Why You’ll Love this Butternut Maple Dijon & Greek Yogurt Apple Cider
Why do homemade dressings always taste infinitely better than store-bought ones? I’m convinced it’s the freshness and customization.
This butternut maple Dijon dressing brings a perfect balance of tangy and sweet that’ll transform your roasted veggies into something magical.
The Greek yogurt version adds a creamy dimension that store bottles can’t match. Trust me, once you’ve drizzled this over warm butternut squash or a hearty grain bowl, you’ll wonder why you ever settled for preservative-filled alternatives.
The best part? You can tweak the sweetness, adjust the herbs, or add a citrus lift to make it uniquely yours.
What Ingredients are in Butternut Maple Dijon & Greek Yogurt Apple Cider?
This dynamic duo of dressings brings together the perfect balance of tangy, sweet, and savory flavors that will elevate your fall salads and roasted vegetables to new heights.
I’m particularly fond of how the maple and Dijon create this irresistible warm-spicy sweetness in the first dressing, while the Greek yogurt version offers a creamy alternative that clings beautifully to heartier greens and grains.
Both versions rely on apple cider vinegar as their acidic backbone, giving them that signature autumn zing.
For the Butternut Maple Dijon Dressing:
- 3 tablespoons apple cider vinegar (45 ml)
- 1 tablespoon pure maple syrup (15 ml)
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil (60 ml)
- 1/8–1/4 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon very finely minced shallot (optional)
For the Greek Yogurt Apple Cider Dressing:
- 1/4 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar (30 ml)
- 1 tablespoon honey (or maple syrup)
- 2 tablespoons olive oil (30 ml)
- 1/8–1/4 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Dijon mustard (optional, for extra tang and stability)
- 1–2 tablespoons finely chopped dill, parsley, or chives (optional)
Don’t worry if you’re missing an ingredient or two. The beauty of homemade dressings is their flexibility.
No maple syrup? Simply substitute with 2 teaspoons honey mixed with 1 teaspoon water. Want to brighten things up? Add a teaspoon of lemon juice or zest.
And herbs can completely transform these dressings—try adding some chopped thyme or rosemary to the maple Dijon version for an earthy complexity that pairs wonderfully with roasted butternut squash.
How to Make this Butternut Maple Dijon & Greek Yogurt Apple Cider
Making these fall-inspired dressings couldn’t be more straightforward—perfect for those evenings when you want something special but don’t have the energy for complicated cooking.
Let’s start with the Butternut Maple Dijon dressing, which comes together in minutes but tastes like you spent hours perfecting it.
For the Maple Dijon version, begin by grabbing a jar or bowl and whisking together 3 tablespoons of apple cider vinegar, 1 tablespoon of pure maple syrup, and 1 teaspoon of Dijon mustard until smooth. Season with 1/8 to 1/4 teaspoon fine sea salt and a few grinds of black pepper.
Now comes the vital part—slowly drizzle in 1/4 cup of extra-virgin olive oil while continuously whisking (or just seal your jar and shake vigorously for 20-30 seconds) until the dressing becomes glossy and slightly thickened. This emulsification process is what gives the dressing that perfect, silky consistency.
If you’re using the optional finely minced shallot (about 1 teaspoon), stir it in now. Give it a taste and adjust the seasoning as needed—maybe a pinch more salt or a tiny splash of maple syrup if it’s too tangy.
The Greek Yogurt Apple Cider dressing follows a similar pattern but with a creamier result.
In a bowl, whisk together 1/4 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey (or maple syrup if you prefer), and your salt and pepper to taste.
If you’re using the optional teaspoon of Dijon, add it now—it adds both flavor and helps maintain that smooth texture. While whisking constantly, slowly add 2 tablespoons of olive oil until the dressing becomes creamy and glossy.
Finish by stirring in your choice of fresh herbs—1 to 2 tablespoons of finely chopped dill, parsley, or chives add a wonderful freshness that complements the tangy yogurt base.
Give it a final taste test and adjust the seasoning if needed. Both dressings will keep well in the refrigerator for about a week, though the yogurt version might need a quick stir before using as it can separate slightly when stored.
Butternut Maple Dijon & Greek Yogurt Apple Cider Substitutions and Variations
While these fall-inspired dressings are perfect as written, I’ve discovered countless ways to tweak them when I’m missing ingredients or just feeling adventurous in the kitchen.
No maple syrup? Simply mix 2 teaspoons of honey with 1 teaspoon of water for a quick substitute that maintains that subtle sweetness.
Need a citrus kick? Add a teaspoon of lemon juice or zest—it brightens everything beautifully.
And when I’m craving something herby, I toss in a teaspoon of chopped thyme or rosemary. The fragrance alone transforms these dressings into something company-worthy.
Trust me, these little swaps can rescue dinner when you’re staring at a half-empty pantry.
What to Serve with Butternut Maple Dijon & Greek Yogurt Apple Cider
Once you’ve whisked up these versatile dressings, the real magic happens when pairing them with the right foods.
The maple Dijon shines when drizzled over roasted butternut squash or Brussels sprouts, turning simple vegetables into something I crave nightly. Try it with a farro salad studded with pecans and dried cranberries—trust me, the tang cuts through perfectly.
The creamy Greek yogurt dressing? It’s my go-to for hearty kale salads that need taming, or atop grain bowls with roasted carrots.
I love how it clings to cabbage slaws and transforms basic chicken or salmon into something company-worthy. Who knew simple ingredients could create such transformation?
Final Thoughts
These dressings have become my kitchen workhorses, transforming everyday ingredients into meals I actually look forward to. I keep jars of both in my fridge, ready to drizzle over roasted veggies or rescue a bland grain bowl.
The beauty lies in their flexibility—no maple syrup? Honey works perfectly. Craving brightness? Add lemon zest. I’ve even tossed in herbs from my sadly neglected garden (those poor plants deserve better than my sporadic attention).
Trust me, once you start making these, store-bought dressings will gather dust.
They’re that good, that simple, and honestly, they’ll make you feel like a kitchen genius without much effort.
