Blueberry Vinaigrette

Blueberry Vinaigrette |


Look at this blueberry vinaigrette dressing! Such a gorgeous shade of purple. Just looking at it makes me happy. Have I mentioned that purple is one of my favorite colors? Also, I absolutely adore blueberries. They’re pretty high on my ranking of favorite fruits.

I’m super excited that we are getting closer to warmer weather, because it means berry season! I am determined to go to a pick your own berry farm this year – something I’ve never done before. It’s a tradition for us to go apple picking every fall and I always love hunting out the perfect fruit, so I’m sure I will love picking berries. Plus, I believe that there are some farms that are pretty close to a few wineries. What better way to spend a summer day than sampling wine and picking berries? Anyways, that is still a couple months away, so we’ll get back to this lovely blueberry vinaigrette.

This vinaigrette is very quick and easy, only taking six ingredients! Simply put everything together in a food processor and puree until smooth.  It uses real blueberries and is deliciously sweet yet tart. A little bit of agave or maple syrup is used to add sweetness while red wine vinegar adds some acidity.

Blueberry Vinaigrette | Visions of Veggies | www.visionsofveggies.comI’ve enjoyed this dressing on a variety of salads. It was fantastic on a simple salad consisting of baby spinach, red onions, pecans, and, of course, blueberries (pictured above). I’ve also used it in a quinoa and beet salad with shredded kale. It’s even great to use to flavor plain quinoa. Really there are so many options!

If you try it let me know! I would love to hear what kind of salad you paired this with.

Blueberry Vinaigrette

A simple vinaigrette made with fresh blueberries.

Course Salad, Side Dish
Cuisine Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 130 kcal
Author Visions of Veggies


  • cup fresh blueberries
  • ¼ cup + 2 tablespoons grapeseed oil or other neutral vegetable oil
  • 2 tablespoons + 1 teaspoon red wine vinegar
  • 1 teaspoon agave or maple syrup
  • teaspoon salt
  • teaspoon black pepper


  1. Add all ingredients to the bowl of a food processor or blender.
  2. Puree until smooth.
  3. Store in an airtight container in the refrigerator for up to 3-4 days.

Recipe Notes

Yields approximately 2/3 cup.

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