This Maple Dijon Dressing strikes a lovely balance of sweet and tangy. Made with just 8 simple ingredients and ready in about 1 minute, it’s gluten-free, vegan, and ideal as a homemade dressing to share.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Maple Dijon Dressing
- Substitutions
- Variations
- How to make Maple Dijon Dressing
- Leftovers
- Recipe FAQs
- You might also like
- Rate it…
- Maple Dijon Dressing Recipe
Why this recipe works
This simple homemade maple dijon dressing suits many salads and dishes. The pure maple syrup adds gentle sweetness while apple cider vinegar and Dijon mustard provide bright acidity and tang, forming a well-balanced vinaigrette.
Making your own dressing means you control the ingredients and can tailor the flavours to your taste. It’s far cleaner than many store-bought options and easy to adjust—more maple for sweetness, more mustard for bite, or extra oil for richness.
Ingredients to make Maple Dijon Dressing
- Maple Syrup – Use real maple syrup for the best flavour.
- Apple Cider Vinegar – Adds bright, tangy acidity.
- Extra Virgin Olive Oil – Forms the base of the vinaigrette.
- Dijon Mustard – Delivers sharp, mustardy depth.
- Onion Powder – Adds gentle savoury onion notes.
- Garlic Powder – A milder garlic presence that enhances the dressing.
- Salt and Black Pepper – To taste, for seasoning.
See the recipe card below for exact quantities and full details.
Substitutions
- Maple Syrup – Swap for honey or agave if preferred. For a brighter profile, try adding lemon juice instead of extra sweetener.
- Apple Cider Vinegar – Replace with white wine, red wine, cider, or balsamic vinegar.
- Extra Virgin Olive Oil – Any neutral oil like avocado or vegetable oil works fine.
- Dijon Mustard – Whole grain mustard is a tasty alternative for texture and flavour.
Variations
- Spicy – Add crushed red pepper or a pinch of cayenne for heat.
- Deluxe – Use the dressing on heartier salads with roasted vegetables, grilled chicken, or bacon for a richer meal.
- Kid-friendly – Increase the maple syrup and reduce the mustard for a sweeter version children may prefer.
For another light salad option, try a courgette salad made with a similar dressing.
How to make Maple Dijon Dressing
Step 1: Combine all ingredients in a small bowl or jar and whisk or shake until smooth and emulsified.
Hint: Make a larger batch and store it in a jar with a tight lid—shake well before using.
Leftovers
Store leftovers in an airtight container in the fridge for up to one week. A mason jar works great—always shake before serving.
Recipe FAQs
Homemade dressings are quick to make from pantry staples, allow you to control ingredients, and can be adjusted for dietary needs or personal taste. They’re often fresher and cleaner than many store-bought options.
A typical Dijon dressing combines Dijon mustard with a sweetener like maple or honey, an oil base, vinegar, and seasonings.
It’s ideal on green salads, fall harvest salads, grain bowls, and works well as a marinade or dipping sauce for roasted vegetables and proteins.
Keep it refrigerated for up to a week. It can also be frozen for up to three months—thaw in the fridge and shake before using.
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Rate it…
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Maple Dijon Dressing
Ingredients
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp dijon mustard
- 1 tsp onion powder
- ¼ tsp garlic powder
- 1 pinch salt and pepper
Instructions
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Add all ingredients to a small bowl or jar and whisk or shake until fully combined. Taste and adjust seasoning as desired.
Notes
Substitutions & Variations: Suggested options are listed above in the post.
To Store: Refrigerate in an airtight container for up to one week. Shake before using.
To Freeze:Freeze for up to three months; thaw in the fridge and shake before serving.
Tip 1: This dressing can be thickened for a dip or used as a marinade for meats and vegetables.
Tip 2: For heat, add chopped fresh chilli or red pepper flakes to taste.
Tip 3:For a creamier dressing, increase Dijon and maple while slightly reducing oil and vinegar.
Nutrition
