We all know a salad dressing can make or break a salad. While I love your classic oil and vinegar, sometimes you just need to spice it up. And that’s where this orange vinaigrette comes in.
It has a touch of sweetness from the orange juice, a little earthiness from the tahini, acid from the vinegar, and warmth from the cinnamon and ginger. I developed it for this fall harvest salad, but really it can go on any salad, power bowl, used in coleslaw, or even be used as a marinade.
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Once it sits in the fridge, it thickens up even more. If using freshly squeezed juice, make sure to use it within 3 days. If not, make a double or triple batch and store it in your fridge to have on hand to spice up your meals!
Why we love this orange vinaigrette recipe
- packed with flavor
- super easy to make! – all you need to do is add everything to a jar and mix it up.
- versatile – great for salads or power bowls, as a marinade, in coleslaw, or just as a sauce with some protein, veggies, and carbs for dinner.
What is vinaigrette
A vinaigrette is a mixture of oil and some kind of acid (vinegar or citrus). From there, you can add different ingredients such as spices, herbs, and more to enhance the flavors. It can be used as a salad dressing, sauce, or marinade.
Is vinaigrette healthy?
Most vinaigrettes are made with olive oil. Due to the higher fat content in oil, it can be a higher calorie dressing, and calories can add up quickly depending on how much you use. Of course, it can be enjoyed in moderation, just like any other food! When making them at home, you have full control over the amount and quality of the ingredients.
Ingredients
- orange juice – freshly squeezed if you can!
- extra virgin olive oil
- apple cider vinegar
- tahini – a sesame seed paste that adds a nice nuttiness to the recipe
- cinnamon
- ground ginger
- salt and pepper
How to make orange vinaigrette
- Make the dressing. Add all of your ingredients to a small to medium bowl or jar and whisk well to combine. If using a jar, you can also place the lid on the jar and shake until combined. Adjust it according to taste.
- Enjoy! Serve as a salad dressing, on top of a power bowl, in coleslaw, with roasted veggies, and more!
Uses for orange vinaigrette
- salad dressing – try it on a spinach salad, kale salad, or this chopped harvest salad!
- sauce for a grain or power bowl
- as a marinade – great for chicken, shrimp, salmon, or steak!
- as a dressing for coleslaw
- sauce with an easy dinner – we love serving this with some protein, some veggies, and carbs to spice up weeknight dinners
How long does orange vinaigrette last?
The shelf life of this orange vinaigrette salad dressing will depend on what kind of orange juice you use. If using fresh, store for up to 3 days. If using store-bought, go by the date on your orange juice container.
Do I need to refrigerate vinaigrette?
Due to the fresh orange juice, this orange vinaigrette should be refrigerated. Once chilled, the consistency thickens up some and is perfect for pouring.
Substitutions and additions
- orange juice – freshly squeezed or store-bought will work.
- olive oil – avocado oil will work instead.
- apple cider vinegar – white wine vinegar or champagne vinegar will also work
- tahini – almond butter will also work. I would not suggest any other nut or seed butter as they are stronger in taste. You can leave it out if you don’t have it, the dressing won’t be as thick.
Here are some additions if you want to spice it up:
- garlic – fresh (minced) or garlic powder
- sweetener – try maple syrup or honey if you want it sweeter
More healthy dressing recipes
- healthy caesar dressing
- greek yogurt blue cheese
- lemon garlic sauce
- homemade tzatziki sauce
- roasted jalapeno honey mustard
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Orange Vinaigrette
equipment
ingredients
- 1/3 cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons tahini
- 1 teaspoon orange zest
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
instructions
- Make the dressing. Add all of your ingredients to a small to medium bowl or jar and whisk well to combine. If using a jar, you can also place the lid on the jar and shake until combined. Adjust it according to taste.
- Enjoy! Serve as a salad dressing, on top of a power bowl, in coleslaw, with roasted veggies, and more!
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I’m so excited to try this recipe! If I don’t have tahini on hand, is there something I could use as a substitute?
Hey, Alli! Almond butter would work great if you have it!
Love this dressing. I will definitely be using it again. I never think to use orange and it goes great with the spices.
So glad you enjoyed it, Amanda! Thanks for trying it!
This salad was the perfect meal for a busy fall evening. I prepped my sweet potato the day before and used a deli-roasted chicken. The flavors were amazing together. The dressing was the perfect balance of citrus and spice. We will definitely make this again!
So happy to hear it! It’s really a delicious combo. Thanks, Ann!
This dressing was nutty and tangy at the same time!! No need for sugar coated nuts. I super enjoyed its unique flavor to the salad! Highly recommended❗️❗️
So glad you enjoyed it, Nancy!