Maple Dijon Salad Dressing Recipe

I created a Maple Dijon Salad Dressing that channels Apple Dijon Dressing and hides a single unexpected pantry ingredient.

I came up with this Maple Dijon Salad Dressing after I was messing around with sweet and sharp ideas and got something that actually surprised me. I used pure maple syrup and Dijon mustard, and the way they bounce off each other is kinda wrong in the best possible way.

I’m a food writer so I say that with some authority but I’m also biased, I admit it. Think of it as a Healthy Sweet Salad Dressing that turns boring greens into something that asks questions.

Make it, forget about it for a minute, then wonder why you didnt try it sooner.

Ingredients

• Olive oil give silky mouthfeel, healthy fats for heart, mild flavor, fills calories.
• Pure maple adds warm sweetness, carbs for energy, trace minerals like manganese.
• Dijon packs tang and bite, helps emulsify oil and vinegar, tiny protein.
• Apple cider vinegar brings bright acidity, cuts richness, low calorie, balances flavors.
• Shallot or garlic give savory aromatics, little fiber, vitamin traces, great depth.
• Lemon juice adds fresh zip, vitamin C, lifts flavors and gives brightness.
• Sea salt and pepper season, enhance sweetness, bring depth, and control balance.
• Neutral grapeseed oil keeps flavor clean, lighter mouthfeel, good for milder salads.

Ingredient Quantities

• 1/3 cup extra virgin olive oil or a neutral oil like grapeseed
• 3 tablespoons pure maple syrup (use real maple, not pancake syrup)
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar or white wine vinegar
• 1 small shallot, minced or 1 clove garlic, minced (optional)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice (optional, for brightness)

How to Make this

1. Choose your oil, extra virgin olive oil or a neutral oil like grapeseed, pour 1 3 cup into a bowl or a 1 cup jar and set aside.

2. Add 3 tablespoons pure maple syrup, 1 1 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar or white wine vinegar, 1 teaspoon fresh lemon juice if using, 1 small minced shallot or 1 clove minced garlic if using, 1 2 teaspoon sea salt and 1 4 teaspoon freshly ground black pepper to the bowl or jar. Dont use pancake syrup, use real maple.

3. If you used shallot, let it sit in the vinegar for about 5 minutes first, this mellows the bite and makes the dressing smoother.

4. Start whisking the wet ingredients together, then slowly stream in the oil while whisking hard until the dressing thickens and emulsifies. If youre using a jar just screw the lid on tight and shake vigorously for 30 to 45 seconds.

5. Taste and adjust: add a little more maple for sweetness, extra vinegar or lemon for brightness, or more salt if it tastes flat. Dont be afraid to tweak it to your liking.

6. If the dressing wont come together or is too thin, whisk or shake again, or pulse it briefly with an immersion blender for a super stable emulsion.

7. Transfer to a clean jar with a tight lid and refrigerate. The dressing will thicken as it chills and the flavors will meld after an hour or two.

8. Use within 5 to 7 days, and shake well before each use since it will naturally separate.

Equipment Needed

1) 1/3 cup measuring cup or a 1 cup liquid measuring cup for the oil
2) Tablespoon + teaspoon measuring spoons for the maple, mustard, vinegar, salt and pepper
3) Small mixing bowl or a 1 cup jar to mix in (either works)
4) Whisk or a fork to emulsify, or a small hand whisk if you got one
5) Jar with a tight screw lid or a mason jar for storing and shaking
6) Paring knife and a small cutting board to mince the shallot or garlic
7) Spoon or small spatula to scrape the sides and to taste as you go
8) Small fine mesh strainer if you want a smoother dressing (optional)
9) Immersion blender or tiny blender for a super stable emulsion if it wont come together

FAQ

Maple Dijon Salad Dressing Recipe Substitutions and Variations

• Oil: swap extra virgin olive oil for avocado oil or light (refined) olive oil, or use canola/grapeseed for a truly neutral taste, they handle heat better but wont add fruity notes.
• Maple syrup: honey or agave nectar are the closest substitutes, use a little less honey if you dont want it too sweet (start with 2 1/2 tbsp).
• Dijon mustard: try whole grain or spicy brown mustard for similar tang and texture, or use yellow mustard if you want it milder but use slightly more Dijon if you make the swap.
• Shallot/garlic: if you dont have fresh shallot use 1 tbsp minced red or sweet onion, or 1/4 tsp garlic powder in place of a clove, start small and taste.

Pro Tips

1. Let everything warm up a little before you start, even 10 minutes helps — oil and vinegar that are closer to the same temp emulsify way easier. If it still wont come together, use an immersion blender for a few quick pulses.

2. Dijon is your secret stabilizer, so whisk it into the vinegar first to help the emulsion form. If the dressing splits later, whisk in 1 teaspoon warm water or a small spoon of mayo and it will usually come back.

3. Prep your shallot or garlic tiny, like grated on a microplane or minced super fine, and let shallot sit in the vinegar a few minutes to mellow. If you want a silky smooth dressing, strain out the solids before chilling.

4. Always taste after it chills, because flavors calm down in the fridge; adjust in tiny steps with more acid, salt or maple until it sings. Store in the fridge up to 5 to 7 days, shake well and bring to room temp a little before serving.