Holiday Spiced Apple Cider Vinaigrette

Name: Holiday Spiced Apple Cider Vinaigrette
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 8 servings
Cuisine: American
Ingredients: ⅓ cup (80 ml) apple cider vinegar; ½ cup (120 ml) unsweetened apple juice; 1½ tablespoon (22 ml) Dijon mustard; ½ teaspoon (2½ g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; ⅛ teaspoon (¼ g) ground ginger (optional); ½ cup (120 ml) extra-virgin olive oil; 1 medium (40 g) shallot, minced; ¼ teaspoon (1½ g) kosher salt; ⅛ teaspoon (¼ g) freshly ground black pepper

From the MyKitchenBank Kitchen

A warm, aromatic vinaigrette balanced with tart apple cider vinegar, sweet apple juice, and warming spices. Perfect for drizzling over autumn greens, roasted vegetables, or as a glaze for roasted meats. The Dijon mustard acts as an emulsifier, creating a silky dressing that holds together beautifully.

Prep: 5 min
Cook: 2 min
Wait: 5 min
Total: 12 min
Makes: About 1 cup (240 ml) vinaigrette

Save to My Kitchen Jump to recipe

Steps

Before you start

Gather all ingredients at room temperature
Have a jar or bowl ready for whisking
Measure spices carefully—they have a strong flavor and are not to taste

1
Warm the spices
- Pour apple cider vinegar and apple juice into a medium saucepan (2 to 3 quart).
- Add cinnamon, nutmeg, and ginger if using.
- Heat over medium heat until steaming and fragrant, about 1 to 2 minutes—do not boil.
- Remove from heat immediately.
+ Show details− Hide details
Ready when: Mixture steams and spices are fragrant; do not allow to boil
Tip: Heating the vinegar and juice blooms the spices, releasing their oils and deepening the flavor. Do not boil or you'll lose volatile aromatics.
2
Cool slightly
- Let the mixture cool to room temperature, about 5 minutes.
- This prevents the heat from cooking off the mustard's emulsifying power.
+ Show details− Hide details
Ready when: Mixture is cool to the touch
3
Whisk in mustard and shallot
- Pour the cooled spiced liquid into a medium bowl or clean mason jar.
- Add Dijon mustard and minced shallot.
- Whisk vigorously for about 30 seconds until the mustard is fully incorporated and the mixture looks slightly thickened.
+ Show details− Hide details
Ready when: Mustard is fully dissolved and mixture appears slightly emulsified
Tip: Whisking the mustard into the cooled liquid ensures it emulsifies properly and doesn't separate from the oil.
4
Emulsify with oil
- While whisking constantly, slowly drizzle in the extra-virgin olive oil in a thin stream—about 1 tablespoon at a time.
- Continue whisking after each addition until the oil is fully incorporated and the dressing thickens slightly.
- Do not add the oil too quickly or the emulsion will break.
+ Show details− Hide details
Ready when: Dressing is creamy and glossy, with a cohesive texture that doesn't immediately separate
Tip: Adding oil slowly is critical for emulsification. If it breaks and looks oily, stop adding oil and continue whisking the existing mixture; it may come back together.
5
Season and adjust
- Add kosher salt and freshly ground black pepper.
- Taste the vinaigrette on a piece of lettuce or a plain cracker.
- Adjust the seasoning as needed—you want a balance of tart (from vinegar), sweet (from apple juice), spicy warmth (from cinnamon and nutmeg), and a touch of mustard sharpness.
- Add more salt or vinegar if it tastes flat, or more apple juice if it's too acidic.
+ Show details− Hide details
Ready when: Flavors are balanced and well-seasoned; no single ingredient dominates
Tip: Always taste before serving. The sweetness of apple juice and acidity of vinegar vary by brand, so adjust to your preference.

Good to know

Tips

This vinaigrette pairs beautifully with mixed greens, roasted beets, candied walnuts, and crumbled goat cheese.
For a warm dressing to serve over roasted Brussels sprouts or root vegetables, gently reheat the vinaigrette in a small saucepan over low heat, stirring gently, until warm to the touch—do not boil.
If you don't have a shallot, finely minced red onion works in a pinch, though the flavor will be sharper.
Make this dressing in a mason jar if you'd like; simply add all cooled ingredients and shake vigorously for 30 to 45 seconds until emulsified.

Make ahead

This vinaigrette is best served fresh but keeps well in the refrigerator for up to 2 weeks. Store in a glass jar. Before use, give it a vigorous shake or whisk to re-emulsify.

Storage & reheating

Room temperature: up to 2 hours (best consumed fresh). Refrigerator: up to 2 weeks in a sealed glass jar. If the dressing separates after chilling, simply whisk or shake it vigorously to re-emulsify. Freezing is not recommended, as the oil will separate upon thawing.

Substitutions

apple cider vinegar → White wine vinegar. Use the same amount; white wine vinegar is slightly less tangy and will produce a cleaner, lighter dressing with less apple flavor.
unsweetened apple juice → Maple syrup (use 3 tablespoons / 45 ml instead of 0.5 cup). Maple syrup adds deeper, more complex sweetness. Use less because it's more concentrated; add a tablespoon of apple cider vinegar to maintain acidity balance.
Dijon mustard → Whole grain mustard. Use the same amount; this creates a thicker, slightly coarser dressing with a more robust flavor. The emulsifying power is similar.
extra-virgin olive oil → Walnut oil or hazelnut oil. Use the same amount for a nuttier, richer flavor that complements autumn salads. Both oils emulsify well with mustard.