If you’re looking to elevate your salads with a fresh, zesty touch, this Orange Vinaigrette is going to be your new go-to. Crafted with real orange juice and a touch of honey or maple syrup, it brings a lively citrus flavor that’s both vibrant and bright. Imagine a dressing that wakes up the flavors of greens, roasted vegetables, grain bowls, or even grilled chicken—yes, this vinaigrette delivers all that with barely any effort. It’s the kind of recipe that tastes way fancier than the sum of its humble ingredients, and you’ll want to drizzle it on everything!

Orange Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

The magic of this orange vinaigrette lies in its simplicity—each ingredient plays a starring role in delivering that punchy, sunny flavor. Grab these essentials to create a dressing that beautifully balances sweet, tangy, and savory notes with a silky texture and a gorgeous golden color.

Freshly Squeezed Orange Juice: Brings natural sweetness and sunshine-bright citrus flavor—make sure to use a juicy, ripe orange for best results.
Red Wine Vinegar or Apple Cider Vinegar: Adds tanginess that lifts up the orange notes and balances out the sweetness.
Honey or Maple Syrup: Gives a hint of gentle sweetness and smooths out the acidity for perfect harmony.
Dijon Mustard: Acts as an emulsifier and adds a subtle kick that rounds out the flavor.
Orange Zest: Packs a concentrated citrus punch and adds an aromatic twist you’ll love.
Extra Virgin Olive Oil: Makes the dressing smooth and rich while mellowing out the sharpness of the vinegar.
Salt: Enhances all the other flavors so they really pop.
Black Pepper: Provides a touch of warmth and just enough spice to keep things interesting.

How to Make Orange Vinaigrette

Step 1: Whisk the Base Ingredients

Start by grabbing a small bowl or a mason jar. Pour in the freshly squeezed orange juice, your vinegar of choice, honey or maple syrup, Dijon mustard, and orange zest. Whisk these together until everything is well combined and the honey has completely dissolved. This creates the bright, citrusy backbone of your orange vinaigrette.

Step 2: Emulsify with Olive Oil

With your base ready to go, it’s time to get that silky-smooth texture. While whisking constantly (or shaking vigorously if using a jar), slowly drizzle in the extra virgin olive oil. This gradual incorporation helps the ingredients emulsify, turning into a creamy, cohesive dressing. Keep whisking until your orange vinaigrette looks glossy and uniform.

Step 3: Season to Perfection

Now, sprinkle in the salt and black pepper. Give your vinaigrette one more good whisk and taste-test with a spoon or the tip of a leaf. Adjust the seasoning if you want a bit more tang, sweetness, or salt. Once it hits that bright, balanced note, you’re ready to serve or stash it away for later.

How to Serve Orange Vinaigrette

Garnishes

Dressing is only the first act—the right garnishes help your salads and bowls truly shine. Try topping your salad with slices of fresh orange, toasted nuts like almonds or pecans, or a sprinkle of crumbled goat cheese. These garnishes not only pair beautifully with the citrus in the orange vinaigrette, but they also add color, crunch, and an extra burst of deliciousness.

Side Dishes

Orange vinaigrette isn’t just for leafy greens! It’s fantastic drizzled over a grain salad of quinoa or farro, tossed with roasted root veggies, or even poured atop a platter of grilled shrimp or chicken. As a versatile condiment, this vinaigrette can tie together a meal and bring a lively, citrus-forward touch to countless side dishes.

Creative Ways to Present

If you want to show off this gorgeous dressing, consider serving it in a pretty glass carafe alongside a big platter of build-your-own salads. Or drizzle artfully over layered salads in mason jars for a portable, Instagram-worthy lunch. For entertaining, serve with a garnish bar of chopped herbs, dried fruits, and seeds so everyone can customize their own salad creation with orange vinaigrette at the heart of it all.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, any leftover orange vinaigrette should be transferred to an airtight container or jar and placed in the refrigerator. It’ll stay fresh and flavorful for up to five days. Simply give it a good shake or whisk before each use in case the oil separates from the juices (totally normal for homemade dressings!).

Freezing

While orange vinaigrette is best enjoyed fresh, you can freeze it if needed! Pour the dressing into a freezer-safe container or ice cube tray. Once solid, store the cubes in a zip-top bag in the freezer for up to one month. Thaw overnight in the fridge, and whisk to recombine before serving.

Reheating

There’s no need to heat your orange vinaigrette—just bring it to room temperature if the olive oil has solidified in the fridge. A quick vigorous shake or a gentle run under warm tap water (with the cap securely on!) helps restore its pourable consistency. Then, it’s ready to elevate whatever you’re serving.

FAQs

Can I use bottled orange juice instead of fresh?

While you can use bottled, freshly squeezed orange juice really transforms the flavor and brightness of this dressing. If you’re in a pinch, choose a high-quality, 100% pure orange juice with no added sugar for the closest result.

Is there a way to make this orange vinaigrette creamy?

Yes! For a creamier spin, stir in a tablespoon of plain Greek yogurt at the end. This adds tangy richness and a luscious texture that pairs especially well with roasted veggies or sturdy greens like kale.

Can I substitute another citrus for the orange?

Absolutely—try blood orange for a deeper color and nuanced flavor, or swap half the orange juice with fresh lemon or lime for a brighter, more tart vinaigrette. Each swap gives a fun new twist to the basic orange vinaigrette formula.

What type Condiment

Both red wine vinegar and apple cider vinegar complement the citrus beautifully, but experiment with what you have on hand! White balsamic vinegar is another gentle, slightly sweet option that matches well with orange.

Is orange vinaigrette vegan?

It can be! Simply use maple syrup instead of honey to keep the recipe fully plant-based and vegan-friendly. The rest of the ingredients are naturally vegan, so it’s an easy swap.

Final Thoughts

Bursting with citrus flavor and ready in minutes, this orange vinaigrette is truly a game-changer for salads, veggies, and so much more. Don’t be surprised if it becomes your new go-to for brightening up both weeknight dinners and special gatherings. Give it a whirl—you’re going to love just how easy and delicious homemade dressing can be!

Orange Vinaigrette Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 5 minutes
Yield: 6 servings (about 3/4 cup total) 1x
Diet: Vegan, Gluten-Free

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Description

This zesty and vibrant Orange Vinaigrette is a delightful citrus salad dressing that adds a burst of flavor to your salads. Made with fresh orange juice, honey, and Dijon mustard, this homemade vinaigrette is both tangy and sweet.

Ingredients

Scale

Orange Vinaigrette:

1/2 cup freshly squeezed orange juice (about 1 large orange)
2 tablespoons red wine vinegar or apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon orange zest
1/3 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Prepare the Vinaigrette: In a small bowl or jar, whisk together the orange juice, vinegar, honey, Dijon mustard, and orange zest until well combined.
Emulsify the Vinaigrette: Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is smooth and emulsified.
Season and Store: Season with salt and pepper to taste. Use immediately or store in the refrigerator for up to 5 days. Shake or whisk before each use.

Notes

For a creamier version, add 1 tablespoon plain Greek yogurt.
This dressing pairs well with spinach, arugula, fennel, goat cheese, or toasted nuts in salads.
Try using blood orange juice for a deeper flavor and color twist.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Condiment
Method: Whisking
Cuisine: American, Mediterranean