Brazil Nut Free Orange-Garlic Vinaigrette
Bright citrus, mellow garlic, and a whisper of ginger come together in this homemade vinaigrette that instantly elevates any salad, grain bowl, or roasted vegetable situation. The fresh orange juice and zest give it a sunny, vibrant backbone, while apple cider vinegar adds just enough tang to keep things lively. A touch of raw honey balances the acidity, and ground turmeric lends a gorgeous golden hue along with a subtle earthy warmth. Whisking the olive oil in slowly is the key move here — it creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Store-bought dressings can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch means you know exactly what's going in. This one comes together in just a few minutes with pantry staples and keeps in the fridge for up to five days, making it an easy weeknight staple. Fresh thyme stirred in at the end is optional but genuinely worth it if you have some on hand.
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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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