This apple cider vinaigrette comes together with just 8 pantry ingredients and a jar to shake it in. I love to make my own vinaigrettes whenever I can instead of buying them because it’s so much cheaper and I can adjust the flavor however I want.
This apple cider vinaigrette version is a fall favorite in my house. The apple cider and apple cider vinegar give it a fresh apple flavor that pairs well with just about any fall salad.
What is the basic vinaigrette ratio?
The basic ratio for a vinaigrette is 3:1, three parts oil to one part vinegar. I use this as a starting point, then adjust slightly depending on the recipe. This ratio doesn’t include emulsifiers like maple syrup, honey or mustard, those get added on top.
Ingredients
- Apple Cider Vinegar – I like Bragg’s, but any apple cider vinegar you have on hand will work.
- Oil – Extra virgin olive oil is my go-to, but avocado of safflower oil both work.
- Maple Syrup – Balances out the pungent vinegar and keeps this vegan if needed. Honey works too.
- Fresh Lemon Juice – Skip the bottled stuff, fresh lemon jucie really brightens up the vinaigrette.
- Apple Cider – Adds extra apple flavor and sweetness. Apple juice works as a swap, or leave it out and add a little more maple syrup to balance.
- Dijon Mustard – Stone ground mustard works too, just skip yellow mustard. The flavor is too sharp for this.
Expert Tips
Storage
Store any leftover vinaigrette in a jar or container with a lid in the refrigerator for up to a week. It’ll separate as it sits, so just give it a good shake or stir before serving.
Serving Suggestions
This vinaigrette isn’t just for salads. The oil-to-vinegar ratio makes it a good quick marinade for chicken, or drizzle it over Roasted Broccoli and Potatoes for a little brightness. For salads, it’s an easy match for apples, roasted squash or greens. Try it on my Roasted Acorn Squash Fall Salad or my Farmer’s Market Salad with green beans and roasted potatoes.
Apple Cider Vinaigrette
Ingredients
- ¼ cup apple cider vinegar
- ⅔ cup olive oil
- 2 tablespoons pure maple syrup
- 1 clove garlic - finely minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons apple cider
- 1 tablespoon dijon mustard
- ⅛ teaspoon salt
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Instructions
- Add ¼ cup apple cider vinegar, ⅔ cup olive oil, 2 tablespoons pure maple syrup, 1 clove garlic, 1 tablespoon fresh lemon juice, 2 tablespoons apple cider, 1 tablespoon dijon mustard, and ⅛ teaspoon salt to a jar with a tight-fitting lid (a mason jar works great).
- Close the lid and shake vigorously until everything is fully combined and emulsified, about 30 seconds.
- Taste and adjust, adding a touch more maple syrup or salt if needed.
Notes
- Method: You can also make this in a bowl with a whisk instead of a jar if you prefer.
- Storage: Keep in the refrigerator for up to a week. It’ll separate as it sits. Just give it a good shake before using.
I love people share their experience and inspire others to eat and drink healthy food.
Thank you for this amazing recipe. Sometimes I check blogs and youtube for new recipe and I try myself.