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
- Dijon Vinaigrette: A tangy and savory classic.
- Champagne Vinaigrette: Ideal for butter lettuce salads.
- Citrus Lime Vinaigrette: Another summer favorite!
- Apple Cider Vinaigrette: Perfect for autumn salads.
- Cranberry Vinaigrette: A must-make for holiday salads.
- Or check out my list of sauces and dressings!
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
Equipment
- Tulip Weck Jars My favorite jars for storing salad dressings.
Ingredients
- 1 ½ cups raspberries, fresh or frozen (thawed)
- ½ cup extra virgin olive oil
- ÂĽ cup red wine vinegar
- 1 small shallot, diced (about 2 tbsp)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ÂĽ teaspoon kosher salt
- ground black pepper, to taste
Instructions
- Blend together. Add the raspberries, olive oil, vinegar, shallot, mustard, honey, salt, and pepper to a food processor. Blend for 30 seconds, until creamy.
- Serve or store. Transfer the raspberry vinaigrette to a storage container and serve immediately or store in the fridge.
Lisa’s Tips
- Storage tip: You can store this raspberry vinaigrette for up to a week in the fridge.Â
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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.
I love Raspberry vinaigrette and can’t wait to make this.
Thank you
Let us know your thoughts after you make it, Victoria!
I followed the instructions… All i can taste is red wine vinegar. I’d start with half the amount of vinegar.
This is a keeper. I like that I can use fresh or frozen raspberries so I can make it any time.
Happy to hear you’re loving this raspberry vinaigrette, Sharon!
Just fabulous! This will be my summer go to. I added just a bit more Dijon but this was just spot on perfect. Thank you creator!
Hi Tara – Happy to hear you’re loving this raspberry vinaigrette! It truly is a summer staple.
Hi Lisa, Is there any protein in the 2TBSP serving size? I’m on a keto diet and tracking macros.
Thanks!
Delicious! Topped off a spinach, blueberries, raspberries, almond salad with it. Had a BBQ’d chicken breast on the side. My husband loved it!
Hi Mary – Woohoo! Happy to hear you both enjoyed this raspberry vinaigrette.
Awesome recipe loved it a keeper. Edi
I made a half batch of this using frozen raspberries and it was very bitter so I added about a tablespoon of honey and it was absolutely delicious. I was trying to recreate a starter I had at a recent wedding. I served the dressing on an apple, toasted walnut and raspberry salad with brie baked in puff pastry and it was so good!
Hi Leanne – Glad you were able to tweak this recipe to your liking!
Made it tonight for the first time. Loved the color! Family would have liked a little stronger raspberry taste (did not feel that was the dominant flavor) so will try again with 2-3 cups (8-12 oz) of raspberries.( I used fresh). Def a keeper as a bright, light summer dressing!
Hope you enjoy it even more with a bit more raspberries. :)
Absolutely delicious! I’ve been making my salad dressings recently, and I love how simple and fresh the ingredients are. The color of this dressing is SO vivid and pink! And the taste is fantastic, too!!!
Homemade dressings are always the way to go!
The dressing was much more sour than I expected. I used fresh raspberries – perhaps frozen berries would have been better. I balanced out the sour by adding a fresh bosc pear. If I make it again I will also use less red wine vinegar.
Ha ha ha! When you suggest frozen raspberries, please add you should defrost them first! We’re having salad with raspberry vinaigrette smoothie right now.
I just made a smoothy too! LOL!
Delicious dressing! Â I made a salad with baby greens, pears, and pine nuts. Â Everybody loved it. Â
Can this recipe be made with regular white vinegar instead of red wine vinegar? I don’t like anything alcoholic.
You can, it will just alter the taste a bit.
That’s too bad. I think the alcohol makes it!
Vinegar translates from sour wine “vin”. White vinegar is made from alcohol just like all the others. Its a byproduct of bacteria eating alcohol making it go “off”. One difference is that white vinegar is made from industrial neutral spirits similar to everclear or vodka instead of wine or cider.
