Apple Cider Vinaigrette
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This cider vinaigrette is one I make on repeat every fall—tangy, a little sweet, and so easy to whisk up with pantry staples. The apple cider vinegar and maple give it that cozy, crisp-season flavor that instantly perks up your fall salads, roasted veggies, and grain bowls.
If you’re anything like me, you’ve bought a fancy bottled dressing, used it once, and then watched it sit in the fridge forever. This homemade version fixes that—it’s fresh, balanced, and takes less than five minutes to make.
You’ll actually want to use it all week long, especially with fall favorites like crisp apples, roasted squash, kale, and toasted nuts. It’s just the right mix of tangy and sweet to bring those cozy seasonal flavors together in one bowl.
If you love fresh and flavorful homemade salad dressings as much as I do, be sure to check out my refreshing citrus balsamic vinaigrette, bright lemon-shallot vinaigrette, and this herb-fresh basil balsamic vinaigrette.
Why You’ll Love This Recipe
Ingredient Notes
Apple Cider Vinegar: Adds tang and depth; champagne vinegar or lemon juice work as lighter substitutes.
Dijon Mustard: Provides a smooth, slightly spicy flavor; yellow mustard is milder, or omit for a simpler dressing.
Maple Syrup: Adds sweetness with richness; honey or agave syrup can replace it.
Shallot (optional): Adds a mild, savory note that balances the vinaigrette’s sweetness and tang. Blends in smoothly with the immersion blender for extra depth and creaminess.
Olive Oil: Offers a fruity, smooth base; avocado oil or another mild vegetable oil are good alternatives.
Salt and Pepper: Enhance flavors; adjust to taste, or use white pepper for a more subtle heat.
*Find the full printable recipe with specific measurements below.
How to Make Apple Cider Vinaigrette
There are a few easy ways to bring this vinaigrette together — all work well, but I tend to reach for my immersion blender for the creamiest, most restaurant-style texture.
Immersion Blender Method (recommended)
Add everything to a tall jar or blending cup that fits your immersion blender. Blend until smooth and fully emulsified — it should look silky and slightly thickened. This method creates a beautifully creamy vinaigrette that doesn’t separate as quickly and has a luxurious texture that clings to greens.
Whisking Method
In a small bowl, whisk together the vinegar, mustard, maple syrup, shallot, salt, and pepper. Slowly drizzle in the olive oil while whisking until the dressing comes together. It’s a bit lighter in texture but still flavorful and fresh.
Jar-Shaking Method
Add all ingredients to a mason jar with a tight-fitting lid. Shake vigorously until the vinaigrette looks creamy and blended. This is the simplest method and perfect if you want easy storage — just shake again before serving.
Serving Suggestions
- Toss with a crisp fall salad — it’s especially good with apples, nuts, and cheese (try it with my Ultimate Fall Honeycrisp Apple Salad or this Apple Arugula Cheddar Salad)
- Drizzle over roasted vegetables like Brussels sprouts, sweet potatoes, or carrots
- Use as a quick marinade for chicken, pork tenderloin, or salmon
- Spoon over a hearty Roasted Veggie Grain Bowl or Fall Kale Salad with Roasted Delicata for a tangy, balanced finish
A simple homemade vinaigrette like this brings the season right into your kitchen—fresh, bright, and perfect for dressing up fall salads or drizzling over roasted vegetables!
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Apple Cider Vinaigrette
Equipment
- immersion blender optional
Ingredients
- 3 tablespoons apple cider vinegar
- 1 tablespoon + 1 teaspoon maple syrup or honey
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon shallot, minced (optional)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
Instructions
Immersion Blender Method (recommended):
- Add all ingredients to a tall jar or cup that fits your immersion blender.
- Blend until the vinaigrette is smooth, creamy, and fully emulsified.
Whisking Method:
- In a small bowl, whisk together the vinegar, mustard, maple syrup (or honey), shallot, salt, and pepper.
- Slowly drizzle in the olive oil while whisking until the dressing comes together.
Jar-Shaking Method:
- Add all ingredients to a mason jar with a tight-fitting lid.
- Shake vigorously until the vinaigrette looks creamy and blended.
Recipe Notes
- Taste the vinaigrette before serving and tweak the sweetness or tang by adding more maple syrup or vinegar.
- Store in a sealed jar in the fridge for up to 1 week. Shake well before using.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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