This Blackberry Balsamic Vinaigrette recipe will enhance any salad it touches, and it’s also a fantastic marinade for poultry. It’s sweet, tart, packed with nutrients, and it’s incredibly delicious! 
If you know me well — or if you’ve spent five minutes with me — you know how much I love divine chocolates, scrumptious cookies, and simply over-the-top decadent desserts.
While I do partake in delicious sweets almost daily — okay fine, daily — I make sure to fill the rest of my diet with lots of nutrient rich foods.
This is easy to do, especially because so many of them are incredibly delicious.
And yes, this Blackberry Balsamic Vinaigrette (or dressing), is the perfect example.
Look at these beautiful baby blackberries.
Are blackberries good for you?
Yes they are!
- Did you know that blackberries are the number one most nutrient dense fruits? On the planet!?
- According to Melissa’s 50 Best Plants on the Planet, they are indeed number one!
- Blackberries are packed with vitamin C. One serving contains 100 grams! That’s 35 percent of an individual’s recommended daily allowance.
- They’re also packed with vitamin K, and are high in fiber and manganese.
- Blackberries also contain high levels of antioxidants, and are said to help with brain functioning.
Inspiration
When I learned how nutrient dense blackberries are, I was inspired to eat them and cook with them more than ever.
This Blackberry Balsamic Vinaigrette recipe is a win-win! Delicious and healthy.
Uses for Blackberry Balsamic Vinaigrette
This vinaigrette is incredibly tasty and will make any salad addictive!
And guess what? It’s also delicious to marinate chicken in. We’re talking, really, really delicious!
You might even find yourself filling a small bowl with it, and dipping veggies into it, or a nice toasty piece of crusty bread.
However you use it, I hope you love it!
This recipe will enhance any salad it touches, and it's also a fantastic marinade for chicken.
Makes about 2 cups / serving size: about 1 tablespoon
- 1¼ cup fresh blackberries
- ½ cup balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2½ teaspoons granulated sugar
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup extra virgin olive oil
-
Add the everything except the oil to a small saucepan and place it over low heat. Stirring a bit, cook just to dissolve the sugar and warm the mixture, about 3 minutes.
-
Remove the pan from the heat and use the back of a fork to macerate the blackberries. (I like keeping them partially intact.)
-
Gradually whisk in the oil and blend until it's completely emulsified.
Dana @ FoodieGoesHealthy says
Yum! I am so making this. And love your photography as always. Best, Dana
valentina says
Thanks so much, Dana! 🙂
vickie deleruyelle says
can you can this so you can have in winter months? if so how would I do that /
Thank you,
Vickie
valentina says
Hi Vickie, Thanks for writing in. You can make this with frozen blackberries (organic, if possible), when it’s not blackberry season. Be sure they are thawed before you begin the recipe. It’s a great option for making it during the winter. I hope this helps. (I would not recommend freezing this vinaigrette as it won’t thaw well.) Enjoy and thanks for checking out my recipes. 🙂 ~Valentina
Sarah says
This sounds great. I’ve been making a vinaigrette with pomegranate molasses because I love the fruity-sour tang it gives it. I imagine this will be similar? Gonna try it!
valentina says
Sarah, I love pomegranate molasses! Yum!
Tisha says
Oh man this looks so good!! I’m going to have to make this!
valentina says
Thanks, Tisha. Hope you love it!
Alisa Infanti says
I had no idea that blackberries ranked the highest on the best fruits out there to eat! Who knew? I am very interested to try marinating chicken with this recipe. I would never have thought about blackberries and chicken together but am always looking for ways to make chicken different considering I eat it several times a week,
valentina says
I know! I was surprised when I learned this too. I had always thought blueberries were no. 1. And oh yes, blackberries are delicious with chicken. Here’s a roasted chicken I made with them. 🙂 Enjoy!
Kelly Anthony says
Well I learned something new today. I didn’t know that the number one most nutrient dense fruit on the planet was a blackberry. I also love a good homemade dressing!
ali randall says
I make a blackberry barbecue sauce that is so tasty and this vinaigrette reminds me of it. Time to pick up some blackberries to make this dressing at home.
Jenni LeBaron says
This sounds absolutely refreshing. I love the balsamic and bright citrus flavors paired with the blackberries and the hit of Dijon really rounds everything out. This would be tremendous on any salad, but I would especially love it on spinach greens.
valentina says
I totally agree, Jenni. Would be excellent with spinach. Thank you!
Andrea Metlika says
Wow, This sounds so flavorful! I love everything about this vinaigrette.
valentina says
Thank you, Andrea! Enjoy. 🙂
Dawn - Girl Heart Food says
Oh my goodness! What a delicious vinaigrette, perfect for all those summer salads! Love the tang in there from the vinegar and mustard and, of course, sweetness from those blackberries. This will be going on our menu in the months ahead 🙂
valentina says
Yay! So happy you like this one. Enjoy! 🙂 ~Valentina
angiesrecipes says
The dressing made from the fresh blackberries must have tasted amazingly delicious!
valentina says
It did! Thanks, Angie. 🙂 ~Valentina
Dianne Lloyd says
This recipe sounds very delicious. How long will it keep in the refrigerator? Also, if serving at a dinner and one of your guests has diverticulitis, how can you make this without the seeds? Please let me know. I’m anxious to make this. Thank you!
valentina says
Hi Dianne, thanks for writing in. This should keep about 10 days in a tightly sealed container in the refrigerator.
The best way to remove the seeds in blackberries, is to press them through a fine mesh sieve. So instead of using a fork to macerate the blackberry mixture after you remove it from the stove, pour it into the sieve and use the back of a large spoon to help press it through. A mesh sieve should catch most of the seeds. I hope this helps! Enjoy and happy new year! 🙂 ~Valentina