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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  1. Hi Brie, Tim,
    Great recipe. I was using fennel/anise, mandolined, in the salad and added a bunch of fronds. I love fennel and orange together and the salad was really lovely. Served with salmon on the grill – sorry, realize your vegetarians.
    Thanks for posting this very nice dressing. Best wishes!!

    1. Oooh the addition of fennel fronds sounds delicious, Lizzy! I’m so glad you enjoyed the vinaigrette and really appreciate you taking the time to leave a comment.

      We may eat vegetarian ourselves but I know that many readers find it helpful to hear how others use the recipes and value the extra inspiration 🙂

  2. Hello,
    I was looking for a orange dressing for my herb salad. I had made one a few years ago but since then i have had to purchase another computer and did not save the recipe! I searched and read all the ingredients for many recipes until i found this one. I think that this one was even better than the last one! I did not have maple syrup i actually don’t care for it so i substituted rock sugar syrup that i made. This is absolutely delicious! I did save this one for sure!! Next time i think i will do some of the additions that you had, like raisins or nuts or other dried fruit!
    Thank you for a wonder addition to my dinner!

    1. I’m so happy you enjoyed it, Angela! Thanks for taking the time to leave a comment – I’d never heard of rock sugar before and really enjoyed reading up on it 🙂