This addictive honey orange vinaigrette recipe comes together in minutes! Fresh orange juice and zest add a refreshing citrus flavor, while honey enhances the sweetness. A splash of apple cider vinegar kicks up the acidity. Shallots and garlic add a subtle savoriness to balance everything out.
I rarely buy grocery store dressings anymore. They’re so easy to make at home, and the flavors are infinitely better. This vinaigrette is so refreshing and flavorful. It will brighten up so many salads, and it’s very quick to throw together at the last second!
How to Make Honey Orange Vinaigrette
Step 1: Zest and Juice The Orange
I use a microplane zester to grate the orange zest very finely. You won’t even be able to tell it’s in the dressing. I recommend straining the orange juice through a fine mesh strainer to keep any pulp out of the vinaigrette.
Step 2: Add remaining ingredients
Add the remaining ingredients to the orange juice. You can either whisk everything together in a bowl, or place the ingredients in a container with a tight-fitting lid.
I used a mason jar. This is a nice way to prepare homemade salad dressings because you can store any leftovers in the same container.
I also use the microplane zester to grate some garlic into the dressing. Grating the garlic releases some of the juices and helps prevent taking a raw bite of garlic. It basically makes a garlic paste.
Honey Orange Vinaigrette Recipe Notes
I love the savory, spicy punch of raw garlic, but I know not everyone does. If you don’t have a small clove, just grate a small amount into the vinaigrette, around 1/4 teaspoon. You can always add more to taste. Remember: it’s easier to add than to subtract.
You can also place the peeled clove in a fine mesh strainer and pour boiling water over it before grating, which will tame the raw flavor. This is a technique I use for pickled onions and shallots.
Honey Orange Vinaigrette Serving Suggestions
This vinaigrette would taste great with my strawberry spinach salad. However, I think it’s worth mentioning that most of the time, I don’t follow a recipe when I’m preparing a salad; I just use what I have. If you want to throw a great salad together but aren’t sure where to start, keep it mind that it’s all about balancing flavors.
To get you thinking, here are a couple salad ideas that will work with my honey orange vinaigrette:
- Baby arugula, crumbled goat cheese, dried cranberries, toasted slivered almonds, salt and pepper
- Baby spinach and arugula blend (I need my arugula, sorry), shaved parmesan cheese, candied pecans or sweet and spicy pumpkin seeds
WHAT ARE SHALLOTS?
This recipe uses one of my favorite ingredients: shallots! Learn more about shallots and when to use them in recipes with my ingredient overview: What Are Shallots?
More Salad Dressings
You can also see my full archive of salad and salad dressing recipes here!
Honey Orange Vinaigrette
- 1/2 cup fresh-squeezed orange juice, strained
- 1/2 teaspoon grated orange zest
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey (see notes)
- 2 teaspoons apple cider vinegar (white wine vinegar may be substituted)
- 2 teaspoons minced shallot
- 1/2 small garlic clove, grated
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- Add the ingredients to a medium-sized bowl or a jar with a tight-fitting lid.
- Whisk together until evenly combined, or close the lid and vigorously shake for a few seconds to emulsify. Taste and adjust the seasonings, if desired.
- Toss with your favorite salad.
- Store leftover vinaigrette in an airtight container the refrigerator for up to 48 hours. The vinaigrette will separate after a few minutes since there’s nothing to keep it emulsified. Simply shake or re-whisk to bring it back together before using.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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