Beef Free Orange-Garlic Vinaigrette
Bright, citrusy, and layered with warmth, this vinaigrette is the kind of dressing that makes you want to put it on everything. Fresh orange juice and zest bring a natural sweetness, while apple cider vinegar adds just enough tang to keep things lively. Grated ginger and a pinch of turmeric give it a subtle, earthy depth that feels a little unexpected in the best possible way. The slow drizzle of extra-virgin olive oil brings it all together into a beautifully emulsified dressing that clings to greens without feeling heavy. A touch of raw honey balances the acidity, and the optional fresh thyme nudges it into genuinely sophisticated territory. Since every ingredient here is plant-based and straightforward, there's zero guesswork about what's in it — no hidden animal-derived additives or mystery proteins to worry about. Make a jar on Sunday and you'll be reaching for it all week long.
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Learn more →Ingredients
8 servings
- ¼ cup fresh orange juice (from about 1 large orange)
- 1 tsp orange zest
- 3 tbsp apple cider vinegar
- 1 clove garlic, finely minced or grated
- ½ tsp fresh ginger, finely grated
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
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.
- 2
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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