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 Vinaigrette Recipe
Adapted from A Zesty Bite
Blood Orange Vinaigrette
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.
Amber @ Caleigh's Kitchen
Love blood oranges too! Going to have to try this one out!
Tara
Hope you enjoy it!
Kushigalu
Love blood oranges. Cant wait to try this delicious recipe. Thanks for sharing.
Megan Lehr
Man you must have known that I’ve been looking for a citrus based salad dressing! This is exactly what I was looking for and I can’t wait to try it!
Capri
This vinaigrette is so delicious!! Thanks for the recipe!
Beth
This looks so delicious and tasty! I can’t wait to give this a try!
Priya Lakshminarayan
Loving the flavors in here. Looks so tempting
Beverly
I thought it was delicious!!
Tara
Thank you so much Beverly!
Missy
So yummy! I added chili powder for a little kick!
Tara
Thanks for sharing Missy! Sounds so good with the chili powder.
Leslie
Love this so much!! Soooooo good! Thank you!
Tara
Thank you Leslie! So glad you enjoyed it.