Blueberry Vinaigrette with Balsamic (ready in 5 minutes) (2024)

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4.45 from 69 votes

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By: Sarah BondUpdated: Feb 05, 2022 56 Comments

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This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

Blueberry Vinaigrette with Balsamic (ready in 5 minutes) (1)

Summer means blueberries. But it also means salads! I suppose you could just throw some blueberries on your salad and call it a summery day, but why stop there? This Blueberry Vinaigrette levels up your summer salads. (Especially this 7 Layer Summer Salad!)

Blueberry Vinaigrette with Balsamic (ready in 5 minutes) (2)

Blueberry Vinaigrette Ingredients

So let’s break down what goes into a good balsamic vinaigrette before jumping into this blueberry vinaigrette recipe:

Balsamic: Your major flavor maker. This is a hydrophilic element, meaning it is attracted to water. Generally you’ll use 1 part balsamic to 2-3 parts oil.

Oil: Gives the dressing a good mouth-feel (the term used for that feeling you get when eating fats) and dilutes the vinegar. This is hydrophobic, meaning it does not like water or water-like substances (like vinegar).

Emulsifier: Balsamic is hydrophilic and oil is hydrophobic, meaning these guys don’t get along. Without something to make them stick together they’re going to separate. That’s where the emulsifier comes in. The emulsifier has a water-loving side and a water-hating side, so it gets along with both balsamic and oil, bringing the two together in happy harmony. Some good emulsifiers for vinaigrettes are:

Honey (we’ll use this one today because this is a sweet dressing)
Mustard
Mayonnaise

Salt and pepper: Always important for rounding out the sweet flavors of the balsamic.

Extra yums: Let your imagination go wild! We’re using blueberries and a touch of lemon today but the possibilities are endless.

Blueberry Vinaigrette with Balsamic (ready in 5 minutes) (3)

Balsamic Blueberry Vinaigrette

4.45 from 69 votes

Prep: 5 minutes minutes

Total: 5 minutes minutes

Author: Sarah Bond

Calories: 45kcal

Servings: 1 cups

Print Rate

This Balsamic Blueberry Vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece bursting with antioxidants and deliciousness.

Ingredients

▢ 1 cup fresh blueberries 100 g
▢ ¼ cup balsamic vinegar 60 mL
▢ 2 Tbsp honey 30 g
▢ 1 Tbsp lemon juice 15 mL
▢ Pinch of salt and pepper
▢ ½ cup olive oil 120 mL

Instructions

Blend: In a blender, combine blueberries, vinegar, honey, lemon, salt, and pepper.
Emulsify: With the blender running, slowly pour in oil, and continuing blending until completely emulsified and creamy, about 30 seconds.

Tips & Tricks

The fresh blueberries will cause this to go bad sooner than would a simple oil and vinegar dressing. However, this is pretty acidic, so it should stay good for longer than fresh blueberries would. Safely enjoy for about 1 week.

Nutrition Information

Serving: 1Tbsp Calories: 45kcal (2%) Carbohydrates: 2.3g (1%) Protein: 0.1g Fat: 4.2g (6%) Saturated Fat: 0.6g (4%) Cholesterol: 0mg Sodium: 8mg Potassium: 8mg Fiber: 0.2g (1%) Sugar: 2.1g (2%) Calcium: 0mg Iron: 0.2mg (1%)

Did You Make This?

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Blueberry Vinaigrette with Balsamic (ready in 5 minutes) (5)

I first published this recipe over on Amanda’s Cookin’, where I’m a contribute.

Reader Interactions

Holly says
Posted on 6/9 at 8:28 pm

Fresh blueberries don’t last long in my house. Have you ever tried frozen ones? Think it might work?
Reply
- Sarah says
  Posted on 6/12 at 11:44 am
  
  Hi Holly! I haven’t tried it with frozen berries before but I think it would work just fine with this recipe 🙂
Nancy says
Posted on 8/31 at 8:24 pm

made this today with fresh blueberries….divine! My new fav vinaigrette!
Thank you.
Reply
- Sarah says
  Posted on 9/4 at 5:28 pm
  
  So happy to hear, Nancy! 😀
Katie says
Posted on 9/15 at 6:21 pm

Delicious! Should I keep it in the fridge?
Reply
- Sarah says
  Posted on 9/17 at 3:16 pm
  
