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Balsamic Blueberry Vinaigrette

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!

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
  • 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

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.
Print Pin Rate
Course: Dips, Sauces, and Salsas, Salads
Keyword: blueberry vinaigrette
Diet: Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Occasion: 4th of July, Easter
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep: 5 mins
Total: 5 mins
Servings: 1 cups
Calories: 45kcal
Author: Sarah Bond
3.95 from 19 votes

INGREDIENTS

  • 1 cup fresh blueberries 100 g
  • 1/4 cup balsamic vinegar 60 mL
  • 2 Tbsp honey 30 g
  • 1 Tbsp lemon juice 15 mL
  • Pinch of salt and pepper
  • 1/2 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.

NOTES

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

Serving: 1Tbsp | Calories: 45kcal | Carbohydrates: 2.3g | Protein: 0.1g | Fat: 4.2g | Saturated Fat: 0.6g | Sodium: 8mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 2.1g | Iron: 0.2mg
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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!)

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 post contains affiliate links, which means if you make a purchase after clicking a link, I may earn a commission (at no extra cost to you! I first published this recipe over on Amanda’s Cookin’, where I’m a contribute. Thanks so much for dropping by and for making easy recipes like this Blueberry Vinaigrette possible!

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

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Comments (24)

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  1. Holly says:

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

    1. Sarah says:

      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:

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

    1. Sarah says:

      So happy to hear, Nancy! 😀

  3. Katie says:

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

    1. Sarah says:

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

  4. Lorraine Gregson says:

    It tastes just as good with frozen blueberries.
    Lorraine

    1. Sarah says:

      Thanks for the tip, Lorraine! 🙂

  5. Hazel says:

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

    1. Sarah says:

      So happy to hear, Hazel! 😀

  6. michelle says:

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

    1. Sarah says:

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

  7. Khadija M McMahon says:

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

    1. Sarah says:

      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:

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

    1. Sarah says:

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

  9. Mickie Proud says:

    YUM!5 stars

  10. Breaunna Friels says:

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

    1. Sarah says:

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

  11. 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

    1. Sarah says:

      So happy to hear you like it, Kelsey! 😀

  12. Jill says:

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

    1. Sarah says:

      Strawberries would be great! 😀

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