This Raspberry Vinaigrette is bright, sweet, tangy, and simple to make with just a few pantry staples. Made from fresh raspberries, extra virgin olive oil, red wine and balsamic vinegars, a touch of honey or maple syrup, and Dijon mustard, it’s an ideal homemade dressing for green salads, grain bowls, roasted vegetables, and more.
Homemade dressings are one of the easiest ways to elevate everyday meals. This raspberry vinaigrette comes together in minutes and offers a fresher, brighter flavor than most store-bought options. It’s a great way to use in-season berries, and a jar kept in the fridge will liven up salads and bowls throughout the week.
Recipe Overview
Key Ingredients
You only need a few ingredients to make this dressing — all measurements are in the recipe card below. Use the freshest raspberries you can find for the best flavor.
- Fresh raspberries: Provide natural sweetness, vibrant color, and bright berry flavor.
- Extra virgin olive oil: Creates a rich, silky texture and balances acidity.
- Red wine vinegar: Adds brightness and a clean tang that complements the berries.
- Balsamic vinegar: Adds depth and a hint of sweetness.
- Honey or maple syrup: Balances tartness; maple syrup makes the dressing vegan.
- Dijon mustard: Helps emulsify the dressing and adds a subtle savory tang.
- Salt and black pepper: Enhance and round out the flavors.
Tips for the Best Raspberry Vinaigrette
- Choose ripe, fragrant raspberries for the most natural sweetness and aroma.
- Blend thoroughly until fully smooth so the oil and vinegar emulsify well with the berries.
- If you prefer a seed-free dressing, strain the mixture through a fine-mesh sieve.
- Adjust the balance of sweet and tangy to taste — add a little more honey or maple if the berries are tart, or a splash more vinegar for extra brightness.
- Always shake or whisk the dressing before serving since oil and vinegar naturally separate over time.
How to Make Raspberry Vinaigrette
Step 1: Combine the ingredients
Place the raspberries, extra virgin olive oil, red wine vinegar, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper into a blender or food processor.
Step 2: Blend until smooth
Process the mixture until fully smooth and combined. Stop and scrape down the sides if needed so everything emulsifies evenly.
Step 3: Strain (optional)
For a silky, seed-free vinaigrette, press the blended dressing through a fine-mesh sieve into a bowl using a spatula to remove seeds and pulp.
Step 4: Taste and adjust
Taste the dressing and tweak the seasoning: add more honey or maple syrup for sweetness, or an extra splash of vinegar for acidity. A squeeze of lemon juice can also brighten flavors.
Step 5: Chill and store
Transfer to an airtight jar or container and refrigerate. The vinaigrette will keep for up to five days. Shake well before using.
Variations
- Use thawed frozen raspberries when fresh berries aren’t available.
- Swap honey for pure maple syrup to make the dressing fully vegan.
- Add a small clove of garlic for savory depth.
- Mix in a teaspoon of poppy seeds for texture and a classic flavor pairing.
- Substitute white balsamic for a lighter, less robust balsamic flavor.
- Add fresh herbs (basil, mint, or tarragon) for an herby twist.
What to Serve with Raspberry Vinaigrette
This vinaigrette pairs well with many dishes. Try it over mixed greens with toasted nuts and crumbled cheese, drizzled on grilled chicken or salmon, tossed into grain or quinoa bowls, or served alongside roasted beets and vegetables.
- Spinach, apple, and pecan salads
- Spring mix or mixed green salads
- Arugula with pear and shaved Parmesan
- Strawberry and spinach salads
- Grilled chicken or grilled avocado salads
- Grain bowls and quinoa salads
- Roasted vegetables such as beets, carrots, or Brussels sprouts
Common Questions
Keep the dressing in an airtight jar or container in the refrigerator for up to 5 days. Shake or whisk before serving.
Yes. Thaw frozen raspberries first, then blend as directed.
Yes—replace the honey with maple syrup to make the dressing vegan.
Straining is optional. If you don’t mind small seeds, skip straining. For a smooth texture, strain through a fine-mesh sieve.
Yes. White wine vinegar, champagne vinegar, or white balsamic work well and will slightly change the flavor profile.
Common Mistakes to Avoid
- Using underripe raspberries: Choose ripe berries for the best natural sweetness and flavor.
- Skipping the Dijon: Dijon mustard helps the oil and vinegar stay emulsified longer.
- Not tasting before serving: Adjust sweetness or acidity to suit the specific batch of berries you used.
- Forgetting to strain (if desired): If you prefer a silky vinaigrette, strain out the seeds after blending.
- Not shaking before use: Homemade vinaigrettes separate; shake well before pouring.
More Homemade Dressings
- Thai peanut-style dressings
- Herb-forward green goddess dressing
- Classic creamy ranch made at home
- Tomato-based Catalina-style dressing
- Creamy cilantro-lime dressing
Thank you for trying this recipe. If you make it, consider leaving a rating or a short note about how you used the vinaigrette—feedback helps refine recipes and gives ideas to other cooks.
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 raspberries, olive oil, red wine vinegar, balsamic vinegar, honey, Dijon mustard, sea salt, and black pepper to a blender or food processor.
- Blend until the mixture is smooth and fully combined.
- If desired, strain the dressing through a fine-mesh sieve into a bowl, pressing the solids to remove seeds for a smoother texture.
- Taste and adjust the seasoning—add more sweetener if the raspberries are tart, or more vinegar for extra tang.
- Refrigerate in an airtight container for up to 5 days. Shake well before using.
Notes
- Makes about 1 cup of dressing (approximately 8 servings of 2 tablespoons each).
- Fresh raspberries give the brightest flavor; thawed frozen raspberries work well too.
- Straining yields a silky vinaigrette; leave the seeds in if you prefer a rustic texture.
- Shake or whisk before serving since the dressing will separate in the refrigerator.
- Store in the fridge for up to 5 days.
Nutrition
Serving: 2 tablespoons • Calories: 78 kcal • Carbohydrates: 4 g • Protein: 0.2 g • Fat: 7 g • Fiber: 1 g • Sugar: 3 g
Nutrition information is an approximation and should be used as a guideline.
Additional Info
Course: condiment • Cuisine: American
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