Blackberry Balsamic Vinaigrette Recipe
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Sweet and zesty blackberry balsamic vinaigrette perfect for Mother’s Day or a summer garden party. WFPB oil-free made with fresh blackberries, vanilla and an organic balsamic glaze, ideally tossed with dark leafy greens, more blackberries, sliced up avocados, roasted beets and even pears.
Are we ready to kick off our oil-free summer challenge ?
I promise you won’t miss a thing with this Goddess blackberry balsamic vinaigrette in your back pocket. I mean, just look at that color!
It keeps well stored in a glass jar in the refrigerator for a few days, the perfect compliment to a big bowl of bitter, dark leafy greens like arugula and spinach.
Not sure If I got extra lucky or the blackberries are really showing off this time of the year. Sweetness and fruitiness like you won’t believe, I didn’t even add any extra sweetener to the dressing. You might actually want to balance it out with a squeeze of lemon. Whatever the case, you need this in your life!
This Blackberry Balsamic Vinaigrette is Everything:
Healthy
Good for You
Vegan
Easy
Gluten Free
100% Plant-Based
Fat & Oil Free
Super Tasty.
good to know: according to NutritionFacts.org berries are the healthiest fruits in the world with blackberries topping the charts over blueberries, strawberries and raspberries. Wowza!
P.S. As always friends, If you make this recipe remember to come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram.
Blackberry Balsamic Vinaigrette
Sweet and zesty blackberry balsamic vinaigrette perfect for Mother’s Day or a summer garden party. WFPB oil-free made with fresh blackberries, vanilla and an organic balsamic glaze.
Print Recipe
Ingredients
Blackberry Vinaigrette
- 12 oz organic blackberries
- 1/4 cup organic balsamic glaze
- 1 tsp vanilla extract
- 2 tbsp filtered water
- 1 pinch sea salt
- 1/2 lemon (optional)
For the Salad:
- 2 cups baby arugula
- 2 cups baby spinach
- 1.5 cups fresh blackberries
- 1/2 cup fresh basil leaves
- 1 avocado (optional)
Instructions
- Add the blackberries, balsamic glaze, vanilla, water and sea salt to a food processor or blender. Puree until smooth to your liking. Taste and adjust seasonings with more sea salt and a squeeze of lemon juice. If the vinaigrette seems to thick for your taste just thin t out with more water.
- Pour the blackberry vinaigrette over the dark green salad green and fresh blackberries then toss to coat well.
- (Optional: Serve with sliced avocado on top and purple basil blossoms.)
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Sodium: 20mg | Potassium: 411mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1450IU | Vitamin C: 31.8mg | Calcium: 57mg | Iron: 1.2mg
Servings: 6 people
Calories: 118kcal
Our Best Salads:
This dressing was incredibly delicious, we couldn’t believe it was oil free. I balanced it with the lemon as suggested and served it over spinach and avocado and it was a major crowd pleaser. I will die aure add this to my dinner rotation from now on. Thank you so very much for the refreshing healthy inspiration!
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