Grapefruit Vinaigrette
November 2, 2026 · Recipe by The Endless Meal
A five-minute jar dressing of ruby grapefruit juice, olive oil, honey, and Dijon — from The Endless Meal. Tangy, a little sweet, and good on greens all week.
This jar dressing is Kristen Stevens’s Grapefruit Vinaigrette at The Endless Meal. Citrus is the acid — no vinegar — so it stays bright on baby kale, arugula, roasted vegetables, or a grain bowl.
CSA tips: One pink or ruby grapefruit usually yields the ½ cup. Bottled juice works if it is unsweetened; if it is already sweet, skip the honey and add some only after you taste. Leftovers keep about a week. Grapefruit can interact with some medications, so check if that matters for you. For another fruit dressing, see Loquat Vinaigrette Dressing or Passion Fruit Salad Dressing.
Grapefruit Vinaigrette
Fresh pink grapefruit juice shaken with olive oil, honey, Dijon, salt, and pepper until slightly creamy. Recipe by Kristen Stevens at The Endless Meal. About a week in the fridge.
Ingredients
- ½ cup grapefruit juice (from 1 pink grapefruit)
- ¼ cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
Method
- Add the grapefruit juice, olive oil, honey, Dijon, salt, and pepper to a 2-cup jar with a tight lid.
- Shake about 30 seconds, until the dressing looks a little creamy.
- Taste and adjust. Refrigerate up to 1 week; shake again before using.
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