5-Minute Apple Cider Vinaigrette
This tart and refreshing apple cider vinaigrette salad dressing is perfectly simple — the way a vinaigrette should be! — and a terrific addition to green salads, grain bowls and more. Best of all, it’s ready within just 5 minutes.
I love the simplicity of a vinaigrette and how it can elevate anything!
From a classic green salad to a hearty chicken dinner – this healthy, easy apple cider vinaigrette dressing brings a flavor lift to any dish.
And the great news is, delicious homemade dressings don’t have to be complicated.
This one is as simple as adding your ingredients to a mason jar and shaking it all up!
Why it’s Worth Making Your Own Salad Dressing at Home
One of the best parts about making your own vinaigrette is that you can adjust the flavors to your palette.
From this easy 3-ingredient pesto vinaigrette, this ultra simple hummus dressing, and this super creamy avocado vinaigrette, making your own homemade salad dressings from scratch also ensures you have full control over the quality of ingredients used, including the type of oil and any added sugar or sweeteners.
And the beauty of this simple apple cider vinegar dressing is that it just comes together in a mason jar, so there’s no blender needed.
Plus shaking the ingredients together in a jar helps bring the dressing together and cuts down on clean up, too!
Easy Storage Tip: Another perk of using a mason jar (and all my mason jar recipes) is that any leftover dressing can be stored in the same jar you made it in – reducing dishes even further!
Ways to Use This Salad Dressing
Apple cider vinaigrette works well as a salad dressing – especially with ingredients like mixed greens, apples, green cabbage slaw, butternut squash, and sweet potatoes.
This apple cider vinegar salad dressing also works well as a dressing for hearty grain and bowl recipes to add extra flavor and tie all your ingredients together.
A good apple cider vinegar dressing can even double as a delicious marinade for chicken or pork.
This quick homemade dressing goes well with Autumn Lentil Salad, Roasted Green Bean and Brussels Sprout Salad, Autumn Meal Prep Lentil Salad, Roasted Sweet Potato Apple and Chicken Sausage Bowls and more!
How to Store Leftover Vinaigrette
You can store this apple cider vinaigrette covered and refrigerated for up to 5 days.
Note that the vinaigrette may separate and look clumpy when refrigerated. This is because oil can solidify at cooler temperatures.
To use, simply remove from the refrigerator, allow to come to room temperature, and shake well to recombine.
Ingredient Notes and Substitution Suggestions
Apple cider vinegar: Apple cider vinegar is the star ingredient in apple cider vinaigrette, so look for a good quality raw, unfiltered 5% acidity cider vinegar (without any sugar or additional additives or color added).
Kosher salt: I recommend using kosher salt for this recipe. If you use iodized table salt you might need to adjust the amount up or down. As always, salt to taste.
Sweeter: Honey or maple syrup can be used interchangeably in this recipe. I like the flavor of maple with the cider vinegar, however honey will also work. If using honey this recipe will not be vegan. Omit the maple syrup & honey altogether for a low sugar option.
Olive oil: Since the olive oil will be consumed uncooked in this recipe, use a good quality extra virgin olive oil for the best flavor.
Garlic: For a stronger garlic flavor, grate or finely mince the garlic and add in step 2 of the recipe card below.
Apple Cider Vinegar Tip: Don’t be alarmed if your raw apple cider vinegar looks a bit cloudy or has what appears to be sediment at the bottom. Because raw apple cider vinegar is unfiltered, it contains “the mother”, comprised of naturally occurring enzymes.
More Easy Salad Dressing Recipes
3-Ingredient Pesto Vinaigrette
This Recipe Is…
Dairy FreeGluten FreeNut FreePaleoVeganVegetarianWhole30
5-Minute Apple Cider Vinaigrette
- 1 small garlic clove, peeled
- 1/2 tsp kosher salt
- 2 tsp Dijon mustard
- 1 tbsp maple syrup , (omit for low-carb/low-sugar)
- 1/4 cup apple cider vinegar
- ⅓ cup olive oil
- freshly ground pepper, to taste
- With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
- To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and maple syrup or honey, using a fork or small whisk to combine.
- Add the apple cider vinegar, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
- Add the olive oil and pepper, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or pepper if desired. Remove the garlic clove and discard, or set aside for another use. Alternatively, keep the garlic clove in the jar to infuse the dressing with a stronger garlic flavor.
- Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.
I’m looking at all your dressings and sauces, and I’m curious if any/all of them will freeze? I’d like to make a larger batch, then freeze in individual or smaller portions, and then be able to take them with my prepped meals for lunch. I just don’t want to have to eat 7+ helpings of the same dressing within 5 days, I feel that I’d get burnt out and then not want to eat the delicious dressing again.
Chelsea, great question! Vinaigrette based dressings freeze well for up to 6 months. Simply defrost in the fridge overnight when ready to use, and whisk or shake well, as the olive oil will have separated from the other ingredients. Hope you enjoy!