Ginger Salad Dressing
Ginger lovers, this salad dressing is for you! It’s warming and bright, but not too fiery. I’m trying to eat more greens between the holidays, so it seemed like the perfect time to share.
This salad dressing recipe is easy to whip up and keeps for a week or longer in the fridge. You’ll need olive oil, apple cider vinegar, a touch of maple syrup, and fresh ginger.
The flavors in this ginger dressing play so well with this season’s fresh produce—think pears or apples, pomegranate, and roasted sweet potato or butternut. Feta or goat cheese, pecans or pepitas would all be nice accents. I can’t think of a green that wouldn’t benefit from a drizzle of it.
You’ve perhaps seen this dressing in my sweet potato, arugula and wild rice salad and pomegranate and pear salad, which are two of my favorite hearty winter salads. If you’re looking for a gingery dressing that would complement a meal with Asian flavors, I’d recommend trying my carrot ginger dressing instead. Please let me know how you like this dressing in the comments!
Ginger Salad Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: ¾ cup 1x
- Category: Salad Dressing
- Method: Stirred
- Cuisine: American
Love ginger? You’ll love this homemade salad dressing recipe! It’s full of fresh ginger flavor, balanced by a touch of maple syrup and apple cider vinegar. Recipe yields ¾ cup dressing.
- ½ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar, to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey, to taste
- 2 teaspoons finely grated fresh ginger
- ½ teaspoon fine sea salt
- About 20 twists of freshly ground black pepper
- In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
- Taste, and adjust if necessary—for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
- This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.
Recipe adapted from my basic vinaigrette, crossed with the “liquid gold” salad dressing in my cookbook, Love Real Food.
Make it vegan: Be sure to use maple syrup instead of honey.