Maple Syrup Dressing is a beautiful dressing made with maple syrup that is perfect for everything from roasted vegetables, shredded greens to leafy salads and rice salads. It’s not overly sweet, it’s a lovely balance of tang with a touch of sweet. This keeps for 2 to 3 weeks in the fridge – so make a big batch!
Truth be told, this dressing is pretty standard except for the fact that it uses maple syrup as the sweetener. No fancy ingredients in this, just the usual suspects: vinegar, mustard and olive oil.
But when you tell people that you’ve made a salad with a Maple Syrup Dressing, watch their eyes light up with interest! Not just another salad anymore. This is a salad with Maple Syrup Dressing!
And if you want to get even fancier, don’t just call it a dressing. Call it a Maple Vinaigrette. 😉
This is one of those dressings that is a great all rounder. Use it for simple leafy green salads, or for more substantial salads mad with roasted vegetable. Like this roasted pumpkin and rocket (arugula) salad. The thick dressing gets soaked up by the golden roasted pumpkin and pairs beautifully with the peppery rocket lettuce. SO GOOD!
Oh – wait, I forgot. I added a little crumble of feta (or was it goats cheese?? Either is good!) and some pumpkin seeds, because I had them on hand.
This dressing would also be absolutely PERFECT for this Roasted Sweet Potato Salad. It definitely won’t be too sweet – this Maple Syrup Dressing is more tangy than sweet (though you could sweeten it if you wanted to).
This Maple Syrup Dressing keeps for weeks in the fridge because it’s made with long lasting ingredients. I didn’t adjust the recipe to make it long lasting, this is simply how it’s made. There’s nothing fancy about the recipe, it uses a standard 1:3 vinegar to oil ratio, then it’s just sweetened with maple syrup and thickened with mustard.
You’ll love it! Make a big batch of it so you can keep it on stand by! – Nagi xx
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Maple Syrup Dressing
Ingredients
Single Batch
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 1/2 tsp pure maple syrup
- 1 tsp Dijon mustard
- Salt and pepper
Big Batch to keep (1 cup)
- 1/3 cup apple cider vinegar
- 2/3 cup olive oil (extra virigin is ok)
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- Black pepper
Instructions
- Place ingredients in a jar. Shake until well combined and creamy.
- Store: Keep in the fridge for 2 to 3 weeks.
- Single Batch: This will dress 4 large handfuls of leafy greens / fresh salad, or about 500g / 1 lb roasted sweet potato or pumpkin place o 2 handfuls of rocket lettuce / arugula.
Don’t miss all the other Ready To Use Dressings I shared! These all last for 2+ weeks, most for 3 weeks. Find them all here.
This is delicious. I didn’t have Dijon mustard, so I used organic honey mustard and man is this delicious. Perfect amount of sweetness.
Tangy and delicious! I whipped up a batch in no time. I plan to toss some cut up veg with the dressing; then, roast them. I’m thinking broccoli, zucchini, red onion, and grape tomatoes.
Just made this maple syrup dressing love the taste but it is very runny will it thicken up once refrigerated love all your recipes you’re my go to site thanks
Delicious!
This was lovely drizzled over a spinach salad with BBQ’d salmon on the side. My friend made the same dressing and blended in some fresh basil in to it as well which was also delish! Thanks, as always, Nagi!
I just found you and I can tell I love you already. I put you in my Feedly blog reader immediately! This vinaigrette was over the top amazing. I can’t wait to try more of your recipes. Thank you
I really appreciate that this recipe is measure and shake. Sometimes I don’t have the energy to zest, mince or grate. Especially when my meal is ready and I just realize I have no dressing. I piled roasted veggies: mushrooms, carrot coins, garlic scapes, snap peas, and tomatoes, on a huge pile of baby lettuces, drizzling this dressing on top. It ended up being a really pretty main course salad and tasty too!
I love this dressing. I put it on my sandwich that I eat while playing golf. My sandwich consists of chicken, avocado, lettuce, rice and broccoli sprouts all wrapped in a tortilla shell. I had this 3 times a week last year and never tired of it. Will be making a big batch very soon.
Perfect Sue!! N x
Hi Nagi😊
What brand of olive oil would you recommend?
I find some I have tried have a too strong of flavour for a salad dressing .
Thanks Jenny
Hi Jenny, I love a good strong olive oil – you can purchase lighter flavoured olive oils which aren’t too strong in flavour. If you find it still too strong, opt for grapeseed oil or a neutral flavoured oil. N x
This is my new “go to” dressing!!!! I use it all the time, especially love it on kale with pumpkin seeds, veggies topped with tortilla strips! Thanks Nagi!!
Sounds divine Becky ❤️
So Nice
Thanks so much Shirish!
This is a great salad dressing made even better by the addition of the juice and rind of one orange. It’s my go to for every salad hit or cold.
Awesome Carla!
Hi, just made this .. I love the flavor ! I opted to put in place of the olive oil –Fustini’s cherry balsamic vinegar. It kicked it up a notch I think ! Thanks so much for sharing, I just purchased f
I also nafe this to complement my spinach salad. Now I’m going to make a big batch of it. Thank you so much!
Terrific to hear Gina! Thanks for letting me know you enjoyed it – N x
my daughter made this dressing and it was delicious..I am planning a girls lunch next week and intend to make this also for my salad…
Whoot! So pleased to hear that Elizabeth, thanks for letting me know! N x
I am contemplating putting this over canned peaches and mandarin oranges for a quick side this evening. I am trying to use up what I have. 🙂
Made this yesterday to dress my spinach salad and it was wonderful! Thank you for sharing 🙂
I’m so pleased to hear that Thash, thank you for letting me know! N xx