This easy apple cider vinaigrette combines apple cider vinegar, mustard, oil, and maple syrup or honey for a simple versatile dressing that will add flavor to salads, grains, and more!
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 recipe brings a flavor lift to any dish.
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.
- You also have full control over the quality of ingredients used. Including the type of oil and any added sugar or sweeteners.
- The beauty of this simple apple cider vinegar dressing is that it just comes together in a mason jar. No blender needed!
- Shaking the ingredients together in a jar helps bring the dressing together and cuts down on clean up.
Another perk of using a mason jar is that any leftover dressing can be stored in the same jar you made it in – reducing dishes even further!
ways to use this easy apple cider vinaigrette 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 recipe 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 apple cider vinaigrette
- You can store this apple cider vinaigrette covered and refrigerated for up to 5 days
- 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.
recipe notes, modifications & adaptations
- 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).
- I recommend using kosher salt for this recipe. If you use table salt you might need to adjust the amount up or down. As always, salt to taste.
- Honey or maple syrup can be used interchangeably in this recipe. I like the flavor of maple with the cider, however honey will also work.
- If using honey this recipe will not be vegan.
- Omit the maple syrup & honey altogether for a Whole30 option.
- Use a good quality extra virgin olive oil if you have it for the best flavor.
- For a stronger garlic flavor, grate or finely mince the garlic and add in step 2 of the recipe card below.
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.
this recipe is…
I hope you’ll make this Easy Apple Cider Vinaigrette recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Easy Apple Cider Vinaigrette
- 1 small garlic clove peeled
- 1/2 tsp kosher salt
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
- 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.
- Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.
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