Try substituting citrus juice in your vinaigrette if you don’t want anything that was once alcohol.
This is delicious! And real easy to make. I was concerned the raspberry seeds would be a problem but it was fine. I made a chicken and fruit salad and served the raspberry vinaigrette with it and also added your zucchini fritters on the side! Wonderful!!! Â Thank you Lisa for more great recipes!
I made this dressing for my Ahi and berry salad and it complimented the salad well. I will definitely make it again. I added a bit more Dijon to the dressing and also on my seared tuna.
Amazing! Thank you so much for this delicious recipe. Made a spinach arugula salad with strawberries, tomato, glazed pecans, and topped with hemp seeds, coconut breaded tofu, and a sliver of avocado. The dressing was perfection. My husband said it was the best salad he’s ever had!Â
Excellent stuff
What would be a good substitute for the oil if you are wanting it low fat.Â
Oil is necessary in a vinaigrette. but if you insist on a substitute you can use vegetable broth or fruit juice thickened with cornstarch. It will most definitely change the taste of the recipe. Olive oil is among the healthiest of the fats and we do need some fats our diet. This is a condiment used in smaller quantities and not a side dish. my advice is use the olive oil.
I used this recipe to have an idea of what quantities to use. Based on other comments I read, I used a little less vinegar and added some honey. I used a little garlic instead of shallots. I also used half olive oil and half canola oil (seeing I didn’t have enough olive oil on hand). It turned out really good.
Happy to hear this turned out perfectly Christiane with the few small tweaks :)
Can this be made in bulk and frozen in individual containers to take to work for my daily lunch salad?
Absolutely!
Made this tonight with some raspberries I picked from the garden. It was delicious!
I loved it and my wife found it to be too acidic. (she’s sensitive to that) I’ll be making it again with less vinegar.
Thanks for the recipe!
PS: You mention avoiding xanthan above. Personally, I find it to be a lovely addition to many homemade dressings and hot sauces. It keeps them from separating and helps them cling to food better.
Love this vinaigrette! I added 2 cups of frozen raspberries and followed everything else to a T. I had it with baby spinach, goat’s cheese, frozen berries and candied pecans. Absolutely delicious. Thank you for the this amazing recipe.Â
Glad you enjoyed this raspberry vinaigrette Shamini!
Delicious. I did use less dijon mustard. I usedÂ
3/4 tsp. Â Rather use less and be able to add more. Perfect as it was.Â
Sorry, but I found this bland and boring. Added some honey but didn’t help.Â
I made the recipe as is, with the exception of subbing out 1/2 of the red wine vinegar with raspberry balsamic, just because I had it on hand. I also liked the idea of the depth of colour and flavour it would add.
The Dijon was a tiny bit forward and the entire thing was very sour. I ended up adding some honey. Once balanced, it was lovely and I will definitely make again. Thanks.
I’m glad you were able to tweak the recipe to your liking!
Added honey to it also its wonderful
What is serving size per calories
The serving size is two tablespoons for this recipe.
This was really good. I used 1.5 cup of frozen mixed berries and I really liked it. I mixed it and waited about 15 minutes for it to thin out. I didn’t think it needed any more sweetness because the mixed berries had cherries in it which really sweetend it up without added sugars. Ate it with a salad, cous cous, and broiled salmon with a mustard topping. Really yummy!
Glad you enjoyed this vinaigrette! :)
The serving size is not indicated. I would guess that two tablespoons is the serving size?
Hi Caroline – Yes! It’s about 2 tablespoons or so :)
The recipe is delicious. I just want to point out that if you use frozen raspberries you should thaw them first, otherwise, the consistency is quite solid.
Hi FLor- Thanks for the quick tip!
I used my blender. I poured it out into a decanter for dinner salad and and wiped off the drip with my finger and naturally tasted it. Wow. I up-ended the blender and let it drip into my mouth! I looked at the full decanter and had to stop my self from just drinking it. Hope it lasts till dinner in two hours. THANK YOU.
