Apple Cider Vinaigrette
Published Sep 17, 2025
This apple cider vinaigrette is easy to make with apple cider vinegar, Dijon mustard, honey, simple seasoning, and olive oil. Ready in 5 minutes!
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Apple Cider Vinaigrette Goes great on salads!
I make apple cider vinaigrette when I want something a little tangier than a classic balsamic or red wine vinaigrette. Apple cider vinaigrette works year-round, but I especially love it on fall salads with apples, pears, or roasted squash. The apple cider vinegar gives it just enough bite, and the honey balances it out so it’s not too sharp.
Happy Cooking!
– Yumna
Apple Cider Vinaigrette Ingredients
- Apple cider vinegar: Use raw, unfiltered for a stronger flavor; regular works too. Make sure to give it a good swirl in the jar if you’re using ACV with the mother in it.
- Honey: Swap with maple syrup if needed.
- Dijon mustard: Yellow mustard is a milder substitute.
- Garlic powder: Can be replaced with ½ small fresh garlic clove, finely minced.
- Salt + black pepper: Adjust to taste after whisking.
- Olive oil: Use extra-virgin for best flavor.
How to Make Apple Cider Vinaigrette
Apple Cider Vinaigrette Recipe
Ingredients
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup olive oil
Instructions
- In a small bowl or jar with a lid, combine the apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper. Whisk or shake until the ingredients are well combined.
- Gradually add the olive oil in a thin stream while whisking continuously, or add it to the jar and shake vigorously until emulsified. Makes about ⅔ cup of dressing.
- Taste and adjust seasoning if necessary. Use it with your favorite salads.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t add all the ingredients together at once: To get the best consistency, add everything except for the oil first. Make sure it’s well mixed and then drizzle the oil with one hand while you whisk with the other. that’s the best way to emulsify the dressing so it doesn’t separate.
Serving Ideas
- Green salad: Toss with mixed greens, spinach, or arugula.
- Grain bowls: Drizzle over roasted vegetable quinoa bowl, farro grain bowl, or rice bowls.
- Roasted veggies: Works especially well with roasted sweet potatoes, oven roasted carrots, and Brussels sprouts.
- Marinade: Use for grilled chicken tenders, air fryer shrimp, or baked tofu.
