With its bold and balanced flavor, this maple balsamic vinaigrette recipe will become a family favorite on repeat. Perfect on the most basic of side salads to harvest salads and your holiday table alike, this quick homemade dressing is truly a no-prep, five-minute recipe - no chopping herbs, mincing garlic, etc. Great with regular balsamic vinegar or white balsamic vinegar.
If ever I had a house salad dressing, it would be this maple balsamic vinaigrette. With a balance of extra flavorful sharpness (balsamic vinegar), cozy sweetness (maple syrup, cinnamon), classic richness (olive oil), and a certain je ne sais quoi (Dijon mustard), this tasty dressing elevates even the most basic of salads.
I got hooked on the maple syrup and cinnamon combination in dressings a few years ago while making pomegranate vinaigrette, then rolled that into the even-easier dressing on a pear and Gorgonzola salad (no juice reduction needed). I've been making this no-prep version a handful of times a month ever since.
Beyond flavor, it truly is easy enough to get into the habit of regularly having on hand. I'm someone who values convenience and definitely doesn't make everything homemade, so I don't say that lightly! But here you don't need to chop herbs, press garlic, or do anything other than measure out ingredients as they are and give everything a big shake. A true 5-minute recipe.
Recipe Ingredients
The batch pictured below uses white balsamic vinegar, while the first image above is the same recipe, just using regular balsamic vinegar.
- Balsamic Vinegar: Either regular balsamic vinegar or white balsamic vinegar (pictured above, golden in color really) are great here. While they both have a similar flavor, white balsamic vinegar has a slightly more delicate flavor and produces a vinaigrette dressing with a light color. Regular balsamic vinegar is thicker/more syrup-y.
- Maple Syrup: Pure maple syrup rounds out this vinaigrette with sweetness and a complementary cozy flavor.
- Dijon Mustard: A classic for emulsifying homemade salad dressing. Smooth or whole-grain Djion is fine. Don't substitute with yellow or spicy brown mustard.
- Cinnamon: The secret ingredient that truly ties this dressing together. I wouldn't skip it!
- Salt & Pepper: I measure out one-eighth teaspoon of each for this quantity of dressing, but you can just add it to taste.
- Olive Oil: The extra-virgin variety is recommended for salad dressings as it has a bright, fruity, and bold flavor.
Simple Steps
- Step 1: Add all ingredients except for the olive oil to a jar and whisk to combine.
- Step 2: Slowly pour in the olive oil while whisking until creamy and emulsified.
Recipe Tips and Tricks
- Effective emulsifying. Slowly whisking in the oil, shaking vigorously, and adding prepared mustard are all things that can help combine and stabilize a homemade vinaigrette. For serious emulsion you can also mix everything in a blender, but that's a bridge too far for me as far as washing dishes are concerned!
- Easy storage. A medium-sized mason jar with lid (I prefer reusable, one piece plastic lids to the traditional two-piece canning lids) is an efficient way to prepare and store this maple balsamic vinaigrette. Specially-designed salad dressing shakers take this convenience to the next level and feature measurement markers on the side, reducing the number of dirty measuring cups to wash.
- Solidified oil. The olive oil in a homemade vinaigrette can cause it to solidify after being stored in the fridge. If this happens, simply take the dressing out to sit at room temperature for about 20 minutes before serving, shaking or whisking re-emulsify it.
- Measure the cinnamon. I can see why a less-than-usual vinaigrette ingredient can make someone apprehensive on flavor. Do measure this out precisely so you know it won't be overwhelming. You can always add more if you prefer.
Related Recipes
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Maple Balsamic Vinaigrette
Ingredients
- ¼ cup balsamic vinegar regular or white
- 2 Tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon ground black pepper or to taste
- 6 Tablespoons extra-virgin olive oil
Instructions
- Add balsamic vinegar, maple syrup, Dijon mustard, cinnamon, salt, and pepper to a medium jar and whisk well to combine. Alternatively, you can place a lid on the jar and shake.
- Slowly pour in the olive oil while whisking until creamy and combined. If your jar has a lid, you can simply add the oil and shake vigorously. Refrigerate until ready to serve, whisking or shaking to re-emulsify just prior to serving.
Notes
- Balsamic vinegar type - Any variety of white balsamic vinegar is a great option here, but regular balsamic vinegar is nice, too. Despite the color difference their flavors aren't that different. Regular balsamic will darken the color and provide a thicker, slightly more syrupy texture.
- A note on serving size - It's slightly below average for a salad dressing, however this vinaigrette is on the bolder side and doesn't take much to make an impact on salad greens.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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