Orange Vinaigrette

Bright and tangy, this Orange Vinaigrette tastes great on salads or drizzled over roasted vegetables. Made with half an orange and a few basic pantry ingredients, it’ll be ready to perk up your next meal in just a few minutes! 

Hand pouring dressing from a mason jar over a broccoli salad.

The inside of our refrigerator doors used to be a hot sticky mess. There were always a bunch of leftover barely-used bottles of salad dressing cluttering up everything.

To reduce our food waste (and free up some space in the fridge) we started creating small-batch sauces and dressings that make only enough for one or two people.

Making your own dressing takes just a few minutes and lets you customize the ingredients and flavors to your liking. 

This Orange Vinaigrette is one of my favorite quick salad dressings and the reason why I always freeze extra oranges. The bright flavor tastes great paired with fresh greens like kale and spinach but it’s also delicious drizzled over a pan of roasted broccoli or Brussels sprouts

Labeled dressing ingredients in ramekins arranged on a countertop.

Recipe Ingredients

Orange Juice and Zest: About half a large navel orange should do it. Zest the skin first, then juice. 

Olive Oil: For a light and tangy vinaigrette we use just 1 tablespoon of extra-virgin olive oil. If you prefer a richer flavor (and a more stable emulsion), increase the oil by 3 or 4 teaspoons.

Apple Cider Vinegar: We’ve tried this recipe with different kinds of vinegar from balsamic to red wine. Hands down, the sweet-tart flavor of apple cider vinegar tastes the best. 

Maple Syrup: A quick drizzle adds sweetness and balances the vinegar and citrus. 

Salt and Black Pepper: Add a little, taste, and adjust to your liking. 

Sriracha Sauce: Totally optional but I love the spicy heat and extra seasonings. They pair so well with the dressing’s vibrant orange flavor! 

Salad dressing in a small mason jar in front of a bowl of salad and half a fresh orange.

Once you’ve got your orange zested and juiced this dressing comes together in less than a minute.

To make the vinaigrette just add all of the ingredients to a bowl and whisk vigorously to combine. Or add to a jar, seal with a lid, and shake well. 

All that’s left is to add it to a fresh and nutritious salad (like this Vegetarian Broccoli Salad) and dig in!

Hand pouring citrus vinaigrette from a mason jar over a bowl of broccoli salad.

More Small Batch Dips and Salad Dressings

Hand pouring orange vinaigrette over a bowl of broccoli salad.

Orange Vinaigrette

Yield: About 4 Tablespoons
Prep Time: 5 minutes
Total Time: 5 minutes

Whisk together this fresh and tangy dressing in minutes. Drizzled on your favorite salad to add a quick punch of bright citrus flavor!


  • 1/2 teaspoon Orange Zest
  • 2 tablespoons (1 fl. oz.) Orange Juice (about half a large orange)
  • 1 tablespoon (15 grams) Extra Virgin Olive Oil, or more as desired
  • 1 tablespoon (15 grams) Apple Cider Vinegar
  • 1 ½ teaspoons (7.5 grams) Maple Syrup
  • 1/8 teaspoon Fine Sea Salt
  • 2 Pinches Black Pepper
  • 1/4 to 1/2 teaspoon Sriracha Sauce, optional


  1. Add all of the ingredients to a jar, top with a lid, and shake until well combined.
  2. Taste the vinaigrette and adjust the seasonings, adding more salt, pepper, or maple syrup as desired.
  3. Shake once again just before serving.


For a richer less tangy dressing, increase the olive oil to 2 tablespoons.

Refrigerate leftovers in a covered container and use within 2 to 3 days for the best flavor.

Nutrition Information:
Yield: 2 Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 83Total Fat: 7gSaturated Fat: 1gCholesterol: 0mgSodium: 118mgCarbohydrates: 5.2gFiber: 0.1gSugar: 4.3gProtein: 0.1g

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