5-Minute Apple Cider Vinaigrette

With a bright, tangy kick and just the right touch of sweetness, this Apple Cider Vinaigrette is a salad game-changer. Made with minced shallot, extra-virgin olive oil, apple cider vinegar, and a drizzle of maple syrup, it whisks together in 5 minutes or less and pairs perfectly with any mix of greens, veggies, or grains.

I always make a couple of salad dressings at the start of the week so I have something easy and delicious to reach for.

This sweet and tangy vinaigrette has been in my rotation for a while because it's super versatile.

Once you try it, store-bought dressings won't stand a chance!

It's the perfect way to take your salads, grain bowls, and roasted veggies to the next level.

This recipe has been updated with improved instructions, helpful tips, and minor ingredient adjustments.

Ingredients

Need a quick, crowd-pleasing dressing?

Let this be it! Toss it with your favorite greens and toppings for a tangy, fresh, and super versatile salad upgrade.

Extra-Virgin Olive Oil: This makes up most of the dressing, so the flavor and texture really matter. It's what gives the vinaigrette that smooth, cohesive feel. I wouldn't swap it out.

Apple Cider Vinegar: The main source of acidity. It cuts through the oil and keeps the dressing from feeling heavy.

Maple Syrup: A small amount goes a long way. It balances the sharpness and helps the dressing come together instead of tasting harsh.

Dijon Mustard: Helps the oil and vinegar stay mixed and adds a slight thickness.

Garlic and Shallot: Mince them finely so the flavor spreads evenly and you don't get strong bites. They add depth and a little texture.

See recipe card for quantities.

How to Make This Recipe

Making salad dressings at home couldn't be easier!

Just toss olive oil, maple syrup, apple cider vinegar, Dijon mustard, shallot, and garlic in a jar, shake, and you're done.

The full written 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 in the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper.

Step 3: Put the lid on tightly and shake vigorously until the dressing is smooth and well combined.

Step 4: Taste and adjust seasoning as needed, then drizzle over salads, grain bowls, or roasted vegetables.

Note: If your salad dressing separates, just give it a vigorous shake prior to serving.

Substitutions & Variations

Mustard: Dijon is classic for salad dressings, and I really recommend it. But you can also try spicy brown or stone-ground mustard.

But don't remove the mustard without replacing it, you will 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.

Extras: Fresh or dried herbs like thyme, basil, rosemary, and oregano are great additions!

For a balsamic-forward dressing, check out my Balsamic Maple Vinaigrette, or if you prefer a creamier dressing, try this Tahini Herb Dressing.

Serving Ideas

It works with all kinds of salads, grain bowls, and roasted veggies, so feel free to get creative!

• Roasted Vegetable: Drizzle over warm roasted veggies like broccoli, Brussels sprouts, or these Roasted Sweet Potato and Carrots.
• Simple Green Salads: Perfect for everyday salads or with this Vegan Apple Arugula Salad.
• Grain Bowls: Drizzle over grain bowls and pair with this extra crispy and delicious Air Fryer Tempeh.
• Pasta or Bean Salads: Use it as a light dressing for pasta salads, white bean salads, or chickpea salads.
• Sandwiches: Toss veggies like cucumber, onion, and romaine lettuce in this vinaigrette and use on sandwiches or wraps.

Tips & Tricks

To get a smooth, creamy vinaigrette, you need to emulsify the oil and vinegar. You can achieve this by whisking vigorously in a bowl, shaking in a jar, or blending in a blender.

And don't forget to taste! Add a splash more vinegar for tang, a little extra oil for silkiness, or a pinch of seasoning to make it your own.

Storage

Store any leftover salad dressing in an airtight container for up to a week. Shake well before each use.

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.