Maple Bourbon Vinaigrette
Maple Bourbon Vinaigrette Salad Dressing, a simple vegan maple syrup and bourbon whiskey vinaigrette that’s perfect for fall salads and autumn roasted vegetables.
Do you love fall salads and vegetables, and autumn grain bowls? Take them up a notch with a fall flavored salad dressing made with maple syrup and bourbon whiskey.
Here’s why you should be adding maple and bourbon to your salad dressings:
- It’s sweet with a bite. The combination of sweet maple syrup with tart bourbon whiskey takes any dish next level, even simple vinaigrette dressings.
- It’s easy. Simply put all ingredients in a bowl or blender and mix to combine.
- It’s versatile. This dressing is great on fall-inspired salads, but is also tasty drizzled on roasted vegetables or even an autumn vegetable pizza.
Are you ready to learn how to make this easy fall-flavored maple and bourbon dressing? Let’s do it!
🍁 How to make maple vinaigrette with bourbon whiskey (step-by-step)
1️⃣ Step One: Add all ingredients to a mixing bowl or food processor
Add the olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, and a pinch of salt and pepper to a mixing bowl, small glass jar, or food processor.
👉 Optional additions: A teaspoon of minced garlic or shallots (or both!) can take the flavor of this salad dressing up a notch. Experiment to find your favorite ingredients!
2️⃣ Step Two: Whisk together the ingredients
Whisk or blend the dressing ingredients until they are well combined, about 30-60 seconds. The dressing should be thin but smooth; for a thicker and creamier consistency try adding a teaspoon of tahini.
❓ Recipe + ingredient questions
The best kinds of oil to use in a vinaigrette dressing are olive oil, canola oil, or avocado oil for a light flavor that doesn’t overpower your other dressing ingredients. Specialty oils like walnut, pistachio, or almond oils can also be used and will add a more distinctive flavor to vinaigrettes.
The best vinegars to use in vinaigrette salad dressings are balsamic vinegar, red wine vinegar, white wine vinegar, and apple cider vinegar. For a lighter vinegar flavor, choose white or distilled vinegar.
Oil and vinegar separate when combined, leaving a layer of oil on top of a layer of vinegar. The reason oil does not dissolve in vinegar is because it is polar and vinegar is nonpolar, meaning their molecules do not join together when mixed. This creates separation and is why a bottle of oil and vinegar should be shaken before used.
Mustard seed is a natural emulsifier, which means that it combines to the polar particles of oil and the nonpolar particles of vinegar. This allows the oil and vinegar dressing to combine when in the presence of mustard. However, over time the particles will break apart and will need to be shaken to mix the oil and vinegar together again.
Oil and vinegar salad dressings should be refrigerated within four hours of preparation. A simple oil and vinegar dressing can be kept in the refrigerator for up to 3-4 weeks, however when adding other fresh ingredients the time is reduced to under a week for best freshness.
Oil and vinegar is a healthy salad dressing option due to the healthy fats from oil. Vinaigrette dressings also do not typically contain saturated fat sources like mayonnaise, creams, or yogurts, which make them a healthy plant-based salad dressing option.
♻️ Sustainable kitchen tips, tricks, and tools
Choose pure organic maple syrup. Maple syrup is an excellent sustainable source of sweetness. Choose organic maple syrup from brands free from additives, chemicals, and pesticides from brands committed to harvesting maple syrup sustainably.
Buy ingredients in bulk. To reduce packaging waste (and save money!) buy oil, maple syrup, vinegar, and other dressing ingredients in bulk when possible.
Store in reusable glass jars. Store leftover salad dressings in reusable glass containers that you can also grab for quick weekday lunches (see how to remove labels from glass food jars here).
🌱 More simple plant-based salad dressings
Try our other simple salad dressing recipes:
Did you make this recipe? Leave a comment below and rate the recipe to let us know how it turned out. Save it for later by pinning to your favorite Pinterest board and make sure to tag us on Fork in the Road’s Instagram to show off your sustainable food creations!
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons bourbon whiskey
- 1 tablespoon dijon mustard
- Pinch salt and pepper
- 1 teaspoon minced garlic or shallots, optional
- Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper.
- Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. Alternatively you can add all ingredients to a food processor or blender and pulse until smooth.
- To serve: Drizzle dressing over salads, on roasted autumn vegetables, or even over pizza.
- Notes: The Dijon mustard is used as an emulsifier that helps the vinegar and oil combine in this vinaigrette. For a creamier vinaigrette consistency, add 1 teaspoon of tahini.
- Tools Needed: mixing bowl, whisk, food processor, blender
Prep Ahead: Make this salad dressing up to four days ahead of time.
- Leftovers and Storage: Store dressing in a glass jar or airtight container in the refrigerator until ready to use. Dressing will keep for up to 5-6 days; shake well before serving.
- Nutrition notes: This salad dressing uses plant-based ingredients, making it a vegan salad dressing option.
Amount Per Serving: Calories: 141Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 61mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g