Oh boy, blueberry season is in full swing in BC. I was lucky enough to get a massive bag of freshly picked ones from my cousin’s farm. I was then faced with a challenge: How the hell am I going to use all these berries when its just the two of us here? I was eating them fresh, I made a pie, and I still had a bunch left. I had a BBQ to attend on Sunday, so I decided to throw some into a salad dressing and hope for the best. I turned out great! Highly recommend trying this out, even if you’re not trying to move through an insane quantity of berries.

Blueberry Balsamic Vinaigrette

  • 2 cups of blueberries (fresh or frozen would work too!)
  • 1 cup of balsamic vinegar
  • 1/4 cup of olive oil (plus 1 teaspoon to roast the shallot & garlic in)
  • 2 tablespoons lemon juice
  • 1 shallot minced
  • 1 clove of garlic minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1 teaspoon onion powder
  • black pepper, to taste

Preheat oven to 350F
Toss shallot and garlic in 1 teaspoon of olive oil. Roast on a lined baking sheet for approximately 15 minutes or until caramelized. Its a good idea to keep an eye on it so it doesn’t burn.

Blend all ingredients with an immersion blender or throw everything in your traditional blender and blend until smooth.

Top your favourite salad with the dressing and enjoy!


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