Blueberry Red Onion Dressing

This sweet tart dressing is one of my favorites. It can be used for a warm dressing over meat or a warm salad, or cold over greens and veggies. I like it thick, but adjust the consistency to your liking. If you don't add sweetener, it will be tart and zingy, if you do add a bit, it will play up the natural sweetness of the blueberries, red onion and cider vinegar. Again, adjust sweetness according to taste. This dressing is oil free. I like to add a fat when I am using it for a salad, such as nuts, hemp seeds or goat cheese. My favorite way to use it is served over massaged kale, roasted sweet potato and hemp hearts.


  • 1 Red onion Peeled and diced
  • 1 600g bag Frozen blueberries
  • 1/2 Cup Cider vinegar
  • 1/2 Cup Water
  • 2 tbsp Sweetener (or to taste) (stevia, maple syrup or honey)
  • Salt and pepper, to taste
  • 1-2 tsp Konjac powder


  1. Simmer red onion and blueberries in the vinegar and water until soft. Add sweetener and season, to taste. Turn off heat and add konjac powder, starting with 1 tsp. Let cool a bit and then adjust consistency (either add more konjac or a bit more water. Serve warm or cold. Keep refrigerated up to 5 days or freeze.