This vegan blueberry poppy seed dressing is refreshing, creamy, zingy and delicious. This vibrant blueberry dressing makes for a tasty change and is loaded with antioxidants. Drizzle this over your favourite salad, we love it with fresh baby spinach leaves, walnuts and a sprinkle of lemon zest – so good!
Fresh Simple Ingredients
This beautiful vegan poppyseed dressing recipe is easy to put together and cheaper than buying a shop bought ready made version. Most of the ingredients are pantry staples so hopefully you wont need to fork out for extra ingredients. I love a salad dressing I can whip together with kitchen staples!
- Olive Oil
- Poppy Seeds
- Dijon Mustard
- Red Wine Vinegar
- Maple Syrup
I simply adore this bright and vibrant poppyseed blueberry dressing, it brings the taste and aesthetics of my salad to another level. It also brings with it some awesome antioxidants. Simply add all of the fresh ingredients together, blend and serve.
I have tried berries in a salad before, however as soon as I tasted berries in a dressing, I was hooked. It dresses a spinach salad in particular beautifully.
Blueberries are the star of the show here, giving this dressing vibrancy and taste. I simply love watching the colour transform to vibrant purple during the blending procedure.
Using fresh blueberries is ideal, however if you only have frozen blueberries, it could certainly still work, just give them some time to defrost so the dressing does not come out with smoothie consistency.
I simply adore poppy seeds, they bring a delicious nutty flavour and those little seeds really do pack a punch. I had some poppy seeds leftover from this tasty Vegan Poppy Seed Dressing made previously and I just had to experiment with them again.
You can buy poppyseeds here!
Dijon mustard gives a beautiful taste to this recipe, If you like a little a bit of a kick to your dressing, you could use English mustard instead. English mustard is much spicier so you can play around to your desired palette.
Mustard also acts as an emulsifier for the red wine vinegar and olive oil, blending them beautifully together.
PIN THIS POPPY SEED BLUEBERRY DRESSING!
Ordinarily, I tend to veer towards a high quality extra virgin olive oil for most drizzles and dips. Since living in Andalucia in Southern Spain, I can really appreciate a high quality “liquid gold” olive oil for my salad dressings.
However from experience, I have made this once with extra virgin olive oil and I found the taste quite over powering. For this reason, I would recommend a light olive oil instead.
Lemon brings a beautiful zing and freshness to this dressing, it compliments to blueberries and poppy seeds beautifully. The lemon poppyseed combination is definitely a flavour I enjoy, especially when it is lemon zest which just makes this so extra!
Red Wine Vinegar
Red wine vinegar tastes great in salad dressings, and apparently can improve your heart health. It is packed with antioxidants. If you only have something like white wine vinegar, then that is fine, it wont drastically change the taste of the vinaigrette.
This can be optional, however it certainly gives the dressing an extra sweet lift.
How Long Will This Dressing Last?
Due to this blueberry vinaigrette containing fresh berries, it may spoil much sooner than your usual oil/vinegar combinations. This vegan dressing would be best used on the day that it is made.
Spinach Berry Salad with Sweet Poppy Seed Dressing
I used this gorgeous vegan berry salad dressing on a very simple berry and spinach salad. I used fresh spinach leaves, fresh blueberries and strawberries, walnuts for extra bite and a splash of this dressing. It would go beautifully with some vegan crumbled feta cheese also!
- 1/4 cup light olive oil
- 1/2 cup blueberries (fresh or frozen - thawed)
- 1 tbsp poppy seeds
- 1 tsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp lemon juice + 1 tsp zest
- 1 tbsp red wine vinegar
- Salt + Pepper
- Place all ingredients into a blender and blend until smooth or until your desired consistency
- Place into dressing jug and use to dress your beautiful salad - enjoy!
1) If you are using frozen blueberries it would be best for consistency to thaw them first, otherwise you will have a weird smoothie like dressing
2) You can sub out some olive oil for a plain yoghurt if you prefer lower fat recipe
3) Using plain light olive oil is key for taste, I have made this with an extra virgin olive oil (which is usually my favourite!) and it tasted a bit too bitter.
4) This recipe is best used on the day, I don't recommend storing for future use
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Amount Per Serving: Calories: 158Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 181mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g
this is an estimate
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