Blueberry Salad Dressing (Oil-Free!)

This vibrant Blueberry Salad Dressing recipe is naturally sweetened, slightly creamy, and so delicious! Drizzle it over your favorite salads for antioxidant-rich goodness. (Vegan, gluten-free, oil-free, refined sugar-free.)

This blueberry dressing is as delicious as it is beautiful! The color is so rich and vibrant, and it's 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!

The dressing is a tasty balance of sweet, tangy, and slightly creamy. Plus it's naturally vegan, gluten-free, and made without any refined sugar or refined oil. I truly hope you enjoy it as much as I do!

Ingredients for Blueberry Dressing

For this recipe, you'll 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.
• Fresh lemon juice: You'll need 3 tablespoons freshly squeezed lemon juice. But you can add even more if you'd like!
• Apple cider vinegar: Or for a different flavor profile, you can substitute balsamic vinegar, white balsamic vinegar, red wine vinegar, white wine vinegar, or distilled white vinegar instead.
• Plain hummus: We'll use a quarter cup hummus to add creamy texture to the dressing. (Be aware that store-bought hummus usually contains oil, so for a refined oil-free option, use my delicious homemade Oil-Free Hummus.)
• Pure maple syrup: This adds a touch more sweetness and balance. Instead, you could use agave nectar or vegan honey to taste.
• Salt: I use fine grain salt. Feel free to add black pepper to taste as well.

Customizing

Variations: You can also include lemon zest, Dijon mustard, white miso instead of salt, or anything else that sounds good.

Fresh basil: Blueberries and basil are a great pairing. Feel free to include 1-2 tablespoons of this herb for fresh, bright undertones in the dressing.

Other berries: I'm guessing this recipe could also work with a berry mixture. Try a combination of blueberry, blackberry, raspberry, and strawberry if you'd like.

Serving

Drizzle this vibrant dressing on your favorite salads. It pairs well with simple leafy greens, kale, or a spinach salad.

Salad idea: Start with a bed of mixed greens. Then 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.) Then top it with dairy-free feta cheese crumbles or vegan goat cheese.

Storing

This dressing is best served fresh because the texture changes as it chills. It becomes thicker and gel-like due to the blueberries which are high in pectin, a natural gelling agent. However you can store the leftover dressing in a sealed glass mason jar (or other airtight container) in the refrigerator for about 3 days. Before serving again, I allow it to return to room temperature (setting it out for about 15 minutes) then give it a good stir or whisk.

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

If you're enjoying this vegan oil-free Blueberry Salad Dressing recipe, also check out:

• Maple Balsamic Dressing

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