Blood Orange Vinaigrette

Bright and zesty with a mustardy backbone, 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 just six ingredients (olive oil, vinegar, Dijon, blood orange juice, salt, and pepper), whisked into a bright, mustardy dressing with the pink-red color of blood orange. Good on simple greens or 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

Blood Orange Vinaigrette

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

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment

Cuisine: Californian

Ingredients Equipment Method Notes

Ingredients

  

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• ½ cup Extra-Virgin Olive Oil
• ½ cup Vinegar white wine, champagne, or apple cider
• 2 tablespoon Dijon Mustard
• ½ Blood Orange freshly juiced, approx. 2 tbsp
• Kosher Salt to taste
• Black Pepper to taste

Equipment

• 2-Cup Jar with Lid
• Whisk or small blender

Method

 

1. In a 2-cup jar, combine the olive oil, vinegar, Dijon mustard, and blood orange juice.
2. Seal the lid tightly and shake vigorously until fully emulsified.
3. Taste and adjust with salt and black pepper as needed.
4. Store in the refrigerator for up to 2 weeks.

Notes

Storage: Keep this in a sealed jar in the fridge for up to 2 weeks. The oil will solidify when cold, so let it sit at room temperature for 10-15 minutes and shake well before using.

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