5-Minute Maple Vinaigrette
A perfectly balanced, silky vinaigrette that comes together in minutes. Pure maple syrup brings warmth and depth, while Dijon mustard emulsifies it into a luscious, tangy dressing. Drizzle it over roasted vegetables, crisp salads, or grain bowls.
For 8 servings
- prep · ~1 min
Mince the garlic very finely.
Peel the garlic clove and mince it into a fine paste, or press it through a garlic press. The garlic should almost dissolve into the dressing.
TIPSmash the garlic with the flat of your knife and a pinch of salt to make a paste faster. - mix · ~1 min
Combine all the ingredients in the jar.
Add the balsamic vinegar, pure maple syrup, Dijon mustard, minced garlic, salt, and black pepper to your mason jar or bowl.
- mix · ~1 min
Shake or whisk until emulsified.
Pour in the olive oil. Seal the lid tightly and shake vigorously for 20-30 seconds until the dressing looks creamy and uniform. If using a bowl, drizzle the oil in slowly while whisking constantly.
TIPThe mustard is the emulsifier; don't skip it. It prevents the oil and vinegar from separating. - mix · ~1 min
Taste and adjust the seasoning.
Dip a piece of the salad green you're dressing into the vinaigrette and taste. Add another tiny pinch of salt or an extra drizzle of maple syrup if you prefer it sweeter.
TIPAlways taste a dressing on a leaf, not just from a spoon. The flavor changes when it coats the greens.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a microplane to grate the garlic into a paste for a smoother, more integrated flavor.
- 2Let the dressing sit for 10 minutes after shaking to allow the garlic flavor to mellow and meld.
- 3If the vinaigrette separates after sitting, simply shake or whisk it again for 10 seconds to re-emulsify.
- 4Make a double batch and store it in the fridge for up to a week; shake well before each use.
- 5For a thicker, creamier dressing, double the Dijon mustard to 2 tsp.
Adapt it for your goals.
Vegan
This vinaigrette is already vegan — just ensure the Dijon mustard you choose is certified vegan (some brands use honey).
low oilLow-oil
Reduce olive oil to 1.5 tbsp and add 1.5 tbsp water. Shake well; the water will create a lighter, less oily dressing that still clings to greens.
herbaceousHerbaceous
Add 1 tsp finely chopped fresh thyme or rosemary to the jar for a savory depth that pairs beautifully with roasted root vegetables.
Why this is on our healthy list.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that support cardiovascular health and reduce inflammation.
Rich in Antioxidants
Balsamic vinegar and maple syrup both contain polyphenols, plant compounds that help protect cells from oxidative stress.
Minimal Added Sugar
With just 1 tbsp of maple syrup per serving, this vinaigrette keeps added sugar low compared to commercial dressings.
Frequently asked questions
Yes, but the flavor will be much sharper and less sweet. You may want to increase the maple syrup to 1.5 tbsp for balance.
