This Blackberry Vinaigrette is one of those dressings that feels a little fancy, but is honestly so simple to make. I love how the fresh blackberries blend into something sweet, tangy, and vibrant. It instantly makes even a simple side salad feel more interesting! I know I will be reaching for it all summer, especially over mixed greens with a bit of cheese or grilled chicken. If you enjoy homemade dressings, you might also like my Creamy Balsamic Vinaigrette for another easy go-to.
Ingredients & Substitutions
- Blackberries: Fresh or frozen blackberries both work well. Fresh gives a brighter, slightly sweeter flavor, while frozen is a great year-round option. If using frozen, no need to fully thaw before blending.
- Extra Virgin Olive Oil: Forms the base of the vinaigrette and gives it richness and body. A good-quality olive oil will give the best flavor since it comes through in the final dressing.
- Apple Cider Vinegar: Adds tang and balance. You can substitute with white wine vinegar if needed, but apple cider vinegar pairs especially well with the berries.
- Honey: Adds sweetness and helps balance the acidity. Start with 1 tablespoon and adjust to taste depending on how sweet your berries are. Maple syrup also works as a substitute.
- Fresh Lemon Juice: Brightens the dressing and enhances the berry flavor. Freshly squeezed is best.
- Shallot: Adds a mild onion flavor that blends smoothly into the vinaigrette. In a pinch, a small piece of red onion can be used instead.
- Dijon Mustard: Helps emulsify the vinaigrette and adds light tang for balance. You can substitute with a small amount of yellow mustard, or omit it if needed (just shake well before serving if skipped).
FAQs
Can I use frozen blackberries?
Yes! Frozen blackberries work really well in this vinaigrette. You don’t need to fully thaw them before blending; just blend until smooth. If the dressing seems a little thick, you can thin it with a splash of water or a bit more olive oil.
Do I need to strain the vinaigrette?
No, that’s optional. I usually leave it as-is for a more rustic texture and extra berry flavor. If you prefer a completely smooth dressing, you can strain it through a fine mesh sieve to remove seeds.
How sweet is this dressing?
It’s lightly sweet with a nice balance of tang from the vinegar and lemon. You can easily adjust the sweetness by adding a little more or less honey, depending on your taste and the ripeness of your berries.
Why is my vinaigrette separating?
That’s normal for homemade vinaigrettes. The olive oil will naturally separate over time. Just give it a good shake or quick blend before serving to bring it back together. The Dijon helps it emulsify, but separation can still happen.
What salads go best with blackberry vinaigrette?
This dressing pairs especially well with mixed greens, spinach salads, goat cheese, feta, candied nuts, and grilled chicken or salmon. It also works nicely as a drizzle over grain bowls or roasted vegetables.
Ways to Use Blackberry Vinaigrette
- Mixed Green Salads: Drizzle it over simple mixed greens to instantly elevate a basic salad. It pairs especially well with baby spinach, arugula, or spring mix.
- Goat Cheese Salads: This is one of my favorite combinations! The creamy, tangy goat cheese balances the sweet-tart blackberry flavor beautifully.
- Chicken or Salmon: Use it as a finishing drizzle over grilled or oven-baked chicken breasts and salmon (add it to your salmon salad!) for a fresh, fruity twist.
- Berry & Nut Salads: Add it to salads with fresh berries, toasted almonds, pecans, or candied walnuts for extra texture and flavor.
- Grain Bowls: Spoon it over quinoa or farro bowls with roasted vegetables, greens, and a protein for a simple, flavorful meal.
- Roasted Vegetables: Try it as a finishing sauce over roasted carrots, roasted sweet potatoes, or roasted Brussels sprouts for a bright contrast.
How to Store Blackberry Vinaigrette
Refrigerator: Store the vinaigrette in an airtight jar or container in the refrigerator for up to 5 days. Because it’s made with fresh blackberries and olive oil, separation is completely normal; just shake or stir well before using. (If the dressing thickens slightly in the fridge, let it sit at room temperature for 10 to 15 minutes or give it a quick blend to loosen it back up.)
Make Ahead Tip: This vinaigrette actually benefits from a little resting time. You can make it a day ahead and store it in the refrigerator so the flavors have time to meld together before serving.
Blackberry Vinaigrette
Ingredients
- 1 cup (140 g) blackberries, fresh or frozen
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon honey, or more to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely minced shallot
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Dijon mustard
Instructions
- Add the blackberries, olive oil, apple cider vinegar, honey, lemon juice, shallot, salt, pepper, and Dijon mustard to a blender or a jar suitable for an immersion blender.
- Blend until completely smooth and emulsified.
- Taste and adjust seasoning if needed (add a little more honey for sweetness or vinegar for brightness).
- Serve immediately or store in the refrigerator until ready to use. Shake well before serving if it separates.
Did you make this recipe?
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