This Maple Vinaigrette is sweet, tangy, and perfect to go on top of any salad! Plus, it comes together in a flash with simple ingredients that you probably already have in the pantry.
Easy Maple Vinaigrette Recipe Highlights
What is the difference between a boring salad and an amazing one? THE DRESSING…This Maple Vinaigrette is anything but boring!!!
It has just the right amount of sweetness to curb the flavor of the vinegar and lemon, and it’s super easy to make. It literally takes a minute to make.
I don’t usually buy store-bought salad dressings. I think that nothing beats whipping up a fresh batch of homemade dressing just the way you like it and controlling what goes into it. Plus, it tastes 100x better with fresh ingredients.
You can use this dressing on just about any salad you can imagine. I love to dress my Copycat Chicken fil A Superfood salad – my latest obsession – with this Maple Vinaigrette.
Maple Vinaigrette Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Extra virgin olive oil
- Pure maple syrup – I recommend using good-quality maple syrup. This is the one I use: 365 Whole Foods Syrup Maple Organic (Grade A).
- Apple cider vinegar
- Lemon
- Salt – kosher or sea salt is recommended for a better taste.
- Black pepper
How To Make Maple Vinaigrette Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- COMBINE
Combine the olive oil, maple syrup, vinegar, lemon zest and juice, salt, and pepper in a small bowl or mason jar.
- WHISK
Whisk until the dressing is well combined. Then cover with a lid and store in the fridge until ready to use.
- SHAKE
Shake the dressing just before serving, then drizzle over your favorite salad.
Storing
I love to keep the maple vinaigrette in a mason jar in the fridge. It will keep for up to 2 weeks. Before each use, just give it a big shake since the oil and vinegar will likely separate.
Frequently Asked Questions
Olive oil is made with olives, and their skin has natural waxes that protect the fruit as it grows. This harmless natural wax is what make the vinaigrette solidify at low temperature. So this solidifying process is completely natural and doesn’t affect quality.
Let it sit on the counter at room temperature for about 10 – 15 minutes, then give it a good shake. If you are in a rush, you may also run the jar (with the lid on) under warm water to help expedite the process. It will be good as new!
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Recipe Card 📖
Maple Vinaigrette
Equipment
Ingredients
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml)pure maple syrup (preferably Grade B)
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon finely grated lemon zest
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 teaspoon kosher salt ,or to taste
- 1/4 teaspoon black pepper ,or to taste
Instructions
- Whisk together olive oil, maple syrup, cider vinegar, lemon zest, and lemon juice. Season dressing with salt and pepper; whisk until the dressing is well blended.
- Then cover with lid and store in the fridge until ready to use.
- Shake the dressing just before serving, then drizzle over your favorite salad.
Nutrition
Originally posted in March 2016, the post content was edited to add more helpful information, with no change to the recipe in January 2023.
Ann H says
I needed something tasty to bring to Thanksgiving–and I’m not generally known for my salads. Oh my my, this is so tasty, esp with finely chopped shallots and a tiny bit of Colman’s mustard powder. I made another batch and have been eating it every day. The salad that’s yummy for me is mixed greens, shredded carrots, onion, persimmon or apple, pistachios, chicken, chopped hard boiled egg.
Oriana Romero says
Hello Ann! It’s great to hear that it was a hit! This is my absolutely favorite dressing. Thanks a lot for the review and good feedback.
Nancy says
I used this on butternut squash salad and it was awesome! By the way, you can keep the dressing from separating if you add just a little powdered mustard (I use Coleman’s). In a small quantity it doesn’t really change the taste but it keeps the dressing from separating.
Oriana Romero says
Great tip, Nancy! Thanks for sharing =)
SJ says
YUM! Made it with fresh lemons from our trees. Served with candied pecans, spinach and apples. Added rosated chicken and baguette. Perfect!
