12 Delicious Apple Cider Vinaigrette Recipes You Must Try

Autumn’s crisp air calls for flavors that warm the soul, and what better way to answer than with a roundup of 12 delicious apple cider vinaigrette recipes? Perfect for dressing up your fall salads, roasted veggies, or even as a marinade, these recipes are a must-try for any home cook looking to add a seasonal twist to their meals. Dive in and discover your new favorite dressing!

Apple Cider Vinaigrette Salad with Goat Cheese and Walnuts

Zesty and refreshing, this salad combines the crispness of fresh greens with the tangy sweetness of apple cider vinaigrette, complemented by creamy goat cheese and crunchy walnuts. Perfect for a light lunch or a sophisticated side, it’s a dish that promises to delight your palate with every bite.

Ingredients

• 6 cups mixed salad greens (washed and thoroughly dried)
• 1/2 cup crumbled goat cheese (creamy and tangy)
• 1/2 cup walnuts (toasted and roughly chopped)
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar (bright and tangy)
• 1 tbsp honey (sweet and floral)
• 1 tsp Dijon mustard (sharp and flavorful)
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large salad bowl, gently toss the mixed greens to ensure they’re evenly distributed.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, sea salt, and black pepper until the dressing is emulsified. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
3. Drizzle the dressing over the greens and toss lightly to coat each leaf without crushing them. Tip: Use salad tongs for an even distribution of dressing.
4. Sprinkle the crumbled goat cheese and toasted walnuts over the dressed greens. Tip: Toasting the walnuts enhances their flavor and adds a delightful crunch.
5. Serve immediately to enjoy the contrast of textures and flavors at their best.

This salad offers a beautiful harmony of textures, from the crisp greens to the creamy goat cheese and crunchy walnuts. The apple cider vinaigrette ties everything together with its perfect balance of sweet and tangy, making it a versatile dish that pairs wonderfully with grilled meats or stands proudly on its own.

Roasted Beet and Apple Salad with Apple Cider Vinaigrette

Start by preheating your oven to 400°F to ensure it’s perfectly heated for roasting the beets, which will bring out their natural sweetness and tender texture.

Ingredients

• 2 medium-sized, earthy red beets, peeled and diced into 1-inch cubes
• 1 large, crisp apple (such as Honeycrisp), cored and thinly sliced
• 3 tablespoons rich extra virgin olive oil, divided
• 1 tablespoon smooth Dijon mustard
• 2 tablespoons tangy apple cider vinegar
• 1 teaspoon pure maple syrup
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 2 cups fresh, peppery arugula
• 1/4 cup crunchy toasted walnuts, roughly chopped

Instructions

1. In a large mixing bowl, toss the diced beets with 1 tablespoon of olive oil, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper until evenly coated.
2. Spread the beets in a single layer on a baking sheet and roast in the preheated oven for 25 minutes, or until they are fork-tender and slightly caramelized at the edges.
3. While the beets are roasting, whisk together the remaining 2 tablespoons of olive oil, Dijon mustard, apple cider vinegar, maple syrup, remaining salt, and pepper in a small bowl to create the vinaigrette.
4. In a large salad bowl, combine the roasted beets, sliced apple, and arugula. Drizzle with the apple cider vinaigrette and toss gently to coat all the ingredients evenly.
5. Sprinkle the toasted walnuts over the top of the salad for an added crunch and nutty flavor.

Now, the roasted beet and apple salad with apple cider vinaigrette is ready to serve. Notice how the sweetness of the beets and apples contrasts beautifully with the peppery arugula and the tangy vinaigrette, creating a harmonious blend of flavors and textures. For a creative twist, serve this salad alongside grilled chicken or as a vibrant side dish at your next dinner party.

Kale and Brussels Sprout Salad with Apple Cider Vinaigrette

Even the most hesitant salad lovers will find themselves reaching for seconds of this vibrant Kale and Brussels Sprout Salad with Apple Cider Vinaigrette. It’s a perfect blend of crunchy, sweet, and tangy flavors that come together in a dish as nutritious as it is delicious.

