All-Purpose Apple Cider Vinaigrette

What You’ll Need

Let’s take a look at this short and sweet ingredient list! Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.

• Olive oil – A good-quality extra-virgin olive oil will shine in a simple vinaigrette like this.
• Apple cider vinegar – I use Bragg brand.
• Honey – Adds a lovely natural sweetness; you can swap in maple syrup if you’d like.
• Dijon mustard – This adds an element of creaminess and punchy, earthy flavor.
• Lemon juice – Apple cider vinegar is bright on its own, but it benefits from the addition of lemon juice, which adds a fresh pop to the dressing.
• Garlic – Mince this finely. The acid from the vinegar and lemon juice will mellow its raw bite.
• Salt & black pepper – I use fine sea salt and finely ground black pepper.

How to Make Apple Cider Vinaigrette

Here’s how easy it is to make this dressing!

• Combine. Add all of the ingredients to a jar or bowl.
• Emulsify. Blend with an immersion blender until creamy and emulsified.
• Serve. Adjust the seasonings if needed, then use your apple cider vinaigrette for salads and so much more!

A Few Variations to Try

You can use this apple cider vinaigrette recipe as a springboard for your own customizations. Here are a few ideas to get you started:

• Make it extra apple-y. Use boiled apple cider (which you can purchase or make yourself by simply boiling apple cider until it’s thick, concentrated, and syrupy) instead of honey to sweeten the dressing.
• Add shallots. Swap the garlic for minced shallot for a slightly different flavor that’s a bit more onion-y.
• Mix in some herbs. Thyme, sage, or rosemary would all work well in this dressing.

Serving Suggestions

Use this dressing on fall and winter salads, like my Holiday Wild Rice Salad or Winter Apple Salad, or this Shaved Brussels Sprouts Salad – just swap out the dressings.

Or improvise your own salad by massaging kale leaves with a bit of the apple cider vinaigrette, then adding ingredients like sliced apples, dried cranberries, toasted pecans, cubes of cheddar or shavings of Parmesan, etc.

You can also use this vinaigrette as a marinade for chicken – or for drizzling over Brussels sprouts or winter squash, either before or after roasting.

How to Store

Store this apple cider vinaigrette in a sealed jar in the fridge for up to 1 week. Let it come to room temperature before serving (the oil may solidify in the jar when chilled), then shake or whisk vigorously before using.