This Citrus Vinaigrette Recipe is one you’ll make on repeat. Fresh lemon and orange juice mixed with honey, olive oil, and a little Dijon come together for a delicious dressing!
author’s note
The Citrus Vinaigrette Recipe I’m Putting On Everything!
I’ve been on a big citrus salad kick this winter. It has basically been my hyperfixation meal, and I kept thinking, “I really need to share this dressing,” especially for anyone looking for a good citrus vinaigrette. But as I kept testing it, I ended up making a whole new salad that I’m now equally obsessed with, and I tweaked the dressing a bit so it works on pretty much everything.
This dressing is so good. It’s bright, fresh, and honestly tastes amazing on anything. I’ve used it on fruit salads, chicken salads, quinoa bowls, roasted veggies, and even for holiday spreads. It’s the easiest way to make any salad taste special.
Citrus Vinaigrette Recipe Ingredients:
| Ingredient | Tips or Swaps |
|---|---|
| Oranges | Use freshly squeezed juice, not bottled. Clementines give the sweetest flavor, while navels add a little more tang. |
| Lemon | Fresh lemon juice and zest make the dressing taste bright and fresh. Avoid bottled lemon juice. |
| Honey | Sweetens and balances the citrus. Add slowly and adjust to your preference. Maple syrup works for a vegan swap. |
| Dijon Mustard | Must be Dijon, not yellow mustard. Grey Poupon gives the best flavor. |
| Olive Oil | Use extra virgin olive oil. Higher-quality oil makes a noticeable difference. |
| Salt & Pepper | Start small and adjust once the dressing chills. |
Quick Tip
Hate when honey sticks to the measuring cup? Lightly spritz the cup with nonstick spray first, then add the honey. It’ll glide right out!
How To Make This Citrus Vinaigrette Recipe
This vinaigrette is simple to make, especially with a few handy kitchen tools.
- I love zesting the lemons and oranges with a microplane and then juicing them with this citrus juicer.
- To help break down the zest and ensure ingredients get emulsified nicely, I process everything in a food processor or blender.
- Once everything is blended, slowly drizzle in the oil while still blending until emulsified.
Storage
- Stored in an airtight container in the fridge, this Citrus Vinaigrette recipe will stay fresh for 3 to 5 days.
- Leftover dressing might thicken or separate because of the olive oil. Let it sit at room temp for 15 to 20 minutes, then shake well to bring it back together before using.
More Delicious Dressing Recipes:
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Balsamic Vinaigrette Recipe
Dressings
Lemon Vinaigrette
Dressings
Strawberry Vinaigrette Recipe
Citrus Vinaigrette
Equipment
- Small blender or small food processor
Ingredients
- 2 to 3 oranges clementines or 1–2 navels, see note 1
- 1 large lemon
- 2-1/2 tablespoons honey see note 2
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/2 cup olive oil
Instructions
- Zest and juice oranges to get 2 tsp zest and 4 tbsp juice. Zest and juice the lemon to get 1/2 tsp zest and 2 tbsp juice. Combine all the ingredients (except for the oil) in a small blender or small food processor.
- Blend until all ingredients are well incorporated and the zest has broken down. Slowly drizzle in the olive oil while blending, mixing just until emulsified. Transfer dressing to a jar and store in the fridge until ready to use (see note 3).
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister I have to say this vinaigrette is AMAZING!! i’ll eat any salad as long as it’s drenched in this haha
Haha! So glad you enjoyed it 🙂