Instantly elevate your favorite dishes with this four-ingredient Miso Vinaigrette! It is the perfect blend of savory, sweet, and tangy flavors great on salads, bowls, or drizzled over grilled meats and seafood.
Combine all the ingredients in a blender or food processor and run on high until smooth and emulsified. If working by hand, just whisk in the ingredients thoroughly until smooth.
Notes
Storage DirectionsLeftovers keep in an airtight container in the refrigerator for 2-3 weeks. Bring the dressing to room temperature before serving for the best consistency. Recipe Pro-Tips
Use high-quality ingredients. For the freshest flavor, opt for the best quality olive oil, balsamic vinegar, maple syrup, and miso paste. This will enhance the quality of the miso dressing for salad and anything else you put it on.
Emulsify Properly. Blend the ingredients until well incorporated to achieve a stable emulsion which is key to creating a creamy and cohesive dressing. You don’t want to see any separation of ingredients.
Let it sit. For the best flavor, allow the dressing to sit, either in the refrigerator or at room temperature, for at least 30 minutes before serving. This will allow the flavors to meld together and thicken in texture.
Make a big batch. Double or triple the ingredients in this recipe and store it in the refrigerator for up to 3 weeks! You’ll have a ready-made condiment to add to dishes as you please.
Thicken the dressing. Add 1-2 tablespoons of Greek yogurt or tahini for a creamier dressing or thicker condiment. This will add richness while maintaining the tangy flavor profile.
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