  So happy to hear! Yes, I would keep it in the fridge.
Lorraine Gregson says
Posted on 9/25 at 10:45 pm

It tastes just as good with frozen blueberries.
Lorraine
Reply
- Sarah says
  Posted on 9/27 at 3:56 pm
  
  Thanks for the tip, Lorraine! 🙂
Hazel says
Posted on 2/26 at 3:01 am

I made today with frozen wild blueberries skipped the oil and used agave vs honey android it came out great
Reply
- Sarah says
  Posted on 2/26 at 10:17 am
  
  So happy to hear, Hazel! 😀
michelle says
Posted on 3/9 at 9:59 pm

I cut the oil in half….will skip it next time. The flavor is amazing!!! Thanks for a great recipe!
Reply
- Sarah says
  Posted on 3/11 at 3:19 pm
  
  Great to know it can be made without oil! Glad you liked it, Michelle! 😀
Khadija M McMahon says
Posted on 3/19 at 9:22 pm

Can you freeze the dressing to get longer usage? And have you tried substituting the honey with a more keto-friendly option? Like eurythritol?
Reply
- Sarah says
  Posted on 3/20 at 11:06 am
  
  I haven’t tried freezing this but am not sure it would thaw well. In this case, honey is used to emulsify the dressing (i.e. hold everything together). An alternative sweetener would work taste wise, but would make it so this dressing separates into oil and vinegar over time. Hope this helps! 😀
Karen says
Posted on 4/6 at 6:48 pm

Made it with frozen blueberries. Best salad dressing ever!
Reply
- Sarah says
  Posted on 4/8 at 1:55 pm
  
  So good to know, thanks for the tip Karen!!
Mickie Proud says
Posted on 7/2 at 4:21 pm

YUM!
Reply
Breaunna Friels says
Posted on 7/22 at 3:04 am

Tried this and love it. I used white balsamic and lime instead, just what I had on hand. It was delicious.
Reply
- Sarah says
  Posted on 7/22 at 10:09 pm
  See Also
  Crunchy Asian Ramen Noodle Salad | Gimme Some Oven
  
  Yum! Thanks for letting us know, I’ll have to try that! 😀
Kelsey Lewis says
Posted on 8/13 at 11:20 pm

I made this with just a few changes- I soaked my blueberries in the vinegar overnight and then added a tiny bit more vinegar to give it just that little extra ‘kick’ and it is PHENOMENAL! I have literally eaten it straight from the jar it is so delicious. Cannot recommend enough.
Reply
- Sarah says
  Posted on 8/16 at 9:49 am
  
  So happy to hear you like it, Kelsey! 😀
Jill says
Posted on 8/18 at 5:44 pm

Delicious 😋
I think I might try this with other types of summer fruit!!
Reply
- Sarah says
  Posted on 8/19 at 4:13 pm
  
  Strawberries would be great! 😀
HW says
Posted on 4/29 at 1:11 am

Super easy recipe not to mention delicious. I used frozen Saskatoon berries and it worked perfectly.
Reply
- Sarah says
  Posted on 4/29 at 10:00 am
  
  So happy to hear it! Enjoy! 😀
Karen says
Posted on 5/23 at 8:33 pm

Very good recipe! I added an extra cup of blueberries (just one cup left it more vinegary than I preferred) and also added 1 extra Tbsp of honey. Turned out awesome!
Reply
- Sarah says
  Posted on 5/25 at 6:16 pm
  
  Sp happy to hear it, Karen! 😀
Emily says
Posted on 6/26 at 12:23 am

Delicious and different! Can’t wait to make this again for an event.
Reply
- Sarah says
  Posted on 6/27 at 11:27 am
  
  So happy to hear it! Enjoy! 😀
Ellen says
Posted on 7/27 at 5:22 pm

This was outstanding in my book and I learned a lot. Thanks for the idea.
Reply
- Sarah says
  Posted on 7/27 at 7:55 pm
  
  So happy to hear it, Ellen! 😀
Phyll says
Posted on 8/2 at 11:19 pm

WOW never heard of this dressing before, but blueberries are in season now and I must try it. Thank you so much for this innovative recipe.
Reply
- Sarah says
  Posted on 8/3 at 5:23 pm
  
