This simple, well-tested recipe for homemade orange vinaigrette has it all — it’s tangy, plus sweet and savory with a bright burst of citrus flavor from freshly squeeze orange juice. A versatile citrus salad dressing, it can top just about any green salad, including kale salad, spinach salad, and more! Mix it up quickly at home in a small jar or container. Ready within 10 minutes.
If you’re looking for a tangy citrus dressing that will make your tastebuds undeniably happy, you’re in the right place. This zesty orange vinaigrette is so delicious, you’ll find yourself taste testing it several times over before it even makes it to your salad greens. If you’re new to making salad dressing using fresh oranges, you’re truly in for a treat.
I developed this recipe when I went 30 days without sugar and was craving full bodied flavor to fill the void. It’s naturally Paleo, Whole 30 and healthy as can be but don’t let that scare you off if you’re just looking for a good citrus vinaigrette! It’s the juiciest, most delicious orange salad dressing around with a perfect balance of tangy, sweet, and salty umami richness that can even make kale taste good. Yup, this great flavor combination is downright magical.
This orange vinaigrette salad dressing is easy peasy to make too and is featured in this delicious wintery orange kale salad. You add all ingredients to a jar, shake and then pour it over your favorite salad, baby spinach, kale or whatever you want. It can elevate even just a pile of fresh greens into something delicious.
Check out more of our easy homemade sauce and dressing recipes! Making salad dressings is a meal planning must for me and I try to make one per week so we always have a good dressing on hand. This quick and easy lemon vinaigrette is always a favorite and the creamy lemon tahini dressing is it’s richer cousin for days where you want something thicker.
Ingredients and substitutions
A vinaigrette is simply a salad dressing with oil and vinegar so there are endless add-in options. The ingredients in this recipe are all simple but come together perfectly. Here’s what you’ll need to make this dressing:
A few notes on the ingredients you’ll need:
- Fresh squeezed orange juice from oranges, mandarins or tangerines works best but store bought juice can work in a pinch. If you want to sub for lemon or lime, it won’t create the same flavor of course but will still be pretty tasty. Blood oranges would make for a fun twist too!
- You can substitute apple cider vinegar or another mild vinegar if you prefer it.
- Shallot works best since it has less bite but you can substitute red or yellow onion and let the prepared dressing rest for 10 minutes or so before shaking again and pouring over the salad. This will let the onion mellow out and take some of the bite out. If you don’t have onion, you can replace with 1/2 tsp. onion powder.
- As with the shallot, fresh garlic always creates the best flavor but if you’re in a hurry you can replace with pre-minced garlic or 1/4 tsp. garlic powder.
- You can replace the coconut aminos with 1 teaspoon agave nectar, honey or maple syrup + 1 teaspoon Tamari or soy sauce. This replicates the umami undertone and sweetness of the coconut aminos.
How to make orange vinaigrette
As I said before, orange vinaigrette is so easy to make and might be the best vinaigrette you’ve ever had! If you’re new to making your own dressing, this is a good jumping off place.
- Once you have your oranges squeezed, the shallot minced and garlic pressed, just measure and toss all of the ingredients into your favorite jar.
- Put the lid on and shake for 10-20 seconds or until the oil is emulsified with the vinegar and other ingredients.
- Pour over your salad and enjoy!
Recipe tips
- The dressing makes just under 8 ounces (1 cup) so you’ll need a container that is at least that size to have room for it all.
- If making the dressing ahead of time, be sure to shake well before pouring over salad.
- I wanted to keep this recipe simple but adding 1-2 teaspoons of orange zest will up the orange flavor. Just don’t add too much or it can become bitter.
Storage
Salad dressing is a great make ahead recipe for meal prep. It is fine to just leave on the counter overnight to use the next day but for longer storage, you will need to refrigerate. Dressing will keep in the refrigerator up to a week.
If refrigerated, bring to room temperature before shaking and using since the oil will become solid and dressing will be too thick when cold. You can also run the jar under warm water or submerge it in warm water to speed this up.
Serving suggestions
There are so many good salad combos that pair fantastically with orange dressing. It goes well with chicken, beef, fish or shrimp as protein or you can add some chickpeas for a vegetarian protein source. Here are a few favorite combos:
- Pouring over fresh greens with avocado, orange, cucumber or jicama and a sprinkle of chopped cilantro is always tasty.
- This citrus vinaigrette would be delicious with gorgonzola or bleu cheese, fresh orange pieces, and toasted pecans or walnuts tossed with salad and a protein source.
- Add a few tablespoons of tahini to make a creamy orange dressing.
- Use as a marinade for a full meal! To do this, double the recipe, divide in half and use one portion as a marinade for chicken, steak or seafood and reserve the rest to use as a salad dressing later on.
Equipment
- 1 Jar with tightly sealing lid 8 ounce or larger
Ingredients
- 1/4 cup fresh squeezed orange juice
- 2 Tablespoon red wine vinegar
- 1/3 cup olive oil
- 1 Tablespoon minced shallot
- 2 teaspoon minced garlic
- 1 Tablespoon dijon or stone ground mustard
- 2 teaspoon coconut aminos see notes for substitution
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
Instructions
- Add all ingredients to a small jar or container with a tightly sealing lid (jar must fit at least 1 cup; 8 ounces)
- Seal the lid securely and shake to emulsify.
- Pour over your favorite salad and toss to coat greens.
Video
Notes
Nutrition
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Post originally published February 2022 and has since been updated to add additional content.
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