This Easy Raspberry Vinaigrette is a sweet and tangy homemade dressing that comes together in just 5 minutes! Tastes so much better than store-bought dressings!
I absolutely love the flavor and creaminess in this super easy raspberry vinaigrette recipe! Not only does this dressing add a beautiful vibrant color to your salad, but it is easily made with just a few simple pantry ingredients along with sweet fresh raspberries. It’s also the best way I can get my 4 year old to eat salads!
Why You’ll Love this Dressing
- Sweet, tangy and delicious!
- Made with simple pantry ingredients in just 5 minutes.
- Feel free to use fresh or frozen raspberries.
- Tastes amazing on a variety of salads and you can easily make this ahead of time as this dressing will last up to a week in the fridge.
Ingredients You’ll Need
- raspberries – the star of this homemade salad dressing and you can use fresh or frozen berries! Just make sure to thaw them out first.
- olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
- red wine vinegar – adds a nice tangy flavor that goes perfect with the olive oil and raspberries, but feel free to use apple cider vinegar or white wine vinegar if thats what you have on hand.
- balsamic vinegar – this adds such a rich, tangy flavor. Make sure to use a quality balsamic vinegar to get the most flavor.
- honey – adds a touch of sweetness without any refined sugars, you could also use maple syrup to make this vegan.
- shallot – I just love the light, sweet taste of shallots in this dressing.
- salt + pepper
How to Make Raspberry Vinaigrette
I love making homemade dressings and vinaigrettes because they are just SO easy and take less than 5 minutes to mix together. Simply throw all your ingredients into the bowl of your food processor, blender or NutriBullet and blend until nice and smooth. That’s it! Pour the dressing into a sealed airtight container and store in the refrigerator until you’re ready to use. This dressing will last up to 1 week in the fridge, but definitely tastes best as fresh as possible.
I personally like to store my dressings in mason jars because they have a nice tight seal, they are easy to take on-the-go, and you can just add all your ingredients and give the jar a good shake!
Make it Creamy!
You can easily make this a creamy raspberry vinaigrette dressing by adding about 1/3 cup of Greek yogurt into the blender. Now this will make the dressing thicker so you can thin it out by slowly adding in a tablespoon at a time of water or a little lemon juice until you get the desired consistency.
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Ways to Use This Vinaigrette
- Dressing for a variety of green salads or wraps
- Drizzle over tomatoes, cucumbers and other veggies
- Use it as a dipping sauce for fruit or veggies
- Tastes delicious on chicken!
More Dressings You’ll Love
- Lemon Dijon Herb Dressing
- Creamy Avocado Ranch Dressing
- Greek Salad Dressing
- Maple Balsamic Herb Dressing
- Lemon Tarragon Dressing
- Cilantro Lime Dressing
Hope you all enjoy this Easy Raspberry Dressing recipe and if you love this as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Easy Raspberrry Vinaigrette
Ingredients
- 1/2 cup raspberries, fresh or frozen
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp finely chopped shallot
- 1/2 tsp salt
- Cracked black pepper, to taste
Instructions
- Combine all the ingredients for the raspberry vinaigrette in a blender or food processor and process until smooth.
- Taste and season with additional salt and pepper, if needed. Store in a sealed, airtight container for up to a week in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this wold work with strawberries? There’s a spinach salad at Kona Brewing that is delicious with a strawberry vinaigrette, so I was wondering if I used strawberries instead of raspberries, do you think all the other ingredients would work with that?
I haven’t tested this, but I’m sure strawberries would work great! Just make sure if you are using frozen strawberries to let them thaw out first. If you try this out let me know how it turns out 🙂
Hi Kelly, I made your vinaigrette with strawberries instead of raspberries. I probably used closer to 3/4 cup strawberries. It turned out great! Very close to the strawberry vinaigrette that was used on the strawberry spinach salad at Kona Brewing. Thank you for the recipe!
Thanks for sharing! So glad it worked out, I can’t wait to try the strawberry version! 🍓