Fast Blueberry Vinaigrette Dressing

Here’s my go-to blueberry vinaigrette dressing recipe, made with fresh berries, a touch of honey, and a splash of balsamic vinegar. It’s simple to put together and adds a sweet-tangy flavor to any salad.

This dressing has become a regular in our weekly meal rotation, especially during summer when blueberries are at their peak. I like to make a double batch to keep in the fridge – it makes throwing together quick lunch salads so much easier!

What Kind of Blueberries Should I Use?

Fresh or frozen blueberries will both work great in this vinaigrette, so use whatever you have on hand. If you’re using fresh berries, look for plump, dark blue ones that have a slight silvery frost on the skin – this natural coating is a good sign they’re fresh. When using frozen blueberries, let them thaw completely before blending to ensure your dressing has the right consistency. Regular supermarket blueberries work perfectly fine here, but if you can get your hands on wild blueberries (sometimes called lowbush blueberries), they’ll add an even more intense flavor since they’re naturally more concentrated.

Options for Substitutions

This fresh dressing recipe can be tweaked with several ingredient swaps if needed:

• Blueberries: Fresh blueberries work best, but you can use frozen ones in a pinch – just thaw them first. You could also try blackberries or raspberries for a different berry twist, though this will change the flavor profile.
• Olive oil: Regular olive oil can be replaced with grapeseed oil or avocado oil. These neutral oils work well and won’t overpower the berry flavor.
• Honey: Maple syrup makes a great substitute for honey, using the same amount. Agave nectar also works well if you need a vegan option.
• Lemon juice: Out of lemons? Try apple cider vinegar or white wine vinegar instead. Start with 3 tablespoons and adjust to taste, as vinegar can be stronger than lemon juice.
• White sugar: Since this is optional anyway, you can skip it entirely or use any other sweetener you prefer. If using stevia or another sugar substitute, start with a small amount and adjust to taste.

Watch Out for These Mistakes While Making

The biggest mistake when making blueberry vinaigrette is using extra virgin olive oil, which can overpower the delicate blueberry flavor – stick to regular olive oil for a more balanced dressing. When blending your ingredients, avoid running the blender too long or at high speed, as this can make the dressing bitter and cause it to separate more quickly. To prevent a grainy texture, make sure your blueberries are completely thawed if using frozen ones, and strain the dressing through a fine-mesh sieve to remove any berry bits or seeds. For the perfect consistency, start by adding just half the oil while blending, then slowly stream in the remaining oil while the blender runs on low – this helps create an emulsion that won’t separate as quickly in the fridge.

What to Serve With Blueberry Vinaigrette?

This fruity dressing is perfect for summer salads that combine fresh greens with other seasonal ingredients. I love drizzling it over a bed of baby spinach or mixed greens topped with crumbled goat cheese, candied pecans, and extra fresh blueberries. For a more filling meal, try adding some grilled chicken breast or salmon to your salad – the sweet and tangy dressing pairs really well with both. You can also use this dressing to jazz up a grain bowl with quinoa or farro, adding fresh vegetables and nuts for crunch.

Storage Instructions

Keep Fresh: This homemade blueberry vinaigrette will stay fresh in an airtight container or mason jar in the refrigerator for up to 1 week. Give it a good shake before each use since the ingredients naturally separate over time – that’s totally normal for homemade dressings!

Make Ahead: You can whip up this dressing a few days before you need it, which makes it perfect for meal prep. Just remember to take it out of the fridge about 15-20 minutes before serving, as the olive oil might solidify when cold.

Mix Well: If you notice the dressing has separated after storing (which is completely normal), just give the container a good shake or stir until everything is well combined again. The natural oils and juices will come right back together!

Preparation Time	5-10 minutes
Cooking Time	2-5 minutes
Total Time	7-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-850
• Protein: 0-5 g
• Fat: 90-95 g
• Carbohydrates: 30-35 g

Ingredients

• 1 cup fresh blueberries
• 2/3 cup light olive oil (not extra-virgin)
• 1/4 cup freshly squeezed lemon juice
• 3 tbsp honey
• 1/2 tbsp granulated white sugar (optional)
• 1/4 tsp sea salt

Step 1: Blend the Blueberry Vinaigrette

• 1 cup fresh blueberries
• 2/3 cup light olive oil (not extra-virgin)
• 1/4 cup freshly squeezed lemon juice
• 3 tbsp honey
• 1/2 tbsp granulated white sugar (optional)
• 1/4 tsp sea salt

Add the fresh blueberries, light olive oil, freshly squeezed lemon juice, honey, granulated white sugar (if using), and sea salt into a blender or food processor.

Blend on low to medium speed until the vinaigrette is completely smooth and no chunks of blueberries remain.

I usually let mine blend for at least 2 minutes to make sure the dressing is fully combined and silky.

Step 2: Adjust the Dressing and Serve

Taste the blueberry vinaigrette and adjust the flavors as needed—add more honey for sweetness, lemon juice for brightness, or salt for balance.

If the dressing is too thick for your liking, blend in a bit more olive oil until you reach the desired consistency.

Serve immediately or store in the refrigerator.

I like to make a little extra to keep on hand for salads throughout the week.