Maple-Dijon Dressing

Preparation info
  • Serves:

    2 to 4

    / Makes about ½ cup
    • Difficulty


    • Ready in

      5 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

This dressing is a staple in fall and winter. Try it with a lentil and root veggie bowl, on potato salad, or over roasted beets. If you’re just not that into Dijon, scale it back and ramp up the maple. If you want to add herbs, rosemary and thyme are good choices.


  • ¼ cup (60 ml) apple cider vinegar
  • 2 tablespoons maple syrup


Combine the vinegar, maple syrup, mustard, and pepper (OF: add the broth at this point) in a small jar with a tight-fitting lid. Whisk in the oil in a slow, steady stream. Season with salt to taste. Refrigerate for up to 5 days.