
Bright, citrusy, and just a little punchy from the garlic and ginger, this vinaigrette is the kind of dressing that makes you want to put a salad on the table every single night. Store-bought dressings are one of the sneakiest places artificial dyes hide — that vivid orange or golden hue in a bottle almost always comes from added colorants rather than anything real. Here, the gorgeous color comes entirely from fresh orange juice, orange zest, and a pinch of ground turmeric, so what you see is genuinely what you're eating. Apple cider vinegar adds a gentle tang, raw honey rounds out the acidity, and a slow drizzle of extra-virgin olive oil pulls it all into a silky, emulsified dressing that clings beautifully to greens. A little fresh thyme stirred in at the end is optional but absolutely worth it if you have some on hand. It comes together in just a few minutes and keeps in the fridge for up to five days, making it an easy staple to have ready for the week ahead.
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Combine the orange juice, orange zest, apple cider vinegar, garlic, ginger, honey, sea salt, and turmeric in a small bowl or jar and whisk together until the honey is fully dissolved.
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute. Stir in the fresh thyme, if using.
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