Name: Maple Mustard and Balsamic Dressing
Prep time: 5 min
Ingredients: ¼ cup olive oil; 40 ml balsamic vinegar (around 2 tablespoons); 2 tbsp pure maple syrup; ½ tbsp whole grain mustard; pinch salt flakes

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Maple mustard and balsamic dressing is a delicious combination of sweet and tangy flavors that adds a burst to any salad or dish. And let me tell you…this is that dressing! Five ingredients, one bowl and 5 minute to make. Yey!

The smooth, rich taste of balsamic vinegar blends perfectly with the sweetness of maple syrup and the zing of mustard, creating a balanced and versatile dressing that can va voompa any meal. Homemade dressings are my go-to recipes as I like to know what’s exactly in them with zero weird preservatives and work so well with the natural flavors of garden-fresh produce

The other night a request came forth from my son asking me to make for him yet another tantalizing homemade salad dressing. (I think he was a tad over our Homemade Honey Mustard Dressing recipe).

After making the same one over and over I understood where he was coming from. So found this balsamic dressing recipe and it was a winner. I tweaked it a bit and voila….I think it’s even more awesome.

Why You’ll Love This Recipe

When the weather cools and thinking of seasonal salads, this flavorful dressing is perfect.
This homemade vinaigrette dressing is incredibly easy to make at home with just a few simple ingredients from your pantry. (only 5)!
Whip it up in under 5 minutes! All you have to do is throw all the ingredients together and give it a good shake.
No food processor needed!
If you’re out of store-bought dressings then this a delicious dressing plus one of those healthy recipes you can make in no time at all.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Maple Balsamic Dressing. This makes about a cup of dressing.

Olive Oil – use the light or extra virgin olive oil.

Mustard – this recipe has wholegrain mustard but if you prefer swap for Dijon or if you are game spicy brown mustard.

Maple Syrup – sweet maple syrup…where can you go wrong? Be sure to use the real maple syrup and not the imitation substitute ones. (we get ours from the whole foods organic store and it’s b e a utifullll.

Balsamic Vinegar – if you can get organic balsamic thats a winner but if not the storebought variety is fine. The more expensive usually is high-quality balsamic vinegar the richer in taste (me thinks)

Salt – use either salf flakes or the salt of your choice

Ingredient Notes

Balsamic vinegar – we have used the Mazetti brand balsamic (aged balsamic vinegar) in the 250 ml bottle with the gold label. It’s quite thick and decadent and aged for a few years and less tangy. It’s a good-quality balsamic vinegar usually double the price but well worth it. I’ve tried the cheaper varieties but the tang is just a little too much for my liking.(It’s not the balsamic glaze which is also very thick and often used for toppings on it’s own).

Real Maple syrup – buyer beware!!! There is pure maple syrup and imitations available. Be sure to get the pure maple syrup for the best flavor and not the one that’s often used as a pancake syrup. You can get the good quality maple syrup at the grocery store and your whole foods store as well.

Recipe Tips

While creating this maple balsamic vinaigrette I had several sets of measuring spoons out, when I discovered that the tablespoon measurement was different in each set. Some were 15 ml and others 20ml. After checking the right size online, I realised that in Australia we use 20 ml measurements in recipes yet the spoon sets we buy can be the 15 ml size.

I don’t think it really made that much difference to the balsamic dressing but it possibly could in a cake recipe. Just thought I’d share the love. 💚

How to make this Maple Mustard and Balsamic Dressing

Just pop all the ingredients into a glass jar with a lid or if you prefer a mason jar for a rather lovely looking effect and shake till all combined. Simples! Season with salt after if you need a little extra and pour over your favorite salads. Or use a small bowl and whisk with a fork to emulsify together.

Storage

A homemade dressing doesn’t contain preservatives, so a little extra care with storage helps keep it fresh and tasty.

Keep your own homemade salad dressing in an airtight container or jar in the fridge for up to a week. When in the fridge the dressing will go a little thick so pull it out about 30 minutes before serving to get to room temperature and give it a good shake.

Give it a good shake before each use to bring everything back together. If it still looks separated, whisk in a teaspoon of warm water.

And as always, if you spot mould or it smells off, toss it! With no preservatives, freshness is key.

How to Serve

Get creative with your serving ideas – the easiest way is over a fresh mixed green salads, but why not drizzle it over your roasted veggies too. Something a little different with grilled chicken, pork chops or even flaky salmon and as a dipping sauce too.

This balsamic vinaigrette recipe goes well with many dishes and leafy salads so have fun experimenting with it! Sometimes the bitter leafy greens work well as the sweeter dressing works well together.

Additions and Substitutions

Dijon Mustard – swapping out the whole grain mustard for 2 teaspoons Dijon mustard will turn this versatile dressing into a true balsamic vinaigrette.

Olive oil – I always use light olive oil in my homemade salad dressings but feel free to use the extra-virgin olive oil if you prefer.

Fresh Herbs – Add some of your favorite fresh herbs and black pepper to give this delicious dressing even more flavor.

Garlic – add a little grated or crushed fresh garlic. I probably wouldn’t use garlic powder though.

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Rate this Recipe

I hope you love this Maple Mustard and Balsamic Dressing recipe! If you make it, be sure to leave a star 🌟 rating so I know how you liked it plus will help anyone who might like to make it too.

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