Everyday Lemon-Maple House Dressing

A simple, balanced dressing you’ll use on repeat

This is my go-to, keep-it-in-the-fridge dressing. It’s lightly sweet, gently tangy, and incredibly versatile. That makes it perfect for salads, roasted vegetables, grain bowls, or even as a quick marinade.

I love this dressing because it’s made with real, whole ingredients, supports digestion, and adds flavour without overpowering your meal. Once you start making your own dressings, it’s hard to go back.

Ingredients

• 2 cloves garlic, peeled

• ¼ cup apple cider vinegar

• ¼ cup fresh lemon juice

• ¼ cup pure maple syrup

• 1 tablespoon Dijon mustard

• 1¼ cups extra-virgin olive oil

• ½ teaspoon sea salt

• 1 teaspoon freshly ground black pepper

Directions

1. Add the garlic, apple cider vinegar, lemon juice, maple syrup, and Dijon mustard to a blender or food processor.

2. Blend on medium speed until smooth, scraping down the sides as needed.

3. With the blender running on low, slowly drizzle in the olive oil until the dressing emulsifies and thickens.

4. Add the salt and pepper and blend briefly to combine. Taste and adjust seasoning as needed.

5. Transfer to a glass jar or airtight container.

How to Use It

• Drizzle over leafy greens or chopped salads

• Toss with roasted vegetables

• Use as a simple marinade for chicken or tofu

• Add to grain bowls or lentil salads

• Spoon over warm potatoes or roasted squash

Why I Love This Dressing

• Naturally sweetened (no refined sugar)

• Easy on digestion

• Supports blood sugar balance when paired with protein

• Comes together in minutes

• A staple for clients who want flavour and simplicity

• Easily makes any protein bowl more exciting

Storage

Store in the refrigerator in an airtight container for up to 7 days. If the olive oil thickens when chilled, simply let it sit at room temperature for a few minutes and shake well before using.

Simple Variations

• Less sweet: Reduce maple syrup to 2–3 tablespoons

• Herbed: Add fresh basil, parsley, or oregano

• Creamy: Blend in 1–2 tablespoons tahini

• Zesty: Add lemon zest or a pinch of chili flakes