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Winter Citrus Salad with Orange Dijon Vinaigrette
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5 from 4 votes

Orange Dijon Vinaigrette with Fresh Thyme

A simple vinaigrette for citrus or field greens. A little sweet, a little tangy with fresh thyme and orange juice. Makes about 3/4 cup dressing.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Salad Dressing
Cuisine: American
Servings: 6
Calories: 421kcal
Author: Cynthia


  • 4 Tablespoons freshly squeezed orange juice
  • 2 teaspoons Dijon mustard
  • 1/2 c. olive oil
  • 1 clove of garlic minced
  • 1 Tablespoon honey
  • 1 Tablespoons apple cider vinegar
  • 1 teaspoon fresh chopped thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 grapefruit peeled and sliced
  • 2 oranges peeled and sliced
  • 2 blood oranges peeled and sliced
  • 2 avocados peeled and sliced
  • 1 purple onion peeled and sliced
  • 8 cups field greens
  • 6 ounces goat cheese crumbled
  • additional chopped thyme leaves for garnish


  • Whisk all dressing ingredients together. (Orange juice through black pepper)
  • Serve immediately over salad greens or citrus slices. Store leftover dressing in the refrigerator.
  • For Salad: arrange field greens on a platter and top with assorted citrus slices; orange, grapefruit and blood orange. Add sliced purple onion, and avocado. 
  • Top with crumbled goat cheese if desired. 
  • Drizzle with dressing and additional fresh thyme leaves for garnish.


Serving: 1g | Calories: 421kcal | Carbohydrates: 21g | Protein: 8g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 332mg | Potassium: 571mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3765IU | Vitamin C: 47.8mg | Calcium: 92mg | Iron: 1.6mg