Juicy, mellow blackberries, a tart shot of red wine vinegar, a hint of sweetness…this fresh, light blackberry vinaigrette is like pouring liquid summer over your salad. It takes less than 10 minutes and makes a bowl of fresh spinach taste like upscale restaurant fare.
Can you tell I love this dressing? I wish you could taste it through the screen.
Seriously, if you live anywhere near wild blackberries, get them while you can. After much berry wasting, I finally learned to freeze them in zipper bags after picking so I can take my time using them.
You can store it in pretty much anything, but I like to use a jar. That way I can just shake, douse salad and enjoy. Also, I like stuff in jars. It keeps for about a week in the fridge, so light a fire under that salad eatin’, y’all.
Eat Healthy Eat Happy
This fresh blackberry vinaigrette whips up fast and makes your favorite salad greens a summer masterpiece!
10 minPrep Time
10 minTotal Time
- 1 c thawed-from-frozen blackberries (or use fresh if it's convenient)
- 1/4 c water
- 1/3 c red wine vinegar
- 3 Tbs olive oil
- 1 Tbs agave nectar (or maple syrup or your favorite sweetener)
- salt and pepper to taste
- Combine the blackberries and water in a food processor or blender. Process until the berries are pureed. Pour/press the pureed berries through a fine sieve to strain out the seeds.
- Combine the berry puree with the remaining ingredients in a tightly lidded container and shake well. Taste and add salt and pepper.
Adapted from $5 Dinners' Blackberry Vinaigrette
This recipe is vegan and gluten free.
Per 58g, about 2 Tbs: 83 calories (64 calories from fat); 7.1g fat (11%)(0g trans); 0mg cholesterol (0%); 28mg sodium (1%); 5.1g carbohydrates (2%); 1.3g fiber (5%); 0.3g protein; Vitamin A 1%; Calcium 1%; Vitamin C 8%; Iron 1%; Potassium 1%
Pin this blackberry vinaigretteness!
Need a salad for under your dressing? Try my Pecan Plum Salad with…wait for it…Blackberry Vinaigrette! Blackberries, toasted pecans, ripe plums and rich spinach making beautiful food music together.
Or you could just scrap the salads and make this fabulous No-Churn Blackberry Ice Cream instead. It’s naturally sweet and made with whipped coconut milk for a healthy sweet treat.
What are some of your favorite summer flavors? Is there anything you just can’t do summer without?