This Raspberry Vinaigrette Dressing is bursting with flavor and it’s super easy to make! Made with just 4 ingredients, you’ll want to enjoy it all summer long!
Store-bought vinaigrette dressings often contain high fructose corn syrup, questionable oils, and preservatives. Try this Raspberry Vinaigrette and you will see for yourself how ridiculously tasty it is, and how easy it is to make.
The key to making a great homemade salad dressing is to have the correct ratio of acid to oil. In the past, I liked to cut back on the oil in salad dressings in order to save some calories, but having enough oil is important for getting a creamy emulsion. If you want less oil, use less of the overall dressing. Using a healthy fat, like grapeseed oil, can be part of any diet.
What kind of oil is best for Raspberry Vinaigrette?
It’s best to use a neutral-tasting oil for this recipe. My absolute favorite is Organic Extra Virgin Grapeseed Oil. You can also successfully use avocado or peanut oil.
What is Raspberry Vinaigrette made of?
In this recipe, I use:
- Raspberries. Both fresh and frozen raspberries would work.
- Oil. Use a neutral-tasting oil, such as grapeseed or avocado.
- White Wine Vinegar. Could be substituted with red wine, apple cider, or rice vinegar.
- Honey. Could be substituted with maple syrup, agave syrup, or sugar.
How to make Raspberry Vinaigrette Dressing
1. Blend all the ingredients together in a mini hand chopper, smoothie cup, or food processor until the dressing looks smooth.
Salad ideas with Raspberry Vinaigrette:
Mozzarella. Fresh baby spinach leaves, whole raspberries, pearl mozzarella (or mozzarella slices), and raspberry dressing.
Chicken. Fresh salad mix, cooked chicken meat, fresh raspberries, sliced avocado, slivered almonds, and raspberry dressing.
Shrimp. Fresh baby spinach, grilled shrimps, mozzarella slices, cherry tomatoes, and raspberry dressing.
Feta. Mixed greens, sliced avocado, sliced strawberries, toasted pecans, feta cheese, and raspberry dressing.
How to Store Raspberry Vinaigrette
If you have some dressing left over, just store it in an airtight container, refrigerated, for up to 4 days.
Fresh vs. Frozen Raspberries
You can use both fresh and frozen raspberries for this dressing. I, personally, prefer fresh ones, but I have used frozen berries multiple times successfully.
Is this Raspberry Vinaigrette Healthy?
Yes, especially if you use organic virgin grapeseed oil and organic white wine vinegar with the “Mother.” This recipe is Whole30 compliant, vegan, gluten-free, and dairy-free. It’s suitable for pretty much every eating style out there.
Raspberry Vinaigrette Dressing Tips:
- Use high-quality grapeseed or avocado oil for extra health benefits and extra flavor. Zatural Organic Virgin Grapeseed Oil is my favorite.
- Use organic white wine vinegar with the “Mother.” It is sold in almost all large supermarkets and health food stores, so it won’t be difficult to find. Of course, you can also buy it from Amazon.com.
- Buy Organic Raspberries. If given a choice between fresh non-organic or frozen organic raspberries, I’d stick to the latter option. Unfortunately, berries have the high levels of pesticides.
- Honey is optional! Although I enjoy this dressing with a touch of sweetness, try it without honey first—you may like it better. Honey can also be substituted with sugar, maple syrup, or stevia.
More Homemade Salad Dressing recipes:
- The Best Strawberry Dressing
- Chicken Avocado Salad with Blackberry Dressing
- Greek Salad Dressing
- Apple Cider Vinegar Salad Dressing
Raspberry Vinaigrette Video Tutorial:
Raspberry Vinaigrette DressingPrint Pin Rate
- 1/3 cup fresh or frozen raspberries
- 1/3 cup grapeseed oil see note
- 2 tbsp. white wine vinegar see note
- 2 tbsp. honey
- Blend all the ingredients together in a mini hand chopper, smoothie cup, or food processor until the dressing looks smooth.