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This Raspberry Vinaigrette is fresh, sweet, tangy, and incredibly easy to make with just a handful of simple ingredients. Made with fresh raspberries, olive oil, honey, and Dijon mustard, it’s the perfect homemade salad dressing for everything from leafy green salads to grain bowls and roasted vegetables.
Homemade salad dressings are one of my favorite ways to add fresh flavor to everyday meals. This raspberry vinaigrette comes together in just a few minutes and tastes so much brighter than anything you’ll find at the store. I love keeping a jar in the refrigerator during berry season because it makes even a simple salad feel a little more special.
Recipe Overview
Key Ingredients
You’ll only need a few simple ingredients to make this fresh raspberry vinaigrette. Full measurements are listed further down in the recipe card.
- Fresh Raspberries: The star of the dressing, adding natural sweetness, vibrant color, and bright berry flavor.
- Extra Virgin Olive Oil: Creates a rich, silky vinaigrette while balancing the acidity.
- Red Wine Vinegar: Adds tanginess and complements the raspberries nicely.
- Balsamic Vinegar: Brings a touch of sweetness and depth of flavor.
- Honey or maple syrup balances the tartness of the berries and vinegar. Maple syrup makes this dressing vegan.
- Dijon Mustard: Helps emulsify the dressing while adding a subtle tangy flavor.
Tips for the Best Raspberry Vinaigrette
- Use ripe, fresh raspberries for the sweetest flavor.
- Blend thoroughly so the dressing is smooth and emulsified.
- Strain the dressing if you prefer a seed-free texture.
- Taste before serving and adjust the sweetness or acidity as needed. Sometimes, if the raspberries are more on the sour side, I add a bit more honey.
- Shake well before each use since homemade vinaigrettes naturally separate.
How to Make Raspberry Vinaigrette
Step 1: Blend the Ingredients
Add the raspberries, olive oil, red wine vinegar, balsamic vinegar, honey, Dijon mustard, salt, and pepper to a blender or food processor.
Step 2: Blend Until Smooth
Blend until the dressing is completely smooth and creamy.
Step 3: Strain (Optional)
For an extra smooth vinaigrette, pour the dressing through a fine-mesh sieve and press with a spatula to remove the raspberry seeds.
Step 4: Adjust the Flavor
Taste and add a little more honey for sweetness or vinegar for extra tang if desired.
Step 5: Chill
Transfer the dressing to a jar or airtight container and refrigerate until ready to serve.
Variations
- Use frozen raspberries (thawed first).
- Swap honey for maple syrup to make it vegan if you like.
- If you like garlic, add a small garlic clove for extra flavor.
- Add a squeeze of fresh lemon juice for extra tang.
- Use white balsamic vinegar for a lighter flavor.
What to Serve with Raspberry Vinaigrette
Here are some recipes or dishes I like to serve with this Raspberry Vinaigrette Dressing
- I like to drizzle it over this Spinach apple pecan salad
- It tastes so good with this spring mix salad
- Serve it with this Arugula Pear Salad
- It’s quite tasty with this Strawberry spinach salad
- Perfect over any Grilled chicken salad
- Grain bowls
- Roasted vegetables
- Quinoa salad
Common Questions
Store the dressing in an airtight jar or container in the refrigerator for up to 5 days.
Yes! Let them thaw first, then blend as directed.
Absolutely. Simply replace the honey with maple syrup.
No. Straining is completely optional. If you don’t mind the raspberry seeds, you can skip this step.
Yes. White wine vinegar, champagne vinegar, or white balsamic vinegar all work well, although each will slightly change the flavor.
Common Mistakes to Avoid
- Using under-ripe raspberries: Sweet, ripe raspberries will give the dressing the best flavor and natural sweetness.
- Skipping the Dijon mustard: It helps emulsify the dressing, keeping the oil and vinegar blended longer.
- Not tasting before serving: Depending on how sweet your raspberries are, you may want to add a little more honey or a splash of vinegar.
- Forgetting to strain the dressing: If you prefer a smooth vinaigrette, don’t skip straining out the raspberry seeds.
- Not shaking the dressing before serving: Homemade vinaigrettes naturally separate as they sit. Give the jar a good shake before pouring.
More Homemade Dressings
- Thai Peanut Dressing
- Green Goddess Dressing
- Homemade Ranch Dressing
- Catalina Dressing
- Cilantro Lime Dressing
You May Also Like
- Homemade Arrabbiata Sauce
- Enchilada Sauce Recipe
- Homemade Taco Sauce
- Homemade Cocktail Sauce
- Copycat Canes Sauce
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Raspberry Vinaigrette Dressing
Ingredients
- 1 cup fresh raspberries
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey, or maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the 1 cup fresh raspberries, ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, and ⅛ teaspoon black pepper to a blender or food processor.
- Blend everything until smooth.
- For a smoother dressing, strain through a fine-mesh sieve into a bowl, pressing with a spatula to remove the seeds.
- Taste and adjust sweetness or acidity if needed
- Refrigerate in an airtight container or jar for up to 5 days.
Notes
- Makes about 1 cup of dressing (16 tablespoons)- Serving Size: 2 tablespoons
- Fresh raspberries provide the brightest flavor, but thawed frozen raspberries work well too.
- For a silky smooth dressing, strain the blended vinaigrette through a fine-mesh sieve to remove the seeds.
- Taste before serving and adjust the honey or vinegar to suit your preference.
- Homemade vinaigrettes naturally separate, so shake or whisk well before each use.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