Oriana Romero says
Hello SJ! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Knitgirl205 says
I made this to go on a harvest salad with mixed lettuces, pumpkin seeds, craisins, almonds, and roasted sweet potato. It was so good that I made a double recipe to keep in the refrigerator. Thank you for this wonderful combination of flavors!
Oriana Romero says
Hello Knitgirl205! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Kathy says
I love this recipe I do not use all of the lemon but I add fresh garlic. I think it is so good that I could actually drinki it out of the bottle.
Oriana Romero says
Hello Kathy! Right? I feel the same way. It’s my go-to dressing. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
M Elizabeth Da Costa says
Es delicioso!!! Y súper fácil. Gracias
Oriana Romero says
Siii…muy rica!!! =)
Fa says
This was a simple, easy to make, and very delicious recipe! Will definitely be making it again.
Oriana Romero says
Hello Fa!! Right? This is one of our fave vinaigrettes. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Tammy Wilson says
I’ve made this maple vinaigrette dressing several times now. Each time I am amazed at how quickly and easily it comes together. Do yourself a favor and try it!
Oriana Romero says
Hello Tammy! This is my favorite too. Thanks so much for your feedback and for trying my recipe.
Sonya says
I absolutely adore this salad and the dressing is what makes it so amazing! I love to make it often for myself and my family. Thank you so much!
Oriana Romero says
It’s my fave too, Sonya! I am so glad you and your family like it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Cecilia says
As I grew up in Vermont, I love maple syrup. This was very easy to make and delicious, just the right amount of sweet and tanginess. Loved it on the kale salad!
Oriana Romero says
Hello Cecilia! This is my fave vinaigrette, hands down. So glad to loved it too. Thanks so much for your feedback and for trying my recipe.
Jessica says
Fantastic! I’ve tried both following the recipe to a T, and I’ve made minor substitutions, and it is always delicious. I get compliments every time I make it. Thanks!
Oriana Romero says
Hello Jessica! I’m SO GLAD you enjoyed it. This is my fave vinaigrette. Thank you for taking the time to come back and let me know! =)
Stephanie says
Haven’t made it yet but excited to try! I did have to do some research on where to find Grade B maple syrup only to find they changed the grades, they are all different grades of A now, and thankfully I already have it in my fridge!
Oriana Romero says
Hello Stephanie! This is my fave vinaigrette. Hope you love it as much as I do. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Kathleen says
So delicious, made it for roasted brussel sprouts to mimic a recipe we had at a restaurant and was not disappointed!
Oriana Romero says
Hello Kathleen – It sounds like you nailed it! I need to try this vinaigrette with roasted Brussel sprouts =) Thanks so much for trying my recipe and for taking the time to come back and let me know!
LaChelle Rininger says
I made this for Thanksgiving to accompany the chik-fi-let salad. Everyone that ate it loved it. I’m getting ready to make it again except I have to use sugar free maple syrup. It probably won’t be as good as it is with the real thing, but that’s ok. Thank you for the recipe.
Oriana Romero says
Hello LaChelle! I’m delighted to hear that everyone enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Jessica says
Delicious! I had to make some diet changes while breastfeeding, and I was missing being able to use all of my favorite salad dressings. This one not only meets my diet restrictions, but is one of the best dressings I’ve ever had. Thank you!
Oriana Romero says
Hello Jessica…WOO HOO, So glad you enjoyed this. Thanks so much for trying my recipe!
Shelbia Verdieu says
First of thank you so much for posting the recipe. I did not have a lemon after gathering the other items I substituted lemon pepper seasoning and it is delicious.
Oriana Romero says
Hello Shelbia, I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Laura says
Hi! I’d love to make this in bulk (without the lemon) as a christmas gift for my family – and put into jars, do you think it would last? I can’t see why it wouldn’t?! Thanks so much 🙂
Oriana says
Hello Laura! What a great idea. This vinaigrette is truly delicious and would make a great gift. Vinaigrettes can be kept refrigerated for up to 2 weeks. Hope this help! Happy Holidays ?
