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Home Eat Condiments

Balsamic Blueberry Vinaigrette

4.37 from 60 votes
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By: Sarah BondUpdated: Feb 05, 2022 54 Comments

This post contains affiliate links.

This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

Summer means blueberries. But it also means salads! I suppose you could just throw some blueberries on your salad and call it a summery day, but why stop there? This Blueberry Vinaigrette levels up your summer salads. (Especially this 7 Layer Summer Salad!)

This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

Blueberry Vinaigrette Ingredients

So let’s break down what goes into a good balsamic vinaigrette before jumping into this blueberry vinaigrette recipe:

Balsamic: Your major flavor maker. This is a hydrophilic element, meaning it is attracted to water. Generally you’ll use 1 part balsamic to 2-3 parts oil.

Oil: Gives the dressing a good mouth-feel (the term used for that feeling you get when eating fats) and dilutes the vinegar. This is hydrophobic, meaning it does not like water or water-like substances (like vinegar).

Emulsifier: Balsamic is hydrophilic and oil is hydrophobic, meaning these guys don’t get along. Without something to make them stick together they’re going to separate. That’s where the emulsifier comes in. The emulsifier has a water-loving side and a water-hating side, so it gets along with both balsamic and oil, bringing the two together in happy harmony. Some good emulsifiers for vinaigrettes are:

  • Honey (we’ll use this one today because this is a sweet dressing)
  • Mustard
  • Mayonnaise

Salt and pepper: Always important for rounding out the sweet flavors of the balsamic.

Extra yums: Let your imagination go wild! We’re using blueberries and a touch of lemon today but the possibilities are endless.

This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.
This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

Balsamic Blueberry Vinaigrette

4.37 from 60 votes
Prep: 5 minutes
Total: 5 minutes
Author: Sarah Bond
Calories: 45kcal
Servings: 1 cups
Print Rate
This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

Ingredients

  • 1 cup fresh blueberries 100 g
  • ¼ cup balsamic vinegar 60 mL
  • 2 Tbsp honey 30 g
  • 1 Tbsp lemon juice 15 mL
  • Pinch of salt and pepper
  • ½ cup olive oil 120 mL

Instructions 

  • Blend: In a blender, combine blueberries, vinegar, honey, lemon, salt, and pepper.
  • Emulsify: With the blender running, slowly pour in oil, and continuing blending until completely emulsified and creamy, about 30 seconds.

Tips & Tricks

The fresh blueberries will cause this to go bad sooner than would a simple oil and vinegar dressing. However, this is pretty acidic, so it should stay good for longer than fresh blueberries would. Safely enjoy for about 1 week.

Nutrition Information

Serving: 1Tbsp Calories: 45kcal (2%) Carbohydrates: 2.3g (1%) Protein: 0.1g Fat: 4.2g (6%) Saturated Fat: 0.6g (4%) Cholesterol: 0mg Sodium: 8mg Potassium: 8mg Fiber: 0.2g (1%) Sugar: 2.1g (2%) Calcium: 0mg Iron: 0.2mg (1%)
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This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.
I posted a version of this dressing a while back that involved simply whisking the ingredients together. This makes for a blueberry vinaigrette that separates back into oil and vinegar and isn’t quite as creamy (but delicious nonetheless!)

I first published this recipe over on Amanda’s Cookin’, where I’m a contribute.

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  1. Holly says

    Posted on 6/9 at 8:28 pm

    Fresh blueberries don’t last long in my house. Have you ever tried frozen ones? Think it might work?

    Reply
    • Sarah says

      Posted on 6/12 at 11:44 am

      Hi Holly! I haven’t tried it with frozen berries before but I think it would work just fine with this recipe 🙂

  2. Nancy says

    Posted on 8/31 at 8:24 pm

    made this today with fresh blueberries….divine! My new fav vinaigrette!
    Thank you.5 stars

    Reply
    • Sarah says

      Posted on 9/4 at 5:28 pm

      So happy to hear, Nancy! 😀

  3. Katie says

    Posted on 9/15 at 6:21 pm

    Delicious! Should I keep it in the fridge?4 stars

    Reply
    • Sarah says

      Posted on 9/17 at 3:16 pm

      So happy to hear! Yes, I would keep it in the fridge.

