Blueberry Balsamic Dressing

Blueberry Balsamic Dressing

Fresh blueberries simmer down with balsamic vinegar into a tangy, slightly sweet salad dressing.

Total 30 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This dressing blends cooked-down blueberries with balsamic vinegar, a touch of honey, and olive oil for a glossy, fruity vinaigrette. It works well drizzled over spinach salads, grain bowls, or grilled chicken, and keeps well in the refrigerator for easy weeknight use.

Ingredients

  • 1 cups fresh blueberries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Combine the blueberries, balsamic vinegar, and honey in a small saucepan over medium heat.

  2. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally and mashing the berries with a spoon, until the berries break down and the mixture thickens slightly.

  3. Remove from heat and let cool to room temperature.

  4. Pour the cooled blueberry mixture into a blender, add the Dijon mustard, garlic, salt, and pepper, and blend until smooth.

  5. With the blender running on low, slowly stream in the olive oil until the dressing is emulsified and glossy.

  6. Taste and adjust salt, pepper, or honey as needed, then transfer to a jar or airtight container and refrigerate until ready to use.

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    Blueberry Balsamic Dressing

    This dressing blends cooked-down blueberries with balsamic vinegar, a touch of honey, and olive oil for a glossy, fruity vinaigrette. It works well drizzled over spinach salads, grain bowls, or grilled chicken, and keeps well in the refrigerator for easy weeknight use.

    30 min 16 oz 110 cal

    Ingredients

    • 1 cups fresh blueberries
    • 1/3 cup balsamic vinegar
    • 2 tablespoons honey
    • 1/2 cup extra-virgin olive oil
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Combine the blueberries, balsamic vinegar, and honey in a small saucepan over medium heat.

    2. 2

      Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally and mashing the berries with a spoon, until the berries break down and the mixture thickens slightly.

    3. 3

      Remove from heat and let cool to room temperature.

    4. 4

      Pour the cooled blueberry mixture into a blender, add the Dijon mustard, garlic, salt, and pepper, and blend until smooth.

    5. 5

      With the blender running on low, slowly stream in the olive oil until the dressing is emulsified and glossy.

    6. 6

      Taste and adjust salt, pepper, or honey as needed, then transfer to a jar or airtight container and refrigerate until ready to use.