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Raspberries are one of my favorite fruits. I love adding fresh raspberries to salads and eating them plain for a nighttime treat. We often buy fresh raspberries in bulk from a local organic farmer when they’re in season and freeze them to use for the rest of the year.
Frozen raspberries are an enjoyable snack on their own, but we mainly use them in popsicles and in this homemade raspberry vinaigrette.
Homemade Raspberry Vinaigrette Salad Dressing
Nothing beats the fresh natural flavor of red raspberries, with a little tart vinegar, and a hint of sweetness from raw honey. It’s certainly better than the store-bought versions with soybean and canola oil and corn syrup with a side of potassium sorbate! I prefer to make this fresh version instead and I’ll often whip up a batch for a lunch salad.
It’s naturally dairy and gluten free and low in total sugars. Some homemade raspberry vinaigrettes start with raspberry jam, but I’ve found sticking with the fruit itself still offers plenty of flavor. Plus it’s easier to control the sweetness by skipping the refined sugar.
Vinaigrette Ingredients
As the name implies, the main ingredients are raspberries and vinegar. You can use any vinegar in this recipe, but I prefer white wine vinegar or coconut water vinegar. I’ve also used kombucha before and it gives excellent flavor. When I followed my autoimmune diet, I used coconut water vinegar or kombucha instead of white wine vinegar.
Red wine vinegar, apple cider vinegar, or even lemon juice will work. For a rasperry balsamic vinaigrette version, use balsamic vinegar instead. It gives it a deep, rich flavor from the grape musk.
Not just for salads…
While raspberry vinaigrette is a classic salad dressing, it can also be used various other ways. It makes an excellent marinade for meats, especially red meat, or drizzled over roasted vegetables or potatoes.
If you like raspberry vinaigrette, try this natural homemade version. You can also check out my other favorite homemade salad dressing recipes here.
Raspberry Vinaigrette Dressing Recipe
A simple and delicious raspberry vinaigrette recipe with real raspberries, olive oil, vinegar or kombucha, and raw honey.
If using frozen raspberries, allow them to thaw to room temperature first.
In a blender or food processor, combine the raspberries and white wine vinegar. Puree until smooth.?
With the blender running on low speed, very slowly drizzle in the olive oil to emulsify the dressing.?
Add the honey or maple syrup and blend until incorporated.?
Season with salt and freshly ground black pepper to taste. Blend briefly to combine.?
For a smoother consistency, strain the vinaigrette through a fine-mesh sieve to remove the raspberry seeds.?
Transfer the vinaigrette to a jar or bottle and refrigerate until ready to use. Shake well before serving.?
Nutrition Facts
Raspberry Vinaigrette Dressing Recipe
Amount Per Serving (2 TBSP)
Calories 96
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 98mg4%
Potassium 19mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 0.1g0%
Vitamin A 3IU0%
Vitamin C 3mg4%
Calcium 3mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
This vinaigrette can be stored in the refrigerator for up to one week. Shake well before each use.
What’s your favorite salad dressing? Share below!
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