Maple Balsamic Dressing

This Maple Balsamic Dressing is an easy and delicious way to add a ton of flavour to salads, vegetables, marinades and more! With a few ingredients and minimal prep time required, it’s sure to be a new favourite condiment.

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Why you should make this Maple Balsamic Dressing

If you’re looking for a go-to dressing that’s both simple to make and bursting with flavor, this Maple Balsamic Dressing is the perfect choice. With just a few ingredients like rich balsamic vinegar, sugary maple syrup and tangy Dijon mustard, this dressing delivers a balanced blend of sweet and savory notes. The maple syrup adds a natural sweetness that complements the deep, acidic punch of balsamic vinegar, while the mustard adds a bit of creaminess that helps emulsify everything into a silky-smooth finish.

It also comes together in minutes, making it ideal for busy weeknights or last-minute meal prep. But what truly sets this dressing apart is its versatility. Even though it truly elevates a bed of leafy greens, it’s more than just a salad dressing.

Drizzle it over roasted vegetables like carrots, Brussels sprouts, or sweet potatoes to enhance their caramelized edges with a flavorful finish. It also works wonderfully as a marinade for grilled chicken, tofu, or even portobello mushrooms. Whether you’re assembling a quick lunch or planning a full dinner spread, this maple balsamic vinaigrette is a kitchen staple you’ll reach for again and again.

This recipe is:

• quick and easy to make
• meal prep-friendly
• versatile
• dairy- and gluten-free
• packed with flavour

Ingredients needed

All you need to make this salad dressing recipe is:

• Extra virgin olive oil
• Balsamic vinegar
• Maple syrup
• Dijon mustard
• Garlic cloves
• Dried oregano
• Salt and pepper

Substitutions and add-ins

In case you don’t have some of the above ingredients or if you have a preference for others, here are some substitutions you can make.

• Other types of vinegar
  • If you don’t have balsamic vinegar, you can use an alternative like red wine vinegar or apple cider vinegar.
• Honey
  • Honey is a great substitute for maple syrup in the dressing. Use equal parts to what is recommended.
• Dried basil
  • Feel free to use this in place of dried oregano.
• Italian seasoning
  • This blended seasoning will work just fine if you don’t have oregano.

How to make Maple Balsamic Dressing

It’s incredibly easy to make this Maple Balsamic Dressing. All you have to do is pour the ingredients into a small bowl or glass measuring cup and whisk until combined. Adjust the seasonings as needed, to suit your own preferences.

If you prefer to make a big batch of this, just double or triple the amounts of each ingredient. This way you’ve prepared one of the components of your meal for the busy week ahead!

What to pair it with

There are countless ways to use this dressing and foods to pair it with. Here are a few of my favourite:

• This recipe was originally developed when I was creating my air fryer roasted vegetables for the holidays. So pouring this dressing over warm roasted brussels sprouts, broccoli, sweet potatoes and other veggies is an excellent idea!
• You can also use it as a way to add flavour and healthy fats to your favourite leafy green or bean salads.
• Use it as a marinade! In a sealable bag or airtight container, pour the dressing over raw chicken breasts or thighs, tofu or portobello mushrooms. Allow them to soak in the dressing for at least 1 hour, up to overnight. Then cook as preferred! You could then chop up the chicken and make a tasty chicken salad for easy lunches throughout the week.
• Instead of olive oil and vinegar as a dip for bread, use this recipe! The bread would soak up all the flavour and really elevate this classic appetizer.

Storing and reusing

Once the dressing is made, I recommend transferring it to an airtight container like a mason jar and keeping it in the fridge. The dressing will stay good for up to 1 week.

Depending on the temperature of your fridge, you may notice that the olive oil begins to solidify slightly when refrigerated. To emulsify the dressing after this:

1. Bring the dressing to room temperature. You can do this by taking it out of the fridge 15-20 minutes before you’re ready to serve it. Alternatively, you can microwave it in 5-7 second increments, stirring in between to distribute the heat better.
2. Shake or whisk the dressing vigorously to recombine the olive oil with the other ingredients. You may need to use an electric whisk or an immersion blender if the dressing still contains some chunks of hardened oil.
3. Make sure you do a taste test after the dressing has been in the fridge and re-emulsified. Feel free to adjust any of the flavours as needed.

I would recommend holding off on pouring this dressing on any food that you plan to have as leftovers (unless it’s being used as a marinade), so that it doesn’t get soggy over time. You can add the dressing right before you’re ready to eat it.

Nutrition facts

As a dietitian I aim to create recipes that are enjoyable for many reasons. They have to be easy and approachable, delicious (of course), and it doesn’t hurt if they provide some nutrient benefits as well! This recipe serves about 4 people, depending on how heavy of a pour you like. Per serving, the dressing provides:

• A significant source of omega 3 fatty acids, vitamin E and vitamin K
• A few B vitamins
• A mineral called manganese which plays a role in bone health, energy metabolism and antioxidant defense.

Dietary considerations

This recipe is already vegetarian, vegan*, gluten free, dairy free and nut free. No need to make any adjustments.

*However, if you choose to use honey instead of maple syrup in the dressing, this will result in a dressing that is NOT vegan.

If you make this Maple Balsamic Dressing, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutritionkitchen!