Maple Dijon Vinaigrette {Salad Dressing}
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An easy, delicious, creamy (no dairy) salad dressing, this maple Dijon vinaigrette is loaded with bright and lively flavors and it mixes up quickly in your blender! A must try on my Wild Rice Harvest Salad!
What’s the Difference Between a Vinaigrette and Dressing?
What’s the difference between vinaigrette and dressing anyway? The Fresh Cooky short version is; a vinaigrette is typically an oil mixed with an acid (vinegar in this case) though more typically citrus. Although it can still be called a dressing, because after all it is “dressing” the salad, I typically think of dressings as creamier; like ranch, blue cheese, french, thousand island.
This dressing is emulsified which roughly means (and by roughly I mean, very non-scientifically) taking two liquids that don’t typically combine (such as oil and vinegar) and whipping at a fast rate to combine to a creamy or emulsified state.
Ways to Emulsify Dressing/Vinaigrette
- Place all ingredients in blender, whir until lighter in color and thickened. This is my very favorite blender and perfect for dressings, smoothies, etc.
- Place all ingredients in a small mixing bowl and using an immersion blender, blend until smooth, lighter and creamy
- Place all ingredients in a Ball jar and with a tight fitting lid and shake, shake, shake until it’s blended and your arm is about to fall off. You will have small chunks of shallots with this method, but who cares!
- Place all ingredients except oil in a small mixing bowl, slowly begin pouring in oil while whisking vigorously until thickened and lighter in color.
For this recipe, I used the first method, using my Ninja, which I love and use all the time!
Making Maple Dijon Vinaigrette
Pour in veggie oil; I like using either grapeseed oil or avocado oil, both delicious and high in omega’s and nutrients.
Add Dijon mustard, red wine vinegar, shallots and curry powder.
Pour in pure maple syrup (the real deal, no HFCS here!) sea salt and pepper.
Blend (using desired method from above) until thick, light in color and well blended.
Store in fridge until ready to use and refrigerate any leftovers, should last several weeks in fridge.
Variations & Substitutions for Vinaigrette
- Use olive oil in place of vegetable oil
- Omit Dijon mustard and add 1 teaspoon ground mustard instead or omit altogether
- Try honey in place of pure maple syrup
- Replace red wine vinegar with any vinegar; try white wine vinegar, white or dark balsamic, apple cider vinegar, even rice wine vinegar.
- Replace curry powder with garlic powder, basil or Italian seasonings.
PIN IT NOW FOR LATER
Try these other delicious salads and dressings | Sweet Maple Apple Salad | Sherried Chicken Salad | Blackberry Chicken Salad and don’t forget to try it on Wild Rice Harvest Salad!
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Maple Dijon Vinaigrette {Salad Dressing}
Equipment
Ingredients
- 3/4 cup vegetable oil, like grapeseed or avocado oil
- 1/4 cup Dijon mustard
- 1/4 cup pure maple syrup
- 1/3 cup red wine vinegar
- 1-2 teaspoons shallot, finely minced
- 1/8 teaspoon curry powder
- 1/4 teaspoon sea salt, kosher
- 1/8-1/4 teaspoon black pepper
Instructions
- Pour veggie oil into blender, jar or bowl; I like using grapeseed oil or avocado oil, both delicious and high in omega’s and nutrients. Add Dijon mustard, maple syrup, and balance of ingredients and blend until lighter, creamy and smooth.
- Store in fridge until ready to use and refrigerate any leftovers.
Ways to Emulsify Dressing/Vinaigrette
- Place all ingredients in blender, whir until lighter in color and thickened. This is my very favorite blender and perfect for dressings, smoothies, etc.
- Place all ingredients in a small mixing bowl and using an immersion blender, blend until smooth, lighter and creamy
- Place all ingredients in a Ball jar and with a tight fitting lid and shake, shake, shake, shake until it’s blended and your arm is about to fall off. You will have small chunks of shallots with this method, but who cares!
- Place all ingredients except oil in a small mixing bowl, slowly begin pouring in oil while whisking vigorously until thickened and lighter in color.
✱ Kathleen’s Tips
- Use olive oil in place of vegetable oil
- Omit Dijon mustard and add 1 teaspoon ground mustard instead or omit altogether
- Try honey in place of pure maple syrup
- Replace red wine vinegar with any vinegar; try white wine vinegar, white or dark balsamic, apple cider vinegar, even rice wine vinegar.
- Replace curry powder with garlic powder, basil or Italian seasonings.
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
