Orange-Pecan Dressing

This dressing shakes together in a jar and delivers a surprisingly complex flavor from just six ingredients. Fresh orange juice and honey create a sweet, citrusy base, mustard adds a peppery edge, and celery salt brings an herbal, savory note that grounds the sweetness.

Chopped pecans are the standout. They add a buttery crunch to every spoonful and a toasted richness that makes this dressing feel more substantial than a standard fruit vinaigrette. The nut pieces settle between shakes, so give it a good rattle before each use.

Try this over baby spinach with sliced oranges and crumbled goat cheese, or drizzle it over a wild rice salad for a fall-flavored side.

Kitchen Tips

• Use fresh-squeezed orange juice for the brightest flavor. Store-bought from concentrate tastes flatter and more one-dimensional.
• Toast the pecans in a dry skillet for 3-4 minutes before adding them to the dressing. Toasting intensifies their flavor and adds a deeper nuttiness.
• Shake vigorously before every use. The oil and juice separate quickly, and the pecans sink to the bottom.
• This keeps in the fridge for about a week. The pecans soften slightly over time but still add good texture through day 4 or 5.

Variations

• Maple pecan: Replace the honey with pure maple syrup for a warmer, more autumnal sweetness.
• Walnut swap: Use chopped toasted walnuts instead of pecans for a slightly more bitter, earthy nut flavor.
• Spiced version: Add a pinch of ground cinnamon and a grating of fresh nutmeg for a fall salad dressing.