, which will make the dressing creamy and smooth, though it will slightly change the flavor.
Garlic: If you prefer not to use raw garlic, garlic powder is a great alternative.
Add-Ins: Fresh herbs like thyme, rosemary, or parsley make a delicious addition.
For an apple cider-forward dressing, check out my Vegan Apple Cider Vinaigrette, or if you prefer a creamier dressing, try this Tahini Herb Dressing.
Serving Ideas
It's simple and versatile enough to go with so many different salads and grain bowls!
- Fruit Salads: Drizzle over a salad with fresh fruit like apples, pears, or strawberries.
- Simple Green Salads: Perfect for everyday salads or try it with my absolute favorite fall salad this Roasted Butternut Squash Kale Salad.
- Grain Bowls: Mix with quinoa, farro, or brown rice bowls along with roasted or fresh veggies for a quick and flavorful meal. Add air fryer tempeh bacon for extra flavor!
- Roasted Vegetables: Roasted carrots, Brussels sprouts, sweet potatoes, or other veggies are delicious with this dressing drizzled on top.
Tips & Tricks
The process of combining oil and vinegar into a creamy, well-blended mixture is called emulsifying. You can do this by whisking in a bowl, shaking the ingredients in a jar, or blending them in a blender.
Always taste your vinaigrette and tweak the flavors as needed. Add more vinegar for tang, more oil for smoothness, or extra seasonings to suit your taste.
Storage
Store any leftover maple balsamic dressing in an airtight jar in the fridge for up to a week. Shake well before each use.
If the dressing solidifies, let it sit at room temperature or place the jar in a warm bowl of water to loosen it. This can happen when the olive oil gets cold.
Frequently Asked Questions
That's normal! Oil and vinegar naturally separate. Just give it a vigorous shake before serving.
Any of these methods will work! Whisking in a bowl is simple, shaking in a jar is easy and mess-free, and blending gives a super smooth, creamy texture.
More Salad Dressing Recipes
Looking for more salads or dressings like this? Give these a try:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Balsamic Maple Vinaigrette
Ingredients
- 1 tablespoon Minced Shallot
- 1 Garlic Clove minced
- ¼ cup Balsamic Vinegar
- ⅓ cup Extra-Virgin Olive Oil
- 1 tablespoon Pure Maple Syrup more to taste
- 2 teaspoons Dijon Mustard
- ¼ teaspoon Kosher Salt see note
- Pinch of Black Pepper
- Red Pepper Flakes optional
Instructions
- Mince the shallot and garlic, then add them to a jar.
- Add the balsamic vinegar, extra-virgin olive oil, maple syrup, Dijon mustard, kosher salt, black pepper, and red pepper flakes.
- Put the lid on tightly and shake vigorously until the dressing is smooth and well combined.
- Serve immediately or store in an airtight jar for up to a week.
Notes
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