July 12, 2014

Blueberry-Basil Dressing on Spinach Salad


I was harvesting my wildly growing basil plant, trying to come up with new ways to use it, and recalled the small mountain of blueberries stashed in the fridge. Huh - blueberries and basil? Why wouldn't that be good? So I did some experimenting and came up with this deliciously tangy-sweet blueberry dressing with basil undertones. The rich color is so wonderful and inviting - I love it! Drizzling it over a simple spinach salad is all it needs to really shine. Feel free to add other nuts, berries, or some thinly sliced onion if you prefer. Enjoy!


Vegan, gluten-free

Ingredients
Baby spinach
Blueberries (or other berries)
Walnuts (or toasted almonds, maple-vanilla candied nuts, etc.)

{For the Blueberry-Basil Dressing}
1/2 cup fresh blueberries
1/8 cup fresh basil, chopped
1 1/2 Tbsp. white wine vinegar
2 Tbsp. olive oil
1/2 tsp. agave/honey
Pinch of salt

Directions
In a blender or food processor, add all dressing ingredients and blend until relatively smooth. Taste and adjust seasonings if necessary. (Salt/pepper if needed, more agave/honey for sweetness, more vinegar for tang, etc.)
Assemble salad on a plate, and drizzle desired amount of dressing on top.

*Note: the dressing will gel a little upon sitting. Simply stir before drizzling, or add a touch of water to thin out if desired. Stores in a covered container in the fridge for a couple days.

{Printer Friendly Version}






Looking for more salads?
12 Must-Try Fresh Colorful Salads


Come join me on Instagram and share your creations! I love to see what you guys are cooking up! :)

13 comments:

  1. How many servings does this recipe make?

    ReplyDelete
    Replies
    1. Hi! It makes just over a 1/2 cup dressing, which for us is enough for about 2 medium-large salads.

      Delete
  2. I have a basil plant now too AND a new food processor. This is what I need!

    ReplyDelete
    Replies
    1. Oh yay!! Sounds like this was meant to be ;)

      Delete
  3. Sounds like this would be fabulous drizzled over grilled salmon. Thanks for the recipe.
    -elizabeth lincourt

    ReplyDelete
    Replies
    1. Sorry, I didn't see that this is a vegetarian site; I only saw the recipe. No offense intended.

      Delete
    2. Hi Elizabeth! No offense taken whatsoever! This is a judge-free zone, and vegan/vegetarian is simply just what works for my body :) Thanks for your sweet comment - hope you enjoy it!!

      Delete
  4. Any chance you have a per-serving calorie count for this recipe? PS--i made the dressing with lemon basil leaves instead of regular basil... Amazing!

    ReplyDelete
    Replies
    1. Hi! So glad you enjoyed it - lemon basil sounds incredible! Unfortunately I don't provide nutritional stats here, but if you'd like to calculate your own I've heard this website is pretty easy to use:
      http://caloriecount.about.com/cc/recipe_analysis.php
      Hope that helps! :)

      Delete
  5. Hi there. Found this on Pinterest. Any chance this would work with frozen blueberries?

    ReplyDelete
    Replies
    1. Hi Melanie! So sweet of you to stop by. Great thought (especially since blueberries are out of season right now!) I haven't tried it with frozen blueberries but I bet it would still work. Would love to hear if you give it a go :) I'll try to update in the future when I get a chance to test it out with frozen ones!

      Delete
    2. Haha well I live in New Zealand, so we are in Summer right now, so they are definitely in season. We picked a whole lot a few weeks ago, but what we couldn't finish, we froze, so wanted ideas for frozen berries. Will totally give this a shot this weekend.

      Delete
    3. Ohhhh perfect! Can't beat fresh picked blueberries - YUM!! Hope it turns out! I admit to only having used frozen blueberries for smoothies :)

      Delete