Maple Balsamic Vinaigrette – 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.
MAPLE BALSAMIC VINAIGRETTE
A classic vinaigrette salad dressing made with maple syrup and dijon mustard. It takes 2 minutes to prep and it’s sure to take your salad to whole new levels.
Even better, this Maple Balsamic Vinaigrette also serves as killer marinade resulting in perfectly tender, juicy, and delicious meats.
Look, if I had a dollar for every time someone asked me to share this salad dressing recipe with them, I’d be a thousandaire. Still far from the gazillionaire that I WILL be, but we’re getting closer! 😉
HI-HI! Coming at you twice today, but for a good reason; bacon in a salad AND maple syrup in a vinaigrette! Hollaaaa! ⬅ Can I still say that? Is it giving away my I’m a 90’s child and I loved wearing Cross Colors?!? Oh well!
Because it’s Monday, it’s always fun to start the week with a salad and a salad dressing because it totally fits in with the whole, It’s Monday, and I’m on a diet lie.
HOW TO MAKE 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 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.
So… see? Picture yourself with a huge platter of your favorite Fall salad tossed with our amazing Maple-Balsamic Vinaigrette, sitting on a balcony in Paris, with a cool breeze waving around your Farrah Fawcett hair, while wearing your hot boyfriend’s white dress shirt. 😀 MY dreams are made of thiiiiis….
I have really odd dreams…
So…MAKE THIS. Okay, BYE BYE! xo
MORE SALAD DRESSINGS
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TOOLS USED IN THIS RECIPE
- 1/4 cup extra virgin olive oil
- 2 teaspoons golden balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- salt and fresh ground pepper, to taste
- Combine all ingredients in a mixing bowl; whisk until well combined and thoroughly incorporated.
- Taste for seasonings and adjust accordingly.
- Place in a jar with a lid and refrigerate for up to two weeks.
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.
21 comments on “Maple-Balsamic Vinaigrette”
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
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!
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 ?