Ditch the bottle for good! This sweet & tangy Blueberry Vinaigrette recipe can make a simple salad SING! It also a great marinade for fish and poultry.
This simple and flavorful Blueberry Vinaigrette Dressing hits all the right notes Flavored with fresh, seasonal blueberries, it is light, refreshing, and a perfect balance of tart and sweet. I find myself swirling my index finger across my plate when all the lettuce is gone, savoring every last drop.
Just like our Apple Cider Vinaigrette, it adds a wonderful sweetness to salads and sandwiches, and it can also serve as a great marinade for fish or chicken. It's better than any dressing from the bottle. Try it on our Niçoise Salad!
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Ingredients
- FRESH BLUEBERRIES: fresh blueberries in season give this salad the best flavor
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- RED WINE VINEGAR:
- FRESH ROSEMARY: finely chopped
- HARD GRAIN MUSTARD: substitute Dijon mustard in a pinch
- FRESH PARSLEY
- GARLIC POWDER
- WATER
- SUGAR: for natural sweetness, substitute honey or agave
see recipe card for quantities.
Instructions
- Using a stick blender (emulsion blender), a blender, or a food processor, place all ingredients but oil and blend until berries are blended and smooth.
- Add ¼ C water and mix using wire whisk.
- While whisking, slowly drizzle olive oil into mixture until well combined.
- Transfer to air tight container and store in refrigerator until ready to use.
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Top tip
Whisk vigorously by hand after berries are blended for at least two minutes.
Storage
Refrigerate for up to 1 week in an airtight container (we recommend a mason jar or a cruet). Shake vigorously before serving to mix the ingredients that may have separated. Do not freeze.
More homemade salad dressings
- Champagne Vinaigrette
- Cilantro Lime Dressing
- Warm Bacon Dressing
- Apple Cider Vinaigrette
FAQ
Yes, but we recommend thawing them to room temperature before blending.
Use agave or honey for natural sweetness.
No, we do not recommend freezing.
Blueberry Vinaigrette recipe
Ditch the bottle for good! This sweet, refreshing dressing can accompany make a simple salad pop, or serve as a marinade for fish and poultry.
- Total Time: 15 mins
- Yield: 1 pint 1x
Ingredients
- 1 cup fresh blueberries
- ½ C olive oil
- ½ C red wine vinegar
- 1 tsp fresh chopped rosemary
- 1 tsp hard grain mustard (Dijon can be substituted)
- ¼ C fresh parsley
- ½ tsp garlic powder
- ¼ C water
- 2 Tbsp sugar
Instructions
- Using a stick blender (or stand blender), place all ingredients but oil and blend until berries are blended and smooth.
- Add ¼ C water and mix using wire whisk.
- While whisking, slowly drizzle olive oil into mixture until well combined.
- Transfer to air tight container and store in refrigerator until ready to use.
- Can be stored for up to 2 weeks under refrigeration.
- Prep Time: 15 mins
- Category: Salad Dressing
- Cuisine: American
Nutrition
- Serving Size: 3 tbsp
- Calories: 47
- Sugar: 6.7 g
- Sodium: 25.6 mg
- Fat: 1.3 g
- Carbohydrates: 8.3 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Loreto Nardelli says
Hi Jackie wonderful post. Kieth definitely has that intuitive foodie thing. The dressing looks so refreshing and lite and lots of flavors wonderful for summer. I agree with you about waiting all winter long for these types of things and the longer days,
paired with the colorful plates that grace our tables and pallets. Wonderful work you two!
Have a stupendous week!
Loreto
Jackie says
thanks Loreto! You are so kind! I am quite sure that Nicoletta would say that you have the "intuitive foodie" thing too!
Karly says
I think I'd bathe in this stuff if I could. Seriously, this looks amazing. So perfect for light summer salads!
Jackie says
thanks so much Carly!! I could not agree more!!