  4. Lorraine Gregson says

    Posted on 9/25 at 10:45 pm

    It tastes just as good with frozen blueberries.
    Lorraine

    Reply
    • Sarah says

      Posted on 9/27 at 3:56 pm

      Thanks for the tip, Lorraine! 🙂

  5. Hazel says

    Posted on 2/26 at 3:01 am

    I made today with frozen wild blueberries skipped the oil and used agave vs honey android it came out great5 stars

    Reply
    • Sarah says

      Posted on 2/26 at 10:17 am

      So happy to hear, Hazel! 😀

  6. michelle says

    Posted on 3/9 at 9:59 pm

    I cut the oil in half….will skip it next time. The flavor is amazing!!! Thanks for a great recipe!5 stars

    Reply
    • Sarah says

      Posted on 3/11 at 3:19 pm

      Great to know it can be made without oil! Glad you liked it, Michelle! 😀

  7. Khadija M McMahon says

    Posted on 3/19 at 9:22 pm

    Can you freeze the dressing to get longer usage? And have you tried substituting the honey with a more keto-friendly option? Like eurythritol?

    Reply
    • Sarah says

      Posted on 3/20 at 11:06 am

      I haven’t tried freezing this but am not sure it would thaw well. In this case, honey is used to emulsify the dressing (i.e. hold everything together). An alternative sweetener would work taste wise, but would make it so this dressing separates into oil and vinegar over time. Hope this helps! 😀

  8. Karen says

    Posted on 4/6 at 6:48 pm

    Made it with frozen blueberries. Best salad dressing ever!5 stars

    Reply
    • Sarah says

      Posted on 4/8 at 1:55 pm

      So good to know, thanks for the tip Karen!!

  9. Mickie Proud says

    Posted on 7/2 at 4:21 pm

    YUM!5 stars

    Reply
  10. Breaunna Friels says

    Posted on 7/22 at 3:04 am

    Tried this and love it. I used white balsamic and lime instead, just what I had on hand. It was delicious.

    Reply
    • Sarah says

      Posted on 7/22 at 10:09 pm

      Yum! Thanks for letting us know, I’ll have to try that! 😀

  11. Kelsey Lewis says

    Posted on 8/13 at 11:20 pm

    I made this with just a few changes- I soaked my blueberries in the vinegar overnight and then added a tiny bit more vinegar to give it just that little extra ‘kick’ and it is PHENOMENAL! I have literally eaten it straight from the jar it is so delicious. Cannot recommend enough.5 stars

    Reply
    • Sarah says

      Posted on 8/16 at 9:49 am

      So happy to hear you like it, Kelsey! 😀

  12. Jill says

    Posted on 8/18 at 5:44 pm

    Delicious 😋
    I think I might try this with other types of summer fruit!!5 stars

    Reply
    • Sarah says

      Posted on 8/19 at 4:13 pm

      Strawberries would be great! 😀

  13. HW says

    Posted on 4/29 at 1:11 am

    Super easy recipe not to mention delicious. I used frozen Saskatoon berries and it worked perfectly.5 stars

    Reply
    • Sarah says

      Posted on 4/29 at 10:00 am

      So happy to hear it! Enjoy! 😀

  14. Karen says

    Posted on 5/23 at 8:33 pm

    Very good recipe! I added an extra cup of blueberries (just one cup left it more vinegary than I preferred) and also added 1 extra Tbsp of honey. Turned out awesome!5 stars

    Reply
    • Sarah says

      Posted on 5/25 at 6:16 pm

      Sp happy to hear it, Karen! 😀

  15. Emily says

    Posted on 6/26 at 12:23 am

    Delicious and different! Can’t wait to make this again for an event.5 stars

    Reply
    • Sarah says

      Posted on 6/27 at 11:27 am

      So happy to hear it! Enjoy! 😀

  16. Ellen says

    Posted on 7/27 at 5:22 pm

    This was outstanding in my book and I learned a lot. Thanks for the idea.5 stars

    Reply
    • Sarah says

      Posted on 7/27 at 7:55 pm

      So happy to hear it, Ellen! 😀

  17. Phyll says

    Posted on 8/2 at 11:19 pm

    WOW never heard of this dressing before, but blueberries are in season now and I must try it. Thank you so much for this innovative recipe.

