Maple Bourbon Vinaigrette Salad Dressing, a simple vegan maple syrup and bourbon whiskey vinaigrette that’s perfect for fall salads and autumn roasted vegetables.
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
Recipe 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.