Blood Orange Vinaigrette

A recipe for homemade Blood Orange Vinaigrette! Freshly squeezed blood orange juice is whisked together with olive oil and red wine vinegar for the perfect accompaniment to seasonal winter salads.

Blood orange season (usually between December to March/April) is something I always look forward to this time of year and I try to stock up when I finally come across them. Most of the blood oranges usually get incorporated into desserts, but they are especially perfect in a salad too.

I first came across the idea for this Blood Orange Vinaigrette Dressing recipe from A Zesty Bite  and was immediately pulled in by the bright color and light, tangy flavor.

For this version, freshly squeezed blood orange juice is whisked in a medium bowl with olive oil, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper. The whole process only takes about 10 minutes!

Refrigerate the Blood Orange Vinaigrette for up to a week in an airtight container until ready to serve. The dressing will naturally separate fairly quickly. Shake in a well-sealed jar for at least 10 seconds to blend back together immediately before pouring over the salad. 

I like to pair this vinaigrette with a light winter salad. My current favorite is a mixture of baby spinach and arugula with candied/toasted pecans (or walnuts), blood orange slices, red onion, and crumbled goat cheese (feta or fresh mozzarella are also delicious). Avocado, pistachios, roasted beets, and/or pomegranate seeds would be great additions.

Before adding red onions to a salad, I thinly slice them and soak in a bowl of ice water for 20 to 30 minutes to help remove the bitterness and create a crisp texture.

The ratio of olive oil to red wine vinegar and blood orange juice is based on personal preference. Adjust to taste as needed. 

Looking for more Blood Orange recipes?

Try my Blood Orange Chardonnay Cupcakes and Blood Orange Dark Chocolate Chip Sorbet.

Blood Orange Vinaigrette Recipe

Adapted from A Zesty Bite