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Here’s how to make candied walnuts in the oven for that crackly cinnamon coating! They keep for weeks and make any salad feel special (or eat them by the handful).

Here’s my easiest way to make candied walnuts! I’ve experimented with the skillet and oven methods, and I’ve found that baking them makes the best crunchy, cinnamon-spiced candy coating for the rich, chewy nuts. It’s also loads easier than the skillet!

These walnuts taste incredible by the handful and they’re great for topping for salads, ice cream, pancakes, oatmeal and more. Or, you can use them as DIY housewarming or holiday gifts. I love snacking on them plain and even putting them in my kids’ lunches as a treat!

5 Star Reader Review

“These are delicious! I swapped out the reg sugar for allulose and the brown sugar for coconut sugar, and I’m finding it hard to stop snacking on them. :) Thank you for sharing this recipe.” -Jenn

Candied Walnuts Vs. Glazed Walnuts

Candied walnuts are walnuts coated in a crunchy sugar coating, similar to candied pecans. The typical method for making this tasty treat is to coat the nuts in egg whites, sugar, and spices, then bake them until crispy. It makes a candy-like coating that stays crisp for weeks!

My glazed walnuts are similar but they have a smoother, glossy exterior and they’re not as shelf stable. I prefer the candied nuts, if you have time to make them!

Key Ingredients You’ll Need

Here’s what you’ll need to make candied walnuts:

Walnut halves: The raw, halved nuts are what you want here.
Granulated and light brown sugar: Granulated sugar gives you the crackly texture and brown sugar adds a molasses flavor.
Egg white: This is the binder that helps the sugar and spices stick. It might sound odd, but it works like a charm.
Cinnamon and ginger: These bring bold cozy flavor to the nuts.
Vanilla and salt: These add a nuance that completes the flavoring.

How To Make Candied Walnuts

This candied walnuts recipe is a no-fail way to make crunchy, shelf-stable nuts. All you need are a few ingredients and an oven! While you can candy walnuts on the stovetop, the oven is an easier and more reliable method.

Simply bake at 325°F until the candy coating is hardened. It takes just about 30 minutes and works every time, where stovetop methods you risk a soft or powdery coating. Here are the basic steps (or jump to the recipe below):

Mix: Mix the dry and wet ingredients separately, then toss them with the walnuts.
Spread onto a baking sheet: Spread the nuts in a single layer on a parchment lined sheet.
Bake 30 minutes at 325°F, stirring once. Bake 15 minutes, then stir. At this point, the nuts will look very foamy: that’s ok! Continue to cook until they are light brown and hardened.

Storage and Leftovers

This method for candied walnuts results in crunchy, warm-spiced walnuts that last for weeks at room temperature or frozen for months. I am always surprised at how well these hold up! They’re perfect for housewarming or holiday gifts, too. Here’s how to store them:

Store at room temperature for up to 2 weeks in a sealed container.
Store frozen for up to 2 months. Place the nuts in a freezer safe sealable bag: if you can, suck all remaining air out using a straw. (Removing extra air helps the nuts to stay fresher for longer.)
Make sure to fully cool the nuts before storage. Allow the nuts to cool for at least 45 minutes so they don’t have residual moisture when stored.
For gifts, store in lidded jars. These candied walnuts make great DIY housewarming or holiday gifts. Indicate on the jar to store for up to 2 weeks.

Ways To Use Candied Walnuts

Once you’ve made a batch, there are loads of ways to use candied walnuts. The easiest, of course, is by the handful! But we love to use them in other ways, too. Here are a few ways to use candied walnuts:

Salads like apple salad, beet salad or strawberry salad
Ice cream to make an instant showy dessert (like homemade vanilla ice cream, peach ice cream or pumpkin ice cream)
Pancakes like classic, banana pancakes or pumpkin pancakes
Waffles like classic or blueberry waffles
French toast: try classic French toast
Oatmeal like creamy oatmeal or baked oatmeal
Yogurt as a topping for a yogurt parfait
Appetizer spread like a cheese board or antipasto platter

More Walnut Recipes To Try

Got lots of walnuts? Here are some great walnut recipes to use them:

Blend them into Walnut Butter
Try tasty Vegan Walnut Taco Meat
Make Walnut Pesto with Basil
Toast them for Banana Nut Muffins

Dietary Notes

This candied walnuts recipe is vegetarian, gluten-free and dairy-free.

