Cherry Balsamic Vinaigrette

Does anyone else have to Google how to spell Vinaigrette every. single. time.?! Just felt the need to share that struggle. I probably have this problem because of the frequency I’m searching for vinaigrettes; after all, they are the best type of salad dressing ever ;). I love the sweet tangy flavor, without the heaviness of a creamy dressing.
Yum
Cherry Balsamic Vinaigrette

I recently noticed while searching for cherry vinaigrettes that most recipes either had canned cherries, cherry preserves and/or added sugars. And the ones I found that actually used fresh cherries, just used the juice after they were cooked… so, needless to say, this left me wanting to make a simple vinaigrette recipe with fresh or frozen cherries that didn’t have added sugars. 
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All you need for this recipe is a small sauce pan, a food processor (I used my mini one) and a few simple ingredients- fresh or frozen cherries, avocado oil, balsamic vinegar, fresh lemon juice, salt and pepper to taste…. and one secret, but VERY simple ingredient that I PROMISE you have on hand. Did you know that a tablespoon of water brings so much balance to a homemade vinaigrette? When experimenting with the ratio of oil, vinegar and fruit I was wanting to thin the dressing down a smidge without altering the flavor. I did a little reading and even the Kitchn talks about how water can be a great [surprising] addition!
Cherry Balsamic Vinaigrette

This vinaigrette is guaranteed to go well with your favorite salad and if you’re looking for a new favorite salad recipe; I’ve got one coming your way very soon.
Cherry Balsamic Vinaigrette


KISS Cherry Balsamic Vinaigrette
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Makes: ~3/4 cup (12 Tablespoons)
Time: 15 minutes

Ingredients
1 cup fresh ripe cherries, pitted or frozen cherries
2 Tbsp avocado oil
2 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
pinch salt & pepper
1 Tbsp water, reserved

Instructions
​1.) If using fresh cherries, remove the stems and pits. If using frozen, they should already be free of stems and pits. Place pitted cherries in small sauce pan and heat over medium until cherries are almost to a boil and bursting; this takes about 5-8 minutes, depending on fresh or frozen (frozen actually takes less time!). Remove from heat and let cool for 5 minutes.
2.) Place the slightly cooled cherries and remaining ingredients, except water, inside a mini food processor*, and blend until smooth. Add 1 Tbsp of water and blend for another 15-20 seconds.
3.) Serve with your favorite salad or use as a dip for veggies! Store in an airtight container for up to one week in the fridge.

*The recipe volume works best in a mini food processor or smaller appliance (magic bullet, etc.). If you only have a regular size food processor, I would consider doubling this recipe! 


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12 Responses

  1. I literally have all those ingredients in my kitchen right NOW! I know what I’m putting on my salad tonight. 🙂

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