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butternut squash cider dressing

Fall Harvest Dressings: Maple Dijon & Creamy Apple Cider

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These homemade fall dressings bring the perfect balance of tangy, sweet, and savory flavors to elevate autumn salads and roasted vegetables. The Maple Dijon version offers warm-spicy sweetness, while the Greek yogurt alternative provides a creamy texture that clings beautifully to heartier greens and grains. Both feature apple cider vinegar for that signature autumn zing.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Maple Dijon Dressing
  • 1 teaspoon Dijon mustard
  • 3 tablespoons apple cider vinegar 45 ml
  • 1/8-1/4 teaspoon fine sea salt to taste
  • 1/4 cup extra-virgin olive oil 60 ml
  • 1 tablespoon pure maple syrup 15 ml
  • freshly ground black pepper to taste
  • 1 teaspoon shallot very finely minced, 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
  • 1-2 tablespoons fresh herbs finely chopped dill, parsley, or chives, optional

Equipment

  • Mixing bowl
  • Whisk
  • Mason jar

Method
 

  1. For the Maple Dijon Dressing:
  2. In a bowl or jar, whisk together the apple cider vinegar, maple syrup, and Dijon mustard until well combined.
  3. Season with fine sea salt and freshly ground black pepper to taste.
  4. Slowly drizzle in the olive oil while continuously whisking (or seal jar and shake vigorously for 20-30 seconds) until the dressing becomes glossy and slightly thickened.
  5. If using, stir in the minced shallot. Taste and adjust seasoning if needed.
  6. For the Greek Yogurt Apple Cider Dressing:
  7. In a bowl, whisk together the Greek yogurt, apple cider vinegar, honey (or maple syrup), salt, and pepper.
  8. If using, add the Dijon mustard and mix well.
  9. While whisking constantly, slowly add the olive oil until the dressing becomes creamy and glossy.
  10. Stir in your choice of fresh herbs if using. Taste and adjust seasoning as needed.

Nutrition

Calories: 85kcal

Notes

Both dressings will keep well in the refrigerator for about a week. The yogurt version might need a quick stir before using as it can separate slightly when stored.
The Maple Dijon dressing pairs beautifully with roasted butternut squash, Brussels sprouts, or grain salads with nuts and dried fruit.
The Greek Yogurt dressing works wonderfully with hearty kale salads, cabbage slaws, grain bowls, or as a topping for grilled chicken or salmon.
For variations, try adding lemon zest for brightness or different herbs like thyme or rosemary for an earthy complexity.

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