Sweet, tangy, light, and fresh, this Blueberry Balsamic Vinaigrette is the perfect addition to salads, fish, and poultry. Quick and simple to whip up with either fresh or frozen blueberries, this dressing transforms any dish into a mouthwatering experience. Keep a jar in your fridge and elevate everyday meals with ease.
Why I Love This
- Fresh: No preservatives, no hidden ingredients, just simple, fresh and delicious.
- Sweet and Tangy: Balsamic vinegar paired with fresh blueberries is the perfect marriage of rich depth and bright fruitiness.
- Accessible: You can make this dressing all year long in just minutes with either fresh or frozen blueberries giving you bold flavor right when you need it.
This dressing pairs perfectly with my Peach and Blueberry Salad and would be an amazing addition to my Salmon and Goat Cheese with Blueberries recipe.
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Ingredients
- Blueberries - the very best blueberries are always the wild ones - they are more tart but packed with so much flavor they just can't be beat. But any blueberries will make a lovely dressing. Fresh or frozen makes no difference - both are perfect.
- Balsamic Vinegar - this adds both sweetness and a sharp tang of bold flavor.
- Sugar - you can use granulated sugar, honey, agave, maple syrup, monk fruit or even stevia.
See recipe card for quantities.
Instructions
Step 1: In a small pot over medium-low heat, cook ½ cup blueberries with a splash of water, stirring often until soft and juicy.
Step 2: Add balsamic vinegar and sugar* and stir until combined. Remove from heat and let cool slightly.
Step 3: Blend in a food processor for 1 minute to make the vinaigrette. This is optional but makes for a smoother dressing.
Step 4: Use immediately or store in an airtight container in the fridge for up to 5 days.
Hint: If using honey as your sweetener, stir it into the warm blueberry mixture until fully dissolved. Adding it cold to the food processor will just make it stick to the blades instead of blending into the dressing.
Substitutions
- Sweetener - if you're wanting a more natural sweetener try using honey or maple syrup or use monk fruit or stevia for a calorie wise choice.
- Vinegar - use red wine vinegar in place of the balsamic vinegar. You may want to up your amount of sweetener if doing this.
- Sugar Free - if you are wanting a sugarless dressing you can omit the sugar. For a completely sugar free dressing use red wine vinegar instead of balsamic.
Variations
- Berries - you can also try using blackberries, strawberries or cherries for a similar flavor profile. Fresh or frozen work fine.
- Honey - get creative with the type of honey you use for your sweetener! Each type will affect the flavor profile of the Blueberry Balsamic Vinaigrette.
- Spice it up! - try using a hot honey to add a punch to the dressing or add the smallest hint of cayenne pepper for a little kick.
Try this Blackened Salmon Caesar Salad for another great healthy dinner option!
Equipment
An enameled cast iron pot works really well for cooking the blueberries down for the dressing. It distributes the heat evenly and keeps the fruit from burning as easily. LeCreuset are my favorite but any pot will do. Just make sure you stir often and add a little more water if burning is occurring (and turn down the heat).
Storage
The first few days: This Blueberry Balsamic Vinaigrette can be stored in an airtight container in the fridge for about 5 days.
Freezing: You can freeze this dressing in an airtight container for up to three months.
Reheating: Note that when you thaw the dressing it may separate. Running it through the food processor for a minute should help it to blend into a smooth dressing again.
Top Tip
For the best flavor, simmer the blueberries only until they start to burst and release their juices. This keeps the Blueberry Balsamic Vinaigrette dressing bright, fresh, and tangy rather than heavy or jammy. Once blended with the balsamic, taste and adjust the sweetness-blueberries can vary, so a little more or less sugar (or honey/maple) may give you the perfect balance.
FAQ
Yes! Making the dressing ahead of time is a great way to make meal prep quick and easy. This dressing keeps exceptionally well in the fridge for about 5 days.
A quick simmer helps release their juices and blend better with the vinegar, but you can skip cooking if you prefer a raw, fruitier flavor.
Absolutely-honey, maple syrup, or agave are all great options. Adjust to taste since sweetness levels vary.
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Blueberry Balsamic Vinaigrette
- Total Time: 10 minutes
- Yield: 3 ounces 1x
Description
Sweet, tangy, light, and fresh, this Blueberry Balsamic Vinaigrette is the perfect addition to salads, fish, and poultry. Quick and simple to whip up with either fresh or frozen blueberries, this dressing transforms any dish into a mouthwatering experience. Keep a jar in your fridge and elevate everyday meals with ease.
Ingredients
½ cup blueberries
2 tablespoons balsamic vinegar
2 teaspoons sugar*
Instructions
- In a small pot over medium-low heat, cook ½ cup blueberries with a splash of water, stirring often until soft and juicy.
- Add balsamic vinegar and sugar* and stir until combined. Remove from heat and let cool slightly.
- Blend in a food processor for 1 minute to make the vinaigrette. This is optional but makes for a smoother dressing.
- Use immediately or store in an airtight container in the fridge for up to 5 days.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Sweetener - if using an alternative sweetener ensure you adjust to taste since sweetness levels vary.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Cook Top
- Cuisine: American
Jenice Wallace says
So quick to whip together, no extra ingredients and yummy every time! It's perfect for salads, fish and poultry. Such an easy way to add amazing flavor with little effort!