Orange Balsamic Vinaigrette (Plus my favorite Beet Salad Recipe)

This easy salad dressing recipe is bright and delicious!

If you are looking for a quick and easy homemade vinaigrette, this dressing pairs nicely with just about anything in your garden. Blend these ingredients together and pour it over your favorite salad combination.

This easy homemade orange vinaigrette is quite versatile and can be served with just about any variety of lettuce (although I think dark greens are best), and is fabulous with anything sweet like beets, strawberries or oranges.

I’m a huge beet fan, so I usually include them in just about every salad. You can buy organic pre-cooked beets in the produce section at most grocery stores, including Costco which sells this large package of individually sealed beets that last for months.

In my opinion, a really good salad includes cheese and nuts of some sort. This is what gives a salad its substance! I like the combination of feta and pistachios, but any kind of toasted nut will do.

TIP: Toast raw sunflower seeds, slivered almonds, or chopped walnuts with a little butter and salt in a sauté pan until toasty. This will bring your salad game up 10 notches!

This quick and easy salad dressing recipe is made with simple ingredients that you probably already have on hand, and any leftovers will last for several weeks in the fridge.

Print Recipe

Orange Balsamic Vinaigrette (plus my favorite beet salad recipe)

Calling all beet lovers! If you're a fan of these sweet little roots, you've got to try this beet salad recipe with feta and pistachios. It pairs perfectly with this easy orange salad dressing recipe. 

Servings: 8

Ingredients

• 1 large orange (zested and juiced)
• 1/2 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 1 clove of garlic (minced)
• 1/2 tsp salt
• 1/2 tsp ground pepper

Instructions

• With the exception of the olive oil, combine everything together into a food processor and blend until smooth.
• While the food processor is still running, slowly add the olive oil. Adding the olive oil last is an important step to prevent the dressing from solidifying once refrigerated (there's a science explanation behind that but I'm not as nerdy as I look).
• Store any leftover vinaigrette covered in the fridge for up to 2 weeks.

Notes

To make the salad....

Salads are so versatile and best tailored to your own taste, but this combination is incredible:

• cold pre-cooked beets (you can find them in the produce section)
• crumbled feta
• pistachios
• Any dark greens (arugula, spinach, kale, green leaf, romaine, etc.)
• you could also add fresh orange pieces!

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