Our go-to sauce for autumn is this Maple Dijon Dressing. Sweet and tangy, it complements everything from kale salad to roast chicken, and it’s incredibly simple and versatile.
This dressing is perfect for the shift from summer to fall, and its flavor is so good you’ll reach for it year-round. We live in Vermont, where maple syrup features in many dishes, and it provides the backbone of this recipe. Pungent Dijon mustard balances the sweetness of the maple, creating a bright vinaigrette that works especially well on robust greens like kale and shredded apple slaw.
Ingredients that Matter
You’ll need a handful of straightforward ingredients to make this Maple Dijon Dressing. Here are the essentials:
- Maple Syrup – Use real maple syrup (any grade). Avoid imitation pancake syrups for best flavor.
- Dijon Mustard – Classic Dijon provides a sharp, savory edge. For texture, substitute whole-grain or stone-ground mustard.
- Apple Cider Vinegar – Its fruity acidity pairs nicely with maple. White balsamic or white wine vinegar can also be used for a lighter color and milder tang.
- Olive Oil – A light, fruity olive oil works well; neutral oils (vegetable, peanut, or avocado) are fine if you prefer.
- Salt and Pepper – Salt brightens the flavors, while black pepper adds a subtle peppery note. Season before emulsifying so they blend evenly.
See the recipe card below for exact quantities.
Instructions
The dressing comes together quickly. Follow these simple steps:
Whisk the maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a medium bowl until smooth.
Slowly stream in the oil while whisking vigorously until the dressing emulsifies and becomes uniform. Transfer to an airtight jar and refrigerate; it will keep up to one week.
Hint: After emulsifying, taste and adjust—add more maple for sweetness or more vinegar for extra tang.
How to Use the Dressing
This Maple Dijon Dressing is versatile. It’s excellent tossed with kale and apple slaw, drizzled over a strawberry and goat cheese salad, or used to finish pulled chicken sliders. It also brightens roasted Brussels sprouts, roast butternut squash, or an herb-roasted pork tenderloin.
Variations
Make easy swaps to tailor the dressing to your taste:
- Spicy – Add a pinch of cayenne or a dash of hot sauce.
- Whole Grain Mustard – Use whole-grain or stone-ground mustard for texture and a rustic finish.
- Lighter Vinaigrette – Reduce the maple by 1 tablespoon and replace it with 1 tablespoon of water for a thinner, lighter vinaigrette.
White balsamic vinegar makes a great substitute for apple cider vinegar if you want a sweeter, paler dressing that preserves the color of delicate greens.
Equipment
A good balloon whisk makes emulsifying effortless. A jar with a tight lid also works well—shake vigorously to combine the dressing if you prefer that method.
Storage
Store the dressing refrigerated in an airtight container or mason jar for up to one week. Do not freeze. If the dressing separates, whisk in a little cold water and more oil as needed, or shake the jar until smooth before using.
Top tip
If the dressing breaks, whisk in cold water and then add more oil, or simply shake the jar vigorously until it comes back together.
Maple Syrup Grades
Maple syrup comes in different grades defined by color and flavor. Lighter syrups have a delicate taste and work well where a subtle maple note is desired, while darker grades have a stronger, more robust flavor suited to baking and sauces. Choose the grade that best complements your dish.
FAQ
Use it on kale salads, shredded apple slaw, roasted Brussels sprouts, roasted squash, or with grilled and roasted meats.
Whisk together maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper. Slowly whisk in oil until emulsified.
Keep in a sealed jar in the refrigerator for up to one week. Shake or whisk before using if it separates.
Related
Looking for more dressings and sauces? Try other vinaigrettes and finishing sauces to expand your repertoire.
Recipe
Maple Dijon Dressing
- Author: Adam Dolge
- Total Time: 5 min.
- Yield: About 1 cup
Description
Sweet, tangy, and easy to make, this Maple Dijon Dressing brightens hearty greens and roasted vegetables alike.
Ingredients
- 4 Tbsp apple cider vinegar
- 3 Tbsp maple syrup
- 2 Tbsp Dijon mustard
- 1/ tsp. table salt
- ⅛ tsp black pepper
- ½ cup olive oil
Instructions
- Whisk together the vinegar, maple syrup, mustard, salt, and pepper in a medium bowl until blended. Slowly drizzle in the oil while whisking until the dressing emulsifies. Store in an airtight container in the refrigerator for up to one week.
Notes
- Swap in white balsamic, white wine vinegar, or regular balsamic if preferred.
- Great over roasted vegetables, especially Brussels sprouts and butternut squash, or on robust salads.
- Thin with a little water if you want a lighter consistency.
- Add more vinegar for a tangier vinaigrette or more maple for extra sweetness.
- Prep Time: 5 min.
- Cook Time: 0 min.
- Category: Sauces
- Method: Whisking
- Cuisine: American