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.
This was delicious. I added extra honey and used 1 1/2 cup mix of fresh blueberries, raspberries, blackberries and strawberries. Topped over a salad with grilled turkey tips and more berries and cucumbers.
Sounds fantastic Andrew!
Very easy to put together and a very delicious dressing. Thanks for sharing.
I didn’t have much apple cider so I just used white vinegar. And the mixed berries, raspberries, blueberries, and strawberries! Thanks for the recipe 🙂
Really good! I used raspberries and blueberries, pure maple syrup, just two tablespoons of apple cider vinegar.
Oh, yay!!! So happy to hear!
Wow sounds delicious! Does this have to be stored in the fridge afterwards?
Yes.
Can you add avacado to this recipe
Probably. A small one. And dressing will be brownish just FYI.
This dressing is so yummy- perfect way to welcome spring. As a fellow ( HUGE) fan of Chalean- her high energy is so motivating & contagious! I have to recommend checking out Shelly Dose on YouTube. Her workouts are high energy, effective and fun! Now that the weather is nice- it is hard to stay indoors. But her workouts ( & channel ) & the sweat stream channel are the perfect way to compliment a great run!
Hi Joan. Thank you very much. I will check Shelly out tomorrow as I will be working out inside. I do not want to waste my time looking through various YouTube channels so recommendation is much appreciated. Do you like Piyo?
Haha.. Sorry..dried pickled!
I love this recipe, and I love the message the posting it contains equallly! Bravo for your honest and strength for putting it out there loud and clear. So many wont say a word in fear of losing a follower. The amount of food that is wasted in a typical home is astronomical too, and that is my pet peeve. I buy only what I can use, and leftovers are used, extras frozen or died, picked, cooked up into a sauce, jam, or even a dressing if it’s just s small amount. Because organic is expensive, but illness and poor health is more so.
I feel very strongly passionate about healthy eating and I feel it is my duty to show women how easy and rewarding it is. I am not here to hurt anyone’s feelings but rather help. I try to send a message in the most careful way with only best intentions. I wish I could make everyone healthy. It hurts me so much to hear stories about sick kids and people. So many times it could have been prevented.:(
I recently watched documentary about food waste – Just Eat Real Food I think. About a couple who lived off of grocery store’s dumpster food for 6 months. OMG that twas heartbreaking!!! I can never waste anything I put my money and effort into. Good for you, I cook smth into smth all the time too. That is the way it should be.
This dressing looks really good! I’ve never made a fruity dressing yet. So true what you say… you have to take care of yourself for the sake of the family. I can make a macaroni dish way better then a boxed mac and cheese in just about the same amount of time. It’s just a matter of reprogramming yourself to think outside the packaging 🙂
Oh, I like how yo say “reprogramming”. I guess it is like breaking a bad habit and creating a new one. Is that mac and cheese you posted on your blog about recently?
Thanks for this recipe! I tried your peanut slaw w/ peanut sauce and it was out of this world. So fresh and delicious. Everything in this post is so true. It’s easy to prepare healthy foods, and if you don’t make time for it now you will regret later. Packaged and peeled avocados? Gross! And that’s just so lazy!!
Oh that is great!:) Many news channels tried to justify pre-peeled fruit a necessity for disabled people…as always.