Easy Raspberry Vinaigrette

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Fresh, tangy, and just the right amount of sweet, this Easy Raspberry Vinaigrette is a must-have in your homemade dressing rotation. Whether you’re tossing it over a green salad, drizzling it onto grilled chicken, or spooning it over roasted veggies, it delivers a punch of fruity flavor that transforms even the simplest dishes.

It takes just 5 minutes to whip up, requires no cooking, and is way better than anything you’ll find on store shelves. The bright raspberry taste paired with a subtle zing of vinegar and a touch of honey makes this dressing shine. Keep a jar in your fridge and elevate your meals all week long.

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What Kind of Vinegar Works Best for Raspberry Vinaigrette?

While classic white balsamic or red wine vinegar are both great options, apple cider vinegar adds a nice mellow acidity that balances beautifully with the berries. If you’re feeling adventurous, try a splash of champagne vinegar for a lighter twist.

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Ingredients for the Easy Raspberry Vinaigrette

• 1 cup fresh raspberries (or thawed frozen)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

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How To Make the Easy Raspberry Vinaigrette

Step 1: Blend the Ingredients

Combine the raspberries, vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a blender or food processor.

Step 2: Add the Olive Oil Slowly

While blending, slowly drizzle in the olive oil to emulsify the dressing. Blend until completely smooth.

Step 3: Taste and Adjust

Give it a taste and tweak the seasoning if needed. You can add a bit more honey for sweetness or vinegar for extra tang.

Step 4: Strain (Optional)

If you prefer a smoother texture, pour the vinaigrette through a fine mesh sieve to remove the raspberry seeds.

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How to Serve and Store This Vinaigrette

This vinaigrette is perfect over mixed greens with goat cheese and walnuts, drizzled on grilled chicken salads, or as a dip for crusty bread. You can also use it as a vibrant marinade for salmon or turkey.

Store your vinaigrette in a sealed jar in the fridge for up to one week. Give it a good shake before each use as natural separation may occur.

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Frequently Asked Questions

Can I use frozen raspberries?

Absolutely! Just thaw them completely before blending.

What if I don’t have Dijon mustard?

You can substitute it with whole grain or yellow mustard, though the flavor profile will shift slightly.

Is there a vegan version?

Yes, simply swap honey for maple syrup or agave nectar.

Can I freeze the vinaigrette?

It’s not recommended as freezing can change the texture and flavor once thawed.

What kind of oil is best?

Extra virgin olive oil is classic, but you can use avocado oil for a milder taste.

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Want More Salad Dressing Ideas?

If you love this Easy Raspberry Vinaigrette, you’ll want to try these too:

• Broccoli Salad for a crunchy and colorful side.
• Fresh Pickled Cucumber Salad for tangy brightness.
• Blueberry Peach Feta Salad with juicy summer fruits.
• Healthy Mediterranean Salmon Dinner with bold flavors that pair beautifully with vinaigrettes.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you make it sweeter or tangier? Did you strain the seeds or keep them in?

I love hearing your custom spins. And if you’re hungry for more, check out Nina Dishes on Pinterest for new recipes shared daily.

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