Maple Miso Dressing
Three simple ingredients are all it takes to make this sweet, tangy, and savory maple miso dressing. It takes me just 5 minutes to whip up and is so versatile that I use it as a rich sauce, portable dressing, or even as a marinade. This recipe is one of my favorite ways to add a little pizazz to everything from roasted vegetables to grain bowls.
Servings: 30
Calories: 16kcal
Ingredients
- ¼ cup plus 2 teaspoons maple syrup
- ¼ cup chickpea miso
- ½ cup plus 4 teaspoons balsamic vinegar
Instructions
- Place ingredients into a small bowl and whisk until well mixed. You can also use a small food processor or blender. This helps smooth it out if your miso is a bit chunky.
Notes
- My #1 Secret Tip for this maple miso dressing recipe is to blend the dressing instead of whisking it whenever possible. A small food processor or blender creates the smoothest, creamiest texture, and the miso fully incorporates into the maple syrup and balsamic vinegar. dd
- Use pure syrup: Skip pancake syrup here since it will not give you the same rich flavor or balanced sweetness.
- Substitute with white miso: If I cannot find chickpea miso, white miso is the best alternative because it has a similarly mild, slightly sweet flavor. Darker miso varieties are more intense and salty.
- Use good quality balsamic: A sweeter, aged balsamic creates a smoother, richer dressing, while a younger balsamic produces a brighter, tangier finish.
- Bring miso to room temperature: Cold miso is firmer and takes longer to blend smoothly. I let it sit out for 10-15 minutes before mixing.
- Let the flavors meld: While the dressing is delicious right away, I like to let it rest in the refrigerator for 30 minutes. This allows the sweet, tangy, and savory flavors to become even more balanced.
Nutrition
Calories: 16kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 87mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 2g