The Best Apple Cider Vinaigrette (5-minute)
Bring your fall salads to life with this easy, homemade Apple Cider Vinaigrette, a light, tangy, and naturally vegan salad dressing. In our house, a fresh dressing like this is the secret to making everyone actually want to eat salad. It’s wholesome, quick to make, and full of cozy fall flavor your family will love too.
Fall salads are one of my favorite ways to eat with the season, and a good homemade dressing makes all the difference. I’ve been making this apple cider vinaigrette for years because it has the balance I always look for in a dressing: enough acidity from the apple cider vinegar to brighten the greens, a touch of pure maple syrup to soften the tang, and Dijon to help everything come together.
It’s especially good on salads with crisp apples, roasted squash, pecans, dried fruit, or hearty greens like kale. I love it on my Crunchy Quinoa Apple Salad, but it’s also an easy dressing to keep in the refrigerator for simple fall salads, grain bowls, and meal-prep lunches.
Over the years, homemade dressings have become one of my favorite ways to make everyday salads feel special. If you love making your own too, try my Pumpkin Maple Vinaigrette, Fresh Sage Vinaigrette, or browse all of my healthy homemade salad dressings for more easy options.
Spotlight on This Apple Cider Vinaigrette Recipe
- It’s simple: Made with just a handful of wholesome, simple ingredients, this vegan apple cider vinaigrette is a clean and healthy way to dress up any salad.
- Perfect for fall salads: Drizzle it over your favorite autumn bowls for the ultimate flavor boost. It’s especially delicious on this Crunchy Quinoa Apple Salad.
- Made with real ingredients: Store-bought dressings often hide processed oils and additives. This homemade vinaigrette is all-natural, dairy-free, and full of fresh flavor you can feel good about serving your family.
- Quick and easy: You can whisk this dressing together in just minutes, which is faster than a trip to the store!
- Versatile and meal-prep friendly: It keeps beautifully in the fridge for up to a week, making it a must-have for healthy lunches and meal-prepped salads.
The Ingredients
Extra virgin olive oil: Use a good-quality extra virgin olive oil that you enjoy the flavor of since it makes up the base of the dressing. A mild, fruity olive oil works especially well here.
Apple cider vinegar: Gives the dressing its signature tang and brightness. I love how it pairs with fall ingredients like apples, squash, hearty greens, and toasted nuts.
Dijon mustard: Adds a subtle savory bite while also acting as an emulsifier, helping the oil and vinegar stay blended.
Pure maple syrup: Softens the acidity of the vinegar and adds just enough sweetness without using refined sugar.
Fresh garlic: Freshly minced garlic gives this simple dressing much more depth. I prefer it over garlic powder here.
Frequently Asked Questions
Yes! While apple cider vinegar gives the best tangy-sweet flavor, you can substitute it with red wine vinegar for a slightly different taste.
Store it in a sealed jar in the refrigerator for up to 7 days. Shake well before using to blend the ingredients again.
Yes, but keep in mind it will change the flavor. Fresh garlic is always my recommendation if possible.
This vinaigrette was made for fall salads, but I use it for so much more. Try it with kale or mixed greens, crisp apples or pears, roasted butternut squash or sweet potatoes, quinoa or farro, toasted pecans or walnuts, dried cranberries, and roasted vegetables. It’s also delicious drizzled over grain bowls.
This is completely normal. Oil and vinegar naturally separate over time. Shake the jar vigorously or whisk again before serving. The Dijon helps emulsify the dressing, but some separation can still occur.
You could use another sweetener, but it would change the flavor. For this fall vinaigrette, pure maple syrup would remain my first choice.
The Instructions
Step one: Add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper to a mason jar or small bowl.
Step two: Secure the lid and shake vigorously until the dressing looks completely combined and slightly creamy. Alternatively, whisk everything together.
Step three: Taste and add additional maple syrup for sweetness, vinegar for tang, or salt and pepper as needed.
Storage
Store any leftover apple cider vinaigrette in an airtight container or mason jar with a secure lid and keep it in the refrigerator for up to one week.
Before using, let it sit at room temperature for about 30 minutes to allow the oil to naturally soften. Give it a good shake to re-emulsify the ingredients, then drizzle it over your favorite salads for that fresh, homemade flavor all week long.
Tips and Modifications
Shake it in a mason jar. It’s the quickest way to emulsify the dressing and gives you a storage container at the same time.
Let the flavors develop. If you have time, make the vinaigrette about 20–30 minutes before serving so the garlic can infuse the dressing.
Taste before serving. Apple cider vinegar brands vary in acidity, so adjust the maple syrup and salt to suit your taste.
For a creamier dressing, whisk in a spoonful of cashew butter or tahini.
For more sweetness, add maple syrup a teaspoon at a time.
For more tang, add another splash of apple cider vinegar.
The Best Apple Cider Vinaigrette (5-minute)
Equipment
- 1 mason jar or bowl
Ingredients
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Add the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper to a mason jar or small bowl.
- Secure the lid and shake vigorously until the dressing looks completely combined and slightly creamy. Alternatively, whisk everything together.
- Taste and add additional maple syrup for sweetness, vinegar for tang, or salt and pepper as needed.
