You’ve got to try making this fresh blackberry vinaigrette—it’s incredibly easy and bursting with flavor! Just grab a handful of ripe blackberries, toss them in a blender with a splash of balsamic vinegar, a drizzle of honey for natural sweetness, and a teaspoon of Dijon mustard for a delightful kick. Blend it all up, and you’ve got the perfect dressing for salads, roasted vegetables, or even grilled salmon. This vinaigrette is sweet, tangy, and refreshingly vibrant—seriously, it’ll elevate your meals to a whole new level!

What is in this Blackberry Vinaigrette?

Fresh Blackberries: Packed with antioxidants and vibrant flavor.
Balsamic Vinegar: Adds a rich, tangy depth.
Honey (or maple syrup): Natural sweetener to balance acidity.
Dijon Mustard: Provides a hint of spice and complexity.
Extra Virgin Olive Oil: For a smooth, rich texture.
Salt and Pepper: Essential for enhancing overall flavor.

Recipe Substitutions And Notes

I bought some fresh blackberries that had been frozen immediately after picking. I originally got them to make blackberry jam, but besides this dressing, all I’ve used them for is delicious blackberry margaritas.

Step by Step Process for Making Blackberry Vinaigrette

It’s so simple! Below, I provide the traditional method to prepare this dressing, but there’s also a shortcut for us busy cooks. Just throw everything in a blender and blend until smooth. If you prefer a seedless vinaigrette, blend the blackberries first, strain them through a sieve, then add the remaining ingredients and blend again for a silky texture!

Georgie’s Tips

Strain the blackberry vinaigrette: If you want a smooth consistency, strain it to avoid crunchy seeds. You don’t have to, but the seeds may feel gritty between your teeth.
Thaw the berries: If you don’t thaw the blackberries, the vinaigrette will resemble a blackberry balsamic frappuccino, which isn’t the best choice for a morning drink!

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Frequently Asked Questions

It typically lasts about 1 week in the fridge. Store it in an airtight container and give it a good shake before using.

This vinaigrette is perfect for salads with mixed greens, goat cheese, nuts, and berries. It also pairs beautifully with grilled meats, especially chicken or salmon.

If it’s too sweet, add a bit more vinegar or lemon juice. If it’s too tangy, balance it out with a little extra honey or olive oil until it’s just right for you!

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Blackberry Vinaigrette

Try this fresh blackberry vinaigrette! Blend ripe blackberries, balsamic vinegar, honey, and Dijon for a sweet, tangy dressing that’ll elevate any dish.

5 from 1 vote

Pin Recipe

Prep Time 5

Total Time 5

Course Salad

Cuisine American

Servings servings

Calories 77 kcal

Ingredients

½ cup fresh blackberries
¼ cup balsamic vinegar
1 tbsp honey (or maple syrup)
1 teaspoon dijon mustard
⅓ cup extra virgin olive oil
Salt and pepper to taste

Instructions

In a blender or food processor, blend ½ cup fresh blackberries until smooth. You can strain the puree through a fine mesh sieve if you prefer a smoother texture, but it's optional.
In a small bowl, whisk together the blackberry puree, ¼ cup balsamic vinegar, 1 tbsp honey, and 1 teaspoon dijon mustard until well combined.
Add ⅓ cup extra virgin olive oil and whisk until smooth. Add Salt and pepper to taste.
Drizzle over salads, grilled vegetables, or salmon for a flavorful, tangy-sweet finish.

Nutrition

Calories: 77kcal

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