Popping in with a quick post and recipe: say hello to my new favorite homemade healthy salad dressing: blood orange vinaigrette! It’s a little sunshine on a grey, grey winter day and a vibrant way to add seasonal citrus flavor to your favorite greens.

Made with the juice and zest of blood oranges, a shallot, dijon mustard, honey, and extra virgin olive oil, it’s full of nourishing ingredients and healthy fats that will help to brighten your favorite salad greens. I love using this blood orange vinaigrette on finely chopped kale (use your hands to really massage it in there!) or with fresh arugula and dandelion greens. It pairs really well with fresh creamy avocado, goat cheese, nuts and seeds, and segments of blood orange, too.

Simply add all ingredients to a mason jar, vigrourously shake, and voila! The leftover vinaigrette will keep in a mason jar in the refrigerator for up to 2 weeks. And if you don’t have blood oranges – no problem at all! Simply swap with a different orange variety. Enjoy!

Healthy Blood Orange Vinaigrette

Yields about 1 cup

Prep time: 5 minutes

Ingredients:

1 small shallot, finely diced
1/2 cup fresh squeezed blood orange juice (or regular orange)
Zest of 1 blood orange
1 Tbsp. Dijon mustard
2 Tbsp. red wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 Tbsp. raw honey
1/4 cup extra virgin olive oil

Directions:

1. Add all ingredients to a mason jar.
2. Shake vigorously to combine. Pour on your favorite salad and enjoy!
3. Leftover dressing will keep in jar in the fridge for 2 weeks.