Raspberries are one of my favorite fruits. I love adding fresh raspberries to my salad and eating plains for night snacks. We often buy large quantities of fresh raspberries from local organic farmers and freeze them when it’s seasonal for the rest of the year.
Frozen raspberries are a fun treat in their own right, but we mainly use them with popsicles and this homemade raspberry vinaigrette.
Homemade raspberry vinaigrette salad dressing
There’s nothing beat the fresh natural flavour of red raspberries. It comes with a bit of tart vinegar and hints of sweetness from raw honey. It certainly has a more sorbate potassium side than the store-bought version with soy and canola oil and corn syrup! I prefer to make this fresh version instead. They often liven up batches of lunch salads.
It is naturally dairy and gluten free and low in total sugar. Some homemade raspberry vinaglets start with raspberry jam, but sticking to the fruit itself still proves to provide plenty of flavor. Plus, it’s easier to control the sweetness by skipping refined sugar.
Vinaigrette ingredients
As the name suggests, the main ingredients are raspberries and vinegar. Although you can use vinegar in this recipe, I like white wine vinegar or coconut water vinegar. I’ve also used kombucha before, but it gives it an excellent flavor. When following the autoimmune diet, I used coconut water vinegar or kombucha instead of white wine vinegar.
Red wine vinegar, apple cider vinegar, or even lemon juice works. For the Rasperry Balsamic Vinaigrette version, use balsamic vinegar instead. It gives it a deep, rich flavour from the grape scoop.
It’s not just salads…
Raspberry Vinaigrette is a classic salad dressing, but there are many other ways to use it. It makes an excellent marinade for meat, especially lean meat, drizzling over roasted vegetables and potatoes.
If you like Raspberry Vinaigrette, try this homemade version of nature. Also check out my other favorite homemade salad dressing recipes.
Raspberry vinaigrette dressing recipe
A simple and delicious raspberry vinaigrette recipe with real raspberries, olive oil, vinegar or kombucha and raw honey.
If you use frozen raspberries, thaw them to room temperature first.
Combine raspberries and white wine vinegar in a blender or food processor. Pure until smooth.
When the blender runs at a slow speed, the olive oil drizzles very slowly to emulsify the dressing.
Add honey or maple syrup and blend until incorporated.
Season and season with salt and fresh black pepper. Easy to blend and combine.
For a smoother consistency, distort the vinaigrette through a fine mesh sieve to remove raspberry seeds?
Transfer the vinaigrette to a jar or bottle and refrigerate until ready to use. Shake well before serving. ?
Nutrition Facts
Raspberry vinaigrette dressing recipe
Amount per serving (2 tablespoons)
96 calories to 81 calories from calorie fat
% Daily Value*
Fat 9g 14%
1g 6% saturated fat
1g of polyunsaturated fat
January saturated fat 7g
Sodium 98mg 4%
Potassium 19mg 1%
Carbohydrates 4G1%
Fiber 1G4%
Sugar 3G3%
0.1g0% protein
Vitamin A 3IU 0%
Vitamin C 3mg 4%
Calcium 3mg 0%
Iron 0.2mg 1%
*Percent daily value is based on the 2000 calorie diet.
Drizzle over salads or roasted vegetables or use as a marinade for meat. This vinaigrette can be stored in the fridge for up to a week. Shake well before using.
What is your favorite salad dressing? Share it below!
