Quick and easy Raspberry Vinaigrette with 6 simple ingredients! With its perfect balance of sweetness and tang, it will become a new summer favorite in your healthy salad dressings rotation.
Healthy summer eating just got a whole lot easier and tastier! This raspberry vinaigrette is a naturally sweetened salad dressing that doesn’t come overloaded with sugars, dyes, and preservatives.
It is a velvety smooth vinaigrette that has a deep delicious raspberry base and an ever so slight tang. It is the perfect summer salad vinaigrette, especially when you want a change from balsamic dressing or poppy seed dressing.
Why You Will Love This Recipe
- Delicious: It’s light, it’s vibrant, and absolutely refreshing!
- Versatile: This is a customizable vinaigrette that can be made with any berries.
- Make ahead: Lasts for up to 3 weeks which means salads all day, every day!
- Better for you: You can control the ingredients and decide what goes in and what stays out.
- Eliminates food waste: A great way to use up loads of raspberries you picked or picked up. Plus more chances you will eat the the vegetables before their best date.
Ingredients for Raspberry Vinaigrette
It’s made with just 6 relatively inexpensive ingredients, all of which you probably have already.
- Raspberries: You can use fresh or frozen raspberries and also swap for any other berries you like.
- Olive oil: Since this vinaigrette has so few ingredients, using high quality oil makes all the difference. Look for a cold pressed, extra virgin olive oil.
- Apple cider vinegar: Whenever possible, use raw apple cider vinegar “with the mother.” It’s good for you and gives it a zesty tang. You can also use white wine or red wine vinegar instead.
- Maple syrup: You can also use honey as a natural sweetener. Compliments the raspberries and adds necessary sweetness.
- Salt and pepper: To taste! Himalayan pink salt is great but any salt will work.
How to Make Raspberry Vinaigrette
This raspberry vinaigrette literally takes 2 minutes to make! I like to use food processor but you can also use a high speed blender.
- Combine raspberries, olive oil, apple cider vinegar, salt and pepper in a food processor or high speed blender.
- Blend until smooth. That’s it!
Can I Make It with Frozen Raspberries?
Yes. If using frozen raspberries, you’ll need to add about 2 tablespoons of water to help ingredients spin and to thin it out.
You can also use a mix of strawberries, blueberries, cherries, and raspberries. Or maybe a combination of just two, raspberries and blueberries are great.
Serving
Raspberry vinaigrette with grilled chicken salad seems like the natural choice for this dressing, which is great on its own, but in smaller portions salad works really well as a side dish.
This vinaigrette pairs well with many of your favorite salads. The sweet and tangy balance means it is versatile and can go both ways!
- Spinach salad recipe
- Lettuce salad recipe
- Strawberry spinach salad recipe
- Massaged kale salad
- Spinach avocado salad
- Arugula feta salad
- Any green leafy salad works!
How to Store
Store: Refrigerate in a glass jar with an airtight lid for up to 3 weeks. So making it a few days before you need it is perfect.
Meal prep: If you make a lot, you can store in smaller portions and take little jars for lunch. A great way to meal prep your salads. Just give it a shake before pouring if you’ve noticed it has settled.
Freeze: Freeze in individual containers for up to 3 months. Thaw in the fridge overnight and take to work to enjoy with salad for lunch.
More Raspberry Recipes
More Salad Dressings to Try
- Asian salad dressing
- Healthy ranch dressing
- Avocado cilantro dressing
- Healthy honey mustard dressing
- Easy peanut sauce
- Spinach salad dressing
Browse all my favorite healthy salad dressings!
Raspberry Vinaigrette
Equipment
Ingredients
- 3/4 cup raspberries, fresh or frozen
- 1/3 cup olive oil, extra virgin
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon salt
- 1/4 teaspoon Ground black pepper
Instructions
- In a food processor or high speed blender, add raspberries, olive oil, vinegar, maple syrup, salt and pepper.
- Process for a minute or two or until smooth.
- Serve over spinach salad, grilled chicken salad, strawberry spinach salad, or your favorite leafy salad.
Notes
- Store: Refrigerate in a glass airtight container for up to 2-3 weeks.
- Frozen berries: When using frozen raspberries, you will need to add about 2 tablespoons of water to thin it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this receipe, very good. Not used to such a thick dressing for raspberry dressing. Did I do something wrong? It came out quite tart or bitter and thick. Is there any way to thin out and make a little sweeter? I’m used to OneCircle taste and consistency. Thanks for everyone’s help, Pat
The taste of raspberry vinaigrette largely depends on the raspberries you use. For best taste use fresh and sweet raspberries. If your raspberries are tart and less sweet, so will be the dressing. Frozen raspberries also are not very sweet. You can always add a pinch of sugar, honey or maple syrup to your taste. To thin out the dressing add water in small amounts until desired consistency.
Was very good! Thisi s very thick and sticks to salad ingredients great.
I’m so happy to read this! Thanks for your positive feedback!
This salad dressing was so delicious but I almost broke a tooth on the little raspberry seeds. It was an easy fix I just strained it. It is so good !!! I love knowing exactly what’s in my food too! Thank you!
So glad you enjoyed it and found a way around the seeds. 🙂
Olena, I want to know when you’re going to publish a cookbook? It’s much needed from you!👍Seriously!
😀
This is the first comment I have ever made on any blog, but I had to tell you THANK YOU! In my busy life rush I needed to hear your message. I feel so dumb for wasting so much time reading dressing labels trying to find minimal ingredients then wasting money trying the less processed but still processed brands just to be dissatisfied. In my frustration I thought “ how hard could it be to make my own dressing?” The answer, thanks to you, not hard at all and completely delicious! Again thank you!
You are so welcome!!! That’s a great attitude. I think many people make cooking more complicated than it is. There is always a happy medium. Enjoy!
Can you use regular table salt if you don’t have the pink Himalayan salt? If so, would the ratio be the same? Sorry if this is a common sense question- I’ve never used pink Himalayan salt before.
Yes sure, same amount. It’s just a salt less processed and more vitamins. 🙂
Loved this dressing, i had some excellent frozen mixed berries, but added more of berries, and wee sprinle garlic. Only thing I would change is just use 2 T cider vinegar, it tended to try to over power. Served it with a kale slaw with cos lettuce, onions tomatoes added some nuts, Delicious dressing when it coated bbq chicken
Yummy. Great idea for water. Not too thick.