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This easy Apple Cider Vinaigrette is a zesty, lightly sweet apple cider vinegar dressing made with raw apple cider vinegar, Dijon mustard, honey, and olive oil. Inspired by the bright flavor of Chick-fil-A’s apple cider vinaigrette, it comes together in about 5 minutes and adds a fresh, tangy punch to salads, roasted vegetables, grain bowls, and simple sides.
Table of Contents
- Kellie’s Note Whisky Business
- Why You’ll Love This Apple Cider Vinaigrette
- Ingredients for Apple Cider Vinaigrette
- Substitutions and Variations
- What is Vinaigrette Dressing?
- How to Make Apple Cider Vinaigrette
- How to Use Apple Cider Vinaigrette
- How to Store Leftovers
- Troubleshooting and Flavor Adjustments
- Apple Cider Vinaigrette vs. Apple Cider Vinegar Dressing
- More Easy Salad Dressing Recipes
- Apple Cider Vinaigrette Recipe
This is delicious! Even my sister, who hates mustard, loved it! Making again now for company tonight. Thank you for sharing your recipe.
– Linda
Kellie’s Note
Whisky Business
I wanted this homemade vinaigrette to have the same tangy-sweet balance I love in restaurant-style apple cider vinaigrettes, but with simple pantry ingredients. Dijon mustard helps the dressing emulsify, honey softens the sharpness of the vinegar, and raw apple cider vinegar gives it that bold, bright flavor.
I used my favorite Chick-fil-a apple cider vinaigrette as the inspiration for the flavors I wanted in this easy salad dressing. To keep it healthy, I use raw apple cider vinaigrette with the mother, the byproducts of the fermentation process, to get some of that gut-friendly bacteria that’s said to promote healing from within.
Why You’ll Love This Apple Cider Vinaigrette
- Better than bottled apple cider vinegar dressing
- Ready in about 5 minutes
- Made with simple pantry ingredients
- Tangy, lightly sweet, and fresh
- Great on salads, roasted vegetables, grain bowls, and as a marinade
- Easy to make vegan with maple syrup
Ingredients for Apple Cider Vinaigrette
- Apple cider vinegar – This is the base of the vinaigrette and gives the dressing its bright, tangy flavor. I like using raw, unfiltered apple cider vinegar with the mother, but filtered apple cider vinegar also works if you prefer a milder flavor.
- Dijon mustard – Adds tang and helps the oil and vinegar blend together into a lightly creamy vinaigrette. You can substitute with Honey Mustard for a less pungent flavor.
- Honey – Balances the sharpness of the vinegar with just enough sweetness.
- Extra-virgin olive oil – Gives the dressing body and richness. A fruity olive oil works especially well here.
- Salt and black pepper – Simple seasonings that bring all the flavors together.
For the full ingredient amounts and instructions, see the recipe card below.
Substitutions and Variations
- Make it vegan: Swap the honey for maple syrup, agave, or date syrup.
- Make it more tangy: Add an extra splash of apple cider vinegar or a little more Dijon mustard.
- Make it sweeter: Use honey mustard instead of Dijon, or add an extra teaspoon of honey.
- Use a different vinegar: Red wine vinegar, champagne vinegar, or balsamic vinegar can be used for a different flavor profile.
- Use a neutral oil: Avocado oil works well if you want a milder flavor than olive oil.
- Add herbs: Stir in chopped parsley, chives, thyme, or rosemary for an herby vinaigrette.
What is Vinaigrette Dressing?
A vinaigrette is a dressing made by combining oil with an acidic ingredient, usually vinegar or lemon juice. In this apple cider vinegar dressing, apple cider vinegar gives the vinaigrette its bright, fruity tang, while olive oil, Dijon mustard, and honey help balance the flavor.
The Dijon also helps emulsify the dressing, which means it helps the oil and vinegar blend together instead of separating right away. The finished vinaigrette should look slightly creamy after whisking or shaking.
I prefer raw, unfiltered apple cider vinegar with the mother because it has a bold, tangy flavor that works beautifully in homemade dressing. If you prefer a milder, clearer vinaigrette, filtered apple cider vinegar will also work.
