Maple Balsamic Salad Dressing

Healthy, flavorful and so easy to make, this Maple Balsamic Salad Dressing takes less than 5-minutes to throw together and keeps for up to two weeks in the fridge, helping your salads come together that much more easily!

Jump to Recipe

As a Dietitian, I’m all for shortcuts when it comes to making healthy recipes. And what better shortcut than having a delicious, homemade salad dressing prepped in your fridge so you can make a nourishing lunch that much more easily?

When it comes to making a salad that’s actually filling, one of the key players is using a dressing that you enjoy the taste of and is a good source of healthy fats. Healthy fats help us absorb fat-soluble vitamins A D E and K, and help us feel more satisfied from our food.

Using a dressing you actually enjoy the taste of is important because satisfaction from food partially comes from liking the food we’re eating! That’s why I use ingredients like maple syrup, fresh garlic and a good quality balsamic vinegar in this dressing. Plus, if you’re using a delicious dressing, chances are you’ll actually want to eat more salads!

What Types of Salads Pair Best With This Dressing?

The best part about this salad dressing is that it tastes good on pretty much any salad! Personally, I love pairing it with my Rosemary Tofu & Apple Fall Harvest Salad, but it would also taste amazing with my Warm Winter Vegan Salad, Balsamic Glazed Tofu Salad with Pineapple, or even my Spring Vegan Salad.

Maple Balsamic Salad Dressing Ingredients

Balsamic Vinegar: The vinegar of choice in this recipe! If you don’t love balsamic vinegar, you could try using red wine vinegar instead.
Olive Oil: The base of the dressing. I recommend using extra-virgin olive oil for the best flavor.
Dijon Mustard: To add extra flavor! If you’re not a big fan of dijon mustard, I promise you can hardly taste it in this recipe. If you don’t have dijon on hard, a grainy mustard will work, too.
Maple Syrup: For sweetness! Honey, agave nectar, or regular sugar will work, too.
Nutritional yeast: For a savoury, umami flavor! If you don’t have any on hand, you can omit this.
Garlic: I highly recommend using fresh garlic in this recipe as it provides the best flavor. If you don’t have fresh garlic on hand, you can substitute for 1/2 tsp garlic powder.
Salt: To balance the sweetness and bring out the flavors of the salad! I recommend using 1/4-1/2 tsp or to taste.
Pepper: For extra flavor! I recommend using 1/4-1/2 tsp of fresh cracked pepper, or to taste.

How to Make this Maple Balsamic Salad Dressing

1.Add all ingredients to a mason jar or bowl. Whisk together until the olive oil has fully emulsified into the balsamic vinegar. Serve over salad and enjoy!

Can You Make This Salad Dressing Ahead of Time?

Definitely! I typically make a batch of this salad dressing to use throughout the week for easy lunches.

How Long Can This Be Stored in the Fridge?

I recommend storing this salad dressing in the fridge in an airtight container for up to two weeks. Keep in mind that if your fridge is very cold, the salad dressing may separate, and the olive oil could harden slightly. This is normal! To combat this, take the dressing out of the fridge about 20-30 minutes before you want to use it to let it come to room temperature.

More Healthy Salad Dressing Recipes

Sesame Lime Cabbage Salad

The Best Vegan Healthy Macaroni Salad

20-Minute Lemon-Tahini Vegan Caesar Salad

Bruschetta Pasta Salad

Balsamic Glazed Tofu Salad with Pineapple

Connect with Lauren!

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen! 

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.