Frequently Asked Questions

What’s the secret to candied walnuts?

Place them in a single layer on the baking sheet and use the full cooling time so that they can crisp up.

What is the best sugar to use for candied walnuts?

A mix: I like using both granulated sugar and brown sugar for the best texture and nuance in flavor. You can use maple syrup in my glazed walnuts recipe.

Can you freeze candied walnuts?

Yes, up to 2 months. Cool them and freeze in a sealed bag with the air sucked out with a straw. Bring them to room temperature before serving.

How To Make Candied Walnuts

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Here’s how to make candied walnuts in the oven for that crackly cinnamon coating! They keep for weeks and make any salad feel special (or eat them by the handful).

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 3 cups 1x
Category: Essentials
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

¼ cup granulated sugar
½ cup packed light brown sugar
1 tablespoon cinnamon
¼ teaspoon ground ginger
¾ teaspoon kosher salt
1 egg white
1 teaspoon water
1 teaspoon vanilla extract
3 cups (12 ounces) raw walnuts

Instructions

Preheat the oven to 325°F.
Whisk the granulated sugar, light brown sugar, cinnamon, ground ginger, and salt. In a separate bowl, whisk the egg white, water and vanilla extract until foamy. Toss the walnuts with the egg white mixture with a spatula until well coated. Add half the sugar mixture and stir with a spatula until fully coated, then add the remaining sugar mixture and stir until coated.
Line a baking sheet with parchment paper and pour the nuts in an even layer on top. Bake for 15 minutes, then remove the tray from the oven and stir (the nuts will look foamy at this point). Bake for another 15 minutes until lightly browned. Cool about 10 minutes before eating and completely (about 45 minutes) before storing. Store in an airtight container up to 2 weeks and frozen in a freezer-safe bag (with the air removed with a straw) for up to 2 months.

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Here’s a complete Mediterranean diet food list, from olive oil to lentils! You can use this resource to build a grocery list to shop from every week.

I’ve been cooking the Mediterranean diet for over a decade, and I’ve written an entire cookbook about it. But the question I get most as an expert in this way of eating is not about the research or the philosophy, it’s this: “What foods do I actually buy?”

So here I’ve put together my go-to Mediterranean diet foods list! It’s organized in the way you’d navigate a grocery store, and makes shopping for this way of eating easy. It’s perfect for making all of my top Mediterranean diet recipes.

Photo by Alex Overhiser from Mediterranean Every Night

What The Mediterranean Diet Actually Is

Is the Mediterranean diet all tzatziki and falafel? Well, yes and no! A fun thing I discovered as I researched this diet over the past few years is that it’s not just about authentic Mediterranean cuisine: it’s actually a set of guidelines.

The Mediterranean diet has been called the “healthiest diet in the world” by US News and World Report, and it’s a way of eating and living modeled after countries that border the Mediterranean Sea. Here’s how the Mayo Clinic defines the Mediterranean diet:

Daily consumption of vegetables, fruits, whole grains, and healthy fats (like olive oil)
Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
Moderate portions of dairy products
Limited intake of red meat and foods with added sugar.

The Mediterranean Diet Food List

So what does it look like when it comes to actual foods? Here’s my Mediterranean diet food list; I reference general guidance from the Cleveland Clinic on goals and serving sizes.

Extra Virgin Olive Oil

Extra-virgin olive oil is the main cooking fat for the Mediterranean diet. I use it for sauteing, salads dressings, and anywhere you’d use any type of oil or butter. I even use it in baking (for example, my Blueberry Tart with Olive Oil Crust).

