I’ll be the first to admit that I keep a bottle or two of store-bought salad dressing in my fridge. They’re convenient, and sometimes you just need to grab and go. But when I have a few extra minutes, I love making my own vinaigrette. 

It’s such a simple way to add fresh flavor and variety to my salads and bowls. Plus, I can control the ingredients, cut back on added salt or sugar, and adjust the oil to make it a little lighter.

This Orange Balsamic Vinaigrette was created specifically for my Arugula Spinach Cherry Salad, and the citrusy notes from the orange juice pair beautifully with the fresh cherries and tangy goat cheese. 

It’s bright, balanced, and incredibly easy to make. 

In this post, I’ll show you how to make it step by step, share the classic vinaigrette ratio so you can customize and create your own dressings, and I’ll give you some ideas for how to use it beyond salad.

Note: This post contains affiliate links, which means as an Amazon Associate, I earn on qualifying purchases. 

Why Make Your Own Dressing?

While pulling a premade bottle of dressing out of the fridge is easy, there are some big benefits to making your own dressing. It really doesn’t take long to pull together, and you are in full control of what flavor you want, the ingredients you want to use, and how much you want to make. 

Some of the reasons I like making my own dressing are: 

✅Customizable

✅Better Flavor

✅Less Sugar, Salt, and Other Additives

✅More Affordable

What You Need to Make the Vinaigrette Dressing

This zesty orange dressing was specifically created to pair with the arugula and cherries in my Arugula Spinach Salad with Cherries and Goat Cheese. However, the tangy-sweet combination of orange and balsamic vinegar would also be delicious with roasted beets and goat cheese, or as a marinade for pork tenderloin. 

Using just 4 ingredients plus salt and pepper, this dressing is a cinch to pull together!

Extra Virgin Olive Oil

For salad dressings and sauces, using extra virgin olive oil really makes a difference. Good quality EVOO has a wonderful grassy smell and adds a beautiful earthy flavor to your dressings. There are two brands I like the best, and while they are a bit more expensive than others, I think they are well worth the price. Cobram Estates, California Select, and California Olive Ranch are the two that I think have the best flavor.

Oil in a salad dressing has a lesser-known nutritional benefit, too. You probably know that olive oil is one of the healthiest oils and the one recommended to use most often for brain health, but did you know that oil, or fat in general, helps your body absorb the antioxidants in the vegetables and fruits you are enjoying with it?

So all those fat-free dressings? Not a great idea. You can certainly cut the oil back a bit if you prefer, or better yet, just use a little less dressing, but the oil is one of the most important components of the dressing from both a flavor and nutritional standpoint!

Balsamic Vinegar

You certainly don’t need the most expensive balsamic vinegar or one that has been aged for decades, but a decent balsamic vinegar that is slightly acidic and sweet, and syrupy is the best to use for any vinaigrette dressing. 

Best to go middle of the road pricewise and avoid any that have added ingredients, like sugar. Some bottles will tell you they have been aged, and others won’t, so find a brand you like. 

Honey

Salad dressings do need a little sweetener to help cut the acidity and balance the flavors. A liquid sweetener like honey or agave syrup works well in dressings. You could also try maple syrup if you want the added benefit of a hint of maple flavor.

Orange Juice and Zest

A bit of citrus adds a nice burst of fresh flavor, and the orange pairs well with fruit in a salad or greens that have a bit of a bite to them, like arugula. I made this dressing specifically for my Arugula Spinach Salad with Cherries and Goat Cheese, and the orange flavor is a perfect way to highlight the cherries. 

Salt and Pepper

Finally, dressings just need a little salt to balance the flavors and pepper to jazz it up and add a little bite.

How to Make It (with Video)

The most important part of making a vinaigrette is to know the oil-to-vinegar ratio. A classic vinaigrette ratio is 3 parts oil to 1 part vinegar. If you want a less oily, more tangy vinaigrette, reduce it to 2 parts oil and 1 part vinegar, or somewhere in between. 

For this dressing, I went a little in between – about 2 ½ parts oil to 1 part vinegar. Adding the juice cut that a bit further. 

Step 1 – Assemble the Ingredients

Put the oil, vinegar, orange juice and zest, honey and salt, and pepper in a small mason jar or bowl.

Step 2 – Shake or Whisk

Then the easy part! Seal the jar and shake it well to combine the ingredients, and pour it over the salad. Or, take a whisk and give your arm a little workout, and whisk well to combine the ingredients. It will take a bit of work to emulsify (pull together) the vinegar and oil.

Here’s a short video showing you how to make it.

Flavor Variations & Tips

You can add your personal take on this dressing by mixing up or adding some additional ingredients. Use this recipe as a base and try a few of these ideas for an added boost.

• Add chopped garlic or shallots for an additional bite.
• If it’s winter and blood oranges are available, use them in place of a navel orange. It will add a little orange intensity and color to the dressing. 

Storage Tips

The dressing will last in the refrigerator for a week. 

Keep the dressing in a non-reactive jar that you can seal tightly. I love using small mason jars for my dressings. A 4-oz to 8-oz jar is usually the perfect size. 

Other Salad Dressing Recipes You Will Love

White Balsamic Ginger Vinaigrette – This vinaigrette adds a ginger-infused olive oil for a little zing. It is delicious with fruit and heartier greens like spinach and kale. 

Honey Dijon Dressing – I love this dressing with a potato salad or mixed into blanched fresh green beans and slivered red onions, and cherry tomatoes.

Walnut Oil Dressing – this nutty-flavored dressing is delicious with seafood, a grain bowl, or a salad filled with hearty greens. Add some toasted walnuts or sweet and spicy walnuts for an extra nutty burst.