There’s something magical about a dressing that instantly elevates even the simplest bowl of greens. Orange vinaigrette is one of those recipes—fresh, vibrant, and bursting with citrusy brightness. It’s the kind of dressing that feels gourmet without requiring any special effort. Whether you’re tossing together a quick weekday salad or preparing a beautiful dish for guests, this vinaigrette brings a sunny, refreshing flavor that pairs perfectly with greens, grains, roasted vegetables, and even seafood.
I first started making citrus-based dressings when I wanted an alternative to heavy store-bought vinaigrettes. The fresh orange juice, zest, and honey create a naturally sweet balance, while Dijon mustard adds richness and body. Everything comes together in minutes, proving that simple ingredients often create the most memorable flavors. Let’s dive into this easy, versatile recipe that quickly becomes a staple in any kitchen.
Recipe Overview
This orange vinaigrette blends fresh orange juice, zest, vinegar, honey, Dijon mustard, and olive oil to create a bright and tangy dressing. It comes together quickly and stores well for up to a week. Use it on salads, grain bowls, roasted vegetables, or as a marinade for chicken or fish.
Ingredients & Instructions
Ingredients
- 2 tablespoons vinegar (white wine, apple cider, champagne, or rice vinegar)
- 2–3 teaspoons grated orange zest
- 1/3 cup fresh orange juice (from about one orange)
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/3 cup extra-virgin olive oil
- 2 tablespoons minced shallot
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Step-by-Step Instructions
1. Combine the Ingredients
In a small bowl, add the vinegar, orange zest, fresh orange juice, honey, Dijon mustard, olive oil, minced shallot, salt, and pepper.
Whisk briskly until the mixture becomes fully emulsified. This means the oil and juice blend into one smooth, stable dressing.
Tip: If you prefer an ultra-smooth vinaigrette, blend everything in a small food processor or use an immersion blender.
2. Store and Use
Transfer the vinaigrette to a sealed jar or airtight container.
Refrigerate for up to 1 week. Shake or whisk before using—natural separation is normal.
Cooking Tips & Variations
1. Adjust Sweetness and Acidity
- Add more honey for extra sweetness.
- Increase the vinegar for a sharper, more tangy bite.
- Swap honey with maple syrup for a vegan alternative.
2. Play With Citrus
- Mix orange juice with a splash of lemon or lime for extra brightness.
- Use blood oranges for a deeper color and richer flavor.
3. Add Herbs
Fresh herbs bring complexity and aroma:
- Basil
- Mint
- Tarragon
- Thyme
Stir chopped herbs into the finished dressing.
4. Make It Creamy
Whisk in:
- 1 tablespoon Greek yogurt, or
- 1 tablespoon mayonnaise
This creates a thicker, creamier dressing perfect for grain bowls or slaws.
5. Use as a Marinade
This vinaigrette works wonderfully as a marinade for:
- Chicken breasts
- Salmon
- Shrimp
- Roasted vegetables like carrots or Brussels sprouts
Marinate for 15–30 minutes depending on the ingredient.
Storage & Serving Suggestions
Storage
- Keep refrigerated up to one week.
- Shake well before using to re-emulsify the dressing.
Serving Ideas
- Drizzle over mixed greens with sliced almonds and goat cheese.
- Toss with quinoa, roasted sweet potatoes, and kale.
- Spoon over grilled chicken or salmon.
- Use as a finishing sauce for grain bowls or roasted vegetables.
This orange vinaigrette offers a quick way to brighten everyday meals using simple ingredients. Its refreshing citrus notes and natural sweetness make it versatile enough for salads, marinades, and side dishes. Making dressings at home gives you freedom to tweak flavors to suit any dish or preference, turning even basic ingredients into something special. It’s a recipe worth keeping on repeat.
FAQs
1. Can I use bottled orange juice?
Fresh juice gives the best flavor, but bottled works in a pinch.
2. Can I make it without shallots?
Yes—leave them out or replace with a pinch of onion powder.
3. Is there a substitute for Dijon mustard?
Yellow mustard works but is milder. Stone-ground mustard is another good option.
4. Can this be made without honey?
Yes—swap with maple syrup, agave, or leave it out for a less sweet vinaigrette.
5. What salads pair best with this vinaigrette?
It’s perfect for kale salads, spinach salads with fruit, nut-based salads, and grain bowls.
Bright, fresh, and zesty, this homemade orange vinaigrette comes together in minutes. Perfect for salads, marinades, and meal prep with simple, bold citrus flavor.