  Enjoy! 😀
Jaclyn says
Posted on 9/2 at 12:26 am

Delicious!
Reply
- Sarah says
  Posted on 9/2 at 5:23 pm
  
  So happy to hear it, Jaclyn! 😀
Nate says
Posted on 1/2 at 10:40 am

Hi, I’m curious where you got that bottle in the picture? I have bottles like it and I don’t remember where it came from!
Reply
- Sarah says
  Posted on 1/5 at 10:54 am
  
  I think this might have actually been an old salad dressing bottle that I peeled the label off of! 😅
Nana says
Posted on 1/3 at 12:01 pm

This came out AMAZING! I am very pleased with the taste, texture, and appearance! I added about a tbsp more of balsamic because I love vinegar though 🤗
Reply
STARR says
Posted on 1/11 at 10:43 pm

I made this with frozen blueberries. Turned out great! I made a parm chicken kale salad to go with it. Delish!!! Love this recipe.
Reply
Rhonda says
Posted on 2/16 at 12:19 pm

I love this dressing
Reply
Bev says
Posted on 6/27 at 2:31 pm

Something went very wrong & I am not sure what happened. I followed the directions & the dressing turned out great. It sat on my counter for about 30 minutes in a mason jar. When I opened the jar to serve the dressing it was very thick and had small curds in it. It was almost like jelly or cottage cheese!
Any idea what went wrong?
Reply
- Sarah says
  Posted on 6/28 at 11:59 am
  
  That’s really strange! Haven’t had that happen before. You’re sure it wasn’t just the oil and vinegar separating?
- Andrea says
  Posted on 5/10 at 8:00 pm
  
  Exact same thing just happened to me as well! So odd.
Kristi Aaker says
Posted on 7/7 at 10:29 pm

I am going to make this with huckleberries! Can’t wait to see how it comes out! Thanks for the recipe!
Reply
Dave says
Posted on 8/1 at 6:41 am

I am going to try this recipe today but I am going to grill the blueberries only flat top. Not sure how it will turn out.
Reply
- Sarah says
  Posted on 8/1 at 7:45 am
  
  I think it’ll be tasty! Enjoy! 😀
Louise says
Posted on 8/20 at 12:09 pm

It was delicious right when I made it but after putting it in the fridge it like, turned into a jam – it was super thick 🙁 and nothing I did would make it fluid like a dressing again!
Reply
Leah says
Posted on 9/9 at 6:31 pm

I wanted a salad with dinner but only had greens, so I wanted a dressing that was a little more interesting. This was delicious. The only substitution I had to make was the honey, my husband is allergic. I used maple syrup instead and it worked well. The emulsified dressing was wonderfully rich and not too sweet, perfect on mixed greens.
Reply
catherine m britsch says
Posted on 9/28 at 10:54 am

made a delicious salad with apples, fennel, red onion, cranberries and pepita’s and topped with this dressing!! will be making this dressing again. I did however omit the honey and i used a blueberry balsamic vinegar
Reply
Alison A. says
Posted on 12/13 at 4:19 pm

Oh my!
This blueberry vinegarette was just about the yummiest thing ive ever eaten! I want to eat the whole thing plain with just a spoon!
Reply
Sherri says
Posted on 6/15 at 6:37 pm

Made this today. Yummy! Love how easy it was. Will definitely make again
Reply
Susan says
Posted on 7/19 at 1:51 pm

I’ve made this many times and my husband and I both love it. I add 1 extra Tbsp of honey just to add a bit more sweetness and serve with spinach and mixed greens, chopped apple and candied walnuts. Delicious served with baked salmon or trout.
Reply
- Sarah Bond says
  Posted on 7/20 at 5:35 pm
  
  So happy to hear it, Susan! Enjoy! 😀
Jared Barth says
Posted on 1/20 at 11:12 pm

Love the detail of your recipes. It’s great to understand the science behind what you’re making. thank you!!!😍
Reply
Surungai lemayian says
Posted on 7/26 at 5:28 am

I like your recipes
Reply
Kim Johnson says
Posted on 10/22 at 6:49 am

This was delicious! I used frozen blueberries and it was so easy.
Reply