This beautifully simple dressing will wow your guests and make the salad skeptics think twice about turning their noses up at leafy greens.
I personally love a good salad, but I know there are plenty of haters out there. I recommend to keep trying different types of lettuce because they all have such a variety of flavours! One way to really get them into their salad, is to make this blueberry dressing!
And for those that prefer to stick with the classics, we always have a jar of Homemade Ranch Seasoning in the pantry! Marius particularly loves Caesar Salad. Need more ideas on greens? Fresh From the Garden Salad will give you ideas on what to forage.
Key Ingredients
Blueberries - Wild blueberries are small and consistent in size and have an exceptional taste. They are also super easy to find in the freezer section.
Honey - Adding something sweet to counteract the vinegar is what helps everyone enjoy the dressing!
Olive oil - Feel free to swap in avocado oil or another neutral oil.
Vinegar - Balsamic vinegar has a somewhat sweet taste and blends perfectly with our other ingredients.
Lemon juice - This will always be key in a dressing like this, as lemon adds brightness.
How to Make Blueberry Salad Dressing
***See recipe card below for precise measurements and instructions.***
Step 1: Blend blueberries until mostly smooth.
Step 2: Combine remaining ingredients and blend.
FAQs
I keep it in the fridge, but remember that you'll want to pull it out maybe 30 minutes before serving. This gives the oil time to melt back out and then you can shake everything together again. No matter how well you emulsify it, the ingredients will separate some as they sit.
For introducing salad to kids, I love romaine and even some baby spinach mixed in. These are very mild greens. As you are more accustomed to eating salad, start adding in chopped kale and green cabbage. For the truly adventurous, arugula adds bight lemon or peppery notes.
Feel free to add your favourite protein, like grilled chicken or canned salmon to make this a complete meal. You can also serve this and some Sourdough Breadsticks with your best pasta dish.
Photos by Dante from Shire by the Sea
More Recipes You'll Love
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Blueberry Salad Dressing
Ingredients
- 1 cup wild blueberries thawed if frozen
- 3 tablespoons honey
- ¼ cup balsamic vinegar
- Juice from one lemon
- ½ cup olive oil
- 1 ½ teaspoons dried basil
- Salt and pepper to taste
Salad Idea:
- 4 cups spinach and beet leaf mix
- ½ cup slivered almonds
- 2 cups dandelion greens and flowers optional
- Handful of dead nettle tops optional
Instructions
- In a large plastic cup/bowl place thawed or fresh blueberries and blend up with immersion blender. You can do the same thing in a regular blender as well.
- In a large mason jar, mix vinegar, lemon juice and honey well…using a spoon at first, then put lid on and shake it well.
- Add the blended blueberries, a touch of salt and pepper, basil, and olive oil to the jar, put lid back on and mix by shaking it thoroughly.
- For salad, pick through your fresh greens and make sure there are no wilted or browned leaves.
- Gather dandelion and other edibles if you wish to add. Mix salad greens together well.
- Sprinkle on almonds.
- Serve salad in individual bowls or one large bowl with dressing on the side.
Notes
- Tastes extra special with a few whole blueberries on top and a sprinkling of feta cheese.
- Nutrition is for dressing only.
Cindy Stankalis
I am allergic to all citrus. Can I just leave it out?
[email protected]
Yes, you could but it would miss that zip that helps bring out the blueberry flavour. Try substituting maybe plum vinegar?