Blueberry Balsamic Vinaigrette with Roasted Garlic & Shallot
This Blueberry Balsamic Vinaigrette with Roasted Garlic & Shallot is sweet, tangy, and packed with fresh blueberry flavor in every bite. Blended until smooth with balsamic vinegar, Dijon, and a touch of honey, it comes together in minutes for a vibrant homemade dressing that instantly upgrades any salad. It’s bright, slightly fruity, and just the right balance of savory and sweet.
Servings: 1 cup
Calories: 108kcal
Ingredients
- 1 cup (148 g) fresh blueberries, or thawed frozen blueberries
- ⅓ cup balsamic vinegar
- 1 small shallot, roughly chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, adjust for sweetness
- 1 clove roasted garlic*, or ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
- 1 teaspoon fresh thyme or rosemary leaves, optional
Instructions
- Add the blueberries, balsamic vinegar, shallot, Dijon mustard, honey, roasted garlic*, salt, and pepper to a blender or food processor.
- Blend on high for 30 to 45 seconds, or until the mixture is completely smooth and the blueberries are fully broken down.
- With the blender running on low, slowly drizzle in the olive oil until the vinaigrette is emulsified and glossy.
- Taste and adjust. Add more honey for sweetness, more balsamic for tang, or a splash of water if it’s too thick.
- Use immediately or transfer to a jar and refrigerate. Shake well before serving.
Notes
*To roast garlic in the oven, wrap a peeled clove in foil with a drizzle of olive oil and bake at 400°F for 10 to 15 minutes, until soft, golden, and mellow in flavor.
Nutrition
Serving: 2tablespoons | Calories: 108kcal