    Reply
    • Sarah says

      Posted on 8/3 at 5:23 pm

      Enjoy! 😀

  18. Jaclyn says

    Posted on 9/2 at 12:26 am

    Delicious!5 stars

    Reply
    • Sarah says

      Posted on 9/2 at 5:23 pm

      So happy to hear it, Jaclyn! 😀

  19. Nate says

    Posted on 1/2 at 10:40 am

    Hi, I’m curious where you got that bottle in the picture? I have bottles like it and I don’t remember where it came from!

    Reply
    • Sarah says

      Posted on 1/5 at 10:54 am

      I think this might have actually been an old salad dressing bottle that I peeled the label off of! 😅

  20. Nana says

    Posted on 1/3 at 12:01 pm

    This came out AMAZING! I am very pleased with the taste, texture, and appearance! I added about a tbsp more of balsamic because I love vinegar though 🤗5 stars

    Reply
  21. STARR says

    Posted on 1/11 at 10:43 pm

    I made this with frozen blueberries. Turned out great! I made a parm chicken kale salad to go with it. Delish!!! Love this recipe.5 stars

    Reply
  22. Rhonda says

    Posted on 2/16 at 12:19 pm

    I love this dressing

    Reply
  23. Bev says

    Posted on 6/27 at 2:31 pm

    Something went very wrong & I am not sure what happened. I followed the directions & the dressing turned out great. It sat on my counter for about 30 minutes in a mason jar. When I opened the jar to serve the dressing it was very thick and had small curds in it. It was almost like jelly or cottage cheese!
    Any idea what went wrong?1 star

    Reply
    • Sarah says

      Posted on 6/28 at 11:59 am

      That’s really strange! Haven’t had that happen before. You’re sure it wasn’t just the oil and vinegar separating?

    • Andrea says

      Posted on 5/10 at 8:00 pm

      Exact same thing just happened to me as well! So odd.4 stars

  24. Kristi Aaker says

    Posted on 7/7 at 10:29 pm

    I am going to make this with huckleberries! Can’t wait to see how it comes out! Thanks for the recipe!5 stars

    Reply
  25. Dave says

    Posted on 8/1 at 6:41 am

    I am going to try this recipe today but I am going to grill the blueberries only flat top. Not sure how it will turn out.

    Reply
    • Sarah says

      Posted on 8/1 at 7:45 am

      I think it’ll be tasty! Enjoy! 😀

  26. Louise says

    Posted on 8/20 at 12:09 pm

    It was delicious right when I made it but after putting it in the fridge it like, turned into a jam – it was super thick 🙁 and nothing I did would make it fluid like a dressing again!2 stars

    Reply
  27. Leah says

    Posted on 9/9 at 6:31 pm

    I wanted a salad with dinner but only had greens, so I wanted a dressing that was a little more interesting. This was delicious. The only substitution I had to make was the honey, my husband is allergic. I used maple syrup instead and it worked well. The emulsified dressing was wonderfully rich and not too sweet, perfect on mixed greens.5 stars

    Reply
  28. catherine m britsch says

    Posted on 9/28 at 10:54 am

    made a delicious salad with apples, fennel, red onion, cranberries and pepita’s and topped with this dressing!! will be making this dressing again. I did however omit the honey and i used a blueberry balsamic vinegar

    Reply
  29. Alison A. says

    Posted on 12/13 at 4:19 pm

    Oh my!
    This blueberry vinegarette was just about the yummiest thing ive ever eaten! I want to eat the whole thing plain with just a spoon!

    Reply
  30. Sherri says

    Posted on 6/15 at 6:37 pm

    Made this today. Yummy! Love how easy it was. Will definitely make again5 stars

    Reply
  31. Susan says

    Posted on 7/19 at 1:51 pm

    I’ve made this many times and my husband and I both love it. I add 1 extra Tbsp of honey just to add a bit more sweetness and serve with spinach and mixed greens, chopped apple and candied walnuts. Delicious served with baked salmon or trout.5 stars

    Reply
    • Sarah Bond says

      Posted on 7/20 at 5:35 pm

      So happy to hear it, Susan! Enjoy! 😀

  32. Jared Barth says

    Posted on 1/20 at 11:12 pm

    Love the detail of your recipes. It’s great to understand the science behind what you’re making. thank you!!!😍5 stars

    Reply

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