Easy Apple Cider Vinaigrette made with olive oil, apple cider vinegar, honey, and Dijon mustard. Perfect for salads, roasted vegetables, or grain bowls, this tangy and slightly sweet dressing is quick to prepare and adds fresh flavor to any meal.

Ingredients

⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon honey
1½ teaspoons Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

Instructions

Combine all ingredients in a mason jar or airtight container.
Seal tightly and shake vigorously until the mixture is well combined and slightly thickened.
Taste and adjust seasoning with salt and pepper if needed. Store in the refrigerator for up to 1 week.

Why You’ll Love This Recipe

This Apple Cider Vinaigrette is a tangy, slightly sweet dressing that elevates salads, roasted vegetables, and grain bowls. Quick to make and versatile, it adds a fresh, zesty flavor to your meals with minimal effort.

Tips

Shake well before each use to maintain the emulsion.
Use a fresh, high-quality apple cider vinegar for the best flavor.
Mince the garlic finely or grate it to avoid large chunks in the dressing.
Store in the refrigerator and bring to room temperature before serving if the oil solidifies.

Variations and Substitutions

Swap honey for maple syrup or agave for a different natural sweetness.
Use lemon juice or balsamic vinegar instead of apple cider vinegar for a unique flavor.
Add fresh herbs like parsley, thyme, or basil for extra freshness.
Use avocado oil or walnut oil in place of olive oil for a milder taste.

FAQs

Can I make this ahead of time?
Yes, it stores well in the refrigerator for up to 1 week.

Is this dressing gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I use garlic powder instead of fresh garlic?
Yes, substitute ¼ teaspoon garlic powder for one clove of fresh garlic.

Serving

Drizzle over mixed greens, roasted vegetables, or grain bowls. Works well as a marinade for chicken, pork, or tofu.

Suggestions

Toss with a simple green salad, sliced apples, and toasted nuts for a quick fall salad.
Use as a dipping sauce for fresh vegetables or crudités.
Mix with cooked quinoa or farro for a light, flavorful grain salad.