This post may contain affiliate links. Please read our disclosure policy.
This Apple cider vinaigrette is the dressing I make on repeat. It’s what gives my Quinoa and Celery Salad its signature tang, but honestly, I keep a jar of it in my fridge at all times because it goes on nearly everything. It’s a zesty salad dressing made with apple cider vinegar, a double hit of mustard, and a touch of maple syrup to balance it out. This dressing is vegan, gluten-free, and dairy-free, and it comes together in just five minutes.
The Dressing Behind My Copycat Costco Quinoa Salad
When I set out to recreate Costco’s grain and celery salad at home, I knew the apple cider vinaigrette dressing needed its own moment. I first tried my fav Dijon Vinaigrette, but—though delicious—it wasn’t quite right here. The Kirkland version has an unmistakable tang that’s bright, a little zesty, and just sweet enough to balance out the earthy kale and cabbage without overpowering them.
I settled on this apple cider and Dijon mustard vinaigrette to bring all those flavors together. This recipe swaps white or champagne vinegar for fruiter, tangier apple cider vinegar. I also added some whole grain mustard for a bit of texture. A touch of maple syrup rounds it out while keeping it vegan-friendly, and a little cracked black pepper adds just a hint of heat. I always keep some in the fridge because it lasts for up to two weeks, and it’s versatile enough to go way beyond just quinoa salad.
Filtered vs. Unfiltered ACV
Unfiltered, raw apple cider vinegar (the kind with cloudy sediment called “the mother”) has a slightly more robust and tangy flavor than filtered versions. Both work here, so go with what you have on hand.
How to Make Apple Cider Vinaigrette
This apple cider vinegar dressing is about as simple as it gets: add everything to a bowl or mason jar, then whisk or shake until it comes together. That’s it.
Why Did My Dressing Separate?
You know the oil saying, “Oil and water don’t mix”? Oil and vinegar are the same. Vinegar is mostly water, and water molecules attract each other and repel oil molecules. Mustard seeds contain specific proteins with oil-loving and water-loving ends, meaning they can bring the two together.
Eventually, though, the oil and vinegar will do what they tend to do and separate. Just give everything a good whisk or shake, and it should come back together.
Swaps and Substitutions
This Costco apple cider vinaigrette recipe is a dead ringer for the real deal. But if you’re missing one or two ingredients, don’t stress. These simple swaps will get you out of a bind:
- Maple Syrup: If you’re not strictly vegan, honey makes a perfect 1:1 swap. Agave also works here. Feel free to add a bit more if you prefer a sweeter dressing.
- Whole grain mustard: If you only have one type of mustard, Dijon is the one to keep on hand. You’ll lose some of the texture that the whole grains bring, but the flavor will still be there. Try spicy brown mustard if you like a bit more kick.
- Olive oil: Avocado oil is a great neutral substitute for a milder flavor. If you want your dressing to stay totally liquid in the fridge, try canola, sunflower, or soybean oil instead.
More Ways to Use This Apple Cider Vinaigrette
While it’s super yummy over quinoa salad, this dressing works great with other favorites, too:
- Drizzle it over a Simple Arugula Salad or Chopped Endive and Romaine Salad for something light and peppery.
- Toss it with my Refreshing Cucumber Salad for a different take on a classic side dish.
- Spoon it over Warm Roasted Brussels Sprouts Salad with Farro to brighten up the roasted veggies.
Storage Instructions
Store this apple cider vinaigrette in an airtight jar or container in the refrigerator for up to two weeks. The olive oil will start to solidify when chilled, so let it sit out for 10–15 minutes and shake well before each use.
Apple Cider Vinaigrette
Ingredients
- ½ cup (118 ml) olive oil
- ¼ cup (59 ml) apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon whole grain mustard
- 1 tablespoon maple syrup
- Freshly cracked black pepper
Instructions
- Add all ingredients into a small bowl or mason jar and shake or whisk together until incorporated. Drizzle on your favorite salads!½ cup (118 ml) olive oil, ¼ cup (59 ml) apple cider vinegar, 1 tablespoon Dijon mustard, ¼ teaspoon whole grain mustard, 1 tablespoon maple syrup, Freshly cracked black pepper
Nutrition
Photographs by Meg McKeehan Photography
