Fresh blueberry vinaigrette dressing is a berry-licious dressing for your healthy summer salads. This sweet yet tangy dressing goes particularly well with slightly bitter greens like arugula. Fresh blueberries are best for making this dressing.
Arugula is one of my favorite greens. It’s also sometimes referred to as “rocket” lettuce. While still mild, it also has a slightly “peppery” flavor and bite to it, which is why it tastes great with the balance of tangy and slightly sweet dressings.
Fresh blueberries are in abundance this time of year and I’m always looking for new ways to get their health benefits into our diets. Blueberries are full of antioxidants, fiber, folate and vitamin C (just to name a few). If you can find them, fresh local mountain huckleberries are also a great substitute for the blueberries. They are often available at farmer’s markets this time of year.
This salad with blueberry vinaigrette is made with mixed baby greens, arugula, poached salmon, red onion and toasted almonds. This blueberry vinaigrette recipe yields about ½ cup of vinaigrette. It should be enough for a medium to large salad for four people. The blueberry vinaigrette goes particularly well with salmon and makes a healthy and delicious meal.
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Fresh blueberry vinaigrette dressing is a berry-licious dressing for your healthy summer salads.
- 1/4 cup blueberries
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp lemon juice
- 2 tsp honey
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Combine all the ingredients in a food processor or blender. Blend until smooth. The vinaigrette dressing can be stored in the fridge 3-5 days.
This sweet yet tangy dressing goes particularly well with slightly bitter greens like arugula. Contents of the salad picture on the blog are: mixed baby greens, arugula, poached salmon, red onion and toasted almonds.