Nearly every evening, you’ll find a salad on my dinner table. Truth be told, it’s more out of convenience than anything else. Don’t get me wrong, I adore salads—I even authored a cookbook on them—but their simplicity and utility are what really appeal to me. They effortlessly complement any meal, whether it’s a hastily assembled pasta, a quick-fix salmon or chicken dish, or even the occasional takeout pizza, by introducing a fresh vegetable component.
My creative spark really ignites with the dressing. I grew up using store-bought dressings, but the revelation that I could whip up my own using nothing more than oil and vinegar was a game changer.
Although I mostly use olive oil due to its prevalence in my kitchen, I enjoy experimenting with various vinegars, citrus juices, and enhancements like Dijon mustard, honey, and spices. Crafting a salad dressing also presents an opportunity to utilize those lesser-used ingredients sitting in my pantry or fridge, which is how I stumbled upon my latest go-to dressing.
As a frequent user of Italian and Mediterranean flavors, it often takes me ages to finish a container of white miso. I’m fond of its umami flavor but don’t use it as often as I should—so I decided to add it to my dressing. Now, this miso dressing has become a staple for all my dishes.
The miso maple dressing is quick to make, taking less than a minute, and strikes the perfect balance between savory, sweet, and vibrant. The maple syrup adds a cozy touch, especially welcome during the cooler months, though it’s fantastic year-round. If I have a garlic clove on hand and feel like mincing it, it adds even more richness to the flavor. However, it’s just as delightful without it.
Crafting My Quick Miso Maple Dressing
To prepare approximately 1 cup of this dressing, which serves 4 to 6, gather the following ingredients:
- 1/3 cup apple cider vinegar or rice vinegar
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup or honey
- 1 clove garlic, grated or minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Combine the vinegar, oil, miso, maple syrup or honey, and optional garlic in a jar with a tight lid. Shake vigorously until the miso dissolves and the mixture becomes creamy and well-blended, which should take about 1 to 2 minutes. Perform a taste test and adjust the seasoning with salt and pepper as needed, though be mindful that miso is already quite salty.
This dressing can be stored in the refrigerator for up to a week. If it solidifies, let it sit at room temperature for a few minutes, then shake well before use.
Ideal Pairings for This Dressing
This versatile dressing is a perfect match for nearly any salad—whether a simple green salad, a cucumber salad, noodle salad, grain salad, or bean salad. It’s also excellent when drizzled over roasted, sautéed, or stir-fried vegetables.
Personalizing Your Miso Maple Dressing
What I love about making salad dressings at home is the freedom to experiment. Here are some ideas to customize this simple recipe:
- Add a touch of freshly grated ginger (no need to peel) into the mix, or a generous pinch of ground ginger.
- If you have pomegranate molasses in your fridge, try substituting it for the maple syrup for a unique twist.
- Swap the olive oil with avocado oil for a different flavor profile.
- Experiment with various vinegars like white wine or sherry vinegar, or opt for acidic citrus juices like grapefruit, lime, or lemon juice.
- If you’re craving a creamier texture, incorporate a bit of tahini or another nut butter like peanut or almond butter.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.