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butternut squash cider dressing

Butternut Maple Dijon & Greek Yogurt Apple Cider Dressings

These two fall-inspired dressings deliver a perfect balance of tangy and sweet flavors. The Maple Dijon version lends a warm, spicy-sweet note for roasted veggies, while the Greek Yogurt Apple Cider version offers a creamy, refreshing twist for salads and grain bowls.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad Dressing
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Butternut Maple Dijon Dressing
  • 3 tablespoons apple cider vinegar 45 ml
  • 1 tablespoon pure maple syrup 15 ml
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil 60 ml
  • 1/8–1/4 teaspoon fine sea salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon very finely minced shallot optional
For the Greek Yogurt Apple Cider Dressing
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons apple cider vinegar 30 ml
  • 1 tablespoon honey (or maple syrup)
  • 2 tablespoons olive oil 30 ml
  • 1/8–1/4 teaspoon fine sea salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard optional, for extra tang and stability
  • 1–2 tablespoons finely chopped dill, parsley, or chives optional

Equipment

  • Jar or mixing bowl
  • Whisk

Method
 

  1. For the Butternut Maple Dijon Dressing: In a jar or bowl, whisk together 3 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, and 1 teaspoon Dijon mustard until smooth.
  2. Season the mixture with 1/8–1/4 teaspoon fine sea salt and a few grinds of black pepper.
  3. Slowly drizzle in 1/4 cup extra-virgin olive oil while continuously whisking (or secure the lid and shake vigorously for 20–30 seconds) until the dressing emulsifies and becomes glossy.
  4. If using, stir in 1 teaspoon of very finely minced shallot and adjust the seasoning as needed.
  5. For the Greek Yogurt Apple Cider Dressing: In a bowl, whisk together 1/4 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon honey (or maple syrup), and salt and pepper to taste.
  6. If desired, add 1 teaspoon Dijon mustard for extra tang and stability.
  7. While whisking constantly, slowly add 2 tablespoons olive oil until the dressing reaches a creamy, glossy consistency.
  8. Stir in 1–2 tablespoons of freshly chopped dill, parsley, or chives. Taste and adjust seasoning if needed.
  9. Both dressings can be stored in the refrigerator for up to one week. Stir or shake well before each use as the Greek yogurt version may separate slightly.

Notes

These versatile fall dressings are quick to whip up and can be easily customized to suit your taste. Drizzle the Maple Dijon version over roasted butternut squash or Brussels sprouts for a warm, spicy-sweet touch, while the creamy Greek Yogurt dressing is perfect on hearty salads and grain bowls. Store in the refrigerator for up to one week and give the yogurt version a stir if it separates.