Jazz up any salad with this simple but vibrant and fruity raspberry vinaigrette! Use fresh or frozen raspberries, and a few more ingredients to make this vinaigrette in just 5 minutes. This raspberry dressing is gluten-free, vegan, natural, dairy-free, and sugar-free.
Raspberry Vinaigrette Recipe
Raspberries are loaded with antioxidants, and they’re delicious, so I always have a bag of raspberries in my freezer. In the summer I buy fresh raspberries when they’re in abundance, in the winter I’m always stocked up on frozen berries. Normally, I add them to my smoothies, but I recently started making this fruity and fresh raspberry vinaigrette dressing and it is everything!
Try it with my kale salad recipe!
Drizzle this bright and fruity raspberry vinaigrette over a simple salad to up your salad game. We all want that extra health boost in our food, don’t we? Plus, who buys store-bought dressing nowadays? I mean, seriously, this easy raspberry vinaigrette recipe literally takes just 5 minutes of your time, and you can keep it in the fridge for up to a week!
I love the vibrant color of this raspberry dressing and the sweetness that it adds to my salads. So let’s talk about the recipe!
Remember, store-bought salad dressings often contain unnecessary ingredients, such as added sugars, saturated fats, potassium, artificial colors, flavors, and preservatives. And most of us are eating our salads for their health benefits, so why ruin it with an unhealthy store-bought dressing?
What you’ll need to make this raspberry vinaigrette dressing: Raspberries (fresh or frozen), a shallot, red wine vinegar, olive oil, and salt.
How to Make Raspberry Vinaigrette
The easiest way in my option is to blend all of the ingredients in a small bowl or jug using an immersion blender. It doesn’t create any mess, and there is almost no washing up to do afterward.
If you don’t have an immersion blender, you can use a food processor or just a blender. Add all of the ingredients and blend for 30 seconds-1 minute.
If you want a super smooth salad dressing, you can run it through a fine mesh strainer to get rid of the raspberry seeds. But I like keeping the small seeds, I think that they’re healthy and they add some texture to the dressing.
Either drizzle the vinaigrette directly on your salad, or transfer to a glass jar and keep it in the fridge until you’re ready to use it.
Store this sweet vinaigrette in a sealed container or glass jar in the fridge for up to a week.
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
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I hope that you love every recipe that you make! – Diana x
- 1 cup raspberries fresh or frozen
- 1 small shallot
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt
- Add all of the ingredients to a small jug or bowl, and blend using an immersion blender.
- If you don't have an immersion blender, you can use a food processor or just a blender. Add all of the ingredients and blend for 30 seconds-1 minute.
- For extra sweetness, add 1 tablespoon of honey.
- Store in the fridge in an airtight container or jar for up to 1 week.