Maple balsamic dressing is the sweet and tangy vinaigrette that makes any salad taste like you tried really hard. It takes 5 minutes and just 7 ingredients, and it doubles as a marinade, a glaze, and a dip for crusty bread.
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The backstory.
I love a good homemade dressing, and this maple balsamic vinaigrette is one I keep coming back to. The maple adds a cozy twist to classic balsamic, it takes less than 5 minutes to make, and it's so much better than anything from a bottle. Once you whisk up a jar, you'll wonder why you ever bought dressing in the first place.
xoxo Kori
It's a must-make.
Here's why this maple balsamic dressing deserves a permanent spot in your fridge door:
- Ready in 5 minutes. Measure, whisk, done. That's it.
- Only 7 ingredients. Simple pantry staples you probably already have.
- Better than store-bought. Fresh lemon, real maple syrup and good olive oil make all the difference.
- So many uses. Toss it on salads, use it as a marinade or glaze, or dip bread and veggies right into it.
Sweet, tangy, and done before the kettle boils.
Let’s talk texture and flavor.
Once the oil is whisked in, this vinaigrette turns smooth and glossy. Balsamic brings deep, tangy sweetness, maple syrup rounds it out with cozy warmth, lemon zest and juice keep it bright, and Dijon adds a little bite while helping everything hold together.
What you'll need.
Here's what you're going to need to make maple balsamic dressing:
- Extra-virgin olive oil – the base of the dressing, so use one you love the taste of.
- Balsamic vinegar – brings that classic sweet and tangy flavor.
- Real maple syrup – use the real thing, not pancake syrup, for the best flavor.
- Lemon – you'll use both the zest and the juice for brightness.
- Dijon mustard – adds tang and helps the dressing emulsify.
- Coarse ground black pepper – a little warmth.
- Kosher salt – brings all the flavors to life.
For exact ingredient quantities, please see the recipe card below!
Looking for a salad worthy of this dressing? It's the vinaigrette I use on my Roasted Pumpkin Salad, where it ties together sweet roasted pumpkin, hearty barley and creamy goat cheese.
Customize it your way.
This dressing is easy to make your own. Try one of these twists:
- Add a pinch of red pepper flakes for a little heat.
- Stir in minced garlic, fresh or ground ginger, or finely minced onion.
- Swap the Dijon for your favorite mustard, like whole grain.
- Use orange zest and juice in place of the lemon for a sweeter, wintery twist.
- Add fresh herbs like thyme or basil.
Flexible dietary swaps.
Here are some easy ways to adapt this maple balsamic dressing:
- Vegan, vegetarian, gluten-free and dairy-free – as written. Just check your mustard label if you're strictly gluten-free.
- Sugar-free or keto – use a sugar-free maple syrup substitute.
How to make maple balsamic dressing.
One bowl, one whisk, five minutes. Here's all it takes:
Combine
Measure all of the ingredients except the olive oil into a small bowl and whisk them together.
Add oil
While whisking, slowly drizzle in the olive oil until the dressing comes together (emulsifies). A hand blender works too.
Season and serve
Taste, adjust the salt and pepper to your liking, and drizzle away.
How to serve it.
This dressing goes way beyond salad. Here are a few of my favorite ways to use it:
- Salad dressing – especially good on salads with goat cheese, dried cranberries and walnuts.
- Marinade – for tofu or vegetables before roasting or grilling.
- Make it flex – brush it on chicken, pork chops or fish as a glaze while they bake, and serve extra on the side for dipping.
- Dip – serve with fresh veggies or cubes of sourdough bread.
- Drizzle – spoon it over roasted vegetables or grain bowls.
Kori's tips.
- Add the oil slowly while whisking so the dressing emulsifies and doesn't separate.
- Use real maple syrup, not pancake syrup. It makes a big difference in flavor.
- No hand blender? A whisk works just fine.
- Zest the lemon before you juice it. It's much easier that way.
- Taste and adjust the seasoning to your liking.
FAQs
Store leftovers in an airtight container in the fridge for up to 7 days.
Oil and vinegar naturally separate as they sit. Just give it a good shake or whisk before serving.
It depends on what goes into it. This one uses olive oil for the fat and a handful of simple ingredients, and it is vegan, vegetarian, gluten-free and dairy-free.
Yes! It works great as a marinade for vegetables and tofu, or for chicken, pork and fish if you are cooking for meat eaters too.
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Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
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Maple Balsamic Vinaigrette Dressing
Ingredients
- ⅔ cup extra-virgin olive oil
- ⅓ cup balsamic vinegar
- ⅓ cup real maple syrup
- 1 medium-sized lemon (zested and juiced)
- 1 tablespoon dijon mustard
- ½ teaspoon coarse ground black pepper
- ½ teaspoon kosher salt
Instructions
- Add all of the ingredients except for the extra-virgin olive oil into a small mixing bowl and whisk together.
- Next, slowly whisk the olive oil into the blended liquid until the sauce has blended together.
- Season to taste and serve.
Kori's Tips
Nutrition
© 2026 Flexitarian Eats
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