Apple Cider Vinegar Dressing Recipe

I make homemade salad dressing as part of my weekly meal prep because it’s fresher, cleaner, and tastier than many commercial bottles. Store-bought dressings often contain preservatives, stabilizers, and long ingredient lists; a quick homemade vinaigrette delivers bright flavor, simple ingredients, and complete control over sweetness and acidity.

This apple cider vinegar dressing has been a staple for me for years. It sits alongside favorites like Greek-style and balsamic vinaigrettes in my regular rotation. I prepare it frequently because it’s dependable, versatile, and keeps well in the refrigerator.

Why you’ll love this recipe:

• Tangy and slightly sweet, with a fresh brightness that enhances greens and roasted vegetables.
• Ready in minutes and very easy to make—no special equipment required.
• Only four ingredients: olive oil, apple cider vinegar, maple syrup (or honey), and Dijon mustard.
• Keeps up to two weeks refrigerated, so it’s perfect for meal prep.
• Gluten-free, vegan (when using maple syrup), and compatible with many dietary preferences.

Recipe ingredients

Just four pantry-friendly ingredients create this bright vinaigrette.

• Apple cider vinegar — I often use unfiltered ACV with the “mother,” which can look cloudy; either filtered or unfiltered works.
• Extra-virgin olive oil — provides body, richness, and healthy fats.
• Maple syrup — balances the acidity with natural sweetness; substitute honey if you prefer.
• Dijon mustard — adds savory depth and helps the oil and vinegar emulsify into a smooth dressing.
• Salt and freshly ground black pepper — to taste.

See the recipe section below for quantities and step-by-step instructions.

How to make apple cider dressing

This dressing is finished in about five minutes. It’s a perfect make-ahead item to keep on hand for salads, grain bowls, and roasted vegetables.

Pro tip: Make a batch at the start of the week and refrigerate so you always have a bright, ready-to-use dressing.

1. Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper in a small jar or a bowl.
2. Cover the jar and shake vigorously, or whisk in a bowl, until the dressing is emulsified and smooth. Taste and adjust the seasoning as needed. Serve or refrigerate.

Recipe FAQs

Serving suggestions

This apple cider vinegar dressing is versatile and pairs well with many salads and grain bowls. Try it with:

• Butternut squash and quinoa salad
• Fall harvest salad with roasted vegetables and nuts
• Holiday greens with dried fruit and seeds
• Pear or persimmon salads
• Wild rice or grain salads

Recipe notes

• Make ahead: Prepare a batch and refrigerate to use throughout the week.
• You can use either filtered or unfiltered apple cider vinegar based on preference.
• Store in an airtight container in the refrigerator for up to two weeks.
• If the dressing solidifies when chilled, let it come to room temperature for 10–15 minutes and shake well before using.