Roasted Blueberry Vinaigrette

I mentioned the other day that I would be posting up a handful of blueberry recipes and here is one more. Blueberries taste great fresh and I love them on cereal, tossed on top of ice cream and in a fruit salad. But when roasted, blueberries develop this deep rich and sweet flavor that is incredible.

Roasting blueberries is very simple: just toss a pint of blueberries in a casserole dish and sprinkle with one or two teaspoons of sugar. Cook in a 400F oven for about 12-15 minutes. Halfway through, shake the casserole dish to roll the blueberries around. Roasted blueberries are great on custard, ice cream, shortbread and more.

Roasted Blueberry Vinaigrette text

I roasted blueberries to make this vinaigrette and it works really well on a salad of fresh greens and even sliced apples or pears.

Roasted Blueberry Vinaigrette-3

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5 from 1 vote

Roasted Blueberry Vinaigrette

SImple recipe for a salad dressing that it fruity and delicious! perfect for a salad with fresh greens, apple, pear, nuts and even feta cheese.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 1/2 cups
Author Steve Cylka

Ingredients

  • 1 pint fresh blueberries (2 cups)
  • 1 tsp sugar
  • 1/3 cup olive oil
  • 1/3 cup grapeseed oil
  • 3 tbsp white wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • salt , to taste

Instructions

  • Preheat oven to 400F. Place blueberries on a baking/casserole dish. Sprinkle with sugar. Cook in the oven for 12-15 minutes, Roll them around halfway through so they get coated by the sugar. Remove from the oven and cool to room temperature.
  • Blend all the ingredients together using an immersion blender, upright blender or food processor. Blend until smooth and emulsified.
  • Keep in the fridge until needed.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

2 comments

  1. What a stunning vinaigrette. Never thought to make blueberries the star like this. 🙂

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