Simple Orange Vinaigrette

This simple orange vinaigrette recipe is light, citrusy, and so refreshing. Made with fresh-squeezed orange juice, orange zest, avocado oil, and whole grain mustard, it’s thin enough to drizzle, and comes together in just 5 minutes–no blender required.

I first created this vinaigrette to pair with warm brown rice in my Za’atar Chicken and Rice recipe, but there are so many other ways to enjoy it. Try it tossed with leafy greens and a piece of chicken or salmon, or spoon it over Sautéed Collard Greens or plain Roasted Root Vegetables just out of the oven. However you serve it, the naturally sweet, mildly acidic tang brightens up any dish.

Homemade vinaigrettes like this one are a healthy way to add flavor without the inflammatory oils or preservatives in bottled dressings–and they don’t have to be complicated!

Bonus: This orange vinaigrette is gluten-free, dairy-free, and soy-free. Omit the honey for a vegan option (you won’t even miss it).

Main Ingredients

• Orange – You’ll need both the juice and zest, so look for an organic orange if possible. Any variety works–navel oranges are the most common and affordable, but Cara Cara or blood oranges are a tasty (and attractive) option if you’re feeling fancy.
• Avocado Oil – Its mild flavor and heart-healthy fats make it perfect for vinaigrettes. Thrive Market has a great one. (Enjoy 40% off your first box with my code)
• White Wine Vinegar – Adds just a touch more acidity. Because of the orange juice, you don’t need much. Raw apple cider vinegar, or champagne vinegar will work too.
• Whole Grain Mustard – Gives the orange vinaigrette a little texture without an overpowering mustard flavor. Don’t like it? Feel free to leave it out.
• Granulated Onion – Balances the sweetness without the sharp bite or prep of raw onions. For a more onion-forward option, try my Sweet Onion Dressing recipe or my Shallot and Mustard Vinaigrette.

See the complete ingredients list with quantities and instructions in the recipe card below.

How to Make Orange Vinaigrette

1. In a small glass or ceramic bowl, combine the orange juice, avocado oil, vinegar, whole grain mustard, granulated onion, and salt. Whisk until completely emulsified.
2. Add the orange zest, starting with 1/4 teaspoon and adding more to taste.
3. For extra sweetness, whisk in raw honey or monk fruit drops to taste.
4. Drizzle on your favorite salad and refrigerate any leftovers in an airtight glass jar for up to 1 week.

Tips & Substitutions

Skip the extra sugar: For more sweetness without added sugar, use Pure Liquid Monk Fruit Drops instead of raw honey. It’s much sweeter, so start with just a few drops and adjust to taste.

Make it thicker: For a heavier vinaigrette, add more avocado oil, one tablespoon at a time until the desired consistency is reached.

Serve at room temperature: Avocado oil may solidify in the fridge (especially if you add more to thicken it)–this is totally normal. Let the vinaigrette sit out while you prep your meal, then shake well before serving.

More Homemade Vinaigrettes

Here are two more healthy salad dressings you can whip up in 10 minutes or less:

• Sweet Onion Dressing
• Shallot and Mustard Vinaigrette

🍊 Tried this orange vinaigrette recipe? Save it to Pinterest so you can find it quickly next time (and make sure you follow me while you’re there).

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