Bright and ruby-hued, this Blood Orange Vinaigrette celebrates the juicy flavors of freshly squeezed blood oranges with tangy white balsamic vinegar and a hint of sweetness, all whipped up in mere minutes.
Blood oranges reach their sweet-and-tangy peak in winter and spring from December through April, making this vinaigrette a festive favorite for holiday feasts from Christmas dinner to Easter and everything in between.
I think dressing like Homemade Italian Vinaigrette, Easy Lemon Vinaigrette, Classic French Salad Dressing, and this blood orange vinaigrette proves there's no need to rely on store-bought dressings. Those bottles in the fridge door can officially be put on notice.
If you want to master vegan dressings, visit this guide to How to Make Homemade Vegan Sauces (Easy + Fast), and you’ll have hundreds of flavor-packed combos at your fingertips. Sweet, tangy, creamy, herby—you name it, you can make it. No weird ingredients, just big, bold flavor.
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Why You'll Love This Recipe
- In under five minutes, you can whisk together blood orange juice, vinegar, oil, and a touch of sweetness for an easy dressing.
- This dressing showcases peak winter citrus, perfect for holiday tables or brightening dreary months.
- The vinaigrette can be drizzled over greens, grain bowls, and roasted veggies or used as a marinade.
- There are no weird additives or preservatives, just real ingredients you can pronounce and find easily at the store or pantry.
Ingredients
Blood Oranges - There are a few varieties of blood oranges out there, and while they all bring a beautiful blush and citrusy flavor, they’re not all exactly the same. I used Moro blood oranges in this recipe. These are the most common in the U.S. and usually the deepest in color, with a bold, tangy flavor and hints of berry or raspberry.
Other varieties, like Tarocco (sweeter and less pigmented) or Sanguinello (a bit more mellow and slightly floral), will also work, but they will have a different flavor profile and a lighter hue.
Maple Syrup - Substitute with agave nectar or any other favorite sweetener.
Garlic - Swap the garlic for finely diced shallots or toss them both in.
See the recipe card for quantities and a complete list of ingredients. Adjust any of the ingredients to taste.
Variations
- Stir in 1–2 tablespoons finely chopped herbs, such as basil, mint, rosemary, or thyme, for a fresh herbal note.
- Whisk in 1–2 tablespoons vegan yogurt for a silky, creamy dressing.
- Use whole-grain or spicy brown mustard instead of Dijon for variety.
- Try champagne vinegar, apple cider vinegar, or sherry vinegar for different acidity profiles.
How To Make Blood Orange Vinaigrette
This recipe results in a delicious vinaigrette in minutes. It is super simple. See the recipe for all the details.
Step 1: Combine blood orange juice, garlic, vinegar, maple syrup, Dijon, salt, and fresh pepper.
Step 2: Whisk in the extra virgin olive oil until well combined.
Top Tips
- Start with the recommended maple syrup, then add more or less based on how tart your oranges are.
- Fresh-squeezed blood orange juice packs maximum color and flavor. Avoid bottled juices.
- Whisk vigorously (or shake it up in a sealed jar) while adding the oil to help create a stable, creamy dressing. For the best emulsification, slowly stream in the oil while blending with an immersion blender—it makes the vinaigrette extra smooth and luxurious with less separation.
- Temper the flavors by letting the dressing rest 5–10 minutes before serving to allow flavors to meld.
- If it’s too sharp, add a splash more oil; if too mellow, a drizzle more vinegar or citrus juice will perk it up.
Serving Suggestions
Of course, this Blood Orange Vinaigrette is a no-brainer drizzled over mixed green salads - think baby spinach, arugula, or romaine. But don’t stop there -
- Toss roasted beets, carrots, or Brussels sprouts in the vinaigrette before serving.
- Stir into quinoa, farro, or rice bowls with chickpeas and fresh herbs.
- Marinate cubes or slices of tofu, then bake or grill for a citrus-kissed protein.
- Combine with mixed fruit, toasted nuts, and greens for a sweet and savory twist.
- Drizzle over smashed avocado on toast for extra zing.
- Serve as a dipping sauce alongside raw veggies or Vegan Summer Rolls.
Blood Orange Vinaigrette FAQS
Keep in an airtight jar in the fridge for up to 5 days. Shake well before each use, as separation is natural.
Blood oranges are a citrus fruit known for their deep red flesh and sweet, slightly tart flavor with hints of raspberry.
Their vibrant color comes from a natural antioxidant called anthocyanin, which can be found in other red vegetables and fruits. In season from December through April, blood oranges are perfect for brightening up winter and spring recipes, from salads to dressings, and anytime you want a citrus flavor.
Got a minute? I'd love for you to comment and rate Blood Orange Vinaigrette. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration./
Blood Orange Vinaigrette
Ingredients
- ½ cup fresh blood orange juice about 3 blood oranges
- 1 clove garlic grated
- 5 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup or agave; adjust for sweetness
- 1 teaspoon Dijon mustard
- 1 teaspoon salt or to taste
- fresh black pepper to taste - optional
- ⅓ cup extra virgin olive oil
Instructions
- Combine the base: In a small bowl or jar, whisk together the blood orange juice, garlic, vinegar, maple syrup, and mustard until smooth. Add salt and freshly cracked pepper to taste.
- Emulsify: Slowly pour in the olive oil, whisking constantly (or close the jar and shake vigorously) until the dressing is silky and emulsified.
- Serve or Store: Let the dressing sit for about 10 minutes so the flavors can mingle. Drizzle over greens or veggies. Keep leftovers in a sealed container in the fridge for up to 5 days but shake before each use as separation is natural.
Regi Pearce says
This vegan dressing is packed with flavor and incredibly easy to make. Letting it sit for 10 minutes helps the flavors blend. It’s perfect for salads, grain bowls, or as a dip for veggies. This is a great plant-based option for anyone looking for a fast, delicious dressing.