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orange balsamic salad dressing

prosciutto, pine nuts, and balsamic orange dressing

This salad finally happened. It was a necessary follow-up to the fried chicken and home made peach ice cream I made for extra special people this week. Whoa. Time out for salad!

Actually it was more like time out for fried chicken, which is so not our daily dish but definitely worth a little celebratory appearance this week. Having friends over for the first time in our 10 year adult friendship? How in the world has this not happened?? Fried chicken and homemade ice cream it had to be.

But back to the salad show.

orange balsamic dressing

I’ve had this orange balsamic dressing standing tall in my refrigerator since Monday, and it’s been patiently waiting for these greens. In our 5 trips to the grocery store in the last 5 days (and a garden outside!) I somehow didn’t have greens? How this happens I’ll never understand.

Today though, I have it all.


salad greens

Pine nuts toasted.

pine nuts


prosciutto salad

And a sprinkling of pecorino!

pecorino cheese

This salad is so simple and light.

freshly squeezed orange juice for balsamic salad dressing

The orange juice naturally sweetens and offsets the vinegar (Whole30 approved btw!), and the simplicity of garlic, salt, and pepper gives the perfect bite.

Serve this dressing with tomatoes and ricotta? Yes.

summer tomatoes and whipped ricotta and balsamic dressing

This dressing with spinach, grapes, bacon, and broccoli? Sure.

spinach salad with orange balsamic dressing

Loving your lunch can always be summed up with these five words: make your own salad dressing. For my other favorite vinaigrettes, look here and here.

Orange Balsamic Salad Dressing

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  • 1 large orange zested
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon of cracked pepper
  • 3/4 cup olive oil
  • 1 teaspoon of chopped rosemary optional


  • Wash and dry your orange. Zest the entire surface.
  • Cut your orange in half and squeeze. You should have about 1/2 cup, give or take a little.
  • Whisk zest, juice, balsamic vinegar, garlic, salt and pepper together in a bowl until combined.
  • Slowly add your oil by pouring in a steady stream and whisking vigorously.
  • If adding chopped rosemary, whisk in at the very end or sprinkle a few leaves on the salad.
  • Use immediately or store in the refrigerator for up to a week.

This post contains affiliate links to products I know and love. I recommend any of them for this recipe!

Servings :10 ounces
Author: Heather Bursch
Did you make it? Mention @heatherbursch or tag #shemadeit so we can admire your work!
orange balsamic salad dressing



Last Updated on June 15, 2022 by Heather Bursch

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