Get ready to fall in love with the ultimate citrus delight: Orange Vinaigrette. This vibrant, zesty dressing is a personal favorite in my kitchen – it brightens even the simplest salad with a burst of sweet and tangy flavor, thanks to fresh orange juice, a touch of honey, and the warmth of Dijon mustard. Whether you drizzle it over crisp greens, toss it with roasted vegetables, or use it as a dipping sauce, Orange Vinaigrette always manages to steal the show. Quick to whip up, naturally gluten-free, and versatile enough to suit every diet, you’ll want to keep a jar of this sunshine-hued dressing on hand all week long.

Ingredients You’ll Need

Orange Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

This Orange Vinaigrette comes together in a snap with just a handful of pantry staples you probably already have. Each ingredient here plays a starring role, contributing to the balance of sweet, tart, and savory notes that make this dressing so irresistible.

Fresh orange juice: The heart and soul of the vinaigrette, lending a bright citrus flavor and natural sweetness.
Fresh lemon juice: Balances out the sweetness with a pop of tang, enhancing all the other flavors.
Honey or maple syrup: Adds just enough sweetness; maple syrup keeps it vegan, while honey delivers classic richness.
Dijon mustard: Offers a gentle kick and emulsifies the dressing, giving it a creamy, cohesive texture.
Extra virgin olive oil: Provides body, richness, and a smooth mouthfeel while helping all the flavors shine.
Orange zest: Packs a punch of citrus aroma and depth – don’t skip it for that irresistible zing!
Salt: Pulls all the flavors together, heightening sweetness and acidity alike.
Black pepper: Adds earthy warmth and a bit of bite to round out the vinaigrette.

How to Make Orange Vinaigrette

Step 1: Whisk the Citrus Base

Start by grabbing a small mixing bowl or a jar with a tight-fitting lid. Pour in the fresh orange juice, lemon juice, honey (or maple syrup), and Dijon mustard. Whisk them together until fully combined and smooth. You’ll notice the mixture start to look glossy and inviting – that’s your foundation of flavor!

Step 2: Emulsify with Olive Oil

Now for that creamy, dreamy texture. While continuously whisking the citrus base, begin to slowly drizzle in your extra virgin olive oil. This gradual process helps the fats and juices blend seamlessly, so the vinaigrette doesn’t separate. If you’re using a jar, simply add the oil, seal the lid, and shake vigorously until everything looks silky and unified.

Step 3: Stir in Flavor Boosters and Season

Once your vinaigrette is emulsified, stir in the orange zest, salt, and black pepper. The zest is where a lot of the orange’s most aromatic oils live, giving your dressing next-level fragrance and color. Give everything one last taste and adjust the seasoning as you see fit.

Step 4: Taste and Adjust

Always taste before serving – every orange is different! If you want a bit more tang, add an extra squeeze of lemon. Prefer it sweeter? Drizzle in more honey or maple. Your Orange Vinaigrette should sing with balance: not too tart, not too sweet, and absolutely bursting with citrus freshness.

Step 5: Serve or Store

Your vinaigrette is ready! Pour it over your favorite salad immediately, or transfer to a clean jar and refrigerate for up to 5 days. If it separates while chilling, just shake or whisk it again before using – the flavors actually get even better as they mingle.

How to Serve Orange Vinaigrette

Garnishes

A sprinkle of chopped fresh herbs (think mint, chives, or basil) on top can take your Orange Vinaigrette to delicious new places. Add a little orange zest or some toasted nuts for an extra-special presentation and crunch.

Side Dishes

This vinaigrette pairs beautifully with simply steamed veggies, grilled chicken, or even as a drizzle over grain salads. Try adding it to a spinach salad loaded with berries and goat cheese, or pour some over warm roasted carrots – the results are always restaurant-worthy.

Creative Ways to Present

Let your imagination run wild! Use Orange Vinaigrette as a tangy dip for crusty bread, brush it over grilled shrimp skewers, or toss it with quinoa and roasted beets for a gorgeously colorful side. For a fun party spin, serve it in a small carafe at the table so guests can pour their own.

Make Ahead and Storage

Storing Leftovers

Simply transfer any leftover Orange Vinaigrette to an airtight container or jar and pop it in the fridge. It should stay bright and delicious for up to 5 days. If you see the ingredients separate after a while, don’t worry – just give it a vigorous shake or whisk before using.

Freezing

While it’s best enjoyed fresh, you can freeze Orange Vinaigrette in a pinch! Pour it into an ice cube tray, freeze until solid, then transfer the cubes to a freezer-safe bag for up to a month. Thaw cubes as needed in the fridge, then whisk well before serving.

Reheating

No need for traditional reheating! Just let your vinaigrette come to room temperature if it’s been refrigerated or frozen. If the olive oil has solidified in the fridge, set the jar in a bowl of warm water for a few minutes, then shake or whisk until smooth and silky again.

FAQs

Can I use bottled juice or should I stick with fresh citrus?

Freshly squeezed orange and lemon juice make all the difference in Orange Vinaigrette. Bottled juice can taste flat or overly sweet, while fresh juice brings lively citrus flavor and that just-picked zing.

Is this vinaigrette suitable for vegan diets?

Absolutely! Just swap honey for pure maple syrup, and the entire recipe is vegan-friendly while still tasting sweet and delicious.

How can I make a creamy version of Orange Vinaigrette?

For a creamier texture, try blending in a tablespoon of plain Greek yogurt after the vinaigrette is mixed. This will yield a tangy, luscious version that clings beautifully to greens.

What other dishes can I use this vinaigrette for besides salad?

Orange Vinaigrette is a superstar for more than salads! Drizzle it over grilled seafood, roasted sweet potatoes, or even as a marinade for chicken or tofu. It’s also divine as a dip for crudités or a sauce for grain bowls.

Can I use blood oranges instead of regular oranges?

Yes! Blood oranges make a stunning substitution, adding a dramatic ruby hue and a deeper, more complex citrus flavor. Perfect if you want to impress at a dinner party or just change things up at home.

Final Thoughts

If you’re looking to step up your salad game or bring a touch of sunshine to any meal, Orange Vinaigrette is your go-to. I can’t wait for you to try it and discover just how versatile and uplifting homemade dressing can be – it’s a total game changer!

Orange Vinaigrette Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 10 minutes
Yield: 6 servings (about 3/4 cup) 1x
Diet: Vegetarian

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Description

This zesty and vibrant Orange Vinaigrette is a perfect dressing to elevate your salads or roasted vegetables. Made with fresh orange juice, honey, Dijon mustard, and olive oil, this homemade vinaigrette is bursting with citrus flavor.

Ingredients

Scale

For the Orange Vinaigrette:

1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
1 teaspoon orange zest
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Vinaigrette: In a small mixing bowl or jar, whisk together the orange juice, lemon juice, honey, and Dijon mustard until well combined.
Emulsify the Vinaigrette: Slowly drizzle in the olive oil while whisking continuously until the vinaigrette emulsifies and becomes smooth.
Season and Serve: Stir in the orange zest, salt, and black pepper. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 5 days. Shake or whisk before using.

Notes

This vinaigrette pairs beautifully with spinach salads, fruit salads, or roasted vegetables.
For a creamier version, blend in 1 tablespoon of Greek yogurt.
Blood oranges can be used for a more vibrant color and deeper flavor.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad Dressing, Condiment
Method: Whisking, No-Cook
Cuisine: American, Mediterranean