Ginger Salad Dressing

This salad dressing is for you, ginger lovers! Warmth and brightness, but not excessive heat. It seemed like the ideal moment to share because I’m attempting to eat more greens in between the holidays.

This salad dressing recipe is simple to prepare and stays in the fridge for a week or more. You’ll need fresh ginger, apple cider vinegar, olive oil, and a tiny bit of maple syrup.

Think pears or apples, pomegranate, and roasted sweet potato or butternut squash to get an idea of how wonderfully these flavors go with the fresh vegetables of this season. Pecans or pepitas, as well as feta or goat cheese, would make lovely garnishes. There isn’t a green in existence that wouldn’t profit from a drizzle of it.

My favorite hearty winter salads, the pomegranate and pear salad and the sweet potato, arugula, and wild rice salad, both use this dressing. I would suggest trying my carrot ginger dressing instead if you’re looking for a gingery dressing to go with an Asian-inspired dish. Please comment and let me know what you think of this outfit!

Also read: Gaby’s Roasted Beets and Labneh


  • Extra virgin olive oil, 1/2 cup
  • To taste, two teaspoons of apple cider vinegar
  • Dijon mustard, two tablespoons
  • 1 teaspoon honey or maple syrup, as desired
  • 2 teaspoons of fresh ginger, grated finely
  • 12 teaspoon of sea salt, fine
  • 20 or so freshly ground black peppercorns.


Whisk all of the ingredients in a jar or small basin until well combined. If your mustard is cold, it could occasionally take a few minutes to warm up before it mixes in completely.
If required, taste and make adjustments by adding additional apple cider vinegar for more tartness or more maple syrup for more sweetness or balance (I usually add one).
For up to 10 days, this salad dressing keeps well in the fridge. Real olive oil can slightly solidify when cold; if this occurs, simply allow it to reheat to room temperature for a few minutes or microwave it for no longer than 15 to 30 seconds in a microwave-safe jar.


The basic vinaigrette and “liquid gold” salad dressing from my book Love Real Food were combined to create this recipe.

MAKE IT VEGAN: Make sure to swap out the honey for maple syrup.