5-Minute Blackberry Vinaigrette

This blackberry vinaigrette is sweet & tangy, ready in 5 minutes, loaded with nutrients and antioxidants, and perfect for transforming salads into a crave-able meal!

Sweet & Tart 5-Minute Blackberry Vinaigrette

I think we can all agree that there’s no need to accept boring salads anymore when we have our pick of tasty dressings like miso tahini dressing, carrot ginger dressing, and this fruity blackberry vinaigrette. It’s the perfect balance of sweet and tart and absolutely loaded with all the goodness of blackberries.

Not only is this blackberry dressing perfect for anyone with a blackberry patch, but you can enjoy it year-round, thanks to frozen blackberries. Along with the berries, you only need 4 simple ingredients (plus salt and pepper), a blender/food processor, and less than 5 minutes to throw it together. It’s cheaper than buying store-bought, loaded with fresh flavor, and free from preservatives, stabilizers, and other additives.

Best of all, blackberries are a nutrient-dense ‘superfood,’ loaded with vitamin C, vitamin K, manganese, fiber, and antioxidants. So, if you struggle with eating salads, it’s a must-try. And it isn’t just salads it transforms. We’ve also slathered it liberally over vegan grilled cheese, served it with vegan cheeseboards/ charcuterie boards, used it in coleslaw, and more!

Got even more blackberries to use up? Check out our blackberry chocolate cupcakes, or why not shove them in a smoothie, pie, crumb pie, or crumble?

The Ingredients and Substitutions

• Blackberries: You can use fresh or frozen (thawed) blackberries to enjoy this berry vinaigrette year-round. Make sure they’re juicy and ripe. In-season berries are best (perfect for a fall berry-picking haul).
• Lemon: This blackberry dressing recipe relies on the juice and rind/zest of a lemon (or lime/orange) for acidity and brightness, with a boost of citrusy flavor.
• Vinegar: Swap out the vinegar based on your desired flavor profile. For example, red wine vinegar, white wine vinegar, apple cider vinegar, or balsamic vinegar. We used apple cider vinegar this time but LOVE a blackberry balsamic vinegarette, too.
• Olive oil: Use olive oil with a light, fruity flavor – preferably extra-virgin olive oil.
• Sugar: Balance the tart flavors and acidic ingredients with sweetener. You can use regular granulated sugar, unrefined options like raw cane sugar, maple syrup or agave (for the best emulsion), or even a sugar alternative, like erythritol. Adjust the amount to taste, based on how sweet the berries are.
• Salt & black pepper: Added to taste.

Can’t source fresh or frozen blackberries? Make a ‘cheat’ 2-minute blackberry vinaigrette recipe by using blackberry jam (regular or sugar-free), ditching added sugar, and tweaking any ingredients to your liking. Add water if necessary.

What Could I Add to this Blackberry Salad Dressing?

• Dijon mustard: To add tang and a little heat.  
• Cinnamon: Added to taste for added warmth.
• Cayenne pepper: Just a little added to taste for a hint of heat.
• Herbs: Like fresh (minced) or dried basil, thyme, or tarragon.
• Garlic: Just a little minced garlic will enhance aromatic savoriness in the dressing.
• Other berries: Combine the blackberries with other berries, like raspberries or blueberries, for flavor depth.
• Poppy seeds: About a tablespoon to add some crunch to the blackberry dressing.

How to Make Blackberry Vinaigrette?

• 1) First, rinse your blackberries well – especially if you’ve picked your own.
• 2) Next, zest (only the yellow rind, not the bitter white pith) and juice the lemon.
• 3) Transfer the berries to a blender or food processor to process into a puree.

If you want to remove the seeds, pour the puree through a fine-mesh sieve/nut milk bag.

• 4) Then add all the remaining ingredients and blend for a few seconds until well combined. Finally, taste the blackberry vinaigrette and adjust any of the ingredients to your liking.

For the very best flavor, leave it to chill in the refrigerator for a minimum of 30 minutes for the flavors to meld. Then enjoy!

FAQs

Pro Recipe Tips

• Choosing the berries: The flavor varies based on the berry ripeness. The riper they are, the sweeter the dressing. The less ripe, the more tart. So choose accordingly (if berry picking).
• Allow the flavors to meld: We highly recommend preparing it at least 30 minutes before serving for the best flavor.
• Tweak the flavors: Prepare the dressing fully and leave it to rest, then taste and adjust any ingredients. E.g., more lemon, vinegar, sweeteners, etc.
• Seeds vs. No seeds: A high-speed blender should pulverize the seeds. However, if you prefer the berry vinaigrette to be 100% seed-free, strain the dressing (minus the oil) through a fine-mesh sieve/nut milk bag, then whisk in the oil.
• Use high–quality olive oil: Extra-virgin olive oil is the healthiest option, but use a light and fruity one, as some have a very robust flavor that can overwhelm the blackberries.
• Be aware of staining: We prefer to use plastic or glass cutting boards (not wood) and avoid wearing white and light colors while dealing with blackberries.
• Color will vary: Based on the type of vinegar used and the color of the berries.

Storage Instructions

Store the blackberry vinaigrette in a clean, airtight bottler or jar towards the back of the refrigerator for 7-10 days, shaking it between uses. It will taste even better on day two.

Serving Suggestions

When it comes to this blackberry salad dressing, the only limit is your imagination. Along with adding delicious flavor to leafy green salads (especially with ingredients like berries, peaches, apples, carrots, nuts, and dairy-free cheese), you could also use it:

• Drizzle it over vegan Caprese salad
• To drizzle over pasta salad or grain salad
• To add a sweet and tangy twist to coleslaw and potato salad
• In a vegan grilled cheese
• As part of a vegan cheese board/ charcuterie
• To drizzle over tofu

More Dressing and Sauce Recipes

• Taco salad dressing
• Lemon dressing
• Basil salad dressing
• Avocado green goddess dressing
• Cilantro green chili dressing

Photos by Alfonso Revilla