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Balsamic Blueberry Vinaigrette is a sweet and tangy salad dressing recipe made with fresh blueberries. Only five ingredients and ready in seconds. Forget the bottled stuff and add a burst of flavor to any salad with this easy gluten-free salad dressing recipe.
Originally published August 24, 2014. Updated with new photos and more useful information.
I feel like summer flavors get shortchanged in the food blogging world. Heck, maybe in the world in general. Everyone is quick to jump into pumpkin and apple, and I’m over here thinking that there are still good corn and tomatoes to be eaten. Watermelon still abounds. Peaches from my area of the country and just hitting their prime,
And can we talk about blueberries?! I don’t think I’ve had my fill yet.
Plus whether you have perfectly ripe and sweet and juicy blueberries or you need to use some up because they are starting to get a little squishy, this salad dressing recipe is what you need.
Got extra blueberries that you need to use ASAP?
Freeze them to blend some blueberry smoothies, or make peach blueberry fruit roll-ups.
Blueberry Balsamic Dressing
Just toss those bloobs into a blender or mini food processor with a few ingredients to make a super simple, super yummy Blueberry Balsamic Salad Dressing that is a little sweet, nice and tangy, and will add a tremendous pop of flavor to your salad.
You can make it with honey or maple syrup, and both versions are absolutely delectable. But this gives you the option to make it not only gluten free, but paleo or vegan too. I have not tried it yet with a low carb liquid sweetener, but I expect this would be a great option to make it keto-friendly as well.
What kinds of salads go well with blueberry balsamic vinaigrette?
Get all of your favorite late summer flavors by drizzling it over and Arugula Salad with Grilled Peaches. Or use it as a marinade for chicken and make this Berry Balsamic Grilled Chicken Salad!
What You’ll Need
- Olive oil
- Balsamic vinegar
- Honey or maple syrup
- Dijon mustard
- Salt and pepper
I typically use and recommend fresh blueberries. However, if you only have frozen, measure them while they are still frozen, but thaw before blending.
Honey or maple syrup
I originally made this blueberry vinaigrette recipe using maple syrup because I love the combination of blueberries and maple. If you make it this way, definitely use real maple syrup, not pancake syrup. It’s what gives it that robust sweetness.
However, I have also made it with honey. While the flavor is slightly different, it is still delicious.
With these options, you can suit your tastes and diet, as you have options to make it not only gluten free, but also paleo and vegan. I expect that a keto liquid sweetener would work as well.
- Combine everything in a small blender or mini food processor and blend until smooth.
- Transfer to a jar or other airtight container.
You can then use this dressing right away, or store it in the fridge for three our four days. If you plan to use it as both a marinade and a salad dressing, I recommend doubling the recipe.
More salad dressing recipes
- Creamy Balsamic Dressing
- Strawberry Poppy Seed Salad Dressing
- Maple Dijon Greek Yogurt Salad Dressing
- Avocado Ranch Dressing
- Honey Lemon Lime Yogurt Dressing
- Greek Salad Dressing from Five Heart Home
Balsamic Blueberry Salad Dressing Recipe
Blueberry Balsamic Vinaigrette Salad Dressing
- ¼ cup fresh blueberries (frozen can be used, but measure while still frozen and thaw before blending)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ½ Tablespoon honey or maple syrup
- ½ Tablespoon Dijon mustard
- salt and pepper
- Combine the ingredients in a blender or food processor and puree until smooth. Season to taste with salt and pepper. Use immediately or store in the refrigerator for up to three or four days.
can you make this with less oil. thanks sandy
You can try to reduce the oil, but it does provide liquid and balance out the tartness of the balsamic, so you may need to test it out and adjust to your taste.
I was wondering if you’ve ever water bath canned this recipe
I don’t do any canning, so no, I haven’t tried to can the salad dressing.
I have tried the balsam with chicken wings. Tasty!
I’m happy to hear that you enjoyed the blueberry balsamic vinaigrette recipe!
I picked your recipe because there is no thyme in it. I substituted cranberry sauce and it tadtes delicious. Thank you for your recipe and your effort.
So glad that you enjoyed the recipe, Vicki!
Blueberries are really delicious! And this salad dressing is such a great idea to have a twist of it. Just looking at the photos, you can tell that it is delicious and mouth satisfying.
This looks so tasty! Thanks so much for linking up on Cook it! Craft it! Share it last week – you’re being featured! Come check it out!!
Such a gorgeous vinaigrette! Love it!
Thanks so much!
I love blueberries, haven’t tried using them in a dressing though. Nice way to use summer’s bounty!
The blend up so smooth and add such great flavor! I’ve made this dressing a number of times!