This simple, vibrant Raspberry Vinaigrette will add a tangy and sweet freshness to elevate any salad. Made with either fresh or frozen raspberries plus honey, olive oil, and sherry vinegar, it blends up in just minutes for a delicious and colorful salad dressing.
It has a luxuriously creamy texture and comes together in a matter of minutes. This easy salad dressing with raspberries proves that you can’t beat homemade, easily one of my favorite sauce and dressing recipes.
Plus, as a mom-on-the-go with a preference for big flavor, I love a simple dressing like this raspberry and honey vinaigrette or this easy maple Dijon 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 Ingredient Highlights
Fresh (preferred) or frozen (thawed) raspberries can be used in this fruity vinaigrette. I love using a bold flavored olive oil to bring more flavor, but any extra-virgin olive oil will do.
Maple syrup or agave nectar can be used in place of honey to balance out the tartness of the raspberries.
Sherry vinegar is amazing here, but really, we just need some acid. Any vinegar will do.
Raspberry Honey Vinaigrette Tips and Tricks
How to Make Raspberry Vinaigrette
Rinse your raspberries and allow them to dry completely or pat them dry with a paper towel or clean kitchen towel.
Once you’re sure they’re dry, add the raspberries to a food processor or high-powered blender with the olive oil, honey, and vinegar. 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!
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.
How I Store Creamy 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. Itโs best to keep it in the fridge and use it up within a week.
Raspberry Vinaigrette with Fresh or Frozen Berries
SAVE RECIPE TO COLLECTION PRINT RATEEquipment
- Blender * or *
Ingredients
- 6 ounces raspberries (6 oz = approx. 1 cup)
- ยฝ cup olive oil
- ยผ cup honey (or maple syrup)
- ยผ cup sherry vinegar (or white wine vinegar)
Instructions
- Rinse raspberries and lightly pat dry with a clean kitchen towel or paper towels to soak up the water.6 ounces raspberries
- Add the raspberries, olive oil, honey, and vinegar to a blender or food processor and blend on high until smooth and frothy.ยฝ cup olive oil, ยผ cup honey, ยผ cup sherry vinegar
- Store in a glass container in the refrigerator for up to 1 week until ready to serve! Try it with this Strawberry Goat Cheese Salad!
Pro Tips
- You can use either fresh or frozen raspberries in this recipe. If you’re using frozen, it’s best to thaw them first!
Video
Support directly <b>HERE</b> or leave a rating and comment to help others find this recipe!
