~ This quick and easy Balsamic Vinaigrette is made with just five pantry staples and comes together in minutes. Real maple syrup adds a touch of sweetness and depth, while a reduced-oil ratio keeps it lighter in calories. Use it on salads or as a finishing drizzle for roasted vegetables and grilled meats. ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •
I’ll admit it: I’ve become a vinaigrette snob. For years I grabbed bottled dressings out of habit, but once I discovered how bright and flavorful a homemade vinaigrette can be, there was no turning back. This maple-balsamic version was the turning point for me.
I developed the vinaigrette for our Salad with Goat Cheese, Pears and Candied Pecans back in 2014, and it’s remained a favorite ever since. The dressing is bold and balanced, bringing together the rich tang of balsamic vinegar, the heat of Dijon mustard, and the gentle sweetness of real maple syrup. It’s versatile, keeps well in the fridge, and quickly became a go-to for many salads and dishes.
Why This Vinaigrette Works
This dressing stands out because it’s concentrated on flavor rather than excess oil. It’s not thin or overly oily—just tangy, slightly sweet, and well rounded. The maple syrup elevates the balsamic without masking it, and the Dijon helps emulsify and bind the flavors so each bite is satisfying.
How to Make This Vinaigrette Healthier
Traditional vinaigrettes often use a 3:1 oil-to-vinegar ratio, which can make them calorie-dense. This recipe flips that idea: it uses far less oil and leans heavier on vinegar and other flavorful ingredients. Rather than three parts oil to one part vinegar, this dressing uses roughly one part oil to two parts vinegar. The result is bright, flavorful, and much lower in fat and calories—so you can enjoy more salad without the extra oil.
Tips for Making the Dressing
• Use smooth Dijon mustard rather than coarse “country style” Dijon for the best texture and emulsification.
• If you require a strict gluten-free diet, check the mustard label—most are gluten free, but a few brands may contain gluten.
• Use pure maple syrup, not pancake syrup. The real maple flavor makes a noticeable difference.
• Store the vinaigrette in the refrigerator for up to a week. Re-whisk or shake before using if it separates.
How to Serve
Of course this dressing is perfect on leafy salads, but don’t stop there. It brightens grilled chicken, roasted vegetables, seared peppers and onions, and even steak. A drizzle transforms simple mains into something special—try it over roasted potatoes, blistered green beans, or as a finishing touch on sheet-pan chicken.
Warning: once you try this maple-balsamic vinaigrette, you may become a vinaigrette snob like me. It’s that good.
Easy Maple-Balsamic Vinaigrette
Just five pantry staples and three minutes of effort makes a bright, healthier balsamic vinaigrette. Ready in minutes and perfect for salads, veggies, and grilled dishes.
Ingredients
- 1/4 cup balsamic vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smooth Dijon mustard (see gluten-free note)
- 1/8 teaspoon kosher salt
Instructions
In a medium bowl, whisk all ingredients together until the dressing is emulsified and the salt is dissolved. Store refrigerated; re-whisk if separation occurs.
Notes
Make-ahead: This vinaigrette keeps well for several days in the refrigerator—cover or store in a sealed cruet. Re-whisk or shake before using.
Gluten-free mustard: If you must avoid gluten, choose a mustard labeled gluten free.
Nutrition Information (per 2 tablespoons)
Calories: 83 • Total Fat: 5g • Saturated Fat: 1g • Sodium: 76mg • Carbohydrates: 10g • Sugar: 9g • Protein: 0g
Nutrition estimates may vary depending on brands and specific ingredients used.