Ingredients
Equipment
Method
- Add olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic to a bowl or jar.
- Whisk vigorously until the dressing becomes slightly thick and emulsified. If using a jar, seal tightly and shake for about 30 seconds.
- Add salt and black pepper to taste. Adjust sweetness or acidity if needed.
- Let the vinaigrette sit for 5–10 minutes to allow flavors to blend.
- Drizzle over salads, grain bowls, or roasted vegetables.
Notes
Best Uses
- Leafy green salads
- Spinach or kale salads
- Fall harvest bowls
- Roasted vegetable dishes
- Quinoa or grain bowls
- Sandwich drizzle
- Marinade for tofu or vegetables
Best Uses
- Leafy green salads
- Spinach or kale salads
- Fall harvest bowls
- Roasted vegetable dishes
- Quinoa or grain bowls
- Sandwich drizzle
- Marinade for tofu or vegetables
Storage Tips
Refrigerator: Up to 1 week in a sealed containerBefore Using: Shake or whisk again
If Oil Solidifies: Let it sit at room temperature for a few minutes
Quick FAQ
Why does vinaigrette separate?Oil and vinegar naturally separate — shake before serving. Can I make it ahead?
Yes, it stores well for several days. Is it healthy?
Yes, when used in moderation.
