This easy Raspberry Vinaigrette is a fruity, summery take on a classic! Brighten up your greens with this gem-colored, DELICIOUS dressing!
Is it just me or is there something about the sweet/tart combo of berries and vinegar that makes the BEST summer dressing?
Sure, balsamic vinaigrette is good…but when you add berries? NEXT LEVEL.
I could pour some homemade strawberry vinaigrette over EVERYTHING….but sometimes it’s good to have options right?
And that is where this gem-colored, easy little dressing flies in and saves your mouth from eating the same salad day after day.
Why you will LOVE This Recipe
Like I said before, if I’m going to eat salads every day, I need them to be FUN and EXCITING! I love throwing different ingredients into my salads and having fun with them- take balsamic grilled vegetable salad or fresh corn feta salad, for instance! Salads don’t have to look one specific way, and if you switch things up every now and again, you’ll ACTUALLY look forward to eating it! The same thing goes for salad dressing and that’s why you are going to LOVE today’s raspberry vinaigrette dressing recipe! It’s got that perfect balance between sweet and tangy and uses fresh raspberries and maple syrup to sweeten it instead of processed white sugar. It’s light, it’s summery, it’s FULL of flavor and beautiful color and you’ll be pouring it over all your salads in no time!
This dressing only requires a handful of ingredients to make, and you may already have them in your kitchen! Here’s what you will need to pull together before getting started on making your raspberry vinaigrette dressing:
- Red Wine Vinegar
- Maple Syrup
- Red Onion, chopped
- Olive Oil
How to make Raspberry Vinaigrette
Dressing doesn’t have to be difficult to make on your own at home! In fact, it is SO SO easy that after blending up this dressing recipe, you may never go back to buying the store bought stuff! Here’s how to make it:
Place all the ingredients into a small food processor except for the olive oil and blend it on high power until everything is well broken down. You will need to stop often to scrape down the sides with a rubber spatula.
With the food processor running, slowly stream in the olive oil until the dressing is mixed well and has thickened up.
Pour this homemade raspberry vinaigrette on ALL the salads and DEVOUR!
How to store Homemade Vinaigrette
This is a great make-ahead recipe and it will store well in the fridge until you’re ready to use and enjoy it. I recommend storing it in an airtight container for 5-7 days in your fridge.
Raspberry Vinaigrette FAQ
Is Raspberry Vinaigrette good for you?
YES! This dressing recipe leaves out all processed sugars and instead uses maple syrup and the raspberries themselves to sweeten it. Many store bought dressings use high quantities of processed sugars to make them, so this one is a better-for-you option that you can feel good about.
Vinegar is a combination between water, acetic acid and flavorings while vinaigrette is a combination of vinegar, herbs, spices, oil and in the case of this recipe, fruit! Vinegar is a delicious additive to many salad dressings but is not often used solo on salads.
A vinaigrette is simply a type of salad dressing. Vinaigrettes usually combine a type of oil with vinegar and other additives as well such as herbs, spices, and fruits. Often, vinaigrettes are lighter and have a runnier consistency than creamy salad dressings.
I would not recommend using frozen raspberries for this recipe as they won’t provide the same flavor to your vinaigrette and will bring too much moisture, throwing off the consistency.
more homemade dressing recipes
- miso lemon tahini dressing recipe
- apple cider vinegar dressing
- grilled sweet potato salad with curry and almond butter vinaigrette
- 2/3 Cup Raspberries, lightly packed (100g)
- 5 Tbsp Red wine vinegar
- 3 Tbsp Maple Syrup
- 2 Tbsp Red onion, chopped
- 1/2 tsp Salt
- 1/3 Cup Olive oil *
Place all the ingredients, except the oil, in a small food processor (mine is 3 cups) and process until the raspberries are totally broken down. You will need to stop and scrape the sides often.
Once mixed, with the food processor running, stream in the olive oil until the dressing is mixed and thickened.
For This Recipe, I recommend:
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