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    Home » Recipes » Dressing

    Blueberry Basil Salad Dressing

    Jul 12, 2014 by Kaitlin

    A tasty Blueberry Salad Dressing recipe with fresh basil that is vibrant, sweet, and tangy! It's easy to make and perfect drizzled over a simple spinach salad. (Vegan, gluten-free, oil-free option.)

    Spinach salad on a plate drizzled with blueberry dressing

    This simple blueberry dressing is great in the summertime with garden-fresh basil and blueberries.

    The rich color is so wonderful and inviting.

    Plus it is quick and easy to make!

    Small bowl of blueberry basil dressing with spoon

    Ingredients for Blueberry Salad Dressing

    For this recipe you will blend in a blender or food processor:

    • Fresh blueberries: I have not tested this recipe with frozen blueberries, but those might work too. (I would suggest you thaw them first.)
    • Fresh basil: You will need about 1/8 cup fresh basil leaves for this recipe. But you can use more or less as desired.
    • White wine vinegar: Or apple cider vinegar or other vinegar or choice.
    • Olive oil: Use a good quality extra-virgin olive oil or your own favorite oil like avocado oil. (See below for oil-free option.)
    • Agave nectar: Or substitute with another sweetener like maple syrup if desired.
    • Pinch of salt
    Spinach salad on a white plate topped with blueberry basil dressing

    Customizing

    Flavor: Change up the accent flavors however you see fit. Instead of white wine vinegar, use balsamic vinegar or fresh lemon juice. Or include Dijon mustard, black pepper, etc.

    Oil-free option: Simply omit the olive oil, then add a touch of water to help thin the dressing to your desired consistency.

    Other berries: I have not tested this yet, but I'm guessing this dressing could work with other berry variations such as fresh strawberries, raspberries, blackberries, etc.

    Serving

    Simple salad: Drizzle this blueberry vinaigrette over a simple mixed greens, lettuce, or spinach salad.

    Salad additions: Feel free to add berries, thinly sliced onion, seeds, or nuts for protein and crunch to your salad. (We really enjoy these naturally sweetened Maple Vanilla Candied Walnuts.) Or add vegan feta cheese or dairy-free goat cheese.

    Storing

    The dressing will become more of a gel-like consistency as it sits. So simply stir before serving, or add a touch of water to thin it out if desired.

    Store leftovers in a sealed container in the fridge. (I use a small mason jar.) We find it keeps for about 3 days.

    Spoon with dressing being drizzled on a spinach salad

    For more inspiration, also browse all vegan salad recipes or dressing recipes.

    Spoon with dressing being drizzled on a spinach salad

    Blueberry Basil Salad Dressing

    A tasty blueberry dressing that is vibrant, sweet, and tangy. Easy to make and great drizzled over a simple spinach salad.
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad
    Cuisine: Gluten-Free, Oil-Free Option, Vegan
    Servings: 4

    Ingredients

    For the blueberry dressing:

    • 1/2 cup fresh blueberries
    • 1/8 cup fresh basil
    • 1 1/2 Tbsp. white wine vinegar (or balsamic, apple cider vinegar, etc.)
    • 2 Tbsp. olive oil*
    • 1/2 tsp. agave (or pure maple syrup)
    • Pinch of salt

    For the spinach salad:

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

    Instructions

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

    Notes

    *Oil-free option: Simply omit the oil and replace with a touch of water to thin to your desired consistency.
    Texture: Upon sitting, the dressing will become more gel-like. Simply stir before drizzling, or add a touch of water to thin out if desired.
    Storing: Store the dressing in a sealed container in the fridge. We find it keeps for about 3 days.
    Nutrition: The estimated nutritional content is calculated for the dressing only (not the full salad).

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Blueberry Basil Salad Dressing
    Amount per Serving
    Calories
    78
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Potassium
     
    19
    mg
    1
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    50
    IU
    1
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    3
    mg
    0
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this blueberry basil salad dressing recipe, also check out:

    • Creamy Garden Herb Dressing
    • Carrot Ginger Miso Dressing (Oil-Free)
    • Garlic Basil Balsamic Dressing (Oil-Free)
    • Black Bean Avocado Edamame Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Oil-Free Vegan Salad Dressing Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Berry Crunch Salad with Strawberry-Balsamic Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. 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
    2. 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
    3. LittleMonsterx14

      July 15, 2014 at 9:12 pm

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

      Reply
      • Kaitlin | The Garden Grazer

        July 16, 2014 at 10:03 pm

        Perfect!

        Reply
    4. 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

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    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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