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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!

completed 5-Minute Blackberry Vinaigrette in two glass jars
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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 (like this Christmas charcuterie board), used it in coleslaw (like this vegan coleslaw), and more!

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

The Ingredients and Substitutions

ingredients for 5-Minute Blackberry Vinaigrette on a white surface

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?

blackberries in a food processor
process shot post processing blackberries in food processor

Step 1: First, rinse your blackberries well – especially if you’ve picked your own. Then, transfer the berries to a blender or food processor to process into a puree.

Step 2: 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

Can I make blackberry vinaigrette without oil?

Yes, though it won’t have as much of a silky mouthfeel. When making it oil-free, we prefer to simmer the berries over low heat to help them break down and thicken slightly for better ‘salad coating’ ability.

Can I make blackberry vinaigrette without a blender?

Yes, you could simmer the berries to break them down, mashing them with a spoon or potato masher as you do.

Can you remove the seeds from the dressing?

Yes – to do so, blend the mixture before adding the oil and strain it through a fine-mesh sieve or nut milk bag. Then, whisk in the oil afterward.

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 highquality 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.

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:

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.

5-Minute Blackberry Vinaigrette

4.99 from 62 votes
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 1.5 cups
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!

Ingredients 

  • 1 (6-ounce) package of blackberries
  • ½ tablespoon of lemon rind, grated
  • 1 teaspoon of lemon juice
  • cup of red wine or apple cider or balsamic vinegar
  • ¼ cup of olive oil
  • 2 to 3 teaspoons of sugar (depending on your sweetness preference)
  • Sprinkle of salt and pepper, to taste

Instructions 

  • In a food processor or blender, puree the blackberries. Add in the lemon rind, lemon juice, vinegar, olive oil, sugar, salt and pepper. Blend for a few seconds until well-combined.

Video

Notes

  • 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.

Nutrition

Calories: 659kcalCarbohydrates: 40gProtein: 3gFat: 55gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gSodium: 23mgPotassium: 383mgFiber: 9gSugar: 29gVitamin A: 367IUVitamin C: 42mgCalcium: 78mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dressing
Cuisine: American
Method: Blender
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Comments

  1. 5 stars
    SO delicious! I love a good strawberry vinaigrette but never thought to make a blackberry one before. Truth be told, I’m on a low-sugar diet to combat being pre-diabetic and am allowed 1 cup of berries at maximum daily…this was so incredibly worth it! I even snuck it into a dine-in movie theater to enjoy on one of their salads. In place of the added sugar, I used granulated allulose/monk fruit. Definitely will be making this again in the future!

    1. Hi! We at plant-based on a budget haven’t tried a sugar sub just yet for this recipe, though agave may be a possible sub! Let us know if you end up giving it a go 🙂

  2. Super easy blackberry dressing! I just store it in a mason jar in the fridge and top it on salads throughout the week.

  3. This was my first time making blackberry dressing and we loved it! THis recipe is perfect for spring salads!

  4. Such a delicious salad dressing. I was always using the same one and needed a new one to use. Glad I found this one