Our apple cider vinaigrette recipe is the one that I reach for every time I'm making a quick salad for dinner or prepping for a get together. It comes together in five minutes with fresh ingredients. Measure everything into a mixing bowl or measuring cup, whisk and pour. I keep a jar of this apple cider vinaigrette dressing in the fridge most weeks and use it on everything from simple salads to roasted vegetables.
It's the kind of recipe that earns a permanent spot in your rotation - no fussy ingredients or techniques. This dijon apple cider vinaigrette is delicious served with our Strawberry Salad or my Brussels sprouts and cranberry slaw.
Quick Look: Apple Cider Vinaigrette
- Ready In: 5 minutes
- Serves: 6 people
- Calories: 121 kcal
- Add to Your Shopping List: apple cider, apple cider vinegar, dijon mustard and fresh thyme
- Dietary Info: gluten free, dairy free and vegan
- Baker's Note: This dressing comes together in 5 minutes with simple ingredients and a whisk. Just measure, mix and serve.
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Notes From My Test Kitchen
When I tested this apple cider vinaigrette recipe, I tried various amounts of both the dijon mustard and the maple syrup. I landed on 2 teaspoons of dijon and one tablespoon of maple syrup as the perfect balance.
I also used a garlic press rather than mincing, and the garlic has to be fresh. Two cloves of garlic is my preference but I love garlic. If you're on the fence, start with one clove and add more to taste.
The fresh thyme makes a huge difference. For fresh salad dressings, there is nothing better than fresh herbs. The thyme really ties this whole dressing together. One last note - this dressing is delicious when it's first made but gets even better as it rests. The flavors get a chance to blend together.
Key Ingredients
Apple cider - fresh apple cider makes a real difference here. I am able to find cider year round, but if you can't find any, apple juice will work in a pinch.
Apple cider vinegar - use any good-quality, unfiltered apple cider vinegar. The vinegar balances out the sweetness of the apple cider and maple syrup.
Dijon mustard - Adds warmth and flavor. Whole grain will work in a pinch but adds a little bit of texture.
Maple syrup - Please use pure maple syrup, not pancake syrup.
Variations
This vinaigrette is easy to adapt based on what you have on hand or what you're serving it with.
- Swap the cider for citrus juice. Fresh lemon or orange juice works beautifully in place of the apple cider. It gives the dressing a bright, summery feel - perfect for spring and summer salads.
- Use different fresh herbs. Any fresh herb will work here, though thyme is my preference. Fresh rosemary, parsley, chives, tarragon and even mint are all delicious. Use about 1 tablespoon of fresh herbs per batch of vinaigrette.
- Swap the dijon for honey mustard. It will be a little sweet but it's a nice swap.
How to Make Apple Cider Vinaigrette
- Combine all ingredients in a large measuring cup or small mixing bowl.
- Whisk until well combined and smooth. Add extra salt and pepper if needed.
- Serve with a fresh salad like our apple cranberry salad with feta or over roasted vegetables.
- Store apple cider vinaigrette in the refrigerator for up to one week.
Storage
Store apple cider vinaigrette in a sealed jar in the refrigerator for up to one week. The olive oil will solidify and turn cloudy when it gets cold - that's totally normal. Just set the jar on the counter for 15 to 20 minutes before using, then give it a good whisk before serving.
I don't recommend freezing this dressing - the texture gets funny as it thaws.
Apple Cider Vinegar Dressing FAQs
Apple cider is fresh pressed, unfiltered juice from apples. Apple cider vinegar is apple cider that has been fermented until it turns acidic. This recipe uses both - the cider adds sweetness and the vinegar adds a bit of tart, tanginess.
All homemade vinaigrettes separate. Oil and vinegar don't naturally stay mixed. Give it a good shake or whisk right before you pour. The dijon mustard helps hold the dressing together longer than most dressings, which is another reason that I love having it in this recipe.
Yes! Fresh lemon or orange juice is a delicious swap if you don't have apple cider. It gives the dressing a brighter, more citrusy feel - perfect for spring and summer salads like our strawberry salad.
Absolutely! It makes a nice marinade for chicken or pork. Use about ¼ cup of vinaigrette for each pound of meat. Marinate for at least an hour or up to four hours in the fridge.
What to Serve with this Apple Cider Vinegar Dressing Recipe
This apple cider dressing is the star alongside any savory brunch or dinner dish - drizzle it over a simple salad and serve with our mushroom quiche for an easy weeknight dinner.
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Apple Cider Dijon Vinaigrette Recipe
Equipment
- glass measuring cup or small mixing bowl
- whisk
- garlic press
- small jar or container for storage
Ingredients
- 2 cloves garlic, pressed
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon apple cider
- 2 teaspoon dijon mustard
- ⅓ cup olive oil
- 1 tablespoon fresh thyme
- ¼ teaspoon salt and pepper
Instructions
- In a 2 cup glass measuring cup or small mixing bowl, combine all ingredients.
- Whisk until smooth and well combined.
- Season with additional salt and pepper if needed and enjoy with your favorite salad.
Notes
- Cider and Apple Cider Vinegar: Apple cider and the apple cider vinegar are different ingredients and you need both for this apple cider vinaigrette recipe. You can substitute apple juice for the apple cider if needed.
- Garlic: Use a garlic press so the your garlic is tiny and disperses well through the dressing.
- Make Ahead: This dressing get even better after a few hours in the fridge - make it up to a week ahead.
- Storage: Store in a sealed jar in the fridge for up to one week. The olive oil will solidify when chilled - set the dressing on the counter for 15 to 20 minutes, then mix before serving.
Britt says
Fantastic and simple dressing that went perfectly with our arugula salad.
Patti B says
This was a delicious vinaigrette. Perfect combination of sweet and tangy. I served it on a salad with Romain lettuce, dried cranberries, sliced apple, shredded Swiss cheese, and candied pecans. It was one of the best salads we’ve had in a long time. Thank you so much for this recipe!
Maple and Thyme says
So happy to hear this and your salad sounds absolutely delicious!!! ❤️