Paleo Blueberry Balsamic Vinaigrette
It seems every salad dressing I pick up either has a boatload of chemicals, corn syrup, sugar, or some other unpronounceable ingredient. I wanted to make something I could have on hand that I would feel better about eating when I smother my salads in it. Not gonna lie, I am saucy and love my condiments. This is a delicious addition to my fridge and as it turns out, spinach wears it well!
I also love that it starts with whole food ingredients. Have you ever looked at a bottle of fruit inspired vinaigrette? You’d be hard pressed to find any actual fruit in it. After all, that would cost more than fake blueberry flavoring and corn syrup. Yikes. What are we doing here people?
I know, it’s easy to get a little soap boxy about these things, but seriously we can do better. Ok so grab the less than 10 ingredients below and let’s make some magical salad shall we?
Paleo Blueberry Balsamic Vinaigrette
Ingredients
- 12 ounces or 1 bag (2 cups and a bit more) frozen organic blueberries
- 2 cups white balsamic vinegar
- 1/4 cup local raw honey (or 100% maple syrup if making it vegan)
- 1 tsp stevia
- Lemon zest to taste
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder or onion powder
Instructions
- Combine blueberries, vinegar, lemon zest, honey, and stevia in sauce pan and mash blueberries and stir well to incorporate all ingredients
- Bring to a boil then lower heat to a simmer (low heat accomplished this for me) and cover for 20 minutes.
- Strain blueberries over mesh colander and refrigerate blueberry balsamic vinegar until cool
- Combine 1 cup of the balsamic vinegar with the olive oil, salt, pepper, and onion/garlic powder
Note: I like my dressing with more vinegar and less oil. You may add more oil and less vinegar or combine equal parts if you wish
How long does it keep? Stay good?
At least a week!