Citrus Vinaigrette Recipe

I’m a big fan of salads year-round, but especially in the spring and summer when fresh, flavorful veggies are everywhere. And to keep my veggie salads interesting, I like to switch up the dressing. This herby citrus vinaigrette recipe has been one of my favorites for years.

The combination of fresh orange and lemon juice, thyme, and garlic gives it a bright, fresh flavor that pairs well with so many different ingredients. It takes just 5 minutes to make, keeps in the fridge for up to 2 weeks, and even doubles as a light marinade for grilled chicken, salmon, or cod.

Less Than 10 Ingredients Required

This homemade salad dressing comes together with simple ingredients and contains no added refined sugar. Here are a few of my notes about the primary ingredients: 

• Avocado oil or olive oil: Either works well as the base of this vinaigrette. I typically reach for avocado oil when I want a more neutral flavor and go with extra virgin olive oil when I want a slightly more pronounced peppery flavor.
• Orange: Both orange zest and fresh orange juice go into the dressing, adding natural sweetness and plenty of bright citrus flavor. When they’re in season, I sometimes use a blood orange for a sweeter flavor, but navel oranges are what I use most often.
• Lemon: Fresh lemon juice adds acidity that balances the sweetness of the orange and maple syrup. I recommend freshly squeezed lemon juice for the freshest flavor. For an extra touch of brightness, I sometimes add lemon zest, too. The lemon juice adds enough acidity without the need for vinegar. But feel free to use about 3 tablespoons of white wine vinegar, apple cider vinegar, or red wine vinegar in place of the lemon juice, if needed.
• Garlic: Fresh garlic gives the vinaigrette a savory bite that complements the citrus and herbs. Grating or finely mincing the cloves helps the garlic distribute evenly throughout the dressing. For a more onion-like flavor, use shallot instead.
• Pure maple syrup: A small amount balances the tart citrus without making the dressing overly sweet. I use pure maple syrup rather than pancake syrup. Honey or agave syrup works well, too, if preferred.
• Dijon mustard: In addition to adding a subtle tangy flavor, Dijon mustard acts as an emulsifier, helping the oil and citrus juices blend together and stay in an emulsion state.
• Fresh thyme: Thyme adds an earthy, slightly floral taste that pairs especially well with citrus. I prefer fresh thyme when I have it, but dried thyme works, too. I use ½ teaspoon dried thyme in place of 1 teaspoon fresh. For a slightly different taste, try substituting fresh or dried basil instead.
• Fine salt and black pepper: A small amount of each brings all the flavors together. Fine salt dissolves easily into the vinaigrette, while freshly ground black pepper adds a subtle peppery finish.

Find the ingredient list with exact measurements in the recipe card below.

How To Make This Homemade Vinaigrette

Swapping homemade dressings for store-bought options is one of my favorite ways to cut down my grocery bill. This recipe, in particular, is simple to prepare and ready to use in minutes. Here’s how I go about making it: 

1. Combine: Add all the ingredients to a small bowl or jar, and whisk or shake to emulsify and combine the dressing.
2. Adjust: I always give my dressing a quick taste and adjust the flavor as needed. Then, it’s ready to use right away.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Use As A Dressing Or Marinade 

I reach for this citrus vinaigrette dressing anytime I want to add bright, fresh flavor to a salad. It’s especially delicious with leafy greens, kales, Brussels sprouts, apples, nuts, seeds, and goat cheese, lending itself well to a variety of fall salad recipes, and especially my shaved Brussels sprouts salad. It works nicely in spring salads, too, adding a touch of brightness.

It’s not just for salads, either. I also use this vinaigrette as an alternative to other marinade recipes. It works well with a variety of proteins, including grilled chicken, grilled salmon, or air fryer cod. 

Store For Up To 2 Weeks

I store leftover citrus vinaigrette in an airtight container or mason jar with a tight-fitting lid in the refrigerator for up to 2 weeks. Before using, I give the jar a good shake to combine the ingredients again if they’ve separated.

The oil may solidify or become cloudy when chilled, which is completely normal. When this happens, I run warm water over the outside of the sealed jar until the oil begins to liquefy and shake the vinaigrette well before serving.

Recipe Changelog

• August 2026: We previously published a version of citrus vinaigrette dressing that was made in a food processor or blender, had less lemon juice and maple syrup and more garlic and thyme. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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