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5-minute Blueberry Vinaigrette

Whether you're a vinaigrette lover or not, this blueberry vinaigrette's a keeper! Ready in just 5 minutes, all you have to do is throw everything into a mini food processor and blend. Pour over simple salads to give them a delicious flavour and health boost.

Prep Time
5 mins
Total Time
5 mins
Servings: 2
Calories: 151 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • ¼ cup blueberries
  • 2 tablespoons olive oil
  • ½ tablespoon balsamic vinegar
  • ½ tablespoon Dijon mustard Another type of mustard is fine.
  • 1 teaspoon honey Substitute with maple syrup if you like.
  • 2 tablespoons water
  • salt and pepper to taste (optional)

Instructions

    Cup of Yum
  1. Combine all the ingredients in a mini food processor and whizz until smooth. Alternatively use a hand-held blender.
  2. Pour into a small serving jug, then drizzle a little over your salad. Serve the rest of the vinaigrette on the side for people to help themselves to.

Notes

  • How to blend it: I use the mini food processor that came with my Breville stick blender. It's brilliant. Alternatively just use an ordinary stick blender. 
  • Getting the right consistency: Sometimes I add a little more water to get the right pourable consistency. Alternatively, if you'd prefer to use this as a dip, skip the water altogether or add less until you get a mayonnaise-like consistency.
  • How to serve it: I think this vinaigrette goes really well with simple salads e.g. a baby spinach or kale salad. I also think it goes well with the following on a salad: bacon, chicken, other fruit (peaches, mandarins, strawberries), cheese (any, but especially feta, goat cheese, blue cheese), avocado, nuts (any, but especially hazelnuts, pistachios, walnuts). 
  • I usually make it to go with this spinach blueberry salad with bacon and avocado.
  • If you want to make more: This recipe makes about the right amount of dressing to go on a salad for two. But of course it's easy to make enough for more people, or for more than one salad. Simple double, triple or quadruple the ingredients for more. 
  • How to store: As this recipe contains fresh blueberries, the dressing won't keep for as long as some other vinaigrettes. Still, if stored in a sealed container or covered well, it will keep for about a week in the fridge. I like to store mine in a sealed glass jar so that it's easy to shake up before serving. 
  • Perhaps surprisingly, you can also freeze it. Just pour into a sealed container and freeze for up to 6 months. After defrosting, whisk again with a mini whisk or even a fork. Alternatively pulse briefly again in a mini food processor.
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Nutrition Information

Calories 151kcal (8%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 45mg (2%) Potassium 26mg (1%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 13IU (0%) Vitamin C 2mg (2%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 151

% Daily Value*

Calories 151kcal 8%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 45mg 2%
Potassium 26mg 1%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 13IU 0%
Vitamin C 2mg 2%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.