Vegetables

The Mediterranean diet prioritizes fresh vegetables of all kinds. The goal is to eat 4 servings of vegetables per day, which is ½ cup cooked or 1 cup raw (or 2 cups leafy greens) per serving. Here are my favorite Vegetable Side Dishes for using these veggies. Fresh vegetables include:

Cucumbers, bell peppers, carrots, celery, onion, radishes
Leafy greens like spinach, arugula, kale, chard
Broccoli, cauliflower, cabbage, Brussels sprouts
Tomatoes and avocados (technically fruits but treated as vegetables culinarily)
Asparagus, okra
Eggplant, zucchini, artichokes, fennel
Potatoes, sweet potatoes, squash, beets

Fruit

You’ll want to aim for 3 servings of fruit per day of ½ to 1 cup each. Fruit is often used as dessert in the Mediterranean diet (though I like these Mediterranean diet desserts, too!). Fresh fruits include:

Apples, bananas, pears, and grapes
Blueberries, strawberries, blackberries, and raspberries
Cherries, peaches, nectarines, plums, and apricots
Oranges, grapefruit, lemons and other citrus
Watermelon, cantaloupe, honeydew melons
Dates, figs, and pomegranate

Whole Grains

Whole grains are foundational in the Mediterranean diet, adding filling fiber to the diet. See my favorite methods for How to Cook Rice, How to Cook Farro, and How to Cook Quinoa. Try for about 3 servings per day (½ cup cooked grains) of:

White rice or brown rice
Quinoa
Farro
Bulgur
Barley
Whole wheat pasta
Whole grain or sourdough bread

Legumes

Legumes are the star protein in the Mediterranean diet. Start with How to Cook Lentils and My Top Easy Chickpea Recipes. Aim for 3 ½ cup servings per week of:

Chickpeas
Lentils
White beans, black beans, pinto beans, fava beans
Green beans
Edamame
Black-eyed peas

Nuts and Seeds

Look to eat 3 servings per week (¼ cup nuts or 2 tablespoons nut butter) of:

Almonds, walnuts, pecans
Pistachios, hazelnuts, pine nuts
Sesame (including tahini)
Sunflower seeds, pumpkin seeds, chia seeds, flax seeds

Fish and Seafood

The Mediterranean diet encourages eating fish and seafood 3 times per week. This Easy Baked Salmon is my weeknight default or try my 50 Easy Pescatarian Recipes or 35 Easy Salmon Recipes. Some great places to start are:

Salmon, tilapia, halibut, and cod
Tuna (ahi tuna and canned)
Sardines, anchovies, and mackerel
Shrimp, scallops, mussels, squid or octopus

Eggs and Poultry

Choose poultry no more than once daily, and 1 egg yolk per day (unlimited whites are okay!). I like picking from My Favorite Healthy Chicken Recipes.

Yogurt and Cheese

Moderate portions of dairy are recommended on the Mediterranean diet. In general, using cheese as a seasoning rather than the main event is recommended. My Tzatziki Sauce is one of my most popular Mediterranean diet recipes. Choose 1 serving daily of:

Greek yogurt or labneh
Feta, halloumi, ricotta, Parmesan, pecorino, and manchego cheese

Herbs, Spices, Garlic, Olives, and Capers

Herbs and spices are the backbone of the Mediterranean diet and key to making big flavors. You’ll need things like:

Oregano, mint, parsley, dill, basil, rosemary, thyme
Cumin, coriander, sumac, za’atar
Garlic and lemon
Olives, capers, and caper berries
Sun-dried tomatoes

Wine and Water

Water is the primary drink for the Mediterranean diet, and wine occasionally (one glass daily for women, up to two for men).

At A Glance

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The Mediterranean Diet Food List

An overview: what to keep on hand and buy when grocery shopping!

