Last updated on January 6th, 2026

Apple Cider Vinaigrette. | harvestandnourish.com

A simple dressing you can make in your own kitchen, this Farm Boy-inspired Apple Cider Vinaigrette is my favourite for all the big mixing bowl salads and roasted vegetables we’re enjoying right now. It’s light and fresh with bold and tangy, citrusy flavours!

I am a huge fan of Farm Boy’s sweet and tangy signature apple cider vinaigrette. So, once I left Ontario and could no longer buy it, I developed this zesty alternative to satisfy my cravings. It contains no additives, preservatives, artificial colours or flavours and even costs a little less than buying it at the store.

Here’s everything you’ll need to make this Apple Cider Vinaigrette

¼ cup (60 grams) apple cider vinegar
2 tablespoons (30 grams) lemon juice (about 1 lemon), optional
2 tablespoons (42 grams) liquid honey
1 tablespoon (3 grams) finely chopped red onion or dried minced onion
1 garlic clove, finely chopped
1/3 cup (80 grams) extra-virgin olive oil
Kosher or fine sea salt and freshly ground black pepper

The best salad dressings are made with real ingredients like extra-virgin olive oil, vinegar, garlic and herbs and add serious flavour. This small batch recipe features freshly cracked black pepper for a little warming heat and honey to balance the tanginess. The lemon juice is optional, but I love the added brightness it provides.

This Apple Cider Vinaigrette is such a great, easy recipe to have in your back pocket. All you need are a few simple ingredients to make it, and it tastes amazing whether used as a dressing for fresh seasonal salads, tossed with roasted vegetables or as a marinade for chicken, fish or tofu.

So quick and easy to make, this vinaigrette is my favourite way to brighten up fall and winter salads! You can learn more about the health benefits of cooking with apple cider vinegar here.

Try this Ginger Miso Dressing or this Best Homemade Balsamic Vinaigrette next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Measuring set
Small whisk
Mason jar for storage

Ingredients

¼ cup apple cider vinegar
2 tablespoons lemon juice optional, about 1 lemon
2 tablespoons liquid honey
1 tablespoon finely chopped red onion or dried minced onion
1 garlic clove finely chopped
1/3 cup extra-virgin olive oil
Kosher or fine sea salt and freshly ground black pepper

US Customary – Metric

Instructions

Add vinegar, lemon juice, honey, onion and garlic to a glass jar with a lid and whisk or cover and shake together. Whisking continuously, slowly drizzle in the olive oil until well combined. Once fully emulsified, season with salt and pepper to taste and enjoy!

Notes

Garlic substitutes: One medium-sized garlic clove is equivalent to ½ teaspoon jarred minced or dried minced garlic or ¼ teaspoon garlic powder if that is what you have on hand.

Make it vegan: To make this recipe vegan, replace the honey with maple syrup.

Make ahead and storage: Vinaigrette may be made a day ahead and kept chilled until ready to serve. If it should thicken and separate once refrigerated, shake well and/or bring to room temperature before serving. Leftover dressing will keep well in a sealed container in the refrigerator for up to two weeks.