Maple Balsamic Dressing (5 Minute Vinaigrette)

I eat a lot of salads, and the dressing is usually what makes the difference between one I’m excited to eat and one I’m just eating because it’s there. I originally made this one for salads with ingredients like crisp apples, roasted vegetables, sharp cheese, and toasted nuts because I wanted something that could bring all those sweet and savory flavors together.

Now I make it whenever I need to give a thrown-together salad a little more personality. The only tricky part was landing on the right ratio of maple syrup to balsamic, and as it turns out, there isn’t just one right answer.

Ingredient Notes

You only need a handful of ingredients, so the choices you make really come through in the finished dressing. Here’s what I recommend:

For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.

• Pure maple syrup: Make sure you’re using real maple syrup, not pancake syrup, which doesn’t have the same rich maple flavor. I love this Vermont maple syrup. Honey also works, but it will give the dressing a more floral flavor and a slightly thicker texture.
• Olive oil: I prefer a mild extra-virgin olive oil because it gives the dressing a smooth base without overpowering the other flavors. For a more neutral flavor, use avocado oil (I love this one).
• Balsamic vinegar: Stick with regular balsamic vinegar here, not balsamic glaze, or the dressing will end up too thick and sweet. Balsamic vinegars can vary quite a bit in sweetness and acidity, which is another reason I recommend starting with less maple syrup and adjusting to taste. Other vinegars will work in a pinch, but apple cider, red wine, and white wine vinegar won’t give you that same deep, slightly sweet balsamic flavor.
• Garlic: Fresh garlic gives the dressing a savory bite that the jarred kind just can’t match, but ½ teaspoon of jarred minced garlic will still work.
• Dijon mustard: Don’t skip this one. It adds just enough tang to keep the dressing from tasting overly sweet and helps the oil and vinegar stay blended.

Ways to Use Balsamic Maple Dressing

I love this dressing on my arugula pear salad and cucumber beet salad. It’s especially good with sharp cheeses like feta or goat cheese, but salads are definitely not the only option. Here are a few other ways to use it:

• Roasted vegetables: Use it in place of the sauce on my balsamic maple Brussels sprouts, or drizzle it over roasted butternut squash, carrots, or sweet potatoes.
• Sandwiches and wraps: Add a drizzle to wraps or sandwiches filled with chicken or turkey, fresh veggies, and cheese.
• Marinade: Use it to marinate my thin-sliced air fryer chicken breast, or try it as a sweeter alternative to my 3-ingredient steak marinade. It also works with pork chops or salmon.
• Pasta salads and grain bowls: Swap it for the vinaigrette in my winter pasta salad, or drizzle it over a quinoa or farro bowl with roasted vegetables, chicken, chickpeas, or feta.

Meal Prep and Storage

I like to mix this dressing right in a mason jar so I can pop on the lid and store it. It keeps well in the refrigerator for up to 4 days, so you can easily make it ahead.

The dressing may separate and the olive oil may thicken in the fridge, but that’s totally normal. Let the dressing sit at room temperature for about 10 minutes, then shake it well. I don’t recommend freezing it because the texture won’t be the same once it thaws.