Get ready to up your salad game with this Maple Dijon Vinaigrette! This delicious dressing is not only incredibly versatile but can be whipped up in under 5 minutes using a few simple ingredients.
This vinaigrette recipe combines maple syrup and Dijon mustard to create a well-balanced dressing that is creamy, tangy, sweet, and savory.
Elevate your salads, grain bowls, or roasted vegetables with its refreshing burst of sweet and tangy goodness. Prepare to drizzle it on everything!
A lot of people buy store-bought dressings out of convenience but once you learn how fast and easy it is to make your own dressings, there's no turning back.
Simply combine a few basic pantry staples and you'll create a dressing that tastes way better than store-bought.
In just 5 minutes, you can whip up this fast and simple dressing that combines the perfect balance of maple syrup, Dijon mustard, lemon juice, olive oil, and garlic.
Extra-Virgin Olive Oil: Extra-virgin olive oil is the best oil to use when making salad dressings because it has the most flavor.
Maple Syrup: Pure maple syrup is absolutely delicious in this recipe but if you aren't a fan of maple flavor, you can use agave.
Dijon Mustard: Tangy Dijon mustard complements the sweet maple syrup and helps emulsify our dressing so it's creamy. Please note that not all Dijon mustards are vegan but there are vegan-friendly varieties available. I used Woodstock but Annie's, Sir Kensington's, 365 Whole Foods, and Primal Kitchen are vegan-friendly and delicious!
Lemon Juice: Freshly squeezed lemon juice is best but apple cider vinegar or white wine vinegar will work as well.
Garlic: Finely mince the garlic or use a microplane.
This homemade dressing recipe comes together using minimal equipment- nothing fancy is needed.
You can whip this up using a bowl and whisk or add all the ingredients to a jar with a lid and give it a good shake.
If you're using a jar, you'll need to make sure you have one with a tight-fitting lid. I like to use a mason jar.
How to Make This Recipe
Making this vegan maple mustard vinaigrette is incredibly easy and requires just a few simple steps.
The result is a perfectly balanced dressing that boasts creaminess, tanginess, sweetness, and savory notes all in one.
The full recipe can be found in the recipe card below.
Whisk together olive oil, maple syrup, dijon mustard, lemon juice, minced garlic, salt, and black pepper in a small bowl or in a jar.
Give it a whisk or a vigorous shake. Taste and adjust to your preference.
Serve drizzled over a grain bowl or as a salad dressing.
Substitutions & Additions
Making salad dressing at home allows you to experiment with various flavors and ingredients to suit your preferences and complement a wide range of dishes.
Extra-Virgin Olive Oil: Extra-virgin olive oil will bring the most flavor but you can use regular olive oil, sunflower oil, or avocado oil as well.
Maple Syrup: Agave syrup will work in replace of maple syrup.
Dijon Mustard: You can use spicy brown mustard or stone ground mustard. See more alternatives in my article Dijon Mustard Substitutes!
Lemon Juice: Tangy apple cider vinegar or white wine vinegar will work as well. You can use red wine vinegar or balsamic vinegar but it would alter the flavor.
Garlic: If you don't want to add raw garlic, you can use garlic powder.
Customization: Get creative and customize your vinaigrette by adding ingredients like minced shallots, fresh herbs, different citrus juice, or nutritional yeast.
Feel free to experiment and use this maple dijon dressing in various creative ways that suit your taste and preference.
Salad: Drizzle this delicious maple dijon salad dressing over a simple green salad or try it with massaged kale, roasted sweet potatoes, apples, dried cranberries, and avocado (this is my favorite fall salad!)
Roasted Vegetables: Toss roasted vegetables like carrots, butternut squash, Brussels sprouts, sweet potatoes, and red onions.
Tofu: Use this simple vinaigrette as a marinade for tofu then grill or bake it until golden. Serve on a bed of mixed greens, along with avocado, cherry tomatoes, and crumbled vegan feta cheese. Drizzle extra vinaigrette over the salad.
Grain Bowls: Use this maple vinaigrette as a dressing for grain bowls. Combine cooked farro, roasted vegetables, baked tofu, and a handful of fresh herbs.
Sandwich Spread: Toss veggies like cucumber, onion, and lettuce in this vinaigrette and use on sandwiches or wraps for a burst of flavor.
Tips & Tricks
Emulsifying: The process of combining oil and vinegar to form a creamy mixture is known as emulsifying. There are three methods to achieve this: whisking the ingredients in a bowl, shaking them in a jar, or blending them together in a blender.
If your salad dressing separates, just give it a vigorous shake prior to serving.
Taste and adjust: Always taste your vinaigrette and adjust the flavors as needed. Add more vinegar for tanginess, more oil for smoothness, or additional seasonings for added flavor.
Store leftover maple mustard dressing in an airtight container or airtight jar for up to a week but make sure to give it a good shake before each use.
Frequently Asked Questions
Some vinaigrettes are vegan but sometimes they contain Parmesan cheese or honey.
Sometimes that happens with olive oil based dressings but it's no problem! Allow it to sit out for about 15 minutes before using and it should go back to normal. Give it a good shake before serving.
Dijon often uses white wine in the "fining" process so that would make it not vegan. But there are vegan brands of Dijon mustard. I used Woodstock but Annie's, Sir Kensington's, 365 Whole Foods, and Primal Kitchen are vegan-friendly and delicious!
More Recipes You'll Love
Maple Dijon Vinaigrette
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Maple Syrup
- 2 tablespoons Dijon Mustard
- 2 tablespoons Lemon Juice
- 1-2 Garlic Cloves minced
- ¼ teaspoon Kosher Salt more to taste
- ¼ teapoon Black Pepper
- Whisk together olive oil, maple syrup, dijon mustard, lemon juice, minced garlic, salt and black pepper in a small bowl or in a jar.
- Give it a whisk or a vigorous shake. Taste and adjust to your preference.
- Serve immediately or store in an airtight jar for up to a week.
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