Orange vinaigrette is a citrus-forward dressing made with fresh orange juice, extra virgin olive oil, Dijon mustard, and a touch of sweetness, balanced and versatile.
Orange vinaigrette is one of those dressings that quietly pulls a dish together. Fresh orange juice brings brightness and natural sweetness, while extra virgin olive oil gives it structure and depth, making it easy to pair with both raw and cooked ingredients.
I use it often in place of lemon-based dressings, especially when I want something softer and rounder. If citrus dressings are your thing, you may also enjoy my tahini citrus dressing, Lebanese lemon dressing, all built on the same balance of acid, fat, and seasoning.
Ingredients
This orange vinaigrette relies on a short, intentional list of ingredients.
- Fresh orange juice for brightness and natural sweetness
- Extra virgin olive oil for body and richness
- Maple syrup to gently balance the citrus
- Dijon mustard for emulsification and subtle sharpness
- Salt and black pepper to bring everything into focus
For dried herbs, I sometimes use zaatar. Its earthy, herbal profile pairs naturally with orange and olive oil, though any mild dried herb blend will work.
The complete list of ingredients with measurements, can be found in the full recipe card below.
Janelle's Tips
I like to make this dressing in a jar, by placing all the ingredients together and giving it a vigorous shake before pouring over food.
This orange vinaigrette works particularly well with: leafy green salads, mushroom salad, lentil or chickpea salads, roasted vegetables like carrots or beetroot, and simple grain bowls finished with fresh herbs.
Store in a sealed jar in the fridge for up to 7 days and shake before using. If the olive oil has solidified, sit the dressing out for at least 30 minutes prior to using.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Orange Vinaigrette
Ingredients
- ¼ cup Orange juice freshly squeezed
- ½ cup Olive oil extra virgin
- 1 teaspoon Maple Syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon Salt or to taste
- ¼ teaspoon Cracked black pepper or to taste
- 1 teaspoon Dried herbs optional. See notes below.
Instructions
- In a bowl, whisk all the ingredients together until lightly emulsified. The Dijon mustard helps bind the dressing without the need for a blender.
- Taste and adjust the seasoning at the end, especially the salt, which sharpens the citrus and rounds out the flavor.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Pedro
Simple. Effective. I added some orange zest too.
Janelle Hama
I love the addition of the zest!