Hi Annita – Happy to hear this vinaigrette turned out to be so delicious :)
What if I cook down the raspberries with a little sugar first, I don’t have a good processor
Hi Kelsey – that should probably work!
This was really delicious, but a little tart for our tastes, so we add 1/4 cup of maple syrup to the blend. Â You could use honey as an alternative. Â We serve it with a simple salad made from fresh greens, toasted pecans and dried cranberries, topped with sauteed shrimp. Â Lovely!
Hi Greg – Wonderful! Glad you both enjoyed this vinaigrette with the few simple changes!
Wow! So excited to made this! I have a question though, Â could other fruits be used as well? Like maybe blueberry or strawberries?Â
Hi Ariel – So glad you loved this recipe! I have not made it with blueberries or strawberries, but definitely give it a go and let me know how it turns out :)
I just made this dressing; I didn’t have a shallot so I substituted a fat clove of garlic, as you suggested. So delicious…I’ll never buy the store brand again! Thank you so much!
Hi Lynn – Why buy store-bought versions when you can make a healthier version at home! Hahah. I’m glad you enjoyed this recipe :)
hi .. here in australia .. shallots are the long spring onions with the green tops.. do you mean eschallots the small brown onions for the dressing
Hi Christina – Yes! Here in America, shallots are the small brown onions :)
Great recipe! It is creamy with a tangy and sweet flavor. I added one tespoon of honey for a little more sweetness.Â
Thanks Julia! I’m happy you loved the vinaigrette. And yes, feel free to tweak the sweetness level to your liking. :)
We just had this on our homegrown lettuce and fell in love! Its also perfectly paired with pan seared salmon. Thank you so much for this recipe!
Wonderful! I’m happy you enjoyed the recipe Misty. I’m sure it was delicious on the salmon – yum!
Lisa, I haven’t tried the recipe yet, but it sounds delicious and I’m at the grocery right now shopping for ingredients. Will the raspberry seeds get ground up in the food processor? Some of my people can’t handle seeds.
The seeds are pretty minimal in this recipe, but you could always puree the raspberries individually and strain them first. :)
Good recipe. Everything emulsified well. I used frozen berries. Shallots were a little strong. Next time I will only use 1 tablespoon. Also, added 2 tsp. of sugar.
I’m glad you enjoyed the recipe Ruth. :)
Delicious dressing. I made it with frozen raspberries and needed some time to thin out. Leaving it on room temp for 30 min did the trick. Made it with your berry spinach salad for a dinner party and it was a huge hit. I am enjoying the the leftovers today for lunch. And it’s also looks and smells awesome. Great recipe again form you Lisa. Love all your recipes that i tried so far. Keep up with your good work. Thank you
Hi Brigitta – Thank you so much for he kind words! I’m so happy you loved the vinaigrette and spinach salad as much as I did! :)
Um, I made my vinaigrette with frozen raspberries and now it looks like a smoothie! Help.
Hi Melissa – I’d recommend just letting it come to room temperature a bit. It will thin out. :)
Is there a substitute I can use for the shallot? I can’t have them and would love to make this for salads. Thanks so much!
You could sub with regular onion or one clove of garlic. If you can’t have either of those, maybe a pinch or so of celery salt.
I love natural raspberry flavor, but I can’t stand the fake stuff in bottled dressings! This one is getting saved!
Yes, this homemade raspberry vinaigrette is so much more flavorful than bottled dressings. No comparisons at all!
What a fresh tasting vinaigrette! You’re right homemade vinaigrettes are so much better than store bought!
They truly are! I hope you enjoy the recipe Pam. :)
This looks incredible! I love making dressings at home because you can adjust the flavor!
Yes, and I always seem to be tweaking those ratios. Haha. ;)
Yum! I always get raspberry vinaigrette at restaurants, but never tried to make it at home!
It’s super easy and much more flavorful. You’ll definitely have to give it a try!
I just had this on a simple romaine salad with chicken and it was great. Will definitely make this again.
Awesome! I’m so happy you loved the raspberry vinaigrette Emily. :) x