Ingredients

• 1 bunch of fresh kale, stems removed and leaves thinly sliced
• 1 pound of Brussels sprouts, trimmed and finely shredded
• 1/2 cup of rich extra virgin olive oil
• 1/4 cup of apple cider vinegar
• 1 tablespoon of smooth Dijon mustard
• 1 tablespoon of pure honey
• 1/2 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt
• 1/2 cup of dried cranberries
• 1/2 cup of toasted sliced almonds
• 1/2 cup of freshly grated Parmesan cheese

Instructions

1. In a large mixing bowl, combine the thinly sliced kale and shredded Brussels sprouts.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, black pepper, and sea salt until fully emulsified.
3. Pour the vinaigrette over the kale and Brussels sprouts, then use your hands to massage the dressing into the greens for about 2 minutes, until they begin to soften and wilt slightly.
4. Add the dried cranberries, toasted sliced almonds, and freshly grated Parmesan cheese to the bowl.
5. Toss the salad gently to distribute all the ingredients evenly throughout.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Light and refreshing, this salad offers a delightful crunch from the almonds and Brussels sprouts, balanced by the sweetness of the cranberries and the tangy vinaigrette. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish for a light lunch.

Apple Cider Vinaigrette Drizzled over Grilled Chicken

Just imagine the perfect balance of sweet and tangy flavors enhancing the smoky char of perfectly grilled chicken. This Apple Cider Vinaigrette Drizzled over Grilled Chicken recipe is a delightful way to bring a burst of flavor to your dinner table, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1/2 cup high-quality apple cider vinegar
• 1/4 cup rich extra virgin olive oil
• 2 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 boneless, skinless chicken breasts

Instructions

1. In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, maple syrup, Dijon mustard, black pepper, and sea salt until fully combined. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking.
2. Preheat your grill to medium-high heat, approximately 375°F to 400°F, ensuring it’s hot enough to sear the chicken properly.
3. Season the chicken breasts lightly with a pinch of sea salt and black pepper on both sides. Tip: Letting the chicken sit at room temperature for 10 minutes before grilling ensures even cooking.
4. Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid moving the chicken too much on the grill to get those perfect grill marks.
5. Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
6. Drizzle the apple cider vinaigrette over the grilled chicken just before serving.

Rich in flavor, the apple cider vinaigrette adds a bright acidity that complements the savory grilled chicken beautifully. Serve it over a bed of mixed greens for a refreshing summer meal or alongside roasted vegetables for a heartier option.

Quinoa Salad with Apple Cider Vinaigrette

Now, let’s dive into creating a refreshing and nutritious dish that’s perfect for any season. This recipe combines the earthy flavors of quinoa with the tangy sweetness of apple cider vinaigrette, offering a delightful balance in every bite.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey, preferably raw and unfiltered
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 medium cucumber, diced into crisp, bite-sized pieces
• 1/2 cup dried cranberries, plump and sweet
• 1/4 cup toasted almonds, roughly chopped for crunch
• 2 green onions, thinly sliced for a mild, oniony bite

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.
2. While the quinoa cooks, whisk together the olive oil, apple cider vinegar, honey, black pepper, and sea salt in a small bowl until the mixture is emulsified and smooth.
3. Transfer the cooked quinoa to a large mixing bowl and let it cool for 5 minutes to avoid wilting the fresh ingredients.
4. Add the diced cucumber, dried cranberries, toasted almonds, and sliced green onions to the quinoa. Drizzle the apple cider vinaigrette over the top.
5. Gently toss all the ingredients together until evenly coated with the vinaigrette. For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

With its vibrant colors and textures, this quinoa salad is a feast for the eyes as much as the palate. The crunch of almonds and cucumbers contrasts beautifully with the soft quinoa and chewy cranberries, while the apple cider vinaigrette adds a bright, tangy note. Serve it as a standalone lunch or as a hearty side dish at your next barbecue.

Apple Cider Vinaigrette Coleslaw

Apple cider vinaigrette coleslaw brings a refreshing twist to the classic side dish, perfect for summer picnics or as a bright accompaniment to grilled meats. A blend of crisp vegetables and a tangy-sweet dressing, this recipe is straightforward yet delivers layers of flavor.

