Zesty Citrus Vinaigrette Recipe for Salads and Marinades

Bright, refreshing and bursting with citrus flavor, this Citrus Vinaigrette recipe elevates any salad. Made with just six simple ingredients, it comes together in under 10 minutes and keeps for up to two weeks in the refrigerator. Use it to brighten greens, grain bowls, roasted vegetables, or as a quick marinade for chicken or fish.

I love using a variety of citrus to brighten recipes. In this vinaigrette, fresh orange and lemon combine to create a balanced dressing: the orange brings sweetness while the lemon adds a clean, tangy bite. Dijon mustard lends savory depth and honey softens the acidity with a gentle sweetness. The result is a versatile dressing that works year-round but especially shines during citrus season.

Why you’ll love this recipe

• Sweet, tangy and bright — a refreshing dressing that livens up any salad.
• Only six ingredients and a single jar required; ready in minutes.
• Refrigerator-stable for up to two weeks, making it great for meal prep.

Recipe ingredients

• Orange juice. Use freshly squeezed orange juice for the best, brightest flavor. Any sweet variety will work — navel, clementine, mandarin, tangerine or blood orange. For more citrus aroma and depth, add 2 teaspoons of orange zest to the dressing.
• Lemon juice. Fresh lemon juice adds a tart lift. If you don’t have lemons on hand, you can substitute an equal amount of a mild vinegar such as apple cider, white wine, white balsamic, or champagne vinegar.
• Olive oil. Choose a good-quality extra virgin olive oil for flavor and mouthfeel.
• Dijon mustard. Helps emulsify the dressing and adds savory complexity.
• Honey. Adds balanced sweetness; maple syrup can be used as a substitute for a vegan option.
• Salt and pepper. A small amount of sea salt and freshly cracked black pepper to taste.

The full quantities are listed in the recipe card below.

How to make orange salad dressing

This vinaigrette is one of the easiest dressings to make — all ingredients go into a jar, and a few vigorous shakes are all it takes to emulsify the dressing. It takes less than 10 minutes from start to finish.

Pro tip: Always use fresh citrus juice if possible. Bottled juice lacks the vibrant flavor and aroma of freshly squeezed fruit.

• Place all ingredients in a jar or container with a tight-fitting lid.
• Secure the lid and shake vigorously until the dressing is fully emulsified and combined.
• Taste and adjust seasoning as needed.

Recipe FAQs

Serving suggestions

This citrus vinaigrette is versatile and pairs well with many dishes:

• Drizzle over fresh green salads, especially winter greens or salads that include citrus segments, pomegranate seeds, or nuts.
• Toss with grain salads like wild rice or quinoa for a bright finish.
• Use as a finishing drizzle for roasted vegetables such as squash or beets.
• Marinate chicken or fish briefly before cooking for a subtle citrus flavor.

Recipe notes

• Fresh juice matters: Freshly squeezed orange and lemon juice make a noticeable difference in flavor.
• Use your preferred orange variety — each will give a slightly different sweetness and aroma.
• If substituting vinegar for lemon, use the same amount and taste as you go.
• When refrigerated the oil may thicken. Allow to sit at room temperature for 10–15 minutes and shake to re-emulsify.
• Store the vinaigrette in a sealed jar for up to two weeks.

Citrus Vinaigrette Recipe

Details

• Servings: 16 (about 1 tablespoon per serving)
• Prep time: 10 minutes
• Total time: 6 minutes active (plus any resting time if chilled)

Ingredients

• 1/2 cup extra virgin olive oil
• 2 teaspoons orange zest
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or maple syrup)
• 1/4 teaspoon sea salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Instructions

1. Combine all ingredients in a jar or container with a tight-fitting lid.
2. Screw the lid on and shake vigorously until the dressing is emulsified and well combined.
3. Taste and adjust salt, pepper or sweetness as needed. Serve immediately or chill.

Notes

1. Fresh citrus juice gives the brightest flavor; bottled juice will be less vibrant.
2. Try different orange varieties for subtle flavor changes.
3. If refrigerated, let the dressing warm for 10–15 minutes and shake to recombine before serving.
4. Store in the refrigerator for up to two weeks.

Nutrition (per 1 tablespoon)

Calories: 67 kcal; Carbohydrates: 2 g; Protein: 0.1 g; Fat: 7 g; Sodium: 47 mg. Nutrition values are estimates for informational purposes.

Did you try this recipe? If so, leave a review and share how you used the dressing — on a salad, over roasted vegetables, or as a marinade.