Jazz up your next salad with this bright, refreshing raspberry vinaigrette. Made without added sugar, it’s tangy and delicious. And you still get some natural sweetness from the berries and honey.
It’s also effortless to prepare. Once you see how easy it is to make, you’ll never buy store-bought dressing again!
It’s delicious on pretty much any salad, especially one with fruit in it. Trust me, you won’t be able to resist this recipe!
Raspberry Vinaigrette
Are you a fan of tangy, sweet, and fruity salad dressings? If so, you’ll go nuts for this spectacular raspberry vinaigrette. It’s ideal for spring and summer salads and has uses beyond that!
This simple, six-ingredient vinaigrette is extremely versatile! You can marinate your chicken and other meats in it or pour it over your raw, grilled, or roasted veggies.
However you choose to use it, it certainly won’t disappoint.
Ingredients
You won’t need much for this impressive vinaigrette, just these six things:
- Raspberries – This recipe works best with fresh raspberries because they provide the best flavor. However, you can substitute frozen ones if that’s all you have. Just let them thaw completely first.
- Extra virgin olive oil – I may sound a little bougie here, but trust me on this one. Get an expensive, high-quality olive oil. It makes all the difference.
- Red wine vinegar – You can’t have a real vinaigrette without a dash of vinegar in the mix. For this one, opt for red wine vinegar. It pairs nicely with the bright, zingy berries.
- Salt & pepper – You need about 1/4 teaspoon of each to season the salad dressing.
- Honey – Honey is optional in this recipe, but it rounds out the vinaigrette’s flavor. It adds a touch of sweetness and is a more natural option than sugar.
How to Make Raspberry Vinaigrette
There are only three steps to making raspberry vinaigrette:
1. Prepare the raspberries. You can mash them with a fork or puree them in a blender. The former is easier to clean up, while the latter yields a smoother dressing.
2. Whisk together the ingredients. Add the other ingredients to the bowl or blender. Then, whisk (or blend) them until the vinaigrette is smooth and well-mixed.
At this point, you can add an optional step. If you want the dressing to be extra smooth, strain it through a fine mesh sieve. (Like this Anaeat strainer from Amazon.)
You can skip that step if you don’t mind raspberry seeds in the vinaigrette.
3. Serve or store. Use the dressing immediately or store it in an air-tight bottle or container. Just be sure to pop it in the fridge to extend its life.
What to Serve with Raspberry Vinaigrette Dressing
Wondering what you can use this raspberry vinaigrette for besides salads? No problem! Try it on any of these:
- Sandwiches and lettuce wraps. Vinaigrettes make excellent condiments for sandwiches and wraps. They also taste great on gyros, subs, and other sandwich-like foods.
- Pinwheels. Serve the vinaigrette as a dipping sauce for your favorite pinwheel recipes.
- Grilled or roasted veggies. Drizzle this vinaigrette over your mixed veggies. Or use it on individual veggies, like these irresistible roasted Brussels sprouts.
- Grilled chicken. Marinate the chicken in the vinaigrette ahead of time or drizzle it over the top of cooked chicken.
- Fish and other seafood. The vinaigrette’s bright taste helps tame some of seafood’s fishiest edges.
- Raw veggies. Serve the vinaigrette in a small bowl alongside raw veggies and fruits. It makes a delicious dipping sauce and can lighten up any appetizer tray.
How to Store
Like most salad dressings, raspberry vinaigrette shouldn’t be frozen. Instead, pour it into an air-tight container and refrigerate it for up to 1 week.
If the oil hardens, simply set the vinaigrette on the counter for several minutes before using it. You may also need to shake it to re-incorporate all the ingredients.
More Homemade Vinaigrette Recipes to Try
White Balsamic Vinaigrette
Chipotle Honey Vinaigrette
Strawberry Vinaigrette
Balsamic Vinaigrette
Raspberry Vinaigrette
8
servings10
minutes69
kcalThis raspberry vinaigrette recipe is so much better than store-bought! The blend of raspberries, olive oil, red wine vinegar, and honey can’t be topped!
Ingredients
1 1/2 cup fresh raspberries, rinsed and drained
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey (or to taste)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
- Pour the raspberries into a large, clean bowl. Then, use a fork to mash them until their juices release.
- Add the remaining ingredients to the raspberries. Whisk them together until the mixture is well combined.
- (Optional) Strain the dressing through a fine mesh sieve to get rid of the seeds. Doing so will result in a seedless, smoother dressing.
- Use the dressing immediately or transfer it to an air-tight container and refrigerate. Enjoy!
Notes
- Want a smoother dressing? Toss the raspberries into a food processor or blender and puree them instead of mashing them with a fork. If you go this route, add the other ingredients to the blender after pureing the raspberries. Then, blend until smooth.
- Use fresh, ripe raspberries. They’ll provide the best flavor. Frozen raspberries will work in a pinch, but they must thaw first.
