This raspberry vinaigrette adds a bright, fruity pop of flavor to your spring and summer salads. Just blend it up and store it in the fridge to enjoy all week long.
Why You’ll Love This Raspberry Vinaigrette
When I need something sweeter than my go-to lemon vinaigrette, this raspberry vinaigrette is always a favorite, especially during peak berry season in the summertime. It’s the kind of dressing I love tossing with simple green salads dotted with fresh berries, candied nuts, and creamy goat cheese. And my berry spinach salad is one such salad! But let me tell you why you should skip the store-bought bottles and make this one instead:
- It’s made with fresh, wholesome ingredients. Most bottled raspberry dressings contain additives like xanthan gum, potassium sorbate, and artificial dyes such as Red 40 and Blue 1. But you don’t need food coloring when raspberries are naturally this vibrant and beautiful!
- It’s quick and delicious. All it takes is 5 minutes, and the flavor is as fresh as it gets.
- It’s easily customizable. You can adjust the flavors to suit your taste—sweeten it with a little extra honey or swap the shallots for garlic.
Raspberry Vinaigrette Ingredients
- Raspberries: Fresh raspberries offer the brightest flavor, but thawed frozen raspberries work just as well. Just make sure to thaw them before blending, so you don’t end up with a raspberry smoothie!
- Shallot: Adds a subtle onion-like flavor with a hint of sweetness.
- Olive oil and red wine vinegar: This classic combo forms the base of the vinaigrette.
- Dijon mustard and honey: Dijon mustard adds a slight tang and helps emulsify the dressing, while honey balances the acidity with a hint of sweetness.
Find the printable recipe with measurements below.
How To Make a Raspberry Vinaigrette
It’s as simple as tossing all of the ingredients into a food processor (or mini blender) and blending for about 30 seconds. You don’t want to over-blend. It’s nice to keep a few small bits of shallot for texture. Just blend until everything is well combined.
If you’re not using the dressing right away, store it in the fridge for up to one week. Be sure to give it a good shake or stir before serving to re-emulsify the ingredients.
Ways To Use
- A variety of salads: Besides my berry spinach salad, this is great with a cold chicken salad with mixed greens and sliced avocado.
- Fruit-forward slaws: Mix it into a slaw with shredded cabbage, apples, and carrots for a refreshing summer side.
- For bowls: Drizzle it over quinoa with arugula, roasted vegetables, and grilled chicken. Another weekday favorite for me!
More Vinaigrette Recipes
If you try this raspberry vinaigrette recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Bright, fruity, and naturally sweet, this raspberry vinaigrette is the best way to dress up spring and summer salads—like my berry spinach salad!
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Blend together. Add the raspberries, olive oil, vinegar, shallot, mustard, honey, salt, and pepper to a food processor. Blend for 30 seconds, until creamy.
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Serve or store. Transfer the raspberry vinaigrette to a storage container and serve immediately or store in the fridge.
- Storage tip: You can store this raspberry vinaigrette for up to a week in the fridge.
Calories: 92kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 54mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg
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This recipe was originally published March 2019, but updated to include new photos and information for your benefit. Based on reader feedback a little honey was also added to the original recipe.
