Maple Balsamic Vinaigrette

Summertime means fresh fruits and vegetables in our household. Beets, strawberries, arugula, corn…you name it, it ends up in our refrigerator.

I love to make plant-dense meals with produce from the farmer’s market, or with one of the various produce boxes we’ve been testing out (more on that later).

I also love to whip up one (just one) batch of homemade maple balsamic vinaigrette (with a hint of chili) that I can put on anything. Yes, anything.

I put this dressing on greens. I drizzle this dressing on berries and melons. I brush this dressing on grilled peaches and I roast asparagus in this dressing. It’s sweet and salty and easy and perfect. It makes your produce better, period (it also isn’t half bad as a salmon marinade).

The best part: it takes less than five minutes. Give it a try, and let me know what you CAN’T dress with it :)

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Everything on is made using our 50-ingredient minimalist pantry list. We have recipes from all over the world and for most dietary needs—explore here.

Maple Balsamic Vinaigrette Recipe

Mega-simple salad dressing that works for (almost) any fruit or vegetable.

Makes: 8 servings

Maple Balsamic Vinaigrette

Prep time:

Cook time:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons maple syrup
  • Salt to taste
  • Pepper to taste
  • 1 heaping teaspoon chili powder
  • 1 teaspoon mustard

  1. Whisk all ingredients to fully combine. Serve and enjoy.

Notes and Nutrition Information

  • A few more serving suggestions: serve with a caprese salad. Serve with cantaloupe wrapped in prosciutto. Serve with wilted spinach, crisp bacon, and a fried egg.

  • One eighth of this recipe as written contains approximately 132 calories, 13 grams of fat, 5 grams of carbohydrates, 0 grams of protein, 0 grams of fiber, 5 gram of sugar, and 24 milligrams of sodium.

Recipe Rating