Apple Cider Vinegar Dressing is a versatile vinaigrette that I like to use year round on salads and various vegetable dishes. I particularly like using this dressing in the fall and winter paired with roasted squash, brussels sprouts, or fruit and nut based salads.
Once you realize how quick and easy this dressing is to whip up, you won’t be tempted by bottled dressings any longer. You’ll also be surprised how this apple cider vinaigrette pairs well with various dishes you may make throughout the week.
- Olive oil– Be sure to use a good quality, fruity extra virgin olive oil
- Mustard– Dijon mustard works best in my opinion.
- Sweetener– Maple syrup or honey can be used in this recipe.
- Onion– I like to use a shallot for its delicate flavor, but feel free to substitute with any white, yellow or red onion. Or leave it out completely.
Step by Step Process
- Soak onion in vinegar to mellow out flavor.
- Add dijon and maple.
- Slowly stream in olive oil while whisking.
- Season with salt and use as desired.
FAQs and Expert Tips
First mix together all ingredients except the oil. I use apple cider vinegar, dijon mustard, maple syrup and diced shallots. Then slowly stream in olive oil until emulsified. Use 2-3 parts oil to 1 part vinegar.
Although some individuals believe consuming apple cider vinegar may encourage weight loss, as a Registered Dietitian, I advise using a small portion of any dressing (1-2 tablespoons) to control caloric intake if you are concerned about your weight.
- To keep things simpler, add all ingredients to a jar and shake until emulsified instead of whisking ingredients together in a bowl.
- Store extra vinaigrette in the fridge for up a week. The dressing will store even longer if you exclude the raw onion.
Recipe Ideas to Use this Dressing
- Salad with sliced apples, baby kale or romaine, walnuts and blue cheese.
- Salad with pear, pomegranates and mixed greens.
- Roasted vegetables such as brussels sprouts, butternut squash, or sweet potatoes.
- Grain bowl with greens and roasted vegetables from #3.
- Salad with grilled chicken, cucumber, shredded carrots and bell peppers.
This post is also available as a web story.
- Kale and Apple Salad
- Pear and Pomegranate Salad
- Kale Salad with Pomegranates, Persimmons and Maple Butter Pecans
- Caesar Dressing
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Apple Cider Vinegar Dressing
- Total Time: 5 minutes
- Yield: ¾ cup dressing 1x
- Diet: Vegan
Apple Cider Dressing is particularly great in the fall and winter, paired with roasted squash, brussels sprouts, or fruit and nut based salads.
- ¼ cup apple cider vinegar (start with 3 tbsp for less acidic dressing)*
- 1 tsp minced shallot*
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- ½ cup extra virgin olive oil
- Salt and pepper to taste (pepper optional)
- Combine vinegar and shallot in a small bowl. Allow to sit for 5-10 minutes well prepping other ingredients to mellow out onion flavor.
- Whisk mustard and maple into vinegar mixture.
- Slowly stream in olive oil while constantly whisking until mixture is emulsified.
- Season with salt and pepper, and serve as desired.
For a less acidic dressing, start with 3 tablespoons of vinegar. Taste at the end, and only add more vinegar if desired.
I prefer the subtle flavor of a shallot, but feel free to substitute any white, yellow or red onion you have.
An easier way to make this dressing is to add all ingredients to a jar and shake until combined. I prefer good old fashioned whisking, but you may appreciate this simple method.
Store in the fridge for up to a week. Let stand at room temperature until olive oil is fluid before using. You can also heat up for a few seconds in the fridge to re-liquify the oil.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Whisk
- Cuisine: American
- Serving Size: 2 tablespoon dressing
- Calories: 165
- Sugar: 1g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: apple cider vinegar dressing, apple cider vinaigrette
Sabrina this was really delicious. I minced the shallot really tiny and soaked it in some small-batch organic apple cider vinegar from Maine. I walked away and forgot about for about three hours. I used some estate Greek olive oil. And I just had it on some baby spinach. Really lovely! Not too sweet, not too shallot-y. Just right.
Oh also — I was out of Dijon mustard so I used some stone ground and it was good. Maybe slightly less complex than your recipe but still delicious.
Sabrina Russo says
Sounds like a good substitute!
Sabrina Russo says
So glad you enjoyed it 🙂
I will try this minus the maple syrup to keep it keto.
How did that work out?
Sabrina Russo says
Sounds like a plan! You can definitely make it without any sweetener 🙂