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How to Make Apple Cider Vinaigrette
This easy apple cider vinaigrette comes together in about 5 minutes.
- Combine the base ingredients. Add the apple cider vinegar, Dijon mustard, honey, salt, and pepper to a small bowl or mason jar.
- Whisk or shake. Whisk until the honey and mustard are fully combined. If using a jar, secure the lid and shake well.
- Add the olive oil. Slowly whisk in the olive oil, or add it to the jar and shake until the dressing looks slightly creamy and emulsified.
- Taste and adjust. Dip a lettuce leaf into the dressing and taste it. Add more honey for sweetness, more vinegar for tang, or more salt and pepper to bring out the flavor.
- Serve or store. Use immediately, or transfer to an airtight jar and refrigerate until ready to use.
How to Use Apple Cider Vinaigrette
This vinaigrette is perfect for more than just a simple green salad. Try it with:
- Mixed greens, spinach, romaine, or arugula
- House salads with cucumbers, tomatoes, carrots, or red onion
- Fall salads with apples, cranberries, nuts, squash, or goat cheese
- Grain bowls with quinoa, farro, rice, or roasted vegetables
- Roasted fingerling potatoes or roasted sweet potatoes
- Roasted green beans or other simple vegetables
- Chicken, pork, or turkey as a quick marinade
It is an easy way to add bright, tangy flavor to simple dishes without reaching for bottled dressing.
How to Store Leftovers
Store leftover apple cider vinaigrette in an airtight jar or container in the refrigerator for up to 5–7 days.
The oil and vinegar will naturally separate as the dressing sits, so shake the jar well before each use. If the olive oil thickens or solidifies in the refrigerator, let the vinaigrette sit at room temperature for 15–30 minutes, then shake until pourable again.
Troubleshooting and Flavor Adjustments
- Too tart? Add a little more honey or maple syrup.
- Too sweet? Add another splash of apple cider vinegar or a little more Dijon mustard.
- Too oily? Add more vinegar, mustard, or a small squeeze of lemon juice.
- Too flat? Add another pinch of salt or a few more cracks of black pepper.
- Dressing separated? That is normal. Shake or whisk it again before serving.
- Too thick after chilling? Let the jar sit at room temperature until the olive oil softens, then shake well.
Apple Cider Vinaigrette vs. Apple Cider Vinegar Dressing
A vinaigrette is a type of dressing made with oil and an acid, such as vinegar or lemon juice. So this recipe can accurately be called both apple cider vinaigrette and apple cider vinegar dressing.
The main difference is that “vinaigrette” usually refers to an oil-and-vinegar-based dressing, while “dressing” is a broader term that can also include creamy, mayonnaise-based, or yogurt-based dressings.
More Easy Salad Dressing Recipes
And if you’re looking for something with a little more depth of flavor this easy Greek Salad Dressing is PHENOMENAL! It takes a little more time to make (like an extra minute) but your efforts will be rewarded.
If you’re looking for more easy HOMEMADE Salad Dressings, we are loving this lighter Thousand Island Dressing. It’s fantastic on your leftover corned beef sandwiches! Or make this simple Blue Cheese Dressing for dipping your favorite veggies.
We’re also in love with this easy Avocado Ranch Dressing and this simple Ginger Miso Dressing.…they’re both so fresh and light!
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Apple Cider Vinaigrette Recipe
Equipment
- 1 whisk
- measuring cup
- measuring spoons
Ingredients
- 1 tbsp dijon mustard
- 1/3 cup apple cider vinegar, preferably raw and unfiltered
- 1 tbsp honey
- 1/3 cup extra virgin olive oil
- salt and pepper
Instructions
- Whisk together the Dijon mustard, apple cider vinegar, honey, salt, and pepper until combined.
- Slowly whisk in the olive oil until the dressing looks slightly creamy and emulsified. Alternatively, add all ingredients to a mason jar, secure the lid, and shake well.
- Taste and adjust with more honey for sweetness, vinegar for tang, or salt and pepper as needed.
- Serve immediately or store in an airtight jar in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple and delicious!!