This is all you need to dress up the ultimate fall salad! Keep a batch of this easy Apple Cider Vinegar Dressing in the fridge to brighten up any fall salad! It uses common pantry ingredients and takes just 5 minutes to make.
Apple cider vinegar dressing is a staple in our fridge throughout the autumn and winter. Like most homemade salad dressings, it tastes a thousand times better than store-bought bottled dressings. One of the many reasons I turn to this recipe and my homemade balsamic vinaigrette over and over again.
An added bonus? It takes just 5 minutes to make and uses 7 common pantry items (that includes salt and pepper).
Compared to most store-bought dressings, this can definitely be considered a healthy salad dressing. It’s made with heart healthy extra virgin olive oil, contains less oil overall than most commercial brands and is free from artificial flavors and preservatives.
All that adds up to a salad dressing recipe that you’ll turn to every single week!
What you need for apple cider vinegar dressing:
See recipe card below for full ingredients list & recipe directions.
These are the main components of this recipe (affiliate links included):
- Apple cider vinegar: PLEASE NOTE! This recipe calls for apple cider VINEGAR, not apple cider (the juice). Apple cider vinegar can be found in almost any grocery store.
- Olive oil: For dressings, I like to use extra virgin olive oil. It has more of a robust flavor than regular olive oil, making it perfect for drizzling and making dressings.
- Mustard: Keep Dijon mustard on hand for dressing (and sandwiches, of course!) It helps to emulsify the dressing, meaning that it helps to hold the liquids together so that they don’t separate as easily.
- Garlic: Use a microplane to grate the peeled garlic cloves. If preferred, use a finely minced shallot.
- Sweetener: Maple syrup is my preferred sweetener for dressings. Honey and agave nectar are also good options. If you’re following a vegan diet, please note that honey is not vegan.
Apple cider vs. apple cider vinegar
Despite the name similarities, apple cider and apple cider vinegar are very different beasts, and are not interchangeable in recipes.
Apple cider is the unfiltered juice pressed from fresh apples. You often see it pop up in grocery stores and at farm stands in the autumn. We like to pour it into our crockpot for a batch of Hot Apple Cider.
Apple cider vinegar is made by fermenting apple cider in a two-part process. First the apple cider is fermented into alcohol, and a second fermentation converts it into acetic acid.
How to make apple cider vinaigrette:
There are two ways to an apple cider vinegar. Both easy, both effective. It’s really all about preference and what tools you have on hand.
In a bowl:
In a medium-sized bowl, whisk together the apple cider vinegar, grated garlic cloves, Dijon mustard, maple syrup, salt and pepper until well combined. While whisking, slowly drizzle in the olive oil.
In a mason jar:
Combine all of the ingredients in a mason jar, put on the lid and give the jar a good shake until the dressing is combined.
How to serve apple cider vinaigrette dressing:
This easy dressing is incredibly versatile. Here are some of my favorite ways to use it:
- Drizzle it over a green salad. Mixed greens, kale or spinach are all good options. Add chopped apple, goat or feta cheese and maple pecans to make the ultimate fall salad! Add fresh herbs, such as basil, parsley or mint.
- Use it as a marinade for grilled or baked chicken breast or pork.
- Use it as a dressing for pasta salad. It would be fantastic in my Tuna Pasta Salad!
- Mix it into a chopped broccoli salad (swap out the tahini dressing), Brussels sprouts slaw or cauliflower salad.
- Use it to dress a whole grain salad, such as Quinoa Chickpea Salad.
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Frequently Asked Questions:
You open up the pantry and realize there’s just a drizzle of vinegar left in the bottle. Yep, been there. No problem! Instead of apple cider vinegar, try these options:
- Half and half mixture of fresh lemon juice and white wine vinegar
- Champagne vinegar
- Balsamic vinegar – see my recipe for Homemade Balsamic Vinaigrette.
Pour the dressing into an airtight container, such as a lidded mason jar or a glass container like this one. Store it in the refrigerator.
Before serving, bring the dressing to room temperature and give it a good whisk or shake to make sure it’s thoroughly combined.
When stored properly in the fridge, most vinaigrettes can last up to a couple of weeks. However, because this dressing contains fresh garlic, I try to use it within a week.
Apple Cider Vinaigrette Recipe
Ingredients
- ½ cup apple cider vinegar (NOT apple cider, the juice)
- 2 garlic cloves peeled & grated on a microplane/zester
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup + 2 tablespoons extra virgin olive oil
Instructions
- Combine the apple cider vinegar, garlic, mustard, maple syrup, salt and pepper in a medium-sized bowl. Whisk well to combine.
- While whisking, slowly drizzle in the olive oil
- Alternatively, put all of the ingredients in a small canning jar. Close the lid and give the jar a good shake until the ingredients are well combined.
- Serve or store, covered, in the refrigerator.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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