Why I love this maple miso vinaigrette

Happy Monday friends! I hope you all had a wonderful Halloween with lots of candy and costume fun. Since it was our first Halloween in the new house, we didn’t really know what to expect when it came to trick-or-treaters, but, oh man, did I over estimate.

After all the Halloween candy I ate, I am ready for a clean slate and lots of salad. And that’s exactly what I get when I make this maple miso vinaigrette. I mean, it barely has any oil and it’s loaded with flavors. The maple syrup makes it perfect for fall (dare I even say, Thanksgiving dinner?), and it pairs really well with any vegetable you want to throw into your salad.

More miso recipes: spicy miso pasta / miso glazed salmon / magic dairy free risotto

Ingredient notes:

Miso paste – Miso paste is a traditional Japanese condiment made from fermented soybeans. It’s adds depth and umami. You can find miso paste in most grocery stores, typically in the international foods aisle.
Maple syrup – You want real maple syrup for this recipe, not the stuff you would put on pancakes.
Rice vinegar – This vinegar is slightly sweeter and less acidic than most vinegars. If you need to substitute, try apple cider vinegar or white wine.
Cashew butter – You can use your favorite nut butter, probably avoiding peanut since its flavor is so distinctive.

Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.

How to make maple miso dressing

Combine ingredients. Add all ingredients to a mixing bowl and whisk until the dressing is smooth.

Store or serve. Transfer your dressing to an airtight storage container – like a mason jar. Store the dressing in the refrigerator until you’re ready to use it. This dressing should keep for up to one week.

More salad dressing recipes: ginger vinaigrette / maple tahini dressing / Japanese salad dressing / dijon vinaigrette