Orange Vinaigrette is a refreshing salad dressing you’ll love. This citrus dressing can be stirred together in just minutes and will have you craving more salads! 

orange dressing dripping off a spoon into the jar.orange dressing dripping off a spoon into the jar.

Ingredients You’ll Need

This homemade salad dressing is flavored with fresh oranges. For maximum citrus taste, you’ll need the zest and juice from one medium-sized orange.

Paired with honey, apple cider vinegar, and garlic, it has a zippy, lightly sweet flavor that pairs well with practically any salad combination. 

a bottle of olive oil, sliced orange, honey, vinegar, salt and pepper on a marble board.a bottle of olive oil, sliced orange, honey, vinegar, salt and pepper on a marble board.

How to Make Orange Vinaigrette

In a glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, honey, garlic, salt, and pepper. Use a microplane to grate the orange zest from the orange and add it to the dressing. 

Then, cut the orange in half and juice it. 

Add the orange juice to the dressing. A medium-sized orange should yield 2 to 3 tablespoons of juice. (You can also use 2 mandarin oranges if needed.) You don’t want to add much more juice, or the dressing will be too runny in texture.

orange dressing mixed together in a glass jar with a spoon.orange dressing mixed together in a glass jar with a spoon.

Use a whisk to stir the ingredients together until smooth. Or, secure the lid on the jar and shake well. Taste the dressing and adjust the flavor to your liking.

You can add more vinegar or a teaspoon of Dijon mustard for a more tangy flavor. 

Use this orange dressing over your favorite salad ingredients. It pairs well with baby spinach, chopped red onion or shallots, baked chicken, pecans, cranberries, and more. You can also make it an orange salad by adding more orange slices on top!

Leftover dressing can be stored in the fridge for up to 5 days. 

orange vinaigrette served on a salad plate with greens, sweet potatoes, pecans, and cranberries.orange vinaigrette served on a salad plate with greens, sweet potatoes, pecans, and cranberries.

Looking for more salad inspiration? Try my savory Kale Salad, Strawberry Spinach Salad, or Thai Peanut Salad. 



  • 1 medium-sized orange (juice + zest needed)
  • 2 tablespoons raw apple cider vinegar
  • 2 tablespoons honey , or stevia to taste
  • 1 clove garlic , minced
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

  • Use a microplane, or grater, to zest the orange, grating only the orange rind and not the white pith, which can be bitter. Once the zest has been removed, slice the orange in half and juice it using a citrus press or reamer. You’ll get 2 to 3 tablespoons of juice from a medium-sized orange.

  • Combine the fresh orange juice, orange zest, apple cider vinegar, honey garlic, olive oil, salt, and pepper in a small glass jar with a lid. Whisk well until the honey dissolves. Alternatively, you can secure the lid and shake well.

  • Serve the dressing right away over your favorite salad greens. Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.

Nutrition information is for roughly 2 tablespoons of dressing, assuming this recipe makes a 1/2 cup of dressing total. This information is automatically calculated and is just an estimate, not a guarantee.
Update Note: This recipe was originally posted in November 2012 and was updated in November 2024 (12 years later!) with better photos. The only change was the addition of ground black pepper.

Calories: 112kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 146mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 0.2mg

If you try this orange vinaigrette recipe, please leave a comment and star rating below letting me know how you like it!

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