Donna says
OMG! I love this salad and the dressing is amazing!!! I am a huge fan of the chik fil a superfood salad but this is awesome and I can make it at home in huge batches. I had it for dinner and lunch! Thanks for sharing, I’m so glad I found this site. 🙂
Oriana says
Hello Donna! I’m so happy you enjoyed this recipe, it’s one of my fave too. Thank you for taking the time to come back and let me know!?
Julie Paige Ball says
I took your recipe and added about 1 teaspoon of Dijon mustard and about 2 teaspoons of minced garlic (jarred kind). It is light, zingy, tangy and delicious. Great on a spring mix salad with strawberries and blueberries!
Oriana says
Hello Julie! It sounds delicious. I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Anne B says
I made this and loved it, but there is NO way the prep time is only 3 minutes. I don’t know anyone who can zest and squeeze a lemon in 3 minutes! It might only take 3 minutes to mix everything together if you have everything gathered and pre-measured like the cooking shows on TV. 🙂
Oriana says
Hello Anne! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Cyndie says
This dressing is very good! I don’t think it tastes just like the superfood side salad, which I love, but I think this dressing is better!! We just made maple syrup from the sap we tapped from our trees. I used that and it worked so well!
Oriana says
Hello Cyndie! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Vera says
There is a restaurant chain called T-Bones, which only has a few locations in the State of NH (I live in MA). They have a scallops wrapped in bacon appetizer that is served on a bed of mixed greens with some type of maple syrup dressing and lemon wedges on the side. The flavor is fantastic and pairs well with the scallops.
I decided I wanted to try to make the appetizer at home and this vinaigrette is exactly what I was looking for! I also tried the vinaigrette on a simple salad of greens, cucumbers, feta and Kalamata olives – another great pairing. I can’t wait to try it as a marinade for grilled chicken.
Oriana says
Hello Vera! I love that this recipe helped you to replicate one of your fave restaurant dishes. Thank you for taking the time to come back and let me know!
Andrea says
HOLY CRAP, this is so good. I made a salad of mixed greens, feta, lightly toasted walnuts, quinoa, and steamed asparagus. I think the combination of the dressing, feta and walnuts is magical. Thank you so much for this!!
Oriana says
This is hands down my favorite vinaigrette. I’m so glad you love this too, Andrea! Thank you so much for letting me know!
LAURA says
Hi I just attemptd to make the dressing and all I could taste was the olive oil. I got all my ingredients from trader joes and I got their trader giottos evoo. I’m not sure if it just to heavy or if I’m doing something wrong. I saw your previous post about using canola oil and I was wondering if I should try that or something else . Thank you!
Oriana says
Hello Laura, Extra virgin olive oils can vary dramatically in taste, depending on type and quality of the fruit that is pressed, the time of harvest, weather, region etc…You can definitely use canola oil, or any light/neutral flavor oil. Please let me know how it turns out. Thanks for trying my recipe.
Theresa says
I made this but only had lime and it worked very well. Cannot wait to make it with fresh lemon. Thanks for sharing, a friend turned me on to the salad and I found your site and will now be able to enjoy on a regular and the money I get to keep in my pocket by making this at home. To your health.
Oriana says
Thanks for trying this recipe, Theresa! I’m so glad you enjoyed it!!!
Monica says
How many servings does this recipe make?
Oriana says
Hi Monica! 4 – 6 individual servings.
Beth Collin says
What maple syrup do you use
Oriana says
Hello Beth, I use Trader Joe’s Organic grade A maple syrup. But any good maple syrup with work well. Thanks for stopping by =)
Rita says
I tried that superfood side at chic fill a today and loved it so much I had to find the dressing recipe, thank you so much for your research I know I’ll love it. To me kale has such a strong taste and this dressing disguises it perfectly!!! Thank you again.