The core food groups of the Mediterranean diet, with how often to eat each one.
Food group	How often	What to eat
01 Extra Virgin Olive Oil	Daily	Use it as your main cooking fat, for sautéing, dressings, and even baking.
02 Vegetables	4 servings a day	Broccoli, tomatoes, peppers, cucumbers, leafy greens, eggplant, zucchini, squash, beets, Brussels sprouts, and more.
03 Fruit	3 servings a day	Apples, bananas, grapes, berries, oranges, melon, pomegranate, stone fruit, dates, and more.
04 Whole Grains	3 to 6 servings a day	Rice, quinoa, farro, bulgur, barley, freekeh, whole wheat pasta, and real bread.
05 Legumes	3 servings per week	Chickpeas, lentils, white beans, black beans, edamame, green beans, fava beans. Canned is great!
06 Nuts and Seeds	3 servings per week	Almonds, walnuts, pecans, pistachios, pine nuts, tahini.
07 Fish and Seafood	3 times per week	Salmon, tilapia, cod, tuna, sardines, anchovies, shrimp, and shellfish.
08 Yogurt and Cheese	Once daily	Greek yogurt, labneh, feta, halloumi, ricotta, Parmesan.
09 Eggs and Poultry	A few times a week	One egg yolk per day (unlimited whites). Chicken and turkey in modest portions and no more than once a day.
10 Herbs, Spices, and Olives	The flavor makers	Oregano, mint, parsley, dill, cumin, sumac, garlic and lemon. Olives, capers, and sun-dried tomatoes.

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What Not To Eat: Foods to Limit

What not to eat on the Mediterranean diet? Here are a few foods to limit:

Red meat a few times a month
Sweets for special occasions
Refined carbohydrates, like store-bought white bread
Beer and liquor only occasionally

Here’s what to avoid if possible:

Any drinks with added sugar, including fruit juices and sodas.
Highly processed foods, like some cheeses, snack foods, etc
Fatty or processed meats

Recipes To Start With

So where to start? Here are some of my most popular Mediterranean diet recipes that readers love:

I also have this 28 Day Mediterranean Diet Meal Plan to see what eating this way looks like on a weekly basis.

Mediterranean Diet Cookbook

I wrote the cookbook Mediterranean Every Night, which has 100+ Mediterranean diet recipes that make cooking this way approachable, from dinners to desserts and sides to bread. Here’s more about the book!

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Here’s how to make a bouquet garni! This classic French technique bundles bay leaf, thyme, and parsley to add savory flavor to soups, stews, and sauces.

Want to add big flavor to savory cooked dishes? Try a bouquet garni: this bundle of fresh or dried herbs used to add flavor to soups, stews, vegetables, meats and more. It’s a French technique that translates to “garnished bouquet.”

The first time I tried this, I felt like a French chef. You’ll simply tie herbs up in cheesecloth, then add them to the pot when cooking. Here’s how to make a bouquet garni: perfect for adding herby, complex flavor to soup recipes and more!

What Does Bouquet Garni Mean?

This phrase means “garnished bouquet” in French. It’s a classic French cooking technique that’s used in classic braises, stews, and stocks. The herbs flavor the dish without being actually part of it, adding gentle and subtle herb flavor.

Ingredients You’ll Need

There’s no standard definition of the herbs to use for a bouquet garni. Traditionally, the French technique includes at least bay leaf, thyme and parsley. More can be added, or you can use whatever fresh or dried herbs you have on hand. This technique infuses a complex, earthy flavor into the food without being a part of the dish itself. Here are the required herbs in a bouquet garni:

Bay leaf: This adds a subtle depth.
Thyme: A few sprigs add an herby flavor.
Parsley: You can use the stems and leaves for a fresh flavor.

Here are some additional herbs you can add if you have them on hand:

Rosemary
Sage
Tarragon
Oregano
Savory

How to Make a Bouquet Garni

Making a bouquet garni is quick and simple. Fresh herbs generally bring the best flavor, but you can also use dried if it’s all you have. Wrapping the herbs in cheesecloth is helpful and makes them easy to remove from the pot after cooking. It’s not required for fresh herbs, but it’s a must for dried herbs to keep them all together. Here’s how to make a bouquet garni:

Assemble the herbs. Use 1 bay leaf, 1 handful fresh thyme, and 1 handful fresh parsley, or the mix of herbs of your choice. Add more if desired! If using dried herbs, use 2 to 3 tablespoons of each herb.
Tie the herbs in cheesecloth. Add the herbs to a square of cheesecloth (or other clean cloth) and tie the end using kitchen string.
Add to soups, stews, braises, casseroles, vegetables, and more. Place the bouquet garni directly into the soup or food item while cooking. Once cooking is complete, remove and discard it.

