
Bright, citrusy, and layered with warmth from fresh ginger and turmeric, this vinaigrette is the kind of dressing that makes you want to put it on everything. Store-bought dressings are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, but every ingredient here is whole and recognizable — fresh orange juice, raw honey, apple cider vinegar, and extra-virgin olive oil. Whisking the oil in slowly creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. The garlic and ginger give it a gentle kick, while the turmeric adds an earthy depth and a gorgeous golden hue. A handful of fresh thyme stirred in at the end is optional, but it adds a subtle herbal note that really elevates the whole thing. It keeps in the fridge for up to five days, so you can make a batch at the start of the week and have a clean, preservative-free dressing ready to go whenever you need it.
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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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