Spiced Orange Vinaigrette

THIS. This is what you must make next time you have a salad. Don't let the cayenne fool ya, it's not spicy, it's just spiced. Read on below to make the full salad with roasted beets, sliced orange and salad greens. 


1 large Orange, prepped: 1 tsp zest and 1/4 cup juice
3 Tbsp Red Wine Vinegar
1 teas Cinnamon
1/4 teas Cayenne
1/2 cup Extra Virgin Olive Oil
Salt and pepper

Break out your blender, medium-sized mixing bowl or mason jar. Whisk or shake zest, juice, vinegar, garlic, cinnamon, cayenne until evenly blended. Slowly add oil to make an emulsion. If mixing in a jar, add oil to dressing in three equal amounts at a time and shake vigorously. Add salt and pepper to taste. 

Make this ahead of time and chill for up to one week. Before serving, bring dressing to room temperature 30 minutes before serving and refrigerate quickly after using. 

This salad is one of our farm favorites:

1 bunch favorite salad greens
An extra orange, tangerine, blood orange (Peeled and sliced)
2-3 Beets: Scrub and slice into 1/2" slices and roast with oil in a 400-degree oven for 15-30 minutes until fork-tender. (Oven times may vary).
Top with crumbled feta. 

To make this a main dish, we add chopped chicken, slivered almonds and warm bread. 

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