Pro tip: Don’t have cheesecloth? A reusable muslin bag or a tea infuser works.

Ways To Use It

There are many ways to use a bouquet garni. Here are a few ideas for soups and stews that would benefit from the herby, complex flavor of this French technique:

Soups: Classic Potato Leek Soup, Creamy Squash Soup, Cozy White Bean Soup, and Easy Vegetable Soup
Legume dishes: Simple Red Lentil Soup, Minestrone Soup, and Easy French Lentils
Stock: Add one to a pot of homemade vegetable broth
Braises and stews: Slow-cooked dishes like braised vegetables
Sauces and grains: Simmered into a tomato sauce, or rice cooked in broth

More Ways To Use Herbs

This technique is great when you have fresh herbs to spare in a garden or in pots outside! Here are a few more herb-related recipes to try:

Make homemade 8 DIY Herbal Tea Recipes
Try simple syrups for drinks, like Rosemary Simple Syrup, Mint Simple Syrup or Lavender Simple Syrup
Learn How to Store Fresh Herbs
Make fresh Herb Cream Cheese

Frequently Asked Questions

What are the 3 main herbs in a bouquet garni?

The traditional herbs are bay leaf, thyme, and parsley. If you’d like, you can add rosemary, sage, tarragon, or marjoram.

Can I make a bouquet garni without cheesecloth?

Yes, you can tie fresh herbs together with kitchen string, wrap them in a leek leaf, or use a tea infuser.

Does a bouquet garni dissolve?

No, the herbs stay together and just release their flavor into the soup. You can remove the bundle before eating.

Bouquet Garni

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5 from 1 review

Here’s how to make a bouquet garni! This classic French technique bundles bay leaf, thyme, and parsley to add savory flavor to soups, stews, and sauces.

Author: Sonja Overhiser
Prep Time: 2 minutes
Cook Time: 0 minutes
Total Time: 2 minutes
Yield: N/A
Category: Essentials
Method: No Cook
Cuisine: N/A
Diet: Vegan

Ingredients

1 bay leaf
1 handful fresh thyme
1 handful fresh parsley*

Instructions

Use kitchen string to tie the herbs together, or place them in a small square of cheesecloth and tie the end. Place the bouquet garni directly into the soup or stew, then remove once it is cooked.

Notes

*Or, use any mix of fresh or dried herbs you like! Other good options include rosemary, sage, tarragon, oregano, chervil or savory. If using dried herbs, you can use approximately 2 to 3 tablespoons of each dried herb.

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This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! This easy dinner is a family favorite filled with sweet potatoes, beans, and savory spices.

Pumpkin Chili topped with sour cream, green onion, pickled red onion and cheese

Maybe you already knew this secret, but did you know adding pumpkin puree to chili adds an intensely creamy, flavorful body to this classic dish? I’m not sure how I went so long without with this tip!

My favorite pumpkin chili recipe is hearty and healthy, packed with spices, sweet potato and beans. Load it up with all your favorite chili toppings, and it’s a satisfying fall dinner recipe that’s ideal for weeknights or dinner parties. Everyone in my family raves over this one.

5 Star Reader Review

“Made this pumpkin chili for my boyfriend over the weekend, and it was a massive hit with both of us! Great flavors—perfectly seasoned, too!—and a fantastic texture. Will keep this in my fall and winter rotation from now on. ” -Diana

Ingredient Notes For Pumpkin Chili

Adding pumpkin puree to chili is a stroke of genius: it adds a hearty, creamy texture and works in both meaty or vegetarian chili recipes. While this recipe is vegetarian, it’s easy to transform into a meaty chili by adding ground beef. Here are a few ingredient notes:

Butter or olive oil: Use olive oil for a vegan chili. Butter adds a nice richness.
Yellow onion, garlic, green pepper, and sweet potato: You can substitute butternut squash for sweet potato, or use any color bell pepper.
Pumpkin puree: Make sure to avoid pumpkin pie filling, which has extra spices.
Diced tomatoes and tomato sauce: Using a combination of both chunky and pureed tomatoes is helpful.
Kidney and pinto beans: You can use any types of beans you like, but these are our favorites.
Spices: The secret spices are a combination of chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon
Brown sugar, maple syrup or honey: Sweetener is optional, but we like adding a bit of sweetness to balance the acidity of the tomatoes.

