Sometimes you just need a good go-to dressing to use on various salads. This Orange Cinnamon Dressing is perfect for that! It is very easy and fast to throw together, super versatile, not to mention Paleo/AIP compliant, gluten-free, and dairy-free. Just swap out the honey for maple syrup and it’s vegan as well.
This is the same dressing used in my Blueberry Kale Salad recipe but I wanted to do a separate post for just the dressing because it can be used for so many other things too! It gives a lightly sweet and tangy flavor to any salad, especially salads with fruit. I've also used it as a dip for lettuce wraps and chicken.
A Few Simple Ingredients:
- Freshly Squeezed Orange Juice
If you don’t feel like squeezing oranges for this, be sure to choose 100% orange juice.
The cinnamon in this dressing really compliments the sweetness and adds a hint of spice.
Apple cider vinegar is widely regarded as a healthy addition to most diets because of its antimicrobial and antioxidant properties. It’s less acidic than other vinegars, and it’s believed to be beneficial for gut health. This is because it's produced from fermented apple cider which endows it with healthy probiotics and enzymes.
I love to use avocado oil for dressing because its flavor is so light. If you want to use olive oil instead, that will work too but I’d recommend using a light version (not extra virgin which has a stronger flavor).
To make this salad vegan, simply swap out the honey for maple syrup.
Sea salt is preferred to regular table salt because it lacks the yucky additives found in regular salt and contains a bunch of beneficial trace minerals.
This will keep fresh in the fridge for 4-5 days in a tightly sealed container.
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I hope you love this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you.
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This recipe is shared on the Paleo AIP Recipe Roundtable.
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Cinnamon Orange Dressing (AIP, Paleo, GF, Vegan Option)
- Mix ingredients together and enjoy!