Maple Balsamic Vinaigrette Recipe
Jul 03, 2019, Updated May 21, 2025
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Zesty Dijon mustard, sweet maple syrup, and tangy golden balsamic vinegar lend bright flavors to this amazing Maple Balsamic Vinaigrette. It is wonderful on salads, pastas, and works great as a marinade for meats.
5 Star Review
“This recipe was delicious. I used balsamic vinegar because I didn’t have golden balsamic. I will use this recipe for my go to dressing. Thank you.” -MaryJo
Maple Balsamic Vinaigrette Recipe
This classic vinaigrette is made with maple syrup and Dijon mustard, and it only takes 2 minutes to prep. It’ll take your salad game to a whole new level, and it doubles as a killer marinade that leaves meats perfectly tender and packed with flavor.
Honestly, if I had a dollar for every time someone asked me for this recipe, I’d be a thousandaire by now. Not quite the gazillionaire I plan to be, but hey, we’re getting closer. 😎 Maybe my homemade Italian salad dressing and ranch dressing will help me cross the finish line?
Ingredients For This Vinaigrette
So… picture this: You, a giant Fall salad, and this maple-balsamic vinaigrette drizzled all over it. You’re sitting on a balcony in Paris, a cool breeze is working its magic on your Farrah Fawcett hair, and you’re wearing a white dress shirt. My dreams are made of thiiiiis…
Here’s what you’ll need to bring that moment (or at least the dressing) to life:
- Extra Virgin Olive Oil – This is your base. Use a good-quality EVOO for the best flavor.
- Golden Balsamic Vinegar – Milder and slightly sweeter than traditional balsamic, it retains a light color. Regular balsamic works, too, but it’ll be deeper in color and a bit bolder in taste.
- Dijon Mustard – Adds a little zip and helps emulsify the dressing so it stays creamy. You can sub with yellow mustard or spicy brown mustard.
- Pure Maple Syrup – Sweetens the vinaigrette. Make sure you’re using real maple syrup, not pancake syrup.
- Salt & Black Pepper – Essential for balancing all the flavors. Start light and adjust to taste.
How To Make This Maple Balsamic Vinaigrette
But get this. We can totally do that with this salad dressing. ALL YOU WILL NEED TO DO IS whisk together maple syrup, Dijon mustard, olive oil, golden balsamic vinegar, salt, and black pepper.
Add that to an apple bacon salad OR smother it over some baked chicken, and that will make for one awesome, waist-friendly din din. Trust me, I’ve done it.
Serving Suggestions
This maple balsamic vinaigrette isn’t just for salads, though it is amazing drizzled over a big bowl of greens. I love using it with my mango chicken salad or hearty chef salad for a sweet and tangy upgrade. It also makes a fantastic marinade! Try it with my London broil or juicy beer marinated chicken thighs! The vinaigrette adds just the right balance of sweetness and acidity for tender, flavorful meat.
Proper Storage
Store the vinaigrette in a jar or an airtight container with a lid and refrigerate for up to 2 weeks. Give it a good shake or stir before each use, as natural separation may occur.
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Maple-Balsamic Vinaigrette
Ingredients
- ¼ cup extra virgin olive oil
- 2 teaspoons golden balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- salt and freshly ground black pepper, to taste
Instructions
- Mix. Combine all the ingredients in a mixing bowl and whisk until well combined and thoroughly incorporated. Taste for seasonings and adjust accordingly.
- Store. Transfer the prepared dressing to a jar with a lid and refrigerate for up to two weeks.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe was delicious. I used balsamic vinegar because I didn’t have golden balsamic. I will use this recipe for my go to dressing. Thank you.
So glad you liked it! Balsamic vinegar is a great substitute, and it’s awesome to hear it’ll be your go-to dressing. Thank YOU! 🙂
Very tasty salad dressing. Adding lemon juice to make it six servings at same calories as it was more when ran it thru MyFitnessPal
Great idea! Adding lemon juice boosts the servings without adding many calories. Enjoy your tasty salad dressing! Thank YOU! 🙂
Yay happy you liked it! 🙂 Regarding the calorie count, it’s important to note that there can be slight variations when calculating nutritional information across different platforms, including MyFitnessPal. These discrepancies can result from the specific ingredients used, their brands, or even the method of measurement.
I made this and it was excellent. I couldn’t find golden balsamic near me but I tried it with regular balsamic vinegar. Amazing!
That’s great! I’m very happy you loved it! Thank YOU! 🙂
Is a serving always 2 Tbsp?
Hi!
Yes, for salad dressings, the serving is almost always 2 tablespoons.
I love making my own salad dressings and am always on the lookout for low calorie new ones. This recipe is good but as I calculate it, the calories listed are for only one tablespoon. Aren’t 2 tablespoons usually considered a serving?
will a white balsamic vinger work? iv never heard of golden balsamic vinger or even white till i read your recipe
Yes, you can definitely use that.
Greetings! Thank you for sharing.. this is a lovely dressing that I can actually consume due to many food intolerances. I refrigerated this and it solidified by day 3. Any suggestions about why this occurred? I don’t have that issue with other items in there. Does this have to be refrigerated or Can I leave it out for a few days instead? I want to make it again. TIA
Hi!
That most likely happened because of the olive oil. What you can do is put the jar (or whatever object you store the dressing in) in a hot water bath and let it sit about 10 minutes before using it. You can also just let it sit on the counter for a bit longer and that should work, as well. Shake or stir the dressing, and then add it to your food.
Fantastic maple balsamic vinaigrette! I’m thinking of a leafy salad with a lot of spinach some grilled chicken breast a few cherry tomatoes and croutons, it’s going to taste delicious!
This an amazing Katerina….! and it vinaigrette looks soo delicious & sound was so yummy, it dressing recipe for any salad..i will try it..Thanks for sharing…..!
Was delicious with shredded raw brussels sprouts, craisins and toasted chopped pecans!
What can the Dijon mustard be replaced with. I tried so many times, but unfortunately, I don’t like it. Would regular yellow mustard do the trick? Thanks!
Hi!
You can definitely use just plain yellow mustard. The stronger taste of dijon mustard just gives it that bit of an extra kick to the overall flavor of the vinaigrette. 🙂
Can you use white balsamic vinegar instead of golden balsamic vinegar in this recipe ?