Variation: Adding Ground Meat or Crumbles

It’s easy to mix up this pumpkin chili to add ground beef or plant-based crumbles. You’ll need to add just 5 minutes to the cook time. Here’s what to do:

Use 1 pound ground beef, ground chicken, or plant-based meat crumbles. Some popular plant-based brands are Impossible or Beyond, but there are many great options out there.
After sauteing the vegetables, add the ground beef and sauté until the meat is browned, about 5 to 7 minutes. The proceed with the remainder of the recipe.

Pumpkin Chili Toppings

A great chili is all about the toppings, in our opinion! Here’s what I’d recommend for this pumpkin chili recipe, and a few more ideas for getting creative:

Sour cream and shredded cheese: For vegan, omit the cheese and use Cashew Cream or Vegan Queso.
Green onion or pickled red onion: Making a batch of pickled red onions for chili adds a tangy flavor and pop of color.
Tortilla chips: We love adding crushed chips to our chili: it adds just the right crunch!
Cilantro: Cilantro adds a fresh, inviting flavor.
Hot sauce: Our favorite is a Mexican-style hot sauce like Cholula.
Pumpkin seeds (pepitas): Crunchy salted pepitas are perfect to fit the pumpkin theme.

Storing Leftovers

This pumpkin chili recipe stores well and works great as leftovers! Here are a few notes on how to store leftover chili:

Refrigerate for up to 3 days. It can become very thick, so you may need to add a splash of water when reheating or broth when reheating.
Freeze for up to 3 months. This recipe stores well in a freezer-safe container.

What To Serve Alongside

To make it into a meal, here are a few tasty sides to serve with chili I’d serve with this pumpkin chili. Let us know if you have other ideas in the comments: I’d love to hear what you’re making!

Bread: Try my Mexican Cornbread, Homemade Cornbread, or Vegan Cornbread.
Salad: Add a crisp green salad like Mexican Salad, Romaine Salad with Cilantro Lime Dressing, or Kale Caesar Salad.
Dip: Keep with the pumpkin theme with Pumpkin Dip and sliced apples.
Other ideas: See my What To Serve With Chili post.

Dietary notes

This pumpkin chili is vegetarian and gluten-free. For vegan, use olive oil instead of butter and for the toppings, use Cashew Cream or Vegan Queso. Serve with Vegan Cornbread for a full meal.

Cozy Pumpkin Chili

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5 from 7 reviews

This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! This easy dinner is a family favorite filled with sweet potatoes, beans, and savory spices.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

2 tablespoons butter or olive oil*
1 small yellow onion, diced
2 garlic cloves, minced
1 green pepper, small diced
1 small sweet potato, small diced
15-ounce can pumpkin puree
1 28-ounce can diced tomatoes
15-ounce can tomato sauce
15-ounce can kidney beans, drained and rinsed
15-ounce can pinto beans, drained and rinsed
1 ½ cups water
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon cinnamon
1 ½ teaspoons kosher salt
1 tablespoon sugar, maple syrup or honey (optional**)
For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.*
Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon, kosher salt, and sugar.
Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender. If the chili seems very thick, add another ¼ cup water (and a bit more if necessary to come to the desired consistency).
Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.

Notes

*Meat variation: After Step 1, add 1 pound ground beef or plant-based beef crumbles. Saute until the meat is browned, about 5 to 7 minutes. Then proceed to Step 2.

**You can omit this if desired, but the sugar balances the acid of the tomatoes. If you’d like, you can add to taste at the end of simmering.

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This maple vinaigrette dressing is sweet, tangy, and ready in 5 minutes with maple syrup and apple cider vinegar. It’s perfect for fall salads, greens, and grain bowls!

