Cinnamon-maple vinaigrette

Gluten Free, Vegetarian, Soy Free, Dairy Free

7 - 8 Servings, 40 Calories/Serving

2 – 5 Minutes

We fell hard for this dressing when Chef Justine developed it for our Brussels sprouts with delicata squash, currants, and hazelnuts. The two kinds of vinegar balance the sweetness of the maple syrup, so it’s easy to use this dressing with a wide range of ingredients, both fresh and cooked. It’s particularly good with salads built with bitter-edged greens like arugula, radicchio, and endive. It’s a natural with apples, with bacon, and, of course, it’s stellar when drizzled over roasted butternut or acorn squash.


  • ½ teaspoon ground cinnamon
  • 1½ tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1½ teaspoons sherry vinegar
  • 1½ tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper



Make the vinaigrette

In a small bowl, whisk together all the ingredients until well combined. Serve as desired. The dressing can be made up to a week in advance and refrigerated until ready to use.

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