Bright, tangy, and ridiculously easy to make, Orange Vinaigrette will add a citrusy zing to anything it touches!
Lately, I’ve been on a homemade vinaigrette kick, and let me tell you, this one is a keeper. It all started when a neighbor dropped off an entire bag of fresh oranges from their tree—more oranges than I knew what to do with! I juiced a few for breakfast, made a citrusy glaze for salmon, and then thought, “Why not a salad dressing?” I’ve always loved combining Dijon and honey in my salad dressings and vinaigrettes. Dijon brings a sharp, slightly creamy tang, while honey smooths it all out with a gentle sweetness. Throw in that fresh orange juice, a splash of vinegar, and some olive oil, and you’ve got a dressing that’s as versatile as it is delicious.
Not only does this vinaigrette liven up salads, but it also doubles as a marinade for meats and veggies. Imagine grilled chicken with a citrusy punch or roasted carrots with a sweet-savory glaze. Sounds good, right?
Is This Orange Vinaigrette Healthy?
This dressing has a solid mix of wholesome ingredients. Olive oil is a source of healthy fats, while fresh orange juice brings in vitamin C and a touch of natural sweetness to complement the honey. If you’re on a low-sugar diet, you can always omit the honey or experiment with a sugar-free sweetener.
To make the dressing vegan-friendly, simply use maple syrup or agave instead of honey.
The Secret To A Perfectly Balanced Vinaigrette
The magic of a good vinaigrette is all about balance. Too much acid, and it’ll make you pucker; too much oil, and it falls flat. Adding Dijon mustard not only contributes a little kick but also helps emulsify the mixture, keeping it smooth and blended. I’ve found whisking it together in a mason jar and giving it a good shake creates a perfectly blended, restaurant-quality dressing. And if your vinaigrette separates over time, don’t worry—a quick shake brings it back to life. For an extra burst of citrus, I sometimes zest the orange before juicing it and stir that into the mix. It gives the vinaigrette a little extra punch that makes all the difference!
How Do I Store Leftovers?
Pop it in a mason jar or an airtight container and keep it in the fridge. It’ll stay fresh for about 5 days. If the olive oil thickens up when chilled, just let it sit at room temperature for a few minutes and give it a good shake.
Serving Suggestions
There are so many ways to use this orange vinaigrette. Drizzle it over a crisp Strawberry Walnut Salad or use orange vinaigrette to deepen the flavor profile of this Kale Salad. You can also use it to marinate chicken for these Chicken-Pineapple Kabobs, or shrimp for some colorful Shrimp Kabobs. It also pairs beautifully with Roasted Carrots and Blanched Asparagus, or even as a finish for Grilled Peaches.
Ingredients
- 1/4 cup fresh orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a small bowl, whisk together orange juice, white wine vinegar, honey, and Dijon mustard.
- Slowly drizzle in the olive oil while continuing to whisk until the mixture is well combined and emulsified.
- Season with salt and black pepper to taste. Store in an airtight container in the refrigerator.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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