This raspberry vinaigrette is bright, tangy, and naturally sweetened with honey or maple syrup, making it the perfect dressing for summer salads. With fresh raspberries, a touch of lemon, and smooth olive oil, it blends up in minutes and adds a pop of color and flavor to any dish. It’s naturally gluten-free, dairy-free and easy to make vegan.
It’s also make-ahead friendly, so you can keep a jar in the fridge and enjoy fresh, homemade salad dressing throughout the workweek.
Check back tomorrow for a fresh salad recipe featuring this raspberry vinaigrette. Until then, I have some other great summer salad recipes, like this Southwest Chicken Salad or Goat Cheese Salad.
But let’s get back to this raspberry vinaigrette!
What’s To Love
- Fresh and fruity – fresh raspberries give this vinaigrette vibrant flavor and color.
- Quick and easy – made in a blender or food processor in just minutes.
- Versatile – delicious on salads, drizzled over roasted veggies, or as a marinade.
Ingredient Notes
Please scroll down for the full recipe. These are just notes on select ingredients.
- Raspberries – fresh berries work best, but you can also use thawed frozen raspberries if that’s what you have on hand. The flavor is a bit brighter with fresh, which is why I prefer those.
- Olive oil – gives the vinaigrette body and richness. Use a good-quality extra virgin olive oil for the best flavor.
- Honey – balances the tartness of the raspberries and vinegar. For a vegan option, maple syrup works, too.
- Lemon juice & zest – brighten up the dressing and highlight the raspberry flavor.
Honey vs. maple syrup
Honey is a little thicker, floral, and neutral in color. It emulsifies well, giving the vinaigrette a smooth, slightly creamy consistency.
Maple syrup is thinner and adds a subtle caramel/maple flavor. It won’t thicken the dressing quite as much as honey, but because you’ve also got raspberries (which puree into a thicker base), the vinaigrette will still have a nice body.
How To Make It
- In a blender or food processor, combine raspberries, olive oil, red wine vinegar, honey, lemon juice, lemon zest, salt, and pepper.
- Blend until smooth and creamy. Taste and adjust seasonings if needed.
- Chill until ready to serve. Shake or stir before using if it separates.
Tips for Success
- Taste and adjust – depending on your raspberries, you may want a little more sweetener or vinegar for tang.
- Strain if you prefer – for an ultra-smooth dressing, strain the vinaigrette through a fine-mesh sieve after blending.
- Use right away or store – the dressing keeps in the fridge for up to 5 days in a sealed jar.
How To Make Ahead And Store
This raspberry vinaigrette is great for meal prep. You can blend it up and keep it chilled until you’re ready to serve. Just give it a shake before using, since natural separation will occur. You can store in a sealed jar or container in the fridge for up to 5 days.
Freezing isn’t recommended, as the texture changes once thawed.
💗🥗✨ Have you tried this raspberry vinaigrette? ✨🥗💗
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Raspberry Vinaigrette
Ingredients
- 1 cup (120 grams) fresh raspberries
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 1/4 cup (80 grams) honey or maple syrup for vegan
- 2 tablespoons lemon juice
- 1/2 tablespoon lemon zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse-ground black pepper
Instructions
- In a blender or food processor, combine all the ingredients for the raspberry vinaigrette. Blend until smooth and creamy. Taste and adjust the salt and pepper if needed. Chill if not using right away. The dressing keeps in the fridge for up to 5 days in a sealed jar.
Notes
- Fresh raspberries work best, but you can also use thawed frozen raspberries if that’s what you have. The flavor is a bit brighter with fresh, which is why I prefer those.
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