
Bright, citrusy, and just a little punchy from fresh garlic and ginger, this vinaigrette is the kind of dressing that makes you want to put salad on everything. Fresh orange juice and zest give it a natural sweetness that pairs beautifully with the tang of apple cider vinegar, while a touch of raw honey and ground turmeric round out the flavor with warmth and depth. Many store-bought dressings sneak in coconut-derived emulsifiers or coconut aminos, so making your own from scratch is the cleanest way to keep things worry-free. Here, extra-virgin olive oil does all the heavy lifting as the fat base, whisked in slowly until the dressing comes together into a silky, emulsified pour. Optional fresh thyme adds an herby finish that feels genuinely restaurant-worthy. It comes together in just a few minutes and keeps in the fridge for up to five days, so you can drizzle it over greens, roasted vegetables, or grain bowls all week long.
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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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