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Blueberry Basil Salad Dressing

July 12, 2014 By Kaitlin McGinn 13 Comments

Sweet & tangy Blueberry Dressing with Basil! This fruity, berry dressing is sure to shake up your salad game in a fun, new way. (Vegan, gluten-free)

Spinach salad on a plate drizzled with blueberry dressing

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. Blueberries and basil together? Yes!

I experimented and came up with this deliciously tangy-sweet blueberry dressing with basil undertones. Plus 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!

Small bowl of blueberry dressing with spoon

And if you’re looking for more salad inspiration, check out a few more of our favorites:
Carrot Ginger Miso Dressing (Oil-Free)
Black Bean Avocado Edamame Salad
Marinated Kale Salad
Southwestern Chopped Salad with Cilantro-Lime Dressing

PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Plate of spinach salad with blueberry basil dressing on top
Print Pin
5 from 4 votes

Blueberry Basil Salad Dressing

Vibrant, sweet, and tangy Blueberry Dressing with fresh basil! So lovely and delicious drizzled over a simple spinach salad!
Author: Kaitlin – The Garden Grazer
Prep Time:5 minutes
Total Time:5 minutes
Category: Salad
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings:4

Ingredients

US Customary – Metric

For the Salad:

  • 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 (omit for oil-free, replacing with water as needed)
  • 1/2 tsp. agave
  • Pinch of salt

Instructions

  • 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 for sweetness, more vinegar for tang, etc.)
  • Assemble salad on a plate, and drizzle desired amount of dressing on top.

Notes

Upon sitting, the dressing will become more gel-like. 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.

Nutrition Per Serving (estimate)

Calories: 167kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Potassium: 169mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1466IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Spinach salad on a plate drizzled with blueberry dressing
Blueberry basil dressing photo collage

Enjoying this blueberry dressing? Also feel free to check out this oil-free Creamy Garden Herb Dressing as well! (Or these 10 Vegan Picnic Recipes for more summertime goodness.)

Filed Under: Gluten-Free, Recipe, Salad, Sauce/Seasoning, Vegan Tagged With: basil, dressing, spinach, summer

Previous Post: « Vegan BBQ Tempeh Wraps with Spinach
Next Post: Black Bean Avocado Enchiladas »

Reader Interactions

Comments

  1. BLK

    July 14, 2014 at 3:16 pm

    How many servings does this recipe make?

    Reply
    • Kaitlin | The Garden Grazer

      July 14, 2014 at 3:59 pm

      Hi! It makes just over a 1/2 cup dressing, which is enough for about 2 medium/large salads, or 4 smaller salads.

      Reply
  2. LittleMonsterx14

    July 15, 2014 at 9:12 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      July 16, 2014 at 10:03 pm

      Perfect!

      Reply
  3. My Artz Desire

    July 25, 2014 at 4:13 pm

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

    Reply
    • My Artz Desire

      July 25, 2014 at 4:16 pm

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

      Reply
    • Kaitlin | The Garden Grazer

      July 25, 2014 at 5:34 pm

      Hi Elizabeth! That’s quite alright – hope you enjoy it if you give it a try! 🙂

      Reply
  4. Prairie Smallwood

    July 28, 2014 at 1:18 am

    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!

    Reply
    • Kaitlin | The Garden Grazer

      July 28, 2014 at 4:44 pm

      Hi! Lemon basil sounds great – thanks for sharing! And the estimated nutritional content is now provided on the site! (You can find it below each recipe.) Hope that helps!

      Reply
  5. melanie rose

    January 14, 2015 at 10:28 pm

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

    Reply
    • Kaitlin | The Garden Grazer

      January 14, 2015 at 11:14 pm

      Hi Melanie! Great thought. 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 🙂

      Reply
    • melanie rose

      January 15, 2015 at 11:19 pm

      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.

      Reply
    • Kaitlin | The Garden Grazer

      January 18, 2015 at 2:00 pm

      Perfect! Hope you enjoy 🙂

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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