Ginger lovers, this salad dressing is for you! Warming and bright without being overpowering, this dressing is an easy way to add fresh, zesty flavor to winter greens.
This ginger salad dressing comes together in minutes and will keep in the refrigerator for about a week or longer. It uses simple pantry ingredients: extra-virgin olive oil, apple cider vinegar, Dijon mustard, a touch of maple syrup (or honey), and freshly grated ginger.
The bright ginger notes pair beautifully with seasonal produce: sliced pears or apples, pomegranate seeds, roasted sweet potatoes or butternut squash. Crumbled feta or goat cheese, toasted pecans or pepitas add texture and balance. Drizzle it over any leafy green—arugula, spinach, mixed lettuces—or use it to dress a grain salad.
If you’ve seen this dressing before, it might be in hearty winter salads such as a sweet potato, arugula and wild rice salad or a pomegranate and pear salad. For an Asian-style accompaniment, a carrot-ginger dressing is another great option. Try this dressing on your next salad and leave a note about how you liked it.
Watch How to Make Ginger Dressing
Ginger Salad Dressing
- Author: Kathryne Taylor
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3/4 cup
4.9 from 37 reviews
Full of fresh ginger flavor and balanced with a touch of maple syrup and apple cider vinegar, this homemade dressing is quick to make and versatile. The recipe yields about 3/4 cup.
Ingredients
- 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
Instructions
- In a jar or small bowl, whisk together all ingredients until fully blended. If the mustard is cold, give it a minute to warm and incorporate.
- Taste and adjust: add another teaspoon of apple cider vinegar for more tartness, or an extra teaspoon or two of maple syrup for more sweetness and balance.
- Store the dressing in the refrigerator for up to 10 days. If the olive oil firms when cold, let the jar sit at room temperature for a few minutes or warm it briefly in the microwave (15–30 seconds) to return it to liquid.
Notes
This recipe blends elements from a basic vinaigrette and a favorite “liquid gold” dressing. It’s adapted for a bright ginger-forward flavor.
Make it vegan: Use maple syrup instead of honey.
Nutrition
The nutrition information is an estimate provided by an online calculator and should not replace professional advice.
- Category: Salad dressing
- Method: Stirred
- Cuisine: American