This Blood Orange and Cardamom Vinaigrette recipe comes together in under ten minutes in one jar. It’s bright and tangy from the fresh blood orange juice and just a little bit piney from the crushed green cardamom.
You’ve got to take advantage of blood orange season when it comes around because it’s here for only a couple of months, if you’re lucky. I think I’ve had blood orange in every meal I’ve made for weeks now. Not that I’m complaining, mind you!
This light but flavourful Blood Orange and Cardamom Vinaigrette is perfect on a refreshing winter citrus salad, or a spring broccoli salad, and will perk up green veggies, sweet potatoes and grain bowls.
Why you’ll Love this Blood Orange and Cardamom Vinaigrette
- Quick and easy. Literally takes just ten minutes to juice the blood oranges, crush the cardamom seeds, add the rest of the ingredients and shake it all up in a jar.
- Fresh. You can’t get a fresh citrus flavour like this from a store-bought bottled vinaigrette.
- Versatile. I developed this vinaigrette to pair with a minty winter citrus salad, but it’s surprisingly versatile, and brightens up green veggies and sweet potatoes.
- Make it your own. Making your own homemade vinaigrette means you can adjust the flavour to suit YOU! Prefer more cardamom than I added? Add a bit more! Don’t have enough blood orange juice? Mix it with an orange.
Cook with Me
Blood Orange and Cardamom Vinaigrette Recipe
Here’s what you’ll need to make this vinaigrette recipe:
- Extra virgin olive oil. The base of most vinaigrettes and dressings. I don’t recommend substituting the type of oil for this particular recipe.
- Blood orange. We’re using the zest and the juice to really impart the flavour. Out of season, you can easily substitute oranges. One blood orange will usually give you ¼ cup, but you might need two oranges. Don’t forget to zest them first!
- White wine vinegar. For an extra acidic oomph. Apple cider vinegar will work, and red wine vinegar at a pinch. Don’t use balsamic vinegar though.
- Honey. Just a little for a hint of sweetness.
- Green cardamom. The crushed seeds add a fragrant, eucalyptus type of citrus flavour, almost but not quite herbal, complementing the more berry-esque flavour of blood oranges. Don’t substitute with black cardamom though as it has a different flavour profile to the green.
Then all you have to do is put the ingredients in a jar and either whisk everything together vigorously, or put a lid on the jar and shake shake shake until the ingredients combine and emulsify. That’s it!
Find the exact quantities in the recipe card below.
Best Ways to Serve Blood Orange and Cardamom Vinaigrette
While I created this vinaigrette to go with a winter citrus salad, the bright tangy flavours taste great paired with greens like spinach and rocket, but it’s also delicious drizzled over a pan of roasted broccoli, Brussels sprouts or sweet potatoes.
You can even use it to dress still-warm grains for a grain bowl topped with veggies and avocado.
Love citrusy flavours? Try these recipes too:
- Orange and Rosemary Olive Oil Cake
- Mandarin and Chickpea Salad with Halloumi
- Pomelo and Salmon Vermicelli Noodle Salad
- Chocolate and Blood Orange Cupcakes
- Blood Orange Galette with Cinnamon Whipped Cream
- Winter Citrus Salad with Cardamom Dressing
Have you made this Blood Orange and Cardamom Vinaigrette yet? What did you serve it with? Be sure to leave a comment and let me know. Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Blood Orange and Cardamom Vinaigrette
Ingredients
- ¼ cup blood orange juice, or orange juice
- Zest from the citrus used
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- ½ teaspoon green cardamom seeds, lightly crushed, or 1 teaspoon ground cardamom
- ¼ cup extra virgin olive oil
Instructions
- Add all the ingredients to a jar, close with a tightly fitting lid and shake until emulsified. Alternatively, combine all the ingredients, with the oil last, and mix with a whisk or a fork until combined and emulsified.¼ cup blood orange juice, Zest from the citrus used, 3 tablespoons white wine vinegar, 1 tablespoon honey, ½ teaspoon green cardamom seeds, ¼ cup extra virgin olive oil
