My creamy, tangy-sweet homemade Maple Dijon Dressing is the perfect way to zhuzh up all your favorite fall salads, grain bowls, and roasted veggies. Made with just 5 simple pantry staples in 5 minutes, it’s a deliciously low-lift way to add autumnal flavor to anything it touches.
While cooler weather typically has me craving hot meals, I also love all the late harvest vegetables. From butternut squash to sweet potatoes and parsnips to pumpkins, Mother Nature makes the seasonal transition as colorful on the plate as it is on the trees! This creamy, dreamy maple dijon dressing is one of my favorite ways to dress all the fall produce.
So, if you’re looking for a break from traditional favorites like curried chicken divan casserole or a cozy bowl of black bean chicken chili, it’s probably a sign you need to get your veg on! Just mix up a batch of this easy maple dressing and you’ll be set—it’s delightful on my roasted delicata squash salad, fall kale salad and sheet pan chicken sausage dinner.
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Why You’ll Love Creamy Maple Dijon Dressing Recipe
- Quick & Easy - I adapted this recipe from the gals over at Modern Proper, and y'all? It's a winner. Not only is it the perfect balance of sweet and tangy, it also comes together in no time at all. Just measure everything into a mason jar and use an immersion blender to mix it to creamy perfection. You’ll be done in just 5 minutes!
- Better For You - Unlike store-bought dressings that are loaded with artificial preservatives, emulsifiers, and colors, this homemade version is made with just 5 simple ingredients you can find in any grocery store.
- Versatile & Customizable - Need to make it vegan? Swap in your favorite vegan mayonnaise. Not a fan of mayo? Swap in tahini for a delightfully nutty, naturally vegan twist. Once it’s made to your preferred specifications, drizzle it on everything from salads and warm grains and roasted fall veggies and pork tenderloin.
Ingredients & Substitutions
As promised, you only need a handful of basic pantry ingredients to make this yummy fall salad dressing:
- Mayonnaise - Use your favorite high-quality store brand (like Hellman’s/Best Foods or Duke’s), or swap in garlicky homemade aioli if you want a little extra punch.
- Olive Oil - If you have it, now is a great time to use any fancy cold-pressed extra virgin olive oil. Otherwise, feel free to use your regular olive oil, or swap in another variety like avocado oil.
- Maple Syrup - The darker the syrup, the stronger flavor you'll get. Make sure you’re reaching for 100% pure maple syrup, not pancake syrup. The latter is basically just dyed corn syrup with artificial flavoring! If you don’t have any, honey makes a nice alternative.
- Dijon Mustard - This wine-spiked French mustard adds a lovely zippiness to contrast with the sweet maple syrup. In a pinch, feel free to swap in spicy brown mustard, whole grain mustard, or even ⅓ as much dry mustard powder.
- Apple Cider Vinegar - Bright, tangy apple cider vinegar is less sharp than most other vinegars and adds a hint of apple sweetness.
- Kosher Salt & Black Pepper - Just the basic seasonings, which you can add to taste.
How to Make Maple Dijon Salad Dressing
Step 1: Assemble all ingredients in a utility glass, wide-mouth mason jar, or mixing bowl.
Step 2: Blend. Use the immersion blender to emulsify the dressing, blending for about 30 seconds until uniform and creamy with a smooth consistency.
If you don't have an immersion blender, mix all ingredients except olive oil in a medium bowl until well combined. Now, while whisking continuously, slowly add the olive oil in a steady stream. If you go too fast, the maple dressing can break and it'll take a lot of whisking power to bring it back together. Hop down to the expert tips section to learn how to keep your bowl steady while whisking and pouring.
P.S. I’ve tried adding everything to a mason jar and shaking it (like I do for most other salad dressings), but the mayo ends up having some blobs that just won’t incorporate. That said, you can use that as a starting point and then whisk to break them up afterwards.
Optional Variations & Dietary Adaptations
- Vegan - Simply swap in your favorite vegan mayo.
- Maple Tahini Dressing - Instead of using mayonnaise, swap in creamy tahini dressing for a nuttier flavor profile. As a bonus, it’s naturally vegan!
- Maple Dijon Vinaigrette - Prefer a tangier, sharper, less creamy dressing? Make my maple dijon apple cider vinaigrette instead. (This is also naturally vegan.)
