Maple Balsamic Vinaigrette dressing

French

This maple balsamic vinaigrette brings a cozy sweet-tangy balance to everyday salads and roasted vegetables.

Mix it in a jar in minutes, adjust to taste, and keep it chilled for quick, flavorful meals all week.

Easy Maple Balsamic Salad dressing (Ready in 2 Minutes)

This maple balsamic vinaigrette strikes a craveable balance: balsamic vinegar brings deep, slightly woody tang, pure maple syrup adds clean sweetness, and Dijon mustard pulls everything together with a gentle kick while helping the dressing emulsify.

It’s wonderfully foolproof, whisk the base, then drizzle in the olive oil for a silky texture, or simply shake everything in a jar for 30-45 seconds.

What makes it a keeper is how versatile it is. Spoon it over leafy salads, drizzle it on roasted vegetables, or use it to finish grilled chicken, tofu, or warm grain bowls.

It’s also great with goat cheese and nuts, and doubles as a quick marinade.

Taste at the end and adjust: more balsamic for brightness, more maple for softness, salt and pepper to make it truly yours.

Ingredients for maple-balsamic vinaigrette

• ½ cup extra-virgin olive oil : gives body and a silky mouthfeel; choose a smooth, not-too-bitter oil if you want a mellow dressing.
• ¼ cup balsamic vinegar : brings tang and roundness; a slightly thicker balsamic tastes less sharp.
• 2 tbsp pure maple syrup : natural sweetness that softens the vinegar; add a touch more for bitter greens (like arugula).
• 1 tbsp Dijon mustard : helps emulsify so the dressing stays creamy and unified.
• ½ tsp sea salt : wakes up all the flavors; start here, then adjust after tasting.
• ¼ tsp freshly ground black pepper : adds warmth and aroma; freshly ground makes a big difference.

How to make it (bowl or jar)

1. Mix the base: in a small bowl or lidded jar, combine balsamic vinegar, maple syrup, Dijon, salt, and pepper.
2. Whisk or shake: until the salt dissolves and everything looks uniform.
3. Emulsify with oil: slowly drizzle in the olive oil while whisking or shake hard for 30-45 seconds in a jar.
4. Taste and adjust: add more vinegar (brighter), maple (sweeter), or salt/pepper (bolder).

Tips for a stable, glossy emulsion

• Drizzle the oil slowly when whisking, this helps the dressing thicken and “hold.”
• If it separates: that’s normal. Shake again right before serving.
• If it “breaks” easily: add ½ tsp Dijon, then whisk/shake again.
• If it tastes too sharp: add 1 tsp water and a tiny splash more maple syrup.

Best ways to use it

• Salads: romaine, baby greens, arugula, spinach, kale (massage kale with a spoonful first).
• Roasted vegetables: sweet potato, squash, carrots, cauliflower, drizzle after roasting.
• Bowls: quinoa, lentils, chickpeas, avocado, crunchy veg.
• Quick marinade: chicken, tofu, mushrooms (10-20 minutes is enough).
• Cheese pairing: goat cheese, feta, blue, just a light drizzle.

Easy variations

• Lighter version: replace 2–3 tbsp oil with 2 tbsp water, then shake well.
• Lemon twist: add 1 tbsp lemon juice for extra freshness.
• Garlic lover: add ½ small grated garlic clove (it gets stronger as it sits).
• Herby: stir in chopped parsley, chives, or a pinch of dried oregano.

Storage

• Keeps 1 week in the fridge in a sealed jar.
• Shake before each use.
• If it thickens when cold, let it sit 5 minutes at room temp, then shake.

Other sauces to try

• Chimichurri Sauce
• Homemade Yakitori Sauce : No alcohol
• mayonnaise salad dressing
• French Dressing : Dijon Mustard Vinaigrette