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!

A Few Tips

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 Dark Chocolate Chip Sorbet
• This Blood Orange Panna Cotta
• Blood Orange Shortbread Cookies

Blood Orange Vinaigrette Recipe

Adapted from A Zesty Bite

Print Pin

5 from 3 votes

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.

Course Salad

Cuisine N/A

Keyword blood orange, citrus, olive oil, orange, salad, salad dressing, vinaigrette

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 1 1/4 Cups

Ingredients

• 2/3 cup (160 milliliters) extra virgin olive oil
• 1/3 cup (80 milliliters) freshly squeezed blood orange juice about 1 large blood orange
• 3 tablespoons (44 milliliters) red wine vinegar
• 1 tablespoon (15 milliliters) honey
• 1 teaspoon (5 milliliters) dijon mustard
• 1 garlic clove peeled and minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• In a medium bowl, whisk together the olive oil, blood orange juice, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper. Adjust to taste. Transfer to a small sealable jar or cruet.
• Refrigerate until ready to serve. Shake 10-15 seconds to blend before pouring over salad.