Slightly sweet and tangy, this Apple Cider Vinaigrette Dressing comes together in minutes with a handful of everyday ingredients. It’s bright, balanced, and beginner-friendly.
Once you try this dressing you’ll skip most store-bought bottles. It’s made by combining a few pantry staples in a jar or bowl and shaking or whisking until smooth.
My version adds a small amount of pumpkin puree for body and nutrition—don’t worry, it doesn’t taste like fall spice unless you add cinnamon or nutmeg. The result is a bright, slightly sweet vinaigrette that pairs beautifully with greens, grains, or wraps.
This dressing was inspired by a similar dressing served with a grain salad at a local café. I first served it with my Christmas salad last winter and it was such a hit that I’m sharing the recipe on its own.
Why You’ll Love This Recipe
- Quick and Easy — Combine ingredients in a jar, tighten the lid and shake, or whisk in a small bowl. No blender required.
- Minimal, Accessible Ingredients — Apple cider vinegar, champagne vinegar, pumpkin puree, olive oil, Dijon mustard, and maple syrup create a balanced flavor without specialty items.
- Lightened Up — Pumpkin puree replaces some oil, adding fiber and nutrients while keeping the dressing creamy and flavorful.
Dietitian Tip
Store-bought foods contribute a large portion of sodium in many diets. Making dressings at home lets you control the salt and choose healthier fats.
Ingredient Notes
Below are notes on the key ingredients. The full ingredient list and quantities appear in the recipe card further down.
- Apple Cider Vinegar — I prefer raw apple cider vinegar for its bright flavor.
- Champagne Vinegar — Softens the tang of apple cider vinegar and adds a delicate acidity.
- Pumpkin Puree — Replaces part of the oil for a lighter texture and added nutrients. Do not use pumpkin pie filling.
How to Make Apple Cider Vinaigrette Dressing
- Place all ingredients in a small bowl or a glass jar.
- If using a jar, secure the lid and shake vigorously until combined. If using a bowl, whisk until smooth and emulsified.
How to Use Apple Cider Vinaigrette
- Wraps — Adds brightness to veggie, turkey, or chicken wraps.
- Hearty Salads — Great for fall or winter salads with greens, pear slices, and blue or feta cheese, or summer salads with avocado and salmon.
- Simple Side Salad — Use on a basic lettuce, cucumber, and tomato salad for a restaurant-style side.
- Grain Salads — Drizzle over farro, lentils, or roasted vegetables for a satisfying grain bowl.
Helpful Tips
- You can replace the pumpkin puree with more olive oil if preferred.
- Either traditional or raw apple cider vinegar will work.
- If you don’t have champagne vinegar, use a bit more apple cider vinegar to taste.
Questions You May Have
Refrigerate the vinaigrette in an airtight container and use within about 3–5 days. If the olive oil firms up in the fridge, let the jar sit at room temperature a few minutes before shaking and serving.
A classic vinaigrette ratio is about 3:2 oil to vinegar. This recipe uses less oil—approximately a 1:2 oil-to-vinegar ratio—because pumpkin puree replaces some of the fat.
No. Because it contains perishable ingredients, store leftover dressing in the refrigerator in a sealed jar or container.
More Homemade Salad Dressings
- Caesar Salad Dressing (no Mayo)
- Strawberry Balsamic Dressing
- Lemon Garlic Salad Dressing
- Basil Balsamic Dressing
- Mango Dressing
More Easy Recipes
- Easy Air Fryer Cod (3-Ingredients!)
- Quick Tuna and Chickpea Salad (High-Protein Lunch)
- Simple Egg Salad with Greek Yogurt (No Mayo)
- Green Goddess Salad with Green Goddess Dressing (Homemade)
Did you make this homemade apple cider vinaigrette and love it? Leave a rating and comment below — feedback is appreciated!
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📖 Recipe
Apple Cider Vinaigrette Dressing
Kristi
Pin Recipe
Equipment
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1 glass jar with tight fitting lid or a small bowl and a whisk
Ingredients
- 1½ tablespoon pumpkin puree do not use pumpkin pie filling
- 1½ tablespoon olive oil extra virgin
- 1½ tablespoon apple cider vinegar raw or regular
- 1½ tablespoon champagne vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard smooth Dijon
- 1 pinch salt
- 1 pinch black pepper
Instructions
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Place all ingredients in a jar or small bowl.
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If using a jar, secure the lid and shake well. If using a bowl, whisk until smooth and combined. Taste and adjust seasoning if needed.
Notes
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- Use more olive oil in place of pumpkin puree if you prefer a more traditional vinaigrette texture.
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- Either traditional or raw apple cider vinegar works well.
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- I like combining apple cider vinegar and champagne vinegar for balanced acidity, but you can use all apple cider vinegar if needed.
- Store refrigerated in a mason jar or other airtight container for 3–5 days.
*Nutrition information is an estimate and will vary based on ingredients and quantities used.