Maple Dijon Vinaigrette & Creamy Tahini Garlic
2 Fall Harvest Salad Dressings
Bring cozy autumn flavors to your salads with these two dressings — a bright, sweet-tangy Maple Dijon Vinaigrette and a nutty, silky Creamy Tahini Garlic. Tested to cling to greens, roasted veg, and grain bowls without separating.
Maple Dijon Vinaigrette
Yield: ~1/2 cup (4 servings) · Time: 5 minutes · Method: whisk (or shake in jar)
Ingredients
- 3 Tbsp extra-virgin olive oil (45 ml)
- 1 Tbsp apple cider vinegar (15 ml)
- 1 Tbsp Dijon mustard (15 ml)
- 1 Tbsp pure maple syrup (15 ml)
- 1/8–1/4 tsp fine sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1–2 tsp water to soften the bite or 1 tsp minced shallot
Directions
- Emulsify the base: In a small bowl, whisk the vinegar, Dijon, maple, salt, and pepper until smooth. (Mustard is your emulsifier — blending it with acid first helps the dressing stay together.)
- Stream in oil: While whisking constantly, slowly drizzle in the olive oil until thickened and glossy. If too punchy, whisk in 1–2 tsp water to mellow.
- Taste & tune: Add a pinch more salt for pop, or an extra 1/2 tsp maple for sweetness. Fold in minced shallot if using.
- Serve: Drizzle over roasted delicata or butternut squash, shaved apple + greens, or a warm farro salad.
Chef Tips: Use a small jar with a tight lid and shake 20–30 seconds for a fast, stable emulsion. For meal prep, double the recipe and divide into two jars — one for now, one for later.
Swaps & Variations
- No maple? Use 2 tsp honey + 1 tsp water.
- More tangy: Replace 1 tsp vinegar with lemon juice.
- Herby: Whisk in 1 tsp finely chopped fresh thyme or rosemary.
Creamy Tahini Garlic Dressing
Yield: ~3/4 cup (6 servings) · Time: 7 minutes · Method: whisk or blend
Ingredients
- 1/2 cup tahini (120 g), well stirred
- 1 large lemon, juiced (about 3 Tbsp / 45 ml)
- 2 garlic cloves, very finely minced or grated
- 1/4–1/2 tsp fine sea salt, to taste
- Pinch of ground cumin
- ~6–8 Tbsp cold water (90–120 ml), as needed for consistency
- Optional: 1–2 tsp maple syrup for balance; 1 Tbsp olive oil for extra silk
Directions
- Bloom & thicken: In a bowl, whisk tahini with lemon juice and salt. It will seize and look curdled — that’s normal (the acid tightens the tahini).
- Loosen gradually: Whisk in cold water, 1 Tbsp at a time, until the dressing turns pale and silky. Aim for a pourable, clingy texture.
- Flavor: Add garlic and cumin. Taste; add maple for sweetness or a splash more lemon for brightness. Whisk in olive oil if you want extra gloss.
- Serve: Perfect on chopped kale with apples and pepitas, lentil salads, grain bowls, or roasted carrots.
Troubleshooting: If it tastes bitter, your tahini may be over-toasted — soften with 1–2 tsp maple and a pinch more salt. If it’s pasty, keep whisking in cold water a teaspoon at a time.
Swaps & Variations
- Garlic-free: Use 1/2 tsp garlic powder for a softer flavor.
- Herby: Stir in 2 Tbsp finely chopped parsley or dill.
- Smoky: Add a pinch of smoked paprika.
Equipment
- Small bowl and whisk (or a lidded jar)
- Measuring spoons/cup; citrus juicer
- Microplane or fine grater for garlic
Serving Ideas
- Harvest Salad: Greens, thin apple slices, roasted squash, toasted pecans, and Maple Dijon.
- Warm Grain Bowl: Farro or quinoa, kale, roasted beets, feta, and Tahini Garlic.
- Simple Side: Shredded cabbage + carrots with either dressing for a fast slaw.
Make-Ahead & Storage
- Fridge: Store each dressing in a sealed jar up to 5 days. Shake before serving.
- Separation: If a vinaigrette separates, shake vigorously for 10–15 seconds to re-emulsify.
- Thick tahini? Whisk in cold water 1 tsp at a time until pourable.
Nutrition note: Values vary by brands and amounts. If needed, calculate using your preferred tool.