Maple Champagne Vinaigrette

This dressing is that girl. Tangy, creamy, balanced. It’s my go-to when I want something BRIGHT, but still cozy for fall salads. The maple syrup gives it warmth, the champagne vinegar keeps it bright, and the mayo brings the perfect creamy texture (without needing dairy).

It comes together in under 5 minutes with ingredients I always have on hand, and it goes with everything — fall salads, roasted veggies, grain bowls.

Instructions

• In a small bowl or jar, combine mayo, maple syrup, and champagne vinegar.

• Slowly whisk in neutral oil until the dressing is emulsified and creamy. (Or shake it all up in a jar with a tight lid.)

• Season with salt and pepper to taste.

• Store in a sealed container in the fridge for up to a week. Shake before each use!

Ingredient Swaps

If you don’t have:

• Champagne vinegar → Try white wine vinegar or apple cider vinegar for a similar tang.

• Maple syrup → Sub with honey  for a slightly different flavor.

• Mayo → Use Greek yogurt for a tangier, protein-rich option. (personally not my fav though to be super honest)

• Neutral oil → Avocado, grapeseed, or sunflower oil are best. Olive oil can work, but the flavor will be stronger.

Salad Pairings

• Harvest Apple Salad: Mixed greens / sliced apple / rotisserie chicken / candied pecans / red onion

• Warm Roasted Veggie Bowl: Arugula / roasted sweet potato / quinoa / goat cheese / toasted almonds

• Winter Pear & Blue Cheese: mixed green / bosc pears / blue cheese / toasted walnuts / fresh pepper