Bright, zesty, and just the right amount of refined - this blood orange vinaigrette brings a citrusy pop to salads, roasted veggies, and grain bowls.
Why You'll Love Blood Orange Vinaigrette❤️
This vinaigrette is the perfect blend of bright citrus, smooth olive oil, and a mustardy bite. With its striking blood orange hue and balanced acidity, it elevates everything from simple greens to hearty grain bowls.
Tips and Tricks
- For a Creamier Vinaigrette: Add 1 tablespoon of Greek yogurt or mayo for extra body.
- Balance the Acidity: Add a teaspoon of honey or maple syrup to round out the citrus bite.
- Make It Zippier: Swap some or all of the vinegar with fresh lemon juice for extra brightness.
Variations
- Herb-Infused: Add a sprig of thyme or rosemary to the jar while storing for a subtle herbal note.
- Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.
- Smoky Twist: Substitute smoked paprika for a warm, earthy undertone.
Substitutions
- Blood Orange: Use regular orange or Meyer lemon juice.
- Dijon Mustard: Swap with whole grain mustard for a textured finish.
- Olive Oil: Substitute with avocado oil for a milder, buttery profile.
Best served with
- Bitter Greens Salad with Shaved Fennel
- Roasted Beets with Goat Cheese and Pistachios
- Farro Grain Bowl with Arugula and Toasted Almonds
- Grilled Chicken with Citrus and Fresh Herbs
How to Store Leftovers
- Keep in an airtight container in the refrigerator for up to 2 weeks.
- Shake well before each use to re-emulsify.
Common Questions
Can I make this vinaigrette without mustard?
Yes, but the mustard helps stabilize the emulsion. If omitting, expect a thinner consistency.
How can I thicken the vinaigrette?
Add a tablespoon of Greek yogurt or a teaspoon of Dijon mustard.

Blood Orange Vinaigrette
Bright, zesty, and just the right amount of refined - this blood orange vinaigrette brings a citrusy pop to salads, roasted veggies, and grain bowls.




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