Blood Orange Vinaigrette

Blood Oranges

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Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
331 Calories
36g Fat
2g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 331
% Daily Value*
Total Fat 36g 46%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 0g
Vitamin C 9mg 46%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 46mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Blood oranges may have a macabre name, but don't let that scare you off. Named so for their beautifully colored deep red flesh, the citrus is sweet and juicy and a wonderful way to add brightness and tang to a variety of recipes. This vinaigrette combines the seasonal citrus juice with white wine vinegar, olive oil, garlic, shallots, and herbs, making a flavorful dressing with a lovely deep pink hue.

Blood oranges are in season from around December to April and should be readily available in your local supermarket. Any variety will work well in this vinaigrette recipe, but if you have the choice go with a Moro or Tarroco orange. From the outside, blood oranges look like any other, with thick and somewhat pitted skin. But once the fruit is cut, you will see what sets this orange apart: the rich pink, maroon, or even blood-red flesh.

You will need just one to two oranges for this recipe, as it calls for 1/4 cup juice. The most efficient way to juice citrus is with a juicing tool of some sort, such as a reamer, citrus squeezer, or a press, but you can also simply cut the fruit in half and squeeze, using a fork to help release all of the liquid. To get the most juice out of your blood orange, you can roll it on the countertop, bring it to room temperature, or quickly warm it in the microwave,

This blood orange vinaigrette will add color and zip to almost any salad but works especially well with a mixture of winter produce such as Belgian endive, fennel, frisée, pomegranates, radicchio, and spinach. Add segments of the blood orange and nuts like pistachios for crunch, and even a little cheese (Gorgonzola is nice) for added texture and flavor.


  • 2 tablespoons white wine vinegar

  • 1/4 cup blood orange juice (from 1 to 1 1/2 oranges)

  • 2/3 cup olive oil

  • 1/2 clove garlic, finely chopped

  • 1 tablespoon finely chopped shallots

  • 2 teaspoons finely chopped fresh parsley

  • 2 teaspoons finely chopped fresh chives

Steps to Make It

  1. Gather the ingredients.

  2. Place all of the ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

  3. Drizzle over salad and enjoy.

Ways to Use

In addition to dressing salads, this blood orange vinaigrette is delicious drizzled over roasted salmon, sliced grilled chicken, and seared scallops or sauteed shrimp.

How to Store

This blood orange vinaigrette will last in the refrigerator for up to a week when stored in a tightly sealed container. Make sure to shake well before using as the ingredients will have separated.