A mouth-watering, versatile, gluten-free and vegan recipe, this Miso Maple Vinaigrette is tangy, sweet, and salty salad dressing made with only 4 ingredients!
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Just when I thought it couldn't get any better with balsamic dressing, I found this Miso Maple Vinaigrette recipe.
And I say "found" not because I didn't develop this miso vinaigrette recipe myself, but because I instantly thought "where have you BEEN all my life?" upon first tasting this recipe.
It brings sweetness from the maple syrup, an approachable tartness from the balsamic vinegar, and just enough salt from white miso paste to give it a memorable and just-salty-enough finish.
Add olive oil to it, give it a quick whirl in the food processor and you have a 4-ingredient, real food vinaigrette that just may change the way you see salad dressings.
Because it's not just a salad dressing. With its thick and luxurious drizzle and rich flavor that complements other flavors without overpowering, this maple vinaigrette is perfect on everything from grilled meats and hot grain salads to summer spinach & fruit salads, sandwiches, and more.
This Miso Maple Vinaigrette Recipe Is...
Tangy
Sweet
Salty
Drizzling consistency
It's the perfect versatile dressing -- it brings enough flavor to make it delicious in its own right, while not being strong enough to overpower whatever you're serving it over.
Where to Find White Miso Paste:
White miso paste is usually available in health food stores like whole foods and sprouts as well as Asian food stores. You can also find it online on Amazon and other food supply websites!
How to Enjoy this Maple Vinaigrette:
This vinaigrette truly is so versatile. It's delicious on a spinach summer salad with whatever fresh salad veggies and fruit you have on hand; it makes this complete; I can't get enough of it on a Roasted Baby Tomato & Burrata salad; it's also so satisfying just tossed with freshly cooked warm grains, some leafy greens, hard shaved cheese, and avocado.
Whatever you decide to dress it with, I just hope you love it as much as I do!
If you made and liked this recipe, don't forget to rate the recipe and let me know how it went for you in the comments! It always makes my day to hear from you!
Miso Maple Vinaigrette
Chelsea | Mae's Menu 2023
An incredibly versatile dressing that is brimming with sweet, salty, & tart flavor. Serve it over a green salad, tossed with farro or quinoa, or as a drizzle over grilled meats or pizza.
Combine all the ingredients in a blender or food processor and run on high until smooth and emulsified. If working by hand, just whisk in the ingredients thoroughly until smooth.
Notes
1. This dressing keeps covered int he refrigerator for 2-3 weeks. Let it come to room temperature before serving for the best consistency.
Keyword maple balsamic dressing, maple balsamic salad dressing, maple balsamic vinaigrette, maple vinaigrette, maple vinaigrette recipe, miso salad dressing, miso salad dressing recipe, miso vinaigrette
Other delicious salad dressings and salad recipes you might like:
Lemon Tahini Salad Dressing
Blueberry Avocado Spinach Salad
Warm Kale Salad
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Reader Interactions
Comments
Sallysays
Ohhh, that’s a really nice dressing, I didn’t use all the maple syrup either.lovely. Thanks
Reply
Mae's Menusays
So glad you liked it, Sally!
Reply
Lindsaysays
I love this! I have found so many different uses for this dressing, massaged into kale salad, tossed with roasted brussels sprouts, drizzled over delicata squash, it's amazing! Thank you for posting!
Reply
Mae's Menusays
Hi, Lindsay!
Ooh, I love all of your creative uses! I may try some of those out myself. 🙂 Thanks so much for sharing and so glad you like the dressing! Best, Chelsea
Reply
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If your dressing is too sweet, add something savory. Salt, of course, will work, but if you want something a little more interesting, opt for anchovies, capers, soy sauce, or miso, instead. Just make sure you're matching your salty component with the flavor profile of your dish.
The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).
Emulsifiers mix easily with both oil and water and act as the glue that keeps your vinaigrette from separating. Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others).
How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.
The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.
The Oils. Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil. One of the most common variations is to substitute olive oil for salad oil.
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
Balsamic vinegar contains polyphenols, which are antioxidants that have been shown to have a range of health benefits, including the ability to help lower blood pressure. Polyphenols help to relax blood vessels, which can lead to lower blood pressure levels.
Yes, we're talking about oil and vinegar. More specifically, extra-virgin olive oil (EVOO) and apple cider or red wine vinegar. “Olive oil and vinegar dressing offers the most potential benefit for those with prediabetes or diabetes,” notes integrative medicine physician Irina Todorov, MD.
Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.
However, classic vinaigrette dressings are based on a ratio of three parts oil to one part white wine vinegar, with added flavorings to complement the salads or dishes in which they are being used.
Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they're merely any kind of acid (think lemon, lime, vinegar etc.)whisked together with oil salt and pepper.
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