Eva says
Good afternoon, I am so very glad I came upon your site. My husband is a truck driver and every other week he gets down to Texas, well, with my kids being on Christmas break at home, and Mimi being gracious to watch them for us, I came with him this week to Texas. Last night we went to chick fill a for dinner and, wouldn’t ya know, I also had the large superfood salad. Let me say, it was amazing, as is the dressing. Being I’m on a funky dietary umph, for lack of a better term, salads are one of my go to foods and to see the diy salad and dressing here, my best friend. Thank you thank you thank you, I will be making this regularly. Happy New year from me and mine to you and yours.
raquel from JC says
Oriana thank you for the recipe, it’s perfect. As a lover of Chickfilla coleslaw salad I was devastated when they took it out of their menu, but now my heart belongs to the superfood salad! Muchas gracias de una compatriota con mas de 25 años en este hermoso pais!
Oriana says
Thanks so much for you comment, Raquel!! Hope you give a try soon… te va a encantar ????
Sondra says
Thank you so much for putting the recipe for the salad and dressing! I ate this salad at Chic-fil-a for the first time this week and fell in love with it! I’m so happy to have found your website and the recipes. Thank you!!
Oriana says
Hello Sondra! I’m so happy you are here ???? Thanks so much for your kind comment. Hope you enjoy the salad… It’s my favorite ????
Robin Gordon says
I just had this salad in Houston Chick Filet this last week. I loved it! I look on the computer your recipe seemed like it would be the closest. One question one serving is 3/4 cup can you tell me the calorie count please?
Thanks so much for sharing.
mommyhoodsdiary says
Hi Robin, I’m sorry, I don’t provide nutritional information for any of my recipes because I am not a nutritionist so I have no way of guaranteeing it’s 100% accurate 🙂 Please feel free to run my recipe through a nutrition calculator like myfitnesspal.com. Thanks for stopping by!
raquel from JC says
This is the website where you can calculate the nutritional content. I’m not a scientist so I cannot swear by ithttp://www.myfitnesspal.com/recipe/calculator
Lili says
Love this dressing! How do you keep the oil from coagulating?
mommyhoodsdiary says
Hello Lili – when using a good quality olive oil is imposible keeping it from coagulating.Just take the vinaigrette out of the fridge about 20 minutes or so before you need to to bring it back up to room temperature. Other oils like canola oil don’t solidify, so if you’re looking for a vinaigrette to use straight from the fridge, switch up olive oil for canola oil.
Yvonne says
This dressing is really yummy! I made it to accompany the Chick-fil-A salad, but since it made extra I’ve also been enjoying the dressing on a salad of baby spinach, dried cherries, walnuts, feta, and avocado. Thanks for the great recipe!
mommyhoodsdiary says
I also like to make extra to keep it on hand!! Thanks so much for your comment, Yvonne.
Megan @ Meg is Well says
Such a beautiful golden color! I agree with you about homemade dressings! Since I started making them I have a hard time using store bought-they are too heavy.
Ali from homeandplate says
Homemade vinaigrette is the best kind for any salad. Love the simplicity of the recipe. Yum.
mommyhoodsdiary says
Thanks Ali!!
Patricia @ Grab a Plate says
I love making dressings at home — it’s so easy! I’ve never tried one with maple syrup – this sounds delicious & can’t wait to try it!
mommyhoodsdiary says
It’s really good!! I hope you give it a try. Thanks for stopping by.
Tania @ COOKTORIA says
I’ve never tried maple syrup in a salad dressing, but it sounds like an amazing idea! I will definitely give it a try!
mommyhoodsdiary says
Please try it, Tania! Let me know what you think.
sue|theviewfromgreatisland says
I could eat this with a spoon, maple is one of my favorite flavors, and I love the idea of carrying it beyond the holidays like this!
mommyhoodsdiary says
You’ll love this vinaigrette! Thanks for your comment, Sue.
Tracy | Baking Mischief says
Love, love, love maple syrup, and now you are telling me I can put it on my salad!? Yes please! This looks fantastic and I can’t wait to try it.
mommyhoodsdiary says
Thanks so much Tracy!!