Blueberry Pecan Balsamic Vinaigrette

  • Yield


1/2 cup blueberries (fresh or thawed)
2 tablespoons pecan halves
1 tablespoon roasted walnut oil (sub with olive oil if needed)
1 tablespoon red apple balsamic vinegar (or other fruit flavored balsamic vinegar)
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/4 cup water
1 ounce feta cheese
Juice of one lemon


  1. Add all ingredients to NutriBullet, food processor or blender, then blend until smooth, creamy consistency is achieved.
  2. Store in refrigerator up to one week.

Recipe courtesy of Kaylee form Lemon and Basil.



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