This Maple Thyme Balsamic Vinaigrette blends the sweet warmth of maple syrup with the earthy aroma of fresh thyme and the tang of balsamic vinegar. It’s an easy, elegant dressing that turns simple greens or roasted vegetables into something restaurant-worthy.
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WHY YOU WILL LOVE THIS BALSAMIC MAPLE THYME VINAIGRETTE
Extremely versatile! This simple vinaigrette takes just minutes to make yet delivers rich, balanced flavor that feels special. Its natural sweetness and herby depth make it perfect for elevating everyday salads or seasonal roasted dishes with a cozy homemade touch.
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INGREDIENTS FOR THIS MAPLE THYME BALSAMIC VINAIGRETTE
This vinaigrette pairs beautifully with everything from leafy greens and roasted vegetables to grain salads and chicken dishes, adding that touch of bright flavor that makes a meal feel complete.
- Balsamic Vinegar: adds depth and tang, balancing the sweetness of maple syrup and enhancing savory flavors.
- Dijon Mustard: helps emulsify the vinaigrette, giving it a smooth consistency while adding a mild, peppery note.
- Pure Maple Syrup: brings gentle caramel sweetness and body, making the dressing naturally rich and balanced.
- Salt: enhances every flavor, sharpening the contrast between sweet, sour, and savory.
- Extra Virgin Olive: oil adds silkiness and richness, helping the vinaigrette cling beautifully to greens.
- Fresh Lemon Juice: brightens the dressing with acidity that keeps it lively and fresh.
- Fresh Thyme Leaves: infuse an earthy, aromatic note that ties the balsamic and maple flavors together.
HOW TO MAKE THIS MAPLE THYME BALSAMIC VINAIGRETTE
It’s quick and effortless to make. With just a few pantry staples and fresh herbs, you can shake or whisk this vinaigrette together in minutes. It proves that homemade dressing can be easier, fresher, and far more flavorful than anything store-bought.
- Make the Vinaigrette: In a small bowl, jar, or blender, combine the balsamic vinegar (30 ml), Dijon mustard (6 g), maple syrup (30 ml), salt (1.5 g), olive oil (30 ml), lemon juice (15 ml), and thyme leaves. Whisk or shake until smooth and emulsified. Drizzle over your favorite salad and enjoy.
FRESH HERBAL SWAPS AND HOW TO USE THEM
It’s endlessly versatile! Whether you skip the herbs altogether or experiment with different herbal swaps, this guide will help you tailor the flavor profile of this incredibly versatile vinaigrette. Two of my favorite salads to dress with it are Delicata Squash Salad and Peach Burrata Prosciutto Salad.
- Rosemary: Adds a deeper, woodsy note that pairs beautifully with roasted squash, sweet potatoes, or hearty grains. Use sparingly, as it’s more potent than thyme.
- Oregano: Brings a Mediterranean brightness that complements tomatoes, chickpeas, or pasta salads.
- Basil: Offers a sweet, aromatic lift that feels summery and pairs well with strawberries or peaches in fruit-forward salads.
- Sage: Creates an earthy, autumnal flavor perfect for fall dishes, especially those featuring apples, walnuts, or root vegetables.
- Tarragon: Adds a light anise note that’s elegant with chicken, seafood, or citrus-based salads.
EQUIPMENT NEEDED
- Mason jar or beautiful Weck Tulip Jars
- Whisk or small blender
- Measuring spoons and cups
- Citrus juicer (for the lemon)
MEET THE FARMER
I love that sometimes you can find a grower in the most unassuming places. This farmer is located in the heart of Sugarhouse, UT – Let’s get to know them.
Frog Bench Farms: Nestled in the heart of Salt Lake City, Frog Bench Farms was born from the dream of founders Paula and Joseph Sargetakis, who nearly two decades ago envisioned a two-acre urban farm dedicated to both exceptional flavor and community education. Starting in 2012, they built glass greenhouses, hoop houses, and raised planters to grow year-round and serve local restaurants within a 15-mile radius, plus the Downtown Farmer’s Market.
Their work isn’t just about selling herbs and produce, it’s about crafting relationships between land, food, and people. Each varietal they sow reflects care, seasonality, and a deep respect for the soil beneath our feet.
SEASONAL ALIGNMENT
This Maple Thyme Balsamic Vinaigrette is best enjoyed in fall and winter, though it transitions beautifully into spring. Its flavors pair well with autumn produce like squash, apples, pears, and roasted root vegetables.
Thyme is at its freshest from spring through early fall in the Western United States, while maple syrup is harvested in late winter through early spring, making this vinaigrette versatile across several months.
Best Months: September through March
Best Seasons: Fall, Winter, Early Spring
Maple Thyme Balsamic Vinaigrette
Ingredients
- 2 tablespoons balsamic vinegar (30 ml)
- 1 teaspoon Dijon mustard (6 g)
- 2 tablespoons pure maple syrup (30 ml)
- ¼ teaspoon salt (1.5 g)
- 2 tablespoons extra virgin olive oil (30 ml)
- 1 tablespoon fresh lemon juice (15 ml)
- Leaves fresh thyme from 3 sprigs
Instructions
- Make the Vinaigrette: In a small bowl, jar, or blender, combine the balsamic vinegar, Dijon mustard, maple syrup, salt, olive oil, lemon juice, and thyme leaves. Whisk or shake until smooth and emulsified. Drizzle over your favorite salad and enjoy.2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 2 tablespoons pure maple syrup, ¼ teaspoon salt, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, Leaves fresh thyme
Notes
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
DF: Yes, naturally dairy-free.
EF: Yes, egg-free.
GF: Yes, gluten-free.
NF: Yes, nut-free.
PB: Yes, plant-based.
VE: Yes, vegetarian.
VG: Yes, vegan.
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