Tangy, bright and refreshingly simple, this Apple Cider Vinegar Dressing is an easy way to lift any salad. With just four ingredients and only minutes to prepare, it’s a staple for quick meal prep and a reliable way to avoid store-bought dressings loaded with preservatives.
I make homemade salad dressing as part of my weekly routine because freshness matters. A simple, homemade vinaigrette brings clean, bright flavor and lets you control the ingredients. This particular Apple Cider Vinegar Dressing has been one of my favorites for years—reliable, delicious and versatile.
It’s ideal for meal prepping: make a batch, refrigerate, and you’ll have a go-to dressing ready to toss on greens, grain salads, roasted vegetables and more.
Why you’ll love this recipe:
- Tangy and slightly sweet, with a bright, fresh finish.
- Quick to make—ready in about five minutes.
- Only four ingredients, pantry-friendly and customizable.
- Keeps well in the fridge for up to two weeks.
- Gluten-free, vegan and paleo-friendly as written.
Recipe ingredients
Only four simple ingredients are needed. Most are pantry staples.
- Apple cider vinegar — I use organic apple cider vinegar with the “mother,” which gives the vinegar extra flavor and a slightly cloudy appearance. Either filtered or unfiltered ACV will work.
- Maple syrup — adds gentle sweetness that balances the vinegar. Honey can be used as an alternative if preferred.
- Dijon mustard — brings savory depth and helps emulsify the dressing.
- Extra virgin olive oil — the base of the vinaigrette; use a good-quality oil for best flavor.
- Salt and freshly ground black pepper — to taste.
See the recipe card below for exact quantities, prep time and serving size.
How to make apple cider dressing
This dressing is made in one jar—no blender required—and is ready in about five minutes.
Pro tip: Make a larger batch and keep it chilled so you always have dressing on hand.
- Combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard and a pinch of salt and pepper in a small jar or container with a tight-fitting lid.
- Secure the lid and shake vigorously until the mixture is well emulsified. Taste and adjust the seasoning as needed, then refrigerate or use immediately.
Recipe FAQs
Filtered ACV is clear and has had the solids removed. Unfiltered ACV contains the “mother,” a mix of beneficial enzymes and bacteria that makes the vinegar cloudier and can add extra flavor. Both work fine in this dressing.
Store homemade vinaigrette in an airtight container in the refrigerator. Properly chilled, it will keep for up to two weeks.
Olive oil can thicken or partially solidify when cold. Simply remove the dressing from the fridge 10–15 minutes before using, allow it to warm slightly, then shake or whisk to recombine.
Serving suggestions
This apple cider vinegar dressing pairs beautifully with mixed green salads, grain salads, roasted vegetables and fruit-forward salads. It’s especially nice on autumn salads with roasted squash, pear or persimmon and on salads with toasted nuts and dried fruit.
Recipe notes
- Make ahead: Prepare a batch and refrigerate for up to two weeks.
- Use either filtered or unfiltered apple cider vinegar depending on your preference.
- If the oil solidifies in the fridge, let the jar sit at room temperature for 10–15 minutes, then shake well before using.
- Adjust sweetness or acidity to taste by adding a little more maple syrup or vinegar.
Apple Cider Vinegar Dressing — Recipe Card
Servings: 10 (about 1 tablespoon per serving) • Prep time: 5 mins • Total time: 5 mins
Ingredients
- 6 tablespoons extra virgin olive oil
- 1/4 cup apple cider vinegar (preferably with the mother)
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Place all ingredients in a small jar or container with a lid.
- Seal and shake vigorously until emulsified. Taste and adjust salt, pepper or sweetness as desired. Serve or refrigerate.
Equipment
- Small jar or bottle with tight-fitting lid
- Spoon or small whisk (optional)
Nutrition (per 1 tbsp)
Approximately: 87 kcal, 8 g fat, 3 g carbohydrates, 1 g protein. Nutrition is an estimate and provided for general guidance.
Did you try this recipe? If you made it, leave a review below and share how you served it—I love hearing variations and tips from readers.