Raspberry Vinaigrette
This homemade raspberry vinaigrette is made with fresh raspberries, red wine vinegar, and a touch of honey. Ready in 10 minutes and better than anything in a bottle.
If you’ve never made your own salad dressing, this is the one to start with. It takes about ten minutes, uses fresh raspberries, and comes out of the blender this gorgeous deep pink color that makes even a simple bowl of greens look like something you’d order at a restaurant.
I make my own dressings pretty often, mostly because I know exactly what’s going in them. Store-bought raspberry vinaigrette tends to be way too sweet, and if you flip the bottle over, added sugars are usually near the top of the ingredient list. This one uses just a touch of honey and lets the fresh raspberries star as the main ingredient. The flavor is brighter, and you can adjust it to your taste as you go.
Things to Do for the Best Raspberry Vinaigrette
- Use the freshest raspberries you can find. The brighter and plumper they are, the better the color and flavor of your dressing.
- A blender works better than a food processor. It whips a little air in and gives the vinaigrette that pretty, creamy pink color. A food processor will still get the job done, but the color may look a bit different.
- Olive oil brands vary more than people realize. Some are heavier and can easily overpower the fruit. Start with a lighter extra virgin olive oil instead of a heavy olive oil.
- Season at the end. Taste the dressing after blending and add salt and pepper then, so you can dial it in exactly where you want it.
How to Make Raspberry Vinaigrette from Scratch
This vinaigrette is genuinely simple. Everything goes into the blender at once, so there’s no chopping needed. Just rinse your raspberries, measure out the remaining ingredients, and you’re ready to go.
That’s it. Start to finish, you’re looking at about ten minutes.
Raspberry Vinaigrette Tips and Variations
Fruit swaps: Not a raspberry fan? Blackberries, blueberries, strawberries, or huckleberries all work. You may want to adjust the honey and water slightly depending on how sweet or tart your fruit is.
Straining the seeds: The recipe card notes this as optional, but I always do it. A fine mesh sieve takes about thirty seconds and gives you a much smoother dressing. Just press the blended mixture through with a spoon or small spatula.
Vinegar options: Red wine vinegar is what I use and what gives this its classic vinaigrette flavor. Apple cider vinegar and white wine vinegar are both easy to find and worth trying if you want something a little milder or slightly different.
Storing it: Keep the vinaigrette in a sealed jar or bottle in the refrigerator for up to seven days. The freshness of your raspberries makes a difference. If they were close to turning when you made it, use it within five days. The olive oil may also firm up slightly in the fridge. Just let it sit out for a few minutes and give it a good shake before using.
How I Like to Use This Vinaigrette
My favorite way to use this is on a salad with spring mix, a little romaine, or some baby spinach as the base. A sharp or tangy cheese sprinkled over the top works really well. Feta is my go-to, but goat cheese is just as good. My strawberry goat cheese salad is actually a great place to start if you want a full salad to build around this dressing. I also love adding fresh fruit for extra sweetness. Blueberries, strawberries, or a handful of raspberries give you this combination of fresh, sweet, and tangy all in one bite. The vinegar in the dressing cuts right through the richness of the cheese and the sweetness of the fruit. It’s a really nice balance.
It also works as a marinade if raspberry is a flavor profile that sounds good to you with whatever protein you’re making. Just coat the meat and let it rest in the fridge for 30 minutes or so, then let any excess drip off before cooking so the sugars from the raspberries don’t burn.
Raspberry Vinaigrette FAQs
Can I use frozen raspberries?
Fresh raspberries are what this recipe is written for, and I’d recommend sticking with them. Fresh berries give you the best flavor and that beautiful bright color. If you can only find frozen, make sure to thaw them completely and drain any excess liquid before blending, since extra water will dilute the dressing.
Why did my dressing turn out darker or less pink?
A blender is your best bet here. It whips a little air into the mixture, which lightens the color and gives it that creamy look. A food processor still works, but the result may be a bit darker. The type of olive oil and vinegar you use can also affect the color slightly.
Why does the dressing separate in the fridge?
That’s completely normal for a vinaigrette. The oil and vinegar will separate as it sits. Just give the jar a good shake before you pour it.
Can this be used as a marinade?
It can, depending on the flavor you’re going for. The raspberry and honey work nicely with chicken or pork. Just make sure to let any excess drip off before cooking so the natural sugars don’t burn on the heat.
More Homemade Dressings Worth Making
Ingredients
- 2 cups fresh raspberries
- ½ cup extra virgin olive oil
- ½ cup water
- ¼ cup red wine vinegar
- 2 tablespoons shallots
- 1 tablespoon honey
- 1 tablespoon garlic cloves, finely minced
- Salt and pepper, to taste
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Instructions
- Add all ingredients to a blender or food processor and mix until smooth and creamy.2 cups fresh raspberries½ cup extra virgin olive oil½ cup water¼ cup red wine vinegar2 tablespoons shallots1 tablespoon honey1 tablespoon garlic clovesSalt and pepper
- Pour through a mesh sieve to remove seeds if desired. Refrigerate in a jar or other sealed container for up to 7 days.
Notes
- The salad dressing can be stored in your fridge in a sealed container for up to 7 days (depending on freshness of raspberries).