Introduction

Bright and zesty, this Orange Vinaigrette is the perfect way to elevate any salad. With fresh orange juice and a hint of honey, it offers a delightful balance of tangy and sweet flavors. It’s easy to whip up and brings a refreshing twist to your greens.

A close-up view of a small clear glass jar filled with thick, bright yellow sauce that has visible tiny red and black specks mixed throughout; the jar is held by a woman's hand at the bottom left, and the background shows a blurred outdoor scene with soft green and brown tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vinegar (white wine, apple cider, champagne, or rice)
2 tsp grated orange zest (or 3 tsp, from 1 orange)
1/3 cup fresh orange juice (from 1 orange)
2 tsp honey
2 tsp Dijon mustard
1/3 cup extra-virgin olive oil
2 tbsp minced shallot
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper

Instructions

Step 1: Get a small bowl ready.
Step 2: Add the vinegar, orange zest, orange juice, honey, Dijon mustard, olive oil, minced shallot, sea salt, and black pepper into the bowl.
Step 3: Grab a whisk and whisk vigorously until everything is beautifully combined and looks creamy, not separated (emulsified).
Step 4: Give it a little taste and adjust salt or pepper if needed.
Step 5: Pour it over your favorite salad and enjoy!

Tips & Variations

Use freshly squeezed orange juice for the brightest flavor, and zest before juicing to make it easier.
Swap shallots for finely minced red onion if you prefer a sharper bite.
For a citrus twist, mix in a bit of lemon or lime juice along with the orange.
Add a pinch of chili flakes for a subtle heat that complements the sweetness.

Storage

Store leftover vinaigrette in an airtight container in the refrigerator for up to 3 days. Before using, give it a good whisk or shake as separation may occur. It’s best used fresh but reheats easily at room temperature.

How to Serve

The image shows a small clear glass jar filled with a thick yellow mustard-like sauce with visible red chili flakes mixed throughout, giving it a textured look. The jar is held by a woman's hand from the bottom and side, with the focus on the sauce inside the jar. The background is blurred, showing some green and brown colors, but the main focus remains on the jar and its spicy, grainy content. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this vinaigrette ahead of time?

Yes, you can prepare it up to 2 days in advance. Just keep it refrigerated and whisk again before serving to recombine the ingredients.

What salads pair well with orange vinaigrette?

This vinaigrette shines on mixed greens, spinach, or arugula salads with ingredients like nuts, goat cheese, or avocado. It also pairs well with grain bowls and roasted vegetables.

Orange Vinaigrette Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

A bright and tangy Orange Vinaigrette that combines fresh orange juice and zest with a blend of vinegar, honey, Dijon mustard, and shallots. This versatile dressing is emulsified with extra-virgin olive oil to create a creamy yet light finish, perfect for drizzling over salads or roasted vegetables.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: About 3/4 cup (enough for 4–6 servings) 1x
Category: Salad Dressing
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vinaigrette Ingredients

2 tbsp vinegar (white wine, apple cider, champagne, or rice)
2 tsp grated orange zest (or 3 tsp from 1 orange)
1/3 cup fresh orange juice (from 1 orange)
2 tsp honey
2 tsp Dijon mustard
1/3 cup extra-virgin olive oil
2 tbsp minced shallot
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper

Instructions

Prepare the bowl: Get a small bowl ready to combine all the ingredients for the vinaigrette.
Add ingredients: Into the bowl, add the vinegar, orange zest, orange juice, honey, Dijon mustard, olive oil, minced shallot, sea salt, and black pepper.
Whisk to emulsify: Using a whisk, vigorously whisk the mixture until it is beautifully combined and the dressing looks creamy, indicating it is emulsified and not separated.
Taste and adjust seasoning: Give the vinaigrette a little taste and adjust the salt or pepper if needed for your preferred flavor balance.
Serve: Pour the orange vinaigrette over your favorite salad or vegetables and enjoy the bright, fresh flavors.

Notes

Use fresh orange zest and juice for the best flavor; avoid bottled juice.
Different types of vinegar can slightly alter the flavor, so choose one that complements your salad.
To make the vinaigrette vegan, substitute honey with maple syrup or agave nectar.
Store leftover vinaigrette in an airtight container in the refrigerator for up to 3 days; whisk before using again.
If you prefer a smoother dressing, blend the vinaigrette briefly to emulsify.

Keywords: orange vinaigrette, salad dressing, citrus dressing, homemade vinaigrette, orange juice dressing, healthy salad dressing