A great salad starts with great dressing. What's a Caesar without the Caesar, or a steakhouse wedge without that classic creamy blue? For my latest grilled chicken salad, it's all about this creamy, purple-hued blueberry vinaigrette-bursting with flavor and vibrant color. I use a blueberry balsamic vinegar for an extra boost, but regular balsamic works too. And if you're not in the mood to grill, feel free to top your salad with leftover roast or rotisserie chicken. This vinaigrette brings it all together.
This blueberry vinaigrette is smooth, slightly sweet, and tangy with a rich, vibrant purple color that makes any salad pop. Made with fresh or frozen blueberries, a splash of blueberry balsamic (or regular if that's what you have), and a few pantry staples, it's quick to blend and endlessly versatile. Use it on greens, grain bowls, or even roasted vegetables-it's a total upgrade from store-bought dressing.
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Why You'll Love This Recipe
- Fresh or frozen blueberries - Either make a great blueberry vinaigrette.
- Simple to make - Puree in a blender and strain.
For a nice lemon vinaigrette recipe, check out this lentil quinoa salad with lemon vinaigrette.
Blueberry Vinaigrette Ingredients
- Blueberries - Either fresh or frozen work.
- Oil - Extra virgin olive oil or avocado oil work well.
- Vinegar - Use either balsamic blueberry vinegar or regular balsamic vinegar.
- Honey - To sweeten up a bit if desired. I use zero-sugar honey.
- Shallot - For added savory flavor (optional).
Please see the recipe card for measurements, salt and pepper.
If you love berries, here is a raspberry vinaigrette recipe too.
How to Make Blueberry Vinaigrette
If using frozen blueberries, thaw them completely first. Simply add everything to a blender and puree well, then strain to remove bits of blueberry skin if desired. Save the honey for after pureeing to see if you want it sweeter.
Chef's tip: With its balance of fruit and vinegar, this dressing is almost like a French-style gastrique-a sweet-and-tangy sauce traditionally served with meats or vegetables. You don't need to know the term to love the flavor, but it gives this vinaigrette a chef-level twist. And getting that blueberry vinegar (to me) is really worth it, but I am vinegar nut! Check out the photo of all of my oils and vinegars in this classic French Vinaigrette recipe.
Serving Suggestions
- Grain bowls - Drizzle over quinoa, farro, or wild rice with arugula, goat cheese, and walnuts.
- Grilled meats - A bright contrast for grilled chicken, pork tenderloin, or pan-seared duck breast.
- Cheese boards - Spoon a little alongside goat cheese or brie for a pop of color and flavor.
- Dessert drizzle - For a sweeter version, add a touch more sweetener and use it over vanilla ice cream, Greek yogurt, cheesecake, or gluten-free pound cake.
Check out the lemon caper vinaigrette in this recipe. I serve it with fish and seafood.
Recipe FAQs
Store it in a sealed jar in the fridge for up to 5 days. Shake or stir before using.
Yes! Just thaw them first and drain off any excess liquid to avoid watering down the dressing.
Absolutely-adjust the sweetener to taste, depending on how tart your berries are. Use honey or a non-flavored simple syrup. I like this one that is no-sugar simple syrup. Great to have on hand for sweetening needs.
More Recipes With Berries
Who can resist berries? Whether fresh or frozen, they are not only delicious but good for you! From breakfast smoothies and parfaits, to dessert, there's lots of ways to use them.
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📖 Recipe
Blueberry Vinaigrette
Equipment
Ingredients
Blueberry Vinaigrette (½ cup)
- ¼ cup blueberries fresh or frozen, thawed
- 2 tablespoons blueberry balsamic vinegar regular balsamic vinegar
- 2 teaspoons honey if using regular balsamic
- 1 teaspoon finely chopped shallot optional
- 2 pinches sea salt
- 2 pinches ground black pepper
Instructions
- Place oil, blueberries, vinegar, honey, and shallot into blender and puree until smooth. Pour through a small fine strainer to get rid of small bits of blueberry skin. Season with pinches of salt and pepper.
- Place chicken breast in a heavy zip bag and seal out air. Pound thick end flatter using the smooth side of a meat mallet, a meat pounder or the flat side of a frying pan. Don't hit it so hard that you destroy the chicken. Use gentle but firm, even pound until the thicker end is flatter like the shin end. Remove from the bag and sprinkle wit salt, pepper and granulated garlic. Drizzle with oil.
- Heat a grill to hot, scrape grates clean and oil to prevent sticking. Alternatively use a grill pan indoors. Place the smooth side of the chicken breast down first with one end facing 10:00. Grill for approximately two minutes. Then move the end to facing 2:00. and grill for two more minutes. This will give you nice grill marks. Turn the chicken and grill for approximately another 3 minutes or until chicken is firm to the touch (165º). Remove chicken and allow to stand for a few minutes. Slice or dice into cubes for the salad.
- Place salad greens in two bowls or plates and divide the goodies between the two. Serve dressing on the side, a few tablespoons per person. Extra keeps well covered and refrigerated.
Notes
Nutrition
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Angela says
Love the taste of the calamansi balsam vinegar I bought but am looking for recipes...do u have any?
Sally says
Hi Angela. I am crazy about the Calamansi vinegar! I use it in vinaigrettes, so no special recipes. For a quick vinaigrette use 2 tablespoons of oil to 1 tablespoon of the vinegar. You can use a light flavored oil for the Calamansi to shine through, or olive oil. Both a really good. For even more citrus flavor, try a lemon olive oil. For the two of, I whisk 2 teaspoons of oil with 1 teaspoon of the vinegar and toss it with greens. ou use less dressing that way versus drizzling. Taste and adjust the vinegar up a little for your taste if preferred as it has such a great taste. Use it over chicken too, or seafood like shrimp, scallops or halibut. Vinaigrettes make great sauces too, nut just salad dressings. Did you try the raspberry, blueberry or any other flavors? I have about 6-7 of them now!
Madonna/aka/Ms. Lemon says
Sally, you have outdone yourself. This looks so delicious and healthy.
Madonna
Sally says
Thanks Madonna! You've got to try those vinegars! With your love of citrus, you especially will love the Calamansi!
Anne F. says
Thanks for supporting a business in our beautiful city of Fort Collins!!