This Low-Carb Maple Mustard Vinaigrette recipe makes the perfect dressing for fall and winter greens. This delicious dressing can be part of a low-carb, keto, Atkins, diabetic, dairy-free, or gluten-free diet.

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The Recipe

This Low-Carb Maple Balsamic Vinaigrette boasts a hint of maple sweetness balanced out with the bright flavors of mustard and apple cider vinegar. An olive oil base loads it up with anti-oxidants.

The final dressing whisks up into creamy maple goodness with a touch of tart apple. What could be a better combination for fall salads?

While this certainly isn’t the first salad dressing to combine maple and mustard, it does so in a way that keeps it low-carb. Instead of using maple syrup, which would have knocked it off the chart for carb content, I used a bit of maple flavor and combined it with a sprinkling of sweetener. The result–maple goodness without the carbs.

The Inspiration

This dressing began as part of an autumn salad recipe I’ve been working on. At first, I was planning to pair it with a simple vinaigrette. Then, I decided I wanted to take the salad to a new level, so I started contemplating what flavors would work well with the roasted squash and baby kale I had in the salad.

While real maple syrup may be made in the late winter, the flavor combines well with the flavors of fall. It adds a bit of sweetness to winter squash and pumpkin and enhances dishes with nuts and sweet spices. 

I decided to use apple cider vinegar instead of a typical balsamic for this dressing. Apples are synonymous with fall for me, so apple cider vinegar just seemed like the right choice for a fall dressing.

Tips and Tricks

You can make this dressing ahead and store it in a covered jar in the refrigerator. Olive oil can partially solidify in the refrigerator, so you may need to allow it to sit at room temperature for a few minutes before serving.

After it warms up, simply give it a good shake before serving to bring back that creamy texture. 

This dressing holds up well to winter greens such as baby kale, spinach and cress. While it was developed as a salad dressing, it would also be delicious trickled over cooked greens such as turnip greens, chard, or beet greens.

In addition, this dressing would make a delicious marinade. It would pair especially well with pork. 

Final Words

This Low-Carb Maple Mustard Vinaigrette adds a touch of maple mustard goodness to any salad. It’s perfect for fall, but really could be used any time of the year. Enjoy!

-Annissa

Did you know that some salad dressings are loaded with sugar? When you make this Low-Carb Maple Mustard Vinaigrette you get all the flavor, but no sugar. 😋

5 from 5 votes

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Low-Carb Maple Balsamic Vinaigrette

This Low-Carb Maple Balsamic Vinaigrette recipe makes the perfect dressing for fall and winter greens. This delicious dressing can be part of a low-carb, keto, Atkins, diabetic, dairy-free, or gluten-free diet.

Course Condiment

Cuisine American, low-carb

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Calories 85 kcal

Author Annissa Slusher

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon whole grain Dijon mustard
• 1/2 teaspoon granulated stevia/erythritol blend (Pyure)
• 1/4 teaspoon maple flavoring
• 1/4 teaspoon sea salt

Instructions

1. Place all ingredients in a small mixing bowl.

   

2. Whisk together until the consistency becomes creamy. 

   

Nutrition Facts

Low-Carb Maple Balsamic Vinaigrette

Amount Per Serving (1 tablespoon)

Calories 85 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 0mg0%

Sodium 133mg6%

Potassium 2mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0%0%

Vitamin C 0%0%

Calcium 0%0%

Iron 0%0%

* Percent Daily Values are based on a 2000 calorie diet.