4-Ingredient Homemade Raspberry Vinaigrette

Looking to level up your salad with a quick and easy dressing that brings the “wow” factor? With just 4 ingredients, this vibrant Homemade Raspberry Vinaigrette will bring bold flavor and fun color to your salads.

Using minimal yet high-impact ingredients, this simple homemade vinaigrette relies on the distinct tang of fresh raspberries balanced out by floral and naturally sweet honey to make for a delicious dressing.

Plus, it has a luxuriously creamy texture and comes together in a matter of minutes. This Raspberry Vinaigrette proves that you can’t beat homemade! And it’s wildly delicious paired with this Strawberry Goat Cheese Salad.

Plus, as a mom-on-the-go with a preference for elevated food, I love a simple sauce or vinaigrette that easily uplevels your salad with a homemade touch! Sometimes I’ll make a double batch and use it all throughout the week.

Raspberry Vinaigrette Ingredients

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Just 4 simple ingredients! Here’s everything you need:

• Raspberries. Fresh (preferred) or frozen (thawed).
• Olive oil. I love using a bold flavored olive oil to bring more flavor, but any extra-virgin olive oil will do.
• Honey. Or maple syrup to balance out the tart raspberries.
• Sherry Vinegar. Or white wine vinegar. To add acid and bring complex flavor.

Raspberry Vinaigrette Tips and Tricks

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Fresh or Frozen Raspberries for Vinaigrette

This recipe works with either fresh or frozen raspberries. However, using frozen raspberries will add a little extra water content to your vinaigrette, and will slightly alter the texture.

I do prefer fresh raspberries that have been rinsed and pat dry for the best homemade vinaigrette. If you are using frozen, it’s best to allow them to thaw first and remove excess liquid.

Once you’ve rinsed and dried your raspberries, add them directly to the food processor or high-powered blender to break them down and integrate them seamlessly into a smooth homemade vinaigrette.

Use a Blender or Food Processor

You’ll add the olive oil, honey, and vinegar into the food processor with the raspberries. Not only will this break down the raspberries, but it will emulsify the oil and vinegar.

Oil and vinegar are notoriously hard to combine, but, when they do, they make for an almost creamy texture. This is because when fat and water combine, they create an emulsion, just like they do in this homemade vinaigrette!

Serving Your Homemade Raspberry Vinaigrette

This sweet and tangy vinaigrette is truly versatile, and delicious on a variety of salads, fruit, and grain bowls. It adds tons of flavor and creamy texture to any meal.

Here are some of my favorite meals to serve this Raspberry Vinaigrette with:

• Quinoa Arugula Salad
• Roasted White Carrots
• Spinach Arugula Salad

Always Dress Salad Right Before Serving

When serving this vinaigrette with salad, I highly recommend serving it on the side and allowing people to dress their own individual salads. This is because some people may like more dressing than others.

Additionally, and arguably even more important, the longer the salad sits with the vinaigrette on it, the more likely it is to get soggy.

Plus, leftover salad without the homemade vinaigrette will last much longer in the fridge than any salad that is already dressed.

If you do wish to dress a whole salad, you will likely still have leftovers. This recipe yields enough vinaigrette to serve 8-10 people. If you want to make a smaller batch, you can easily half this recipe.

Storing Homemade Raspberry Vinaigrette

Leftover Raspberry Vinaigrette will last in the refrigerator in a sealed airtight container for up to 7 days. I like to store it in a glass jar with a fitted lid.

Unfortunately, just like with any other emulsified condiments, this vinaigrette does not freeze well. It’s best to keep it in the fridge and use it up within a week.