This maple vinaigrette is my favorite little secret for turning any salad (especially Fall salads) into something amazing. It's sweet, tangy, and perfectly balanced.
I first created this recipe because I love the way maple syrup balances smoky flavors, especially with smoked meats (like in my Harvest Salad). But honestly? When I make this, I drizzle it on everything from roasted veggies to grilled chicken wraps and grain bowls.
It's smooth, flavorful, and takes just minutes to make.
Why You'll Love This Maple Vinaigrette
- Sweet + tangy perfection - real maple syrup brings a natural sweetness that pairs beautifully with the light balsamic vinegar.
- Quick & easy - less than 5 minutes and it's ready to eat!
- Versatile - works with salads, chicken, fish, roasted vegetables, or sautéed greens.
- Restaurant-quality flavor - elevates even the simplest side salad to something restaurant-worthy.
Ingredients You'll Need
- White balsamic vinegar or white wine vinegar - tangy base that pairs perfectly with maple.
- Maple syrup - the star ingredient for natural sweetness.
- Extra virgin olive oil - gives the vinaigrette body and richness.
- Dijon mustard - helps emulsify and adds depth of flavor and tang.
- Garlic - a little goes a long way for a delicate balance.
- Thyme - Adds a pleasant herbal note to the dressing.
- Salt & pepper for seasoning.
Why I Love This Dressing
I'm all about balance when it comes to creating salad dressings, and this maple vinaigrette nails it. The tang of balsamic and Dijon meets the sweetness of maple syrup in a way that's just irresistible.
How to Use Maple Vinaigrette
- In wraps. Try it in a chicken wrap with apple and bacon... so good.
- Drizzle over a harvest-style salad with apples, smoked chicken, dried cranberries, and herbs.
- Pair with roasted vegetables like sweet potatoes, Brussels sprouts, butternut squash, delicata squash or carrots.
- Spoon over grilled chicken, salmon, or turkey for extra flavor.
- Use as a quick dip for raw veggies or a drizzle over grain bowls.
Special Occasions
- Perfect for fall dinners or holiday salads (especially Thanksgiving).
- A great make-ahead option for meal prep or entertaining.
- An easy upgrade for weeknight meals when you want a little something special.
Pro Tip
I highly recommend using a personal blender for vinaigrettes. In under two minutes, you'll have a silky, emulsified dressing that won't separate, unlike traditional whisking methods. Once you try making homemade dressings this way, you won't go back!
Similar Recipes You'll Love
- Italian Vinaigrette
- Balsamic Vinaigrette
- Harvest Salad with Smoked Chicken
Love making your own salad dressings? Here are a few more restaurant-quality favorites you can easily try at home:
- Restaurant-Style Ranch Dressing
- Homemade Blue Cheese Dressing
- Easy Caesar Dressing
- Homemade Honey Poppyseed Dressing
Recipe
Homemade Maple Vinaigrette (Better Than Store-Bought!)
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
Ingredients
- ⅓ cup white balsamic vinegar or white wine vinegar
- 2-3 tablespoons maple syrup (pure) Adjust to your sweetness preference (I use 3)
- 1 tablespoon dijon mustard like Grey Poupon
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh thyme or ¼ teaspoon dried
- ⅓ cup olive oil extra virgin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Personal Blender Method
- Combine all ingredients in a personal blender and blend until smooth. Taste and adjust seasoning as needed.
Mason Jar Method
- Finely mince the garlic and add all ingredients to a mason jar, cover tightly with a lid, and shake until well combined.
- Keep your dressing in the fridge, tightly covered, and enjoy within 5 days.
Leave a Reply