Ditch store-bought dressings and enjoy the healthy goodness of homemade!
Orange Ginger Dressing can be used almost anywhere you’d use a regular, classic vinaigrette but want to add a touch of bright, citrusy sunshine. It's the perfect thing for adding sweetness to springtime salads, adding brightness to grilled veggies, or as a zesty marinade for chicken or seafood. After this dressing, you can try out my Tahini Balsamic Dressing next!
It's a refreshing and light dressing that you'll want to have on hand!
Making your kitchen a healthier space is as easy as swapping store-bought salad dressings for homemade ones. With this simple swap, you get all the wholesome benefits of olive oil while avoiding the seed oils typically found in shelf-stable dressings.
Enjoy this vinaigrette on my crunchy Buckwheat Cranberry Salad or Carrot Ribbon Arugula Salad. And add extra brightness to your meal with Chocolate Covered Pineapple or Chocolate Covered Cranberries for dessert!
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Why You'll Love This Recipe
- Fresh and wholesome ingredients
- A great make ahead recipe
- Adjustable -- play around with ingredients ratios to your liking!
- Refreshing and light
- Ideal for when citrus is in season!
Ingredients
- Maple syrup - you can swap for honey or sugar if you prefer.
- Orange zest - I recommend picking up an organic orange when you're using the zest for the recipe.
- Rice Vinegar - or you can swap for apple cider vinegar if you prefer. It will have a tangier final result.
See the recipe card below for a full list of ingredients and measurements.
How To Make Orange Ginger Dressing
Here are the step-by-step instructions to make this recipe.
Step 1: Prep ingredients.
Begin by zesting the orange using a fine grater. Juice the orange until you have 3 tablespoons of fresh juice. Peel and grate the fresh ginger using a fine grater.
Step 2: Combine in a jar.
Add all ingredients to a jar.
Step 3: Shake well.
Close the jar and shake well to thoroughly mix all the ingredients.
Step 4: Taste and Adjust.
Take a moment to taste the vinaigrette and adjust the seasoning to your preference. Add more vinegar, maple syrup, salt or other ingredients if desired.
Expert Tips
- Choose a quality olive oil, it makes a big difference in the overall flavor of the vinaigrette. I prefer selecting a cold-pressed, extra virgin olive oil stored in a dark glass bottle.
- Don't be afraid to experiment with the ratios of the ingredients in the vinaigrette. If you prefer a tangier vinaigrette add a bit more vinegar or if you like a sweeter vinaigrette add a bit more maple syrup.
- I recommend using a micro plane grater for grating the ginger very finely.
- If the vinaigrette solidifies in the refrigerator due to the olive oil, let it sit at room temperature for 10 minutes before serving.
Recipe FAQs
You can use bottled orange juice in a pinch but I highly recommend fresh.
Store it in a sealed glass jar in the fridge for up to two weeks. Shake well before each use.
Fresh grated ginger provides a more vibrant and aromatic flavor, but if you don't have it on hand, you can use ground ginger. Start with a smaller amount and adjust to taste.
While rice vinegar is recommended for its mild flavor, you can swap with other vinegars like white wine vinegar or apple cider vinegar.
If you tried this Orange Ginger Vinaigrette or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Orange Ginger Vinaigrette
Ingredients
- ¼ cup olive oil
- 2 tbsp rice vinegar
- 3 tbsp fresh orange juice
- 1 tsp maple syrup
- 1 tbsp Dijon mustard
- zest from one navel orange
- 1 tsp fresh grated ginger
- salt and pepper
Instructions
- Begin by zesting the orange using a fine grater. Juice the orange until you have 3 tablespoons of fresh juice.
- Peel and grate the fresh ginger using a fine grater.
- Add all ingredients to a jar.
- Close the jar and shake well to thoroughly mix all the ingredients.
- Take a moment to taste the vinaigrette and adjust the seasoning to your preference. Add more vinegar, maple syrup, salt or other ingredients if desired.Serve and enjoy!
Notes
- Choose a quality olive oil, it makes a big difference in the overall flavor of the vinaigrette. I prefer selecting a cold-pressed, extra virgin olive oil stored in a dark glass bottle.
- Don't be afraid to experiment with the ratios of the ingredients in the vinaigrette. If you prefer a tangier vinaigrette add a bit more vinegar or if you like a sweeter vinaigrette add a bit more maple syrup.
- I recommend using a micro plane grater for grating the ginger very finely.
- If the vinaigrette solidifies in the refrigerator due to the olive oil, let it sit at room temperature for 10 minutes before serving.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
OH I love this! Yum! So good.