Apple Dijon Vinaigrette

Apple Dijon Vinaigrette 600x500 - A Plant-Based Revolution

I’m in love. The oil-free Apple Dijon Vinaigrette dressing alone on my Cranberry Quinoa Apple salad was enough to make me swoon. It’s just a very simple vinaigrette, but it’s so good that I kept dipping my spoon in for taste after taste. I made one small batch and left the room only to return to see a half-empty bowl. Apparently, Jeff loved it too because he had his own spoon and ate almost half of it – without the salad! It’s that good. I make spinach and kale salads sprinkled with blueberries, strawberries, grapes, and dragon fruit quite often. This Apple Dijon Vinaigrette stands up well to being pre-dressed, making this salad great for weekly meal prep.

When making salads, I love that how it combines so many flavors and textures in one bowl. Then you experience the flavor exploding when you drizzle it on your salad.

I’ve figured out if you make a delicious dressing for your greens, you and your family will love eating salads all the time. And since it doesn’t require much more than about a minute or two, and seven ingredients in your pantry to create after one bite you’ll have this on your salad quick. This dressing is so versatile that you can use it on vegetables, drizzled on spaghetti squash and so many other things. Make sure you don’t let your kids or your husband see you swipe their applesauce since that’s the main ingredient!

Preparing the ingredients in prep bowls.
Preparing the ingredients in prep bowls.

Rather than onions, I used shallots. Shallots have a milder flavor. Just dice them (large is ok) as they will go into the blender. You don’t want to use applesauce that is sweetened. It adds too much sweetness to it. I also used apple cider vinegar (with mother). But if you only have clear apple cider vinegar without the mother, that’s ok too. The taste doesn’t change.  When making any dish, the best prep you can do to save time is to get all the ingredients out. Place each in a separate prep bowl. Then all you need to do is grab each dish and plop it in the bowl/blender. I hope you enjoy this dressing as much as we do. If you make it, please let me know by leaving a comment below and rating it. Bon Appetite!

Apple Dijon Vinaigrette 600x500 - A Plant-Based Revolution

Apple Dijon Vinaigrette

Yield: 1/3 Cup
Prep Time: 3 minutes
Total Time: 3 minutes


  • 1/4 Cup unsweetened applesauce
  • 1 1/2 Tbsp. apple cider vinegar (with mother)
  • 1 small shallot, diced (or one lobe of a large 1 1/2 Tbsp)
  • 2 Tbsp. agave
  • 2 Tsp. Dijon Mustard
  • 1/4 Tsp. fresh ground pepper


  1. Dice the shallot. If using a large shallot, use one lobe
  2. Mix all ingredients in a blender and puree until very smooth.
  3. Pour in a glass container. If you need a thinner consistency, you can add a little water.
  4. Serve immediately or refrigerate for later.


The dressing will keep for 1 week in the refrigerator.

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Michele Wallace

Entrepreneur and author of A Plant-Based Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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