This Apple cider vinaigrette is the dressing I make over and over. It’s the tangy finish on my Quinoa and Celery Salad, but I also keep a jar in the fridge because it pairs well with so many dishes. Bright apple cider vinegar, two kinds of mustard, and a touch of maple syrup create a zesty, balanced vinaigrette that’s vegan, gluten-free, and dairy-free. Best of all, it comes together in about five minutes.
The Dressing Behind My Copycat Costco Quinoa Salad
When I tried to recreate Costco’s grain-and-celery salad at home, the apple cider vinaigrette stood out as the key flavor component. I experimented with a Dijon vinaigrette first, which was tasty, but not quite the same. The Kirkland-style dressing has a distinct bright tang, a little zing, and just enough sweetness to balance earthy greens like kale and cabbage without overwhelming them.
This version pairs apple cider vinegar with Dijon mustard and a small amount of whole grain mustard for texture. Maple syrup softens the acidity while keeping the recipe vegan. A bit of freshly cracked black pepper brings a subtle warmth. It stores well in the refrigerator for up to two weeks, making it a handy staple for weeknight salads and quick bowls.
Filtered vs. Unfiltered ACV
Unfiltered, raw apple cider vinegar (the cloudy kind that contains “the mother”) has a slightly bolder, tangier flavor than filtered varieties. Either will work in this recipe—use what you prefer or have on hand.
How to Make Apple Cider Vinaigrette
This dressing couldn’t be simpler: combine all ingredients in a small bowl or a mason jar, then whisk or shake until fully emulsified. Taste and adjust the seasoning if needed. It’s ready to drizzle over salads, grain bowls, or roasted vegetables in moments.
Why Did My Dressing Separate?
Oil and vinegar naturally separate because vinegar is water-based and oil is not. Mustard acts as an emulsifier because its proteins interact with both oil and water, helping them combine. Even so, homemade vinaigrettes will eventually separate; a quick whisk or a vigorous shake brings them back together.
Swaps and Substitutions
If you’re missing an ingredient, here are a few easy substitutes that won’t compromise the overall flavor:
- Maple syrup: Honey works as a 1:1 substitute if you don’t need the recipe to be vegan. Agave syrup is another mild alternative. Increase the amount slightly if you prefer a sweeter dressing.
- Whole grain mustard: If you only have one mustard, Dijon is the best single option. You’ll lose some of the grainy texture but retain the bright mustard flavor. Spicy brown mustard adds more heat if you like a bolder bite.
- Olive oil: Avocado oil is a neutral swap with a milder flavor. For a dressing that stays liquid in the fridge, use canola, sunflower, or soybean oil.
More Ways to Use This Apple Cider Vinaigrette
Beyond quinoa salad, this vinaigrette brightens numerous dishes. Try these ideas:
- Drizzle over a simple arugula salad or a chopped endive and romaine salad for a peppery, refreshing finish.
- Toss with thinly sliced cucumber and fresh herbs for a crisp cucumber salad.
- Add a spoonful to warm roasted Brussels sprouts or roasted root vegetables just before serving to lift the flavors.
- Use as a marinade for grilled vegetables or to dress cold grain bowls for weeknight lunches.
Storage Instructions
Store the vinaigrette in an airtight jar or container in the refrigerator for up to two weeks. Note that olive oil can cloud or solidify when chilled—allow the dressing to sit at room temperature for 10–15 minutes and shake well before using.
Apple Cider Vinaigrette
Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 4
Ingredients
- 1/2 cup olive oil (118 ml)
- 1/4 cup apple cider vinegar (59 ml)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon whole grain mustard
- 1 tablespoon maple syrup
- Freshly cracked black pepper, to taste
Instructions
- Combine olive oil, apple cider vinegar, Dijon mustard, whole grain mustard, maple syrup, and a few grinds of black pepper in a small bowl or mason jar.
- Whisk vigorously or secure the jar lid and shake until the dressing is emulsified and smooth.
- Taste and adjust seasoning—add more maple syrup for sweetness, more vinegar for brightness, or extra pepper for heat.
- Store in the refrigerator for up to two weeks. Shake or stir before each use if separation occurs.
Nutrition
Serving: 1 (about 46 g) — Calories: 258 kcal; Carbohydrates: 4 g; Protein: 0.2 g; Fat: 27 g; Saturated Fat: 4 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 20 g; Sodium: 46 mg; Potassium: 29 mg; Fiber: 0.2 g; Sugar: 3 g.
Nutrition information is an estimate and will vary depending on specific ingredients and brands used.
Photographs by Meg McKeehan Photography