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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in March 2016, the post content was edited to add more helpful information, with no change to the recipe in January 2023.
Okay this says more about me than the recipe itself, but, I found this to be a little too sweet for my taste. I ended up adding more lemon juice and some Dijon mustard to balance it out some. But, overall it was a lovely dressing and I would like to use this recipe again! I just wanted to leave a comment for anyone who might be wondering if it is a sweeter dressing or more on the tangy side.
Hello Mary! Thank you so much for your thoughtful feedback! I appreciate you sharing your experience and adjustments—it’s always helpful for others to know how to tweak a recipe to suit their taste. Adding more lemon juice and Dijon mustard sounds like a great way to balance the sweetness. I’m so glad you enjoyed the dressing overall and plan to use the recipe again! Happy cooking, and thanks for taking the time to share your tips.
This was delicious. We served this at a recent dinner party, and everyone loved it. I’m making it again today. It’s my new favorite dressing. Thank you for sharing it! Great photos & directions on the post, too.
Hello Amy! I’m so glad to hear it was a hit at your dinner party! It’s wonderful that it’s become your new favorite dressing. This is our fave dressing too. Thank you so much for the kind words about the photos and directions — I’m so happy you found everything easy to follow. I hope it turns out just as delicious today!
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.
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.
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.
Great tip, Nancy! Thanks for sharing =)
YUM! Made it with fresh lemons from our trees. Served with candied pecans, spinach and apples. Added rosated chicken and baguette. Perfect!
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.
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!
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.
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.
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!
Es delicioso!!! Y súper fácil. Gracias
Siii…muy rica!!! =)
This was a simple, easy to make, and very delicious recipe! Will definitely be making it again.
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!
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!
Hello Tammy! This is my favorite too. Thanks so much for your feedback and for trying my recipe.