Raspberries rank high among my favorite fruits. I relish adding fresh raspberries to salads and enjoy snacking on them simply by themselves in the evening. We often purchase fresh raspberries in bulk from a nearby organic farm during their peak season and freeze them for year-round use.
Frozen raspberries make a delightful snack on their own, but we primarily include them in popsicles and our homemade raspberry vinaigrette.
Homemade Raspberry Vinaigrette Salad Dressing
The authentic, fresh taste of red raspberries blended with a touch of tart vinegar and the sweetness of raw honey surpasses any store-bought variety that contains soybean and canola oil, corn syrup, and preservatives like potassium sorbate. I prefer making this fresh version at home and often prepare a batch for a lunch salad.
This vinaigrette is naturally free from dairy and gluten and is low in total sugars. While many homemade raspberry vinaigrettes begin with raspberry jam, I’ve discovered that using the actual fruit provides ample flavor. This method also makes it easier to manage sweetness levels by avoiding refined sugar.
Vinaigrette Ingredients
As suggested by the name, the primary components are raspberries and vinegar. You can choose any vinegar for this recipe, but my preference is white wine vinegar or coconut water vinegar. I have also tried kombucha, which delivers an excellent flavor. When following my autoimmune diet, I opted for coconut water vinegar or kombucha instead of white wine vinegar.
Red wine vinegar, apple cider vinegar, or even lemon juice can be used as substitutes. For a raspberry balsamic vinaigrette, use balsamic vinegar to impart a deep, rich flavor from grape musk.
Not Just for Salads…
While raspberry vinaigrette is a classic salad dressing, its uses extend beyond that. It serves as an excellent marinade for meats, particularly red meat, or can be drizzled over roasted vegetables or potatoes.
If you enjoy raspberry vinaigrette, try this natural homemade version. You can also explore my other favorite homemade salad dressing recipes on my site.
Raspberry Vinaigrette Dressing Recipe
A simple and tasty raspberry vinaigrette recipe using real raspberries, olive oil, vinegar or kombucha, and raw honey.
- If using frozen raspberries, allow them to thaw to room temperature first.
- In a blender or food processor, combine the raspberries and white wine vinegar. Puree until smooth.
- With the blender running on low speed, slowly drizzle in the olive oil to emulsify the dressing.
- Add the honey or maple syrup and blend until fully mixed in.
- Season with salt and freshly ground black pepper to taste. Blend briefly to combine.
- For a smoother consistency, strain the vinaigrette through a fine-mesh sieve to remove the 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 TBSP)
- Calories: 96
- Calories from Fat: 81
% Daily Value*
- Fat: 9g (14%)
- Saturated Fat: 1g (6%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Sodium: 98mg (4%)
- Potassium: 19mg (1%)
- Carbohydrates: 4g (1%)
- Fiber: 1g (4%)
- Sugar: 3g (3%)
- Protein: 0.1g (0%)
- Vitamin A: 3IU (0%)
- Vitamin C: 3mg (4%)
- Calcium: 3mg (0%)
-
Iron: 0.2mg (1%)
- Percent Daily Values are based on a 2000 calorie diet.
Notes:
- Drizzle over a salad or roasted vegetables or use as a marinade for meat.
- This vinaigrette can be stored in the refrigerator for up to one week. Shake well before each use.
What’s your favorite salad dressing? Share below!
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