Sweet and tangy orange tahini dressing

This orange tahini dressing is equal parts tangy and sweet! It adds wonderful brightness to salads, bowls, slaws and roasted vegetables.

Here’s the plan: I will continue to post tahini dressing recipes even though this blog is already inhabited by many.

Let me know if you get tired of them. deal?

Seriously, though: I know I make a lot of these. But every time I take a new approach to making tahini dressing, I have a renewed appreciation for this versatile, healthy spice.

It’s hard not to share.

A month (or so) ago, we were in the void between late March/early April springtime warmth and drizzly days in the upper forties, which were bone-chilling in their dampness.

It was like a good time for soup. and pasta. And foods that can somehow evoke sunshine.

A vibrantly citrusy dressing for such salads and bowls.

Orange Tahini Dressing Ingredients

This dressing is what it says it is, and the ingredients are exactly what you’d expect them to be.

Orange juice and zest

Orange juice and zest are the stars of this otherwise straightforward dressing.

You’ll need about one large navel orange for the recipe, which calls for 1/4 cup of juice and a teaspoon of zest.

First squeeze the orange, then cut it in half and extract the juice. I like to do this in a small, liquid measuring cup with a small, fine-mesh sieve over it.

tahini

Use your favorite tahini for the orange tahini dressing. I prefer brands of tahini that have more texture; From my favorite seed and mill.

Vinegar

I use a mixture of apple cider and white wine vinegar to make the dressing. You can use one or all of the other, but I like that the two work together.

Dijon mustard

Dijon mustard adds a hint of acid and spice to the dressing.

Maple syrup

I like to mix a little maple syrup or pitted dates into the dressing to balance the sweetness with the acidity and saltiness.

This dressing is no exception, although the orange juice itself adds a touch of sweetness. I recommend 1-2 teaspoons of maple or agave syrup; Adjust this to suit your taste.

In place of maple syrup, you can also use 1 pitted date for sweetness. If you do this, you should prepare the dressing in a blender, not by whisking.

salt

No dressing is complete without salt, include it!

Seasoning (Choose Your Own Adventure!)

I have made the dressing a few times with the ingredients listed above.

I made it by adding half a teaspoon of curry powder or ginger. You can also use a teaspoon of minced, fresh ginger.

Other seasonings or flavors that would work here:

• Mince a clove of fresh garlic
• A pinch of cinnamon
• Half a teaspoon of turmeric
• A few tablespoons chopped, fresh chives (stir them in after whisking the dressing together)
• 1-2 tablespoons minced, fresh shallot (stir it in after whisking the dressing together)

So far, adding curry is my favorite addition, but you can figure out what you like.

Should I use fresh orange juice?

Fresh orange juice isn’t absolutely necessary to make orange tahini dressing, but I think it makes the flavor more vibrant.

I also think that freshly squeezed orange juice has a depth of sweetness.

If you’re in a pinch and don’t have a fresh orange on hand, but you do have store-bought orange juice, don’t worry. Use that juice and simply omit the zest.

How to Make Orange Tahini Dressing

This is a simple dressing to prepare: no blender or food processor required!

First, you whisk together the tahini, apple cider vinegar, white wine vinegar, mustard, salt, and orange zest until smooth.

This mixture will be very thick. Now it’s time to dilute with orange juice. Add juice in a thin stream, whisking as you go.

If the dressing is too thick, add a splash of extra orange juice or water, remembering that it will thicken in the fridge as you store it.

Food preparation and storage

Speaking of storage, orange tahini dressing can be stored in an airtight container in the refrigerator for up to 5 days.

It can be frozen for up to 6 weeks.

How to Use Orange Tahini Dressing

I can imagine pairing this dressing with many fresh salads and vegetable dishes. Here’s a list that immediately comes to mind:

It doesn’t stop there: You can use the dressing on stir-fries or fresh greens, drizzled over roasted vegetables or for dipping.

I can vouch for how good it is as a sauce for warm, freshly baked sweet potato halves.

Without further ado, the recipe.

In a week or two, I’ll share a wonderful, make-ahead bowl I’m enjoying with an orange tahini dressing.

For now, hope you enjoy this zippy, sunny sauce!

xo