6-Ingredient Honey Orange Vinaigrette

A white bowl with orange dressing in it, with a spoon dipping a bit of dressing out. It's surrounded by a half an orange, a small wood bowl with kosher salt, and a honey stick dripping with honey.

This honey orange vinaigrette is a sweet and tangy dressing that's incredibly easy to make. It's the perfect way to add a burst of flavor to a green salad or a coleslaw, plus it only requires 6 ingredients. With a Cara Cara orange, dijon mustard, and just a little bit of honey (plus some oil, salt, and vinegar) you can have this simple dressing made in no time.

Course Salad

Cuisine American

Diet Gluten Free

Keyword #dressing

Prep Time 15

Total Time 15

Servings cup

Author Taryn Solie

Equipment

Ingredients

1 Cara Cara orange small- to medium-sized (or about 4 tbsp fresh orange juice plus zest)
2 tbsp apple cider vinegar
6 tbsp mild oil like avocado oil
2 tbsp honey more if you like your dressing sweeter
1 tsp Diamond Crystal kosher salt
2.5 tsp dijon mustard

Instructions

First zest the orange. Take out a microplane or other zester, as well as a medium bowl. If using a microplane, place it against the rim of the bowl. Zest the orange by rubbing it against the microplane in short swipes, scraping just the vibrant orange skin off into the bowl and not the lighter pith underneath. You may need to wipe the zest off the bottom of the microplane with your finger to get it all off.
Once the zest is off, use a sharp knife and cutting board to cut the orange in half or in quarters, depending on how big your juicer is. Juice the orange into the same bowl as the zest.
Take out a 16 ounce mason jar and measuring spoons and add the apple cider vinegar, oil, kosher salt, and dijon mustard into it. If your honey is very fluid go ahead and add it to the jar as well. If not, put it in a small microwavable bowl and warm it for about 10 seconds, then add it into the mason jar.
Pour the juice and zest into the jar, add the lid, then shake vigorously to combine all of the ingredients together. Store in the fridge for up to 4 days.

Notes

This recipe makes about 8 ounces of dressing. You only need half the amount (4 ounces) to use it in my purple slaw recipe.
This recipe specifically calls for a Cara Cara orange as they are one of the sweetest oranges. If using a different type of orange, like a navel, you will need to add more honey to the dressing to sweeten it.