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    Home » Recipes » Appetizers, Sides, Dips

    Blueberry Vinaigrette (No Blender)

    August 24, 2019 By Monika Last Updated March 6, 2024 6 Comments

    Jump to Recipe

    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!

    Blueberry dressing in bottle, with blueberries in brown dish, lemon, zester and spoon on top of white plate and bottle top in background.

    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

    Top down view of ingredients for making blueberry vinaigrette dressing in individual dishes.
    Blueberry vinaigrette ingredients.
    • 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.
    Top down view of blueberry sauce with spoon inside small pan.

    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.

    Blueberry pulp with spoon inside sieve on top of saucepan on cooling rack, with pan in top right corner,

    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.

    Blueberry vinaigrette ingredients with spoon in yellow-and-white patterned bowl, with lemon and zester in top right corner.

    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.
    Blueberry dressing in bottle, with blueberries in brown dish, lemon, zester and spoon on top of white plate and bottle top in background.

    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

    • Easy Redcurrant Sauce
    • Blackberry Sauce (Low Sugar)
    • Vegan Caesar Salad Dressing

    See also these other easy, delicious side recipe ideas!

    Recipe

    Blueberry vinaigrette in bottle, with blueberries in brown dish, lemon, zester and spoon on top of white plate and bottle top in background.

    Blueberry Vinaigrette (No Blender)

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Condiment, Salad
    Cuisine: dairy free, gluten free, vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Cooling time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 10 servings
    Calories: 77kcal
    Author: Monika Dabrowski

    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

    Serving: 1serving | Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 3mg | Iron: 1mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    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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    Comments

      5 from 3 votes (1 rating without comment)

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    1. DeeDee says

      August 28, 2019 at 9:16 pm

      Great Idea!!

      Reply
      • Monika says

        August 29, 2019 at 11:34 am

        Thanks!

        Reply
    2. Kat (The Baking Explorer) says

      August 26, 2019 at 7:55 pm

      5 stars
      This is just the kind of tangy salad dressing I like!

      Reply
      • Monika says

        August 27, 2019 at 7:22 am

        Thank you!

        Reply
    3. Jenny Walters says

      August 26, 2019 at 7:21 pm

      5 stars
      What a great and delicious recipe. I just love the sound of it. Quite genius! Thank you for sharing with #CookBlogShare !

      Reply
      • Monika says

        August 27, 2019 at 7:21 am

        Thank you!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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