This bright and tangy Citrus Vinaigrette instantly wakes up salads, grain bowls, and roasted vegetables. Its fresh orange and lemon flavor is perfectly balanced with a kiss of honey and a touch of Dijon. I reach for this versatile salad dressing recipe all year long!
I love a salad dressing that’s light, lively, and sunshine-y — and this Citrus Vinaigrette recipe checks every box. The fresh citrus shines brightly, making even the simplest bowl of greens feel special. I’ve been swapping it into my Holiday Wild Rice Salad this fall and winter, and in the summer I like to serve it with my Grilled Vegetable Salad!
Why I Adore this Easy Citrus Vinaigrette Salad Dressing Recipe
At Bricks Neapolitan Pizza, just across the river in Hudson, WI, they serve a delicious fresh citrus salad with their own “white wine citrus vinaigrette”. It’s wonderful, and I often find myself craving it. This is where I got my inspiration for this dressing!
- Fresh, bright flavor: The citrus adds a tangy liveliness that lifts any salad or veggie dish.
- An extra hit of acidity: The white wine vinegar is the ingredient that boosts the citrus juices and makes the vinaigrette pop.
- Simple ingredients, big payoff: Everything comes together quickly with pantry staples and fresh juice.
- Versatile and season-friendly: Works beautifully with winter greens, summer salads, roasted vegetables, or grain bowls.
Enjoy!
Ingredients
Here’s a look at what you’ll need for this homemade salad dressing. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
- Olive oil – Extra-virgin olive oil is the base of the dressing, so it’s important to use a good olive oil. It adds flavor and luscious texture.
- Honey – Just a little sweetness to balance out the tangy citrus and vinegar.
- Orange juice – Freshly squeezed orange juice is bright and fruity, and stands out in this dressing because it’s a bit more unusual (than lemon or lime juice).
- Lemon juice – A smaller amount of freshly squeezed lemon juice adds a bigger punch of citrus flavor.
- White wine vinegar – This is a milder vinegar with a hint of fruitiness that’s perfect in this dressing.
- Dijon mustard – This adds an earthy tang and helps everything blend together nicely, with a touch of creamy texture.
- Salt & pepper – Salt enhances all the flavors and provides a little contrast, and black pepper adds a tiny little kick!
Substitutions & VaRIATIONS
If you don’t have one of the ingredients listed in the recipe card, or simply prefer other ingredients, here are some easy swaps. Just know that each one has its own flavor profile and will give the vinaigrette a slightly different twist.
- Replace honey with maple syrup or agave.
- Use champagne vinegar, apple cider vinegar, or rice vinegar instead of white wine vinegar.
- Swap Dijon for whole grain mustard for a bit more texture, or use yellow mustard for a milder, less earthy flavor.
- Add a pinch of red pepper flakes for gentle heat.
- Include minced shallot for savory depth.
- Stir in fresh herbs like basil, parsley, or thyme.
- Add more lemon juice for a sharper lemon flavor.
- Or if you love the flavor of lime (yes, please!), swap out the lemon juice for lime juice!
How To Make
The salad dressing is so super simple to make. Just add all the ingredients to a jar, cover, and shake!
- Add the olive oil, honey, orange juice, lemon juice, white wine vinegar, Dijon mustard, and salt & pepper to a jar with a tight-fitting lid.
- Shake vigorously until the vinaigrette is emulsified and smooth.
- Taste and adjust sweetness, acidity, or seasoning as needed.
- Use immediately or refrigerate until ready to enjoy.
Brenda’s Tips
- Use fresh ingredients. For the absolute best flavor, it’s very important to use freshly squeezed juices. They simply have a better, fresher punch of flavor.
- Taste and tweak. The beauty of making your own homemade dressings is how customizable they are. Too tangy? Add a little more honey. Missing a little contrast? You’d be surprised by what an extra sprinkle of salt does!
- Make it ahead and let it sit. Vinaigrettes are always great for making in advance, whether it’s an hour or even the day before. This gives the flavors a chance to meld.
How To Use Citrus Vinaigrette
This vinaigrette is so delicious, you’ll want to put it on everything. Thank goodness, it’s also super versatile! Here are a few ways to use it:
- Swap it in on this Grilled Potato Salad for a different flavor twist.
- Use this citrusy dressing instead of the Balsamic Vinaigrette for this Arugula Beet Salad or Roasted Beet Salad.
- Pair it with my Winter Apple Salad.
- Add a little citrus sunshine to this fresh Strawberry Salad!
- Drizzle over Roasted Asparagus, sweet potatoes, or carrots.
- Toss with a grain bowl for bright, citrus-forward flavor. It’d be lovely in a rice bowl with Pan Seared Scallops!
- Add to sliced avocado or citrus segments.
- Use as a marinade for chicken or shrimp.
Storage
- Store the vinaigrette in a sealed jar in the refrigerator for up to 10 days.
- Remove vinaigrette from refrigerator 20 minutes before serving, as the olive oil may solidify.
- Shake well before using — the ingredients will naturally separate over time.
More Delicious Homemade Dressing Recipes
Easy Citrus Vinaigrette
Ingredients
Citrus Vinaigrette
- ⅔ cup extra-virgin olive oil
- ¼ cup honey
- ⅓ cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon finely ground black pepper
Instructions
- Add all ingredients to a pint jar. Seal the jar tightly with a lid, then shake contents vigorously for 10-15 seconds to combine and emulsify. Set aside. See additional Notes below.
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