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Add fresh flavor to your summer salads with this easy blueberry vinaigrette. Fruity and tangy, it’s perfect for using fresh or frozen blueberries.
Homemade salad dressing is one thing I love to make. It’s a good thing, considering how many salads I eat.
It’s deceptively easy to make salad dressing yourself, and yet most folks skip it. I’m here to tell you homemade vinaigrette is worth it!
Especially when it comes to this blueberry vinaigrette. It’s both tangy and tart and sweet all at once, and I love it on salads and grilled meats alike.
Plus, all you need is a blender or food processor and five minutes.
How to make blueberry vinaigrette
Wash and pat dry your blueberries. Remove any stems that are still attached, and discard any berries that are shriveled or moldy.
If using frozen blueberries, make sure they are thawed before making this recipe.
Add the rest of the ingredients and blend until blueberries are chopped and dressing is completely emulsified.
Taste and add more salt or pepper to personal taste. If your dressing is thicker than you’d like, add a bit of water or more vinegar.
Transfer to a dressing cruet or mason jar with lid.
Substitutions and additions
This recipe calls for blueberries, but you could easily swap in other fruits.
Try it with strawberries, cherries, or even peaches.
I use olive oil in this recipe, but you can use another variety like grapeseed oil, avocado oil, or walnut oil.
You can use a different kind of vinegar if balsamic isn’t your thing. Try it with cider vinegar or champagne vinegar! You can also use white vinegar if that’s all you have.
Blueberry vinaigrette will keep in an airtight container in the refrigerator for up to 1 week.
Make sure to give it a quick shake or stir before pouring on to reincorporate the ingredients.
Other dressing recipes you might like
- Green Goddess Dressing
- Strawberry Poppy Seed Dressing
- Roasted Tomato Salad Dressing
- Creamy Garlic Dressing
Enjoy this blueberry salad dressing on your favorite salads like grilled chicken salad, or as a sauce for pork or duck.
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 cup fresh blueberries
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- Add all ingredients to a blender and purée until smooth. Taste and adjust salt and pepper as needed.
- Serve immediately, or store in the fridge for up to a week, making sure to give it a shake to redistribute ingredients.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…