Healthy Maple-Mustard Salad Dressing

A healthy vegan salad dressing with a fresh and tangy flavour that can be drizzled over salad, roasted vegetables or boiled new potatoes.  Made with wholesome ingredients including olive oil, mustard, maple syrup, basil and parsley.

The HB and I have long since been obsessed with Mary Berry’s Classic Salad Dressing and have used it for many years – it is a firm favourite and we rarely have any other salad dressing in the fridge.  Whilst the ingredients are pretty good in the shop bought version, I couldn’t help thinking how nice it would be to create a version with some healthier ingredient swaps such as olive oil instead of rapeseed, and maple syrup rather than sugar, so that is what I have done!

The beauty of this healthy vegan salad dressing recipe is that it can be whipped up in just 3 minutes with no hassle or faff, using ingredients that you are likely to have in your fridge or pantry.  You can make it as directed for a ‘serves 2’ or double or triple the recipe and keep it in an airtight bottle in the fridge for use during the week.  I’m super pleased with how it turned out, it is just as delicious as the original but with even more goodness.  Enjoy!

This Maple-Mustard Salad Dressing is:

Tangy

Sweet

Delicious

Versatile

Healthy

And super quick and easy to make

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

The Video Recipe:

Healthy Maple-Mustard Salad Dressing

A fresh and tangy dressing that can be drizzled over salad, roasted vegetables or boiled new potatoes. Made in just 3 minutes with wholesome ingredients including olive oil, mustard, maple syrup, basil and parsley.

5 from 3 votes

Print Pin Email Rate

Course: Lunch, Salad, Sauce, Side Dish

Cuisine: British

Prep: 3 minutes mins

Total: 3 minutes mins

Serves: 2

Calories: 229kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

• ▢ 40 g olive oil
• ▢ 30 g maple syrup
• ▢ 25 g white wine vinegar
• ▢ 12 g Dijon mustard (*see note)
• ▢ ½ tsp salt
• ▢ ¼ tsp black pepper
• ▢ ¼ tsp dried basil
• ▢ ¼ tsp dried parsley
• ▢ 1 tsp cornflour

Instructions

 

• Add all of the ingredients to a blender and blitz for 2 minutes until creamy.
  40 g olive oil, 30 g maple syrup, 25 g white wine vinegar, 12 g Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried basil, 1/4 tsp dried parsley, 1 tsp cornflour

Video

Notes

Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free / Soy Free / Refined Sugar Free

* Traditional dijon mustard is made with wine and some therefore may not be vegan, so please check the pack before buying. I’ve found that most supermarket brands tend to be made with vinegar instead and are vegan-friendly.

Recipe inspired by: ?? England, UK

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.

Prep time excludes any inactive time.

Nutrition

Calories: 229kcal | Carbohydrates: 12g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Sodium: 661mg | Fiber: 1g | Sugar: 9g | Net Carbohydrates: 11g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!