Ingredients

• 4 cups thinly sliced green cabbage (crisp and fresh)
• 1 cup shredded carrots (vibrant and sweet)
• 1/2 cup mayonnaise (creamy and rich)
• 1/4 cup apple cider vinegar (tangy and fruity)
• 2 tablespoons honey (smooth and golden)
• 1 tablespoon Dijon mustard (sharp and flavorful)
• 1/2 teaspoon celery seed (earthy and aromatic)
• 1/4 teaspoon salt (fine and pure)
• 1/4 teaspoon freshly ground black pepper (bold and pungent)

Instructions

1. In a large mixing bowl, combine the thinly sliced green cabbage and shredded carrots, tossing gently to mix.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and freshly ground black pepper until the dressing is smooth and well combined.
3. Pour the dressing over the cabbage and carrot mixture, using a spatula to fold the dressing into the vegetables until evenly coated. Tip: For best results, let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Before serving, give the coleslaw a quick stir to redistribute the dressing. Tip: If the coleslaw seems too dry, add a tablespoon of apple cider vinegar or mayonnaise to adjust the consistency.
5. Serve chilled. Tip: For an extra crunch, sprinkle with additional celery seed or a handful of toasted slivered almonds right before serving.

Every bite of this apple cider vinaigrette coleslaw offers a delightful crunch, with the sweetness of honey balancing the acidity of the vinegar. Try serving it atop a pulled pork sandwich for a textural contrast or alongside smoky barbecue ribs for a refreshing counterpoint.

Spinach and Strawberry Salad with Apple Cider Vinaigrette

Begin by gathering your ingredients for a refreshing and vibrant salad that combines the sweetness of strawberries with the earthy tones of spinach, all brought together with a tangy apple cider vinaigrette. This dish is perfect for those looking for a light yet satisfying meal that’s as nutritious as it is delicious.

Ingredients

• 6 cups of fresh baby spinach leaves, thoroughly washed and dried
• 1 cup of ripe strawberries, hulled and sliced
• 1/4 cup of crumbled feta cheese
• 1/4 cup of chopped walnuts, lightly toasted
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of honey
• 1/4 teaspoon of finely ground black pepper
• 1/8 teaspoon of sea salt

Instructions

1. In a large salad bowl, gently toss the fresh baby spinach leaves and sliced strawberries together.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, finely ground black pepper, and sea salt until well combined.
3. Drizzle the vinaigrette over the spinach and strawberries, then toss lightly to coat all the leaves evenly.
4. Sprinkle the crumbled feta cheese and toasted chopped walnuts over the top of the salad.
5. Serve immediately to enjoy the crisp texture of the spinach and the juicy burst of strawberries in every bite.

Offering a delightful contrast of textures and flavors, this salad is a feast for the senses. The crunch of walnuts and the creaminess of feta add depth, making it a versatile dish that pairs beautifully with grilled chicken or as a standalone light lunch.

Apple Cider Vinaigrette Marinated Pork Chops

Unlock the flavors of fall with this simple yet sophisticated dish that combines the sweetness of apple cider with the savory depth of pork chops. Perfect for a cozy dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1/2 cup high-quality apple cider
• 1/4 cup rich extra virgin olive oil
• 2 tbsp smooth Dijon mustard
• 1 tbsp raw honey
• 2 cloves garlic, finely minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. In a medium bowl, whisk together the apple cider, olive oil, Dijon mustard, honey, minced garlic, rosemary, sea salt, and black pepper until well combined.
2. Place the pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all air is removed, and massage the marinade into the pork chops. Marinate in the refrigerator for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill or grill pan to medium-high heat (about 375°F). Remove the pork chops from the marinade, letting excess drip off, and discard the remaining marinade.
4. Grill the pork chops for about 5-6 minutes on each side, or until the internal temperature reaches 145°F, using a meat thermometer for accuracy. Let them rest for 5 minutes before serving to allow juices to redistribute.

Yield pork chops that are juicy and tender, with a beautifully caramelized exterior and a hint of sweetness from the marinade. Serve alongside roasted sweet potatoes and a crisp green salad for a complete meal that celebrates the essence of autumn.

Roasted Sweet Potato Salad with Apple Cider Vinaigrette

Zesty and vibrant, this dish combines the earthy sweetness of roasted sweet potatoes with the tangy crispness of apple cider vinaigrette, creating a harmonious blend of flavors and textures that’s perfect for any season.

