This blueberry vinaigrette is an oil-based fruity salad dressing that's deliciously zesty, light and made without a blender. It can be made using either fresh or frozen blueberries so you can enjoy it any time you like. Ready in 20 minutes.
See also creamy orange salad dressing!
This blueberry vinaigrette is lively, refreshing and comes with a silky smooth texture. It is healthy, moderately sweet and easy to make. It involves first briefly cooking the blueberries then passing them through a sieve before combining with the rest of the ingredients.
This method ensures your blueberry dressing will have an intensely blueberry flavour and smooth texture.
Another advantage of using this method is being able to use either fresh or frozen blueberries. So you can bring a little bit of summer to your table any time you like!
Blueberry vinaigrette ingredients and substitutions
- Blueberries: either fresh or frozen.
- Honey: use maple or agave syrup instead if desired.
- Balsamic vinegar adds more depth of flavour.
- Lemon juice and zest for a burst of citrus.
- Vegetable/olive oil: use rapeseed or another good quality vegetable oil (I recommend cold-pressed). If using olive oil choose a mild tasting variety.
- A pinch of salt and pepper helps bring all the flavours together.
Equipment you’ll need
- Small pan and large spoon
- Fine mesh sieve
- Jar/bottle for storing the dressing
Step-by-step recipe instructions
1.Cook blueberries: Place the blueberries with the honey in a pan and cook for about 5 minutes squashing the fruit with the back of a spoon. The fruit will release lots of juice which will become syrupy after a few minutes.
- TIP: If using frozen blueberries this process will take about 2 minutes longer.
2. Extract juice: Pass the fruit mixture through a fine mesh sieve stirring and squashing the fruit with the back of a spoon to separate the juice from the pulp. Set aside to cool completely.
3. Make vinaigrette: Combine the blueberry juice with the other ingredients and stir well. Taste and adjust the flavour as required (more salt, honey, lemon juice). Store in a bottle/jar. Keep refrigerated.
Serving suggestions
This easy blueberry vinaigrette dressing is extremely versatile and perfect with the following:
- Salads with fruit: such as cantaloupe salad, quinoa roasted fruit salad or strawberry and spinach salad.
- Raw vegetable salads: including crispy coleslaw, red cabbage salads and beet slaw.
- Roasted vegetable salads: such as quinoa beet salad and roasted beet carpaccio.
- Grilled chicken or halloumi.
Optional ingredients you can use
I like this fruity dressing with blueberries as it is, but you can use additional ingredients for a different flavour twist. These might include:
- Fresh herbs: you can cook the blueberries with freshly chopped mint or basil (about 1 tablespoon each) or thyme (1 teaspoon).
- Other berries: a combination of blackberries, raspberries and blueberries (using the recommended amount).
Top tips
- Use either fresh or frozen blueberries.
- Once you’ve extracted the juice from the blueberries do not discard the pulp – add it into a smoothie or enjoy with a bit of yogurt.
- Store your blueberry vinaigrette in a bottle or jar and refrigerate for up to a week.
- Shake before use.
- Not suitable for freezing.
How to make blueberry salad dressing in a blender
I used a fine mesh sieve to separate the juice from the pulp of the blueberries but you can puree all the ingredients in a blender if you prefer.
To use a blender combine your blueberry mixture (once completely cooled) with the rest of the ingredients and puree. Your blueberry salad vinaigrette will likely be thicker but may not be as smooth (unless you are using a powerful, high-speed blender).
More sauce recipes to try next
See also these other easy, delicious side recipe ideas!
Recipe
Blueberry Vinaigrette (No Blender)
Ingredients
- 1⅓ cup (140 g) blueberries fresh or frozen
- 1 tablespoon honey or maple syrup or to taste
- 2½ tablespoons lemon juice plus zest of 1 small lemon
- 2 tablespoons balsamic vinegar
- 5 tablespoons vegetable oil
- Pinch of salt and pepper
Instructions
- Cook blueberries: Place your blueberries in a small pan, add the honey and bring to a boil. Cook for about 5 minutes stirring and squashing the fruit with the back of a spoon.
- Extract juice: Pass the mixture through a fine mesh sieve and stir thoroughly to separate the juice from the pulp. Cool the juice completely.
- Make vinaigrette: Combine the blueberry juice with the rest of the ingredients and store in a bottle or jar. Keep refrigerated. Shake before use.
Notes
- Use either fresh or frozen blueberries.
- Once you’ve extracted the juice from the blueberries do not throw out the pulp – add it into a smoothie or enjoy with a bit of yogurt.
- I used a fine mesh sieve to separate the juice from the pulp of the blueberries but you can puree all the ingredients in a blender if you prefer (although the dressing may not be as smooth). Puree all the dressing ingredients (including the cooked blueberries) until smooth.
- I usually use cold pressed rapeseed oil but any good quality vegetable or mild tasting olive oil will work.
- Store your blueberry vinaigrette in a bottle or jar and refrigerate for up to a week.
- Shake before use.
- Not suitable for freezing.
- See post for serving suggestions.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
How has your zesty blueberry vinaigrette turned out for you? Let me know in the comments below, thanks!
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DeeDee says
Great Idea!!
Monika says
Thanks!
Kat (The Baking Explorer) says
This is just the kind of tangy salad dressing I like!
Monika says
Thank you!
Jenny Walters says
What a great and delicious recipe. I just love the sound of it. Quite genius! Thank you for sharing with #CookBlogShare !
Monika says
Thank you!