A sweet & tangy Blueberry Salad Dressing recipe made with fresh basil and your choice of white or balsamic vinegar! Drizzle it over your favorite salads for antioxidant-rich blueberry goodness. (Vegan, gluten-free, oil-free, refined sugar-free.)
This blueberry dressing is sweet, tangy, and simple to prepare! The color is richly vibrant and a gorgeous way to perk up your salads.
It's perfect in the summer or whenever you can find ripe, flavorful berries.
Blueberries are such a great food to include in your diet. They consistently rank among the top fruits & veggies for antioxidant activity and protection.
They retain the most nutrients & antioxidants when eaten fresh (not baked or cooked). So this homemade salad dressing is a great way to enjoy their health benefits!
Ingredients for Blueberry Dressing
For this recipe you will blend in a small food processor or high-speed blender:
- Fresh blueberries: You'll need one cup for this recipe, which is about 5 ounces or half pint. Blueberries are available year round, but their peak season runs from about May through October. I purchase organic whenever possible.
- White wine vinegar: This is a pretty tangy dressing, so you can reduce the vinegar if desired. Replace a tablespoon or two with water instead. For different flavor profile, you can substitute balsamic vinegar. Lemon juice could also work, but I haven't test that version.
- Fresh basil: Blueberries and basil are a delightful pairing! I like to include this herb for fresh, bright undertones. But if you don't care for fresh basil or have access to it, then simply omit.
- Pure maple syrup: This adds a touch more sweetness and balance. Instead, you could use agave nectar or vegan honey to taste.
- Dijon mustard
- Salt: I use fine grain salt. Feel free to add black pepper to taste as well.
Make it sweeter: This dressing is more tangy than sweet as written. So to make it sweeter, simply decrease the vinegar and/or increase the maple syrup (other sweetener of choice).
Make it creamy: Stir in plain & unsweetened vegan yogurt for a thicker, creamier consistency. Add about a quarter cup or however much you prefer. (This will dull the flavor a little however.)
Other berries: I'm guessing this recipe could also work with a berry mixture. Try a combination of blueberry, blackberry, raspberry, etc.
Want more fruity dressing? Try this delicious Strawberry Balsamic Dressing as well!
Drizzle this vibrant dressing on your favorite salads. It pairs well with simple leafy greens, kale, or a spinach salad.
Salad ideas: Add berries, thinly sliced onion, seeds, or nuts for protein and crunch to your salad. (I really enjoy these naturally sweetened Maple Vanilla Candied Walnuts.) Or add vegan feta cheese or dairy-free goat cheese.
The texture is best when fresh, but it can be stored in a sealed glass mason jar (or other airtight container) in the refrigerator. I find it keeps for about 4 days.
Thickness note: This dressing thickens as it sits, and becomes more of a gel-like consistency. So give it a stir before serving.
Blueberry Salad Dressing (Oil-Free)
- 1 cup fresh blueberries (about 5 oz. or 1/2 pint)
- 1/4 cup white wine vinegar (or balsamic)
- 2-3 Tbsp. fresh basil
- 2 tsp. pure maple syrup
- 1 tsp. Dijon mustard
- 1/8 tsp. salt
- Add all ingredients to a small high-speed blender. Blend for 20-30 seconds until smooth.
- Taste and adjust flavor if desired. (More syrup for sweeter, etc.)
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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