This Easy Maple Balsamic Dressing will take your salads to the next level! It uses simple pantry ingredients and takes less than five minutes. Just add ingredients for this homemade maple balsamic vinaigrette to a small Mason jar and shake!
This easy Maple Balsamic Dressing with shallots has been topping our salads for years. It's so delicious that I finally decided it deserved a place of its own here on the blog!
Just like my other favourites, my Everyday Honey-Citrus Salad Dressing, Hollyhock Nutritional Yeast Dressing and this sensational Sesame Miso Vinaigrette, this Maple Balsamic Dressing is always in my regular rotation!
❤️ Why You'll Love this Recipe
- It's quick to make, needs no special equipment, and you can feel good about serving it.
- Making your own salad dressings and vinaigrettes means you can keep them free of additives and added sugar, and you can choose a quality oil for their base. If you're considering switching to making homemade dressings regularly, see my helpful guide How to Make Homemade Salad Dressing.
- Balsamic vinegar has a powerful flavour, so you don't need much of this dressing to enhance your salads. It is rich and smooth and aromatic, adding just the right amount of tartness to this maple balsamic vinaigrette.
You'll find the amounts of each ingredient you'll need in the recipe card below. Here are a few notes about the simple ingredients for this maple dressing.
- a shallot: brings a pungent flavour to this vinaigrette
- balsamic vinegar: the best quality you can afford! Look for an aged balsamic vinegar that is labeled "di Modena." You don't have to spend a fortune, but do avoid ones with caramel and added flavourings. A good quality balsamic vinegar will make a difference in all your recipes!
- real maple syrup: pure maple syrup (not pancake syrup) for a mellow natural touch of sweetness. Using maple syrup keeps this recipe vegan, too.
- Dijon mustard: a tiny bit adds a little zest
- lemon juice: freshly squeezed is best. Even a small amount adds bright notes to this dressing
- olive oil: extra virgin
- sea salt and pepper: just a little, to your taste
- Finely mince the shallot.
- Measure the remaining ingredients.
- Add all ingredients to a small glass jar with a tight-fitting lid or a salad dressing bottle and give it a good shake!
❓How long will Maple Balsamic Vinaigrette last?
Refrigerate leftover maple balsamic dressing in an airtight container. Remove it from the fridge 30 minutes before serving, bring it to room temperature and give it a shake to re-emulsify it.
This dressing will last at least 3 - 4 days in the fridge, usually longer. For more information on the shelf life of homemade salad dressings, see How Long do Homemade Salad Dressings & Sauces last?
🔁 Possible Ways to Vary this Homemade Dressing
It's easy to double or triple this recipe. Once you taste it, you'll wish you had!
Make it creamy! If you prefer a creamy maple balsamic dressing, whisk in one or two tablespoons of plain Greek yogurt. Taste as you go.
Substitute a lighter oil like avocado oil or grapeseed oil for the extra-virgin olive oil, if you wish.
🍽 Serving Suggestions
This maple balsamic vinaigrette will enhance your favourite salads. I often think of using maple dressings for fall salads or winter salads. I like it on this Winter Persimmon Kale Salad and on Shaved Brussels Sprout Salad with Cranberries and Pecans.
Try it on this harvest Quinoa Salad with Cranberries and Pears for a beautiful fall or Thanksgiving side dish.
But this is a versatile dressing, and it's delicious on summer salads, too! You'll love it on this Triple Berry Mixed Green Salad or on a simple Classic Spinach Salad. It's great on kale salad as well.
It also makes a delicious maple dressing for cooked shrimp or chicken or even sweet potatoes. Try it on your favourite pasta salad!
When you make this easy Maple Balsamic Dressing recipe, let me know how you liked it! Leave a comment and a star rating below. Thanks in advance!
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🗒 More Salad Dressing and Vinaigrette Recipes
Easy Maple Balsamic Dressing
- 1 tablespoon shallot, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup olive oil, extra virgin
- seasalt and pepper, to taste
- Add all ingredients to a small jar with a tight-fitting lid and shake until well emulsified.
- Store in the refrigerator. Remove 30 minutes before serving, bring to room temperature and shake well.
This is definitely a keeper recipe! I used it on your Persimmon Kale Salad and we both loved it. Thank you!
I love that salad too! Happy to hear you like this dressing as much as I do! It's a versatile one!
love this one! So good.
Flavour & Savour
Thanks for the 5-star rating!
I have made a version of this recipe for years and love it.
Mine has crushed garlic instead of shallot and no lemon juice.
I found if I eliminated the garlic I could leave it in my cupboard.
I always would forget to take it out early to warm up to mix the ingredients.
I will try adding lemon juice though.
Thanks for all the great ideas.
Flavour & Savour
Great idea, Cathy! The lemon juice just adds a little brightness! Thanks for commenting!