5-Minute Apple Cider Vinaigrette
This apple cider vinaigrette takes five minutes to shake together and brightens everything from simple green salads to roasted vegetables.
It’s tangy with a hint of sweetness, and the mustard helps it cling to every leaf. Keep a jar in the fridge and you’ll reach for it all week.
Why This Vinaigrette Stays in My Fridge
I make a batch almost every Sunday. The sharp apple cider vinegar cuts through rich ingredients, while a little maple syrup rounds things out without making it cloying.
It holds up to hearty greens like kale and gives roasted squash a glossy, lively finish. Plus, it takes less time than the salad itself.
Ingredients
- 1/4 cup apple cider vinegar: raw, unfiltered vinegar with the “mother” has the most flavor
- 1/2 cup extra virgin olive oil: a good fruity oil works best, but avocado oil is a milder option
- 1 tablespoon maple syrup: or honey; just enough to balance the acidity
- 1 teaspoon Dijon mustard: helps emulsify and adds a subtle kick
- 1/2 teaspoon fine sea salt: adjust to your taste
- Freshly ground black pepper: a few cracks
Variations / Substitutions
- Sweetener: use honey, agave, or skip it for a sharper dressing
- Oil: avocado oil makes it more neutral; walnut oil adds a nutty note
- Mustard: whole grain mustard gives a rustic texture
For another quick dressing, try my lemon tahini dressing.
How to Make Apple Cider Vinaigrette
Step 1: Whisk the Base
In a small bowl or a jar with a tight lid, combine the 1/4 cup apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and a few cracks of black pepper. Whisk or shake until the salt dissolves, about 30 seconds.
Step 2: Stream in the Oil
Slowly pour in the 1/2 cup olive oil while whisking constantly, or add it all at once to the jar and shake vigorously for 15 seconds. The dressing will turn creamy and uniform.
Step 3: Taste and Drizzle
Dip a leaf of lettuce or a spoon into the dressing and give it a taste. Add more salt, pepper, or a tiny splash of vinegar if it needs a lift, then drizzle over your salad right away. The dressing will be glossy and lightly speckled with mustard.
Tips for the Best Vinaigrette
- Use room temperature ingredients. Cold oil and vinegar are harder to emulsify, so let them sit out for 10 minutes before you start.
- Adjust the sweetness based on how tart your cider vinegar is. Some brands are sharper than others, so taste as you go.
- Always shake or whisk again right before serving because the mixture separates as it sits.
Scale up for a bigger batch:
| Batch Size | Apple Cider Vinegar | Olive Oil | Maple Syrup | Mustard |
|---|---|---|---|---|
| 3/4 cup (standard) | 1/4 cup | 1/2 cup | 1 tbsp | 1 tsp |
| 1 1/2 cups | 1/2 cup | 1 cup | 2 tbsp | 2 tsp |
| 3 cups | 1 cup | 2 cups | 4 tbsp | 4 tsp |
Keeping the Vinaigrette Fresh
Refrigerate: Store in a sealed jar for up to 1 week. The olive oil will firm up in the cold; let the jar sit at room temperature for 10 minutes or run it under warm water, then shake before using.
What to Serve With Apple Cider Vinaigrette
This dressing loves hearty greens. Massage it into a kale salad with dried cranberries, toasted pecans, and shaved Parmesan. It’s also fantastic spooned over roasted sweet potatoes and chickpeas, where the tang balances the caramelized edges. For a simple side, toss with mixed greens and thinly sliced apple right before serving.
Frequently Asked Questions
Can I use white wine vinegar instead?
Yes, it will be less fruity but still bright. The sweetness may need a slight bump.
How do I make it without mustard?
Leave it out; the dressing will be a bit thinner. Shake extra vigorously and pour immediately, or blend with a tiny pinch of xanthan gum for more body.
Can I use a blender?
Yes, a blender creates a thicker, more emulsified dressing. Blend everything except the oil, then slowly drizzle in the oil with the motor running.
Is this dressing vegan?
Yes, as long as you use maple syrup instead of honey. Most Dijon mustards are naturally vegan.
Apple Cider Vinaigrette Recipe
Ingredients
Method
- In a bowl or jar, whisk together apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until salt dissolves.
- Slowly whisk in olive oil or seal jar and shake vigorously for 15 seconds until creamy.
- Taste and adjust seasoning, then drizzle over salad.