- Add-Ins - If you’d like to add a bit more punchiness, try adding a clove or two of garlic, a tablespoon or two of minced shallots, or a few pinches of cayenne pepper for warmth.
Expert Tips & Serving Suggestions
- Make short work of it. Immersion blenders is the easiest way to emulsify salad dressings in almost no time. If you do not have one, you can still make this delicious dressing, albeit with a bit more elbow grease.
- To keep your bowl from spinning while you whisk, lightly dampen a kitchen towel, then twist it up. Make a ring with the towel on your countertop, then nestle the bowl in the opening. This should keep it in place while your other hands are working. Cool, right?
- It’s yummy on just about everything. This tangy maple dijon dressing is excellent for simple salads and grain bowls. It’s also great drizzled over roasted veggies or roasted meat. Alternatively, use it as a seasonal dipping sauce for plain or garlic parmesan chicken wings!
Storage Instructions
- Refrigeration: This creamy dijon maple dressing keeps in an airtight container (like a small jar) for up to 2 weeks in the fridge.
- Freezing is not recommended, as the mayonnaise has a tendency to break. However, if you swap in tahini for the mayo, feel free to freeze it for up to 2 months!
FAQs
My personal favorite way to make this creamy maple dijon dressing is by using an immersion blender to mix everything together.
It depends on the recipe! This creamy maple dijon salad dressing is sweet, tangy, and savory. The mayonnaise gives it a rich, velvety texture, while Dijon mustard adds a sharp, slightly spicy kick that balances the warm sweetness of maple syrup. A splash of apple cider vinegar brightens everything with gentle acidity, and olive oil smooths it out with a silky finish. Each bite is sweet and tangy upfront, then subtly savory with a peppery finish.
The closest substitute is probably spicy brown mustard, but you can also use whole grain mustard, honey mustard, or even yellow mustard in a pinch. Alternatively, use ⅓ as much dried mustard powder. Any of these options will have a similar sharpness, and all offer the same emulsifying power.
More Homemade Condiment Recipes
Creamy Maple Dijon Salad Dressing
Equipment
- Immersion Blender optional, but useful
Ingredients
- ¼ Cup Mayonnaise or swap in tahini
- ¼ Cup Pure Maple Syrup
- 1-2 tablespoon Dijon Mustard see notes
- 1 ½ - 2 tablespoon Apple Cider Vinegar
- ¼ Cup Olive Oil preferably extra virgin
- Kosher Salt & Black Pepper to taste
Optional Add-Ins
- 1-2 cloves Fresh Garlic
- 1-2 tablespoon Minced Shallot
- ⅛ - ¼ teaspoon Cayenne Pepper
Instructions
- If using an immersion blender: Add all ingredients to a mason jar, utility cup, or small mixing bowl. Use the immersion blender to blend until creamy and consistently smooth throughout.¼ Cup Mayonnaise, ¼ Cup Pure Maple Syrup, 1-2 tablespoon Dijon Mustard, 1 ½ - 2 tablespoon Apple Cider Vinegar, ¼ Cup Olive Oil, Kosher Salt & Black Pepper
- If you don't have an immersion blender, mix all ingredients except olive oil in a medium bowl until well combined. Now, while whisking continuously, slowly add the olive oil in a steady stream. If you go too fast, the maple dressing can break and it'll take a lot of whisking power to bring it back together.
Notes
- I prefer using more dijon mustard than the original recipe calls for, adding a more pronounced mustard flavor. Feel free to dial it back if needed. You can also swap in spicy brown mustard, honey mustard, or 1 tablespoon + 1 teaspoon of dried mustard powder.
- Dressing can be refrigerated in an airtight container in the fridge for up to 2 weeks.
- Vegan - Simply swap in your favorite vegan mayo.
- Maple Tahini Dressing - Instead of using mayonnaise, swap in creamy tahini dressing for a nuttier flavor profile. As a bonus, it’s naturally vegan!
- Maple Dijon Vinaigrette - Prefer a tangier, sharper, less creamy dressing? Make my maple dijon apple cider vinaigrette instead. (This is also naturally vegan.)
- Add-Ins - If you’d like to add a bit more punchiness, try adding a clove or two of garlic, a tablespoon or two of minced shallots, or a few pinches of cayenne pepper for warmth.
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