Ingredients

• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup thinly sliced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, sea salt, and black pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until they are tender and caramelized at the edges.
4. While the sweet potatoes roast, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl to create the vinaigrette.
5. Once the sweet potatoes are done, let them cool slightly before transferring to a serving bowl. Add the red onion, feta cheese, and parsley.
6. Drizzle the vinaigrette over the salad and gently toss to combine all the ingredients evenly.

Great for a light lunch or as a side dish, this salad offers a delightful contrast between the creamy feta and the crisp vegetables, with the vinaigrette adding a bright finish. Serve it alongside grilled chicken or fish for a complete meal.

Apple Cider Vinaigrette Glazed Carrots

On a crisp autumn day, nothing complements a hearty meal quite like the sweet and tangy flavors of glazed carrots. This recipe transforms simple carrots into a vibrant side dish with a glossy, flavorful coating that’s sure to impress.

Ingredients

• 1 pound fresh, crisp carrots, peeled and sliced into 1/4-inch rounds
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup pure apple cider vinegar
• 2 tablespoons golden honey
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large mixing bowl, toss the carrot rounds with olive oil until evenly coated. Tip: For even roasting, make sure each piece has a light sheen of oil.
3. Spread the carrots in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway through, until they start to soften and edges brown slightly.
4. While the carrots roast, whisk together apple cider vinegar, honey, black pepper, and sea salt in a small bowl until the mixture is smooth. Tip: Warming the honey slightly can make it easier to mix.
5. After 20 minutes, remove the carrots from the oven and drizzle the apple cider mixture over them. Toss gently to coat.
6. Return the carrots to the oven and roast for an additional 10 minutes, or until the glaze is sticky and the carrots are tender. Tip: Keep an eye on them during the last few minutes to prevent burning.

Perfectly glazed carrots offer a delightful contrast between their tender interior and the sticky, sweet exterior. Serve them alongside roasted poultry or fold into a fall-inspired grain bowl for a pop of color and flavor.

Farro Salad with Apple Cider Vinaigrette

Yield to the wholesome goodness of this farro salad, a dish that combines the nutty essence of farro with the crisp sweetness of apples, all brought together by a tangy apple cider vinaigrette. Perfect for those seeking a hearty yet refreshing meal, this recipe is straightforward and satisfying.

Ingredients

• 1 cup uncooked farro, rinsed and drained
• 2 cups water
• 1 large crisp apple, diced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup chopped toasted walnuts
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the farro cooks, whisk together the olive oil, apple cider vinegar, honey, black pepper, and sea salt in a small bowl until well combined. Tip: Adjust the honey to balance the tartness to your liking.
4. Transfer the cooked farro to a large mixing bowl and let it cool for 5 minutes.
5. Add the diced apple, toasted walnuts, and parsley to the farro. Drizzle with the vinaigrette and toss gently to combine. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.

Great for a light lunch or a side dish, this farro salad offers a delightful contrast of textures—chewy farro, crunchy apples, and walnuts—with a dressing that’s both sweet and sharp. Serve it atop a bed of greens for an extra layer of freshness or alongside grilled chicken for a more substantial meal.

Apple Cider Vinaigrette Dressed Arugula and Pear Salad

Let’s dive into creating a refreshing and elegant salad that perfectly balances sweetness and tanginess, ideal for any season. This dish combines crisp arugula with juicy pears, all brought together by a homemade apple cider vinaigrette.

Ingredients

• 5 oz fresh arugula, lightly packed
• 2 ripe pears, thinly sliced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, sea salt, and black pepper until well combined.
2. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the vinaigrette.
3. Place the arugula in a large salad bowl and gently toss with half of the vinaigrette, ensuring the leaves are lightly coated.
4. Arrange the thinly sliced pears on top of the arugula.
5. Drizzle the remaining vinaigrette over the pears and arugula just before serving to maintain the crispness of the greens.

Unveil a salad that’s a harmony of textures, from the peppery bite of arugula to the buttery softness of pears, all elevated by the bright acidity of the vinaigrette. Serve this salad alongside grilled chicken or as a standalone dish for a light, nutritious meal.

Conclusion

From sweet to tangy, these 12 apple cider vinaigrette recipes offer a delightful twist to your salads and meals. We hope you’re inspired to try them out and find your new favorite! Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the joy of homemade dressings. Happy cooking!