Maple Balsamic Dressing

This Easy Maple Balsamic Dressing is going to be a staple in your kitchen this fall. It’s simple and quick to make with just a few ingredients, and is great on everything from salads to roasted veggies or or even on beef, chicken, fish, or pork!

This easy homemade Maple Balsamic Dressing Is a vibrant, tangy salad dressing similar to my balsamic dressing made with honey used in this super popular Strawberry Spinach Salad. But the addition of pure maple syrup gives this a fantastic fall flavor vibe.

My entire family loves this dressing, and it’s way better, and healthier, than any store bought salad dressing. I love it because it comes together in 5 minutes with just a few natural ingredients. It's a delicious dressing to make in a pinch.

This dressing is also super versatile and great for more than just salad. You can use it as a roasting marinade or drizzle some over roasted brussels sprouts or asparagus for a great flavor addition. I also love to use it on my Roasted Beet and Sweet Potato Salad, the perfect side dish for any fall gathering.

Ingredient notes

• Olive oil - extra virgin
• Balsamic vinegar - use quality vinegars in your recipes, it’s worth it
• Pure maple syrup - always use a good grade of real maple syrup
• Dijon mustard - this can be omitted if you don’t like the taste
• Salt and Black pepper - for seasoning

How to make Maple Balsamic Salad Dressing

This dressing couldn’t be simpler to make. Just gather your ingredients, combine them, and give a good shake to blend.

STEP 1: Combine olive oil, balsamic vinegar, maple syrup, dijon mustard, salt and pepper in a small mason jar.

STEP 2: Close the lid and shake vigorously until smooth.

Use on salads and fresh fruits, meats, and baked or roasted vegetables or fruit.

Tips, Tricks and substitutions

• I usually use an 8 oz mason jar to make a small batch of salad dressing. A 4 oz jar will also work for this recipe. 
• If you don't have a small mason jar, you can also make this dressing in a small bowl. Start with maple syrup, balsamic vinegar, mustard, salt and pepper. Mix together using a small whisk. Then, add oil gradually while whisking until all the oil is used up and the dressing is thick and smooth.
• If you let the dressing sit, it will separate - that's normal. Just shake the jar right before dressing a salad. Or, if making in a bowl, whisk until smooth. 
• If you like garlic, feel free to add a minced fresh clove of garlic, too. 
• Mustard can be omitted, if you're not a fan or don't like it.
• You can also add some dried herbs like thyme and oregano or fresh herbs like fresh rosemary and fresh thyme for more complex flavor variations.
• This recipe makes 8 tablespoons of dressing, enough to dress a salad that feeds 4-6 people (as a side). You can easily double or triple the recipe, if needed

Storage tips

The dressing will last for up to 1-2 weeks in the fridge, but make sure to shake or stir it before each use, as the oil and vinegar may separate over time during storage.

If you make it ahead and plan to use it the same day, it can sit on the counter at room temperature for a few hours or all day.

Serving suggestions

This flavorful dressing is great on any fresh green salad. I love to use it on my Beet, Feta and Walnuts Salad or this Gorgonzola Apple Salad.

It also works beautifully on salads with fruit (strawberries, blueberries, apples, pears) and is a wonderful addition to this Mango Pico de Gallo.

It’s also fantastic on roasted veggies such as beets or Brussels sprouts or drizzled on roasted pears or on meats like pork, beef, or chicken, even fish!

More Homemade Salad Dressing and Sauce Recipes

• Easy Greek Salad Dressing
• Creamy Cajun Salad Dressing
• Caesar Salad Dressing (without anchovies)
• Creamy Italian Salad Dressing (with Greek yogurt)
• Easy Dill Aioli
• Spicy Gochujang Aioli