For a quick and versatile salad dressing, here’s one of my favorites ever. This Maple Vinaigrette has a zingy, sweet tart flavor that’s ideal for drizzling over salads of all kinds. Even better, it takes just 5 minutes and 5 ingredients to whip up!

I love the interplay between sweet maple syrup and tangy apple cider vinegar. Here’s how to whip up this quick salad dressing and a few great ways to serve it. This one is a favorite in our house, especially on this apple salad.

5 Star Reader Review

“Really great dressing for fall salad. I used spinach, romaine, walnuts, apples, baked sweet potato and cranberry salad. great all together.” -Amanda

Ingredients In Maple Vinaigrette Dressing

This maple vinaigrette dressing comess together in just 5 minutes and works for drizzling on salads of all kinds. Because of the maple syrup and apple cider vinegar, it goes particularly well with fall salads like Apple Salad or Pomegranate Salad. But it works any time of the year! Here are the ingredients you’ll need:

Pure maple syrup: Use real maple syrup always (not pancake syrup). I always use Grade A: Dark Color and Robust Flavor, because it has the deepest flavor. You can also use honey to make Honey Vinaigrette.
Apple cider vinegar: Its fruity, tangy flavor pairs well with the maple. You can also use white wine vinegar if it’s what you have on hand.
Dijon mustard: My secret to a creamy dressing! The Dijon mustard acts as an emulsifier and helps the dressing hold together.
Extra-virgin olive oil: Use a mild, fruity extra-virgin olive oil to meld with the flavors, not one that’s very peppery or strong.

Tips For Making Maple Vinaigrette

This maple vinaigrette recipe is a spin on our classic Easy Vinaigrette, which is a similar formula and concept. Vinaigrette dressings are emulsions, which is when oil and vinegar combine into a thick substance instead of staying separated. Here are a few tips for making a vinaigrette:

Use a medium bowl for whisking. This allows enough room for the whisk to agitate the liquids so they combine.
Gradually whisk in the olive oil. Whisk all ingredients except the oil, then whisk it in 1 tablespoon at a time. Gradually the dressing will get thicker and thicker until an emulsion forms.
This maple vinaigrette will eventually separate. As it sits, this dressing does tend to separate. Simply shake it in a jar or whisk it again prior to serving.

Variations To Try

I love this dressing as is, but here are a few options you could try:

Maple Dijon: Add 1 extra ½ tablespoon of Dijon for a bolder, spicier dressing.
Maple balsamic: Swap the apple cider vinegar for balsamic vinegar.
Maple shallot: Stir in 1 tablespoon finely minced shallot similar to my shallot dressing.
Maple orange: Add ¼ teaspoon orange zest.

Ways To Serve Maple Vinaigrette

This maple vinaigrette recipe is great with fall salads, but it works in any season and with many other types of salads as well. Here are a few ideas for how to serve maple vinaigrette:

Try it on Apple Salad or Apple & Goat Cheese Salad
Go for Butternut Squash Salad or Sweet Potato Salad
Opt for Beet Salad or Pomegranate Salad
Try on summery salads like Strawberry Salad or Blueberry Salad

Storage Information

This maple vinaigrette dressing stores up to 2 weeks refrigerated. It can technically be stored at room temperature, but we like to keep it cold because of the Dijon mustard. The dressing solidifies in the refrigerator, which is expected. Bring to room temperature before serving.

Dietary Notes

This maple vinaigrette recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Maple Vinaigrette

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5 from 4 reviews

This maple vinaigrette recipe is quick to whip up and bursting with tangy flavor! All you need are 5 ingredients and 5 minutes.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About ½ cup 1x
Category: Salad Dressing
Method: No Cook
Cuisine: American
Diet: Vegan

Ingredients

2 tablespoons maple syrup
2 tablespoons apple cider or white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
6 tablespoons olive oil
Fresh ground black pepper (optional)

Instructions

In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, and salt.
Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Add a few grinds of fresh ground black pepper. Serve immediately or refrigerate up to 2 weeks (it solidifies when cold, so bring to room temperature prior to serving).

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