The vivid color of this Raspberry Vinaigrette Dressing says it all — it’s packed with fresh raspberry flavor. Sweet and tangy, this dressing brightens summer salads and takes only a few minutes to prepare. With just six real-food ingredients, it’s easy to customize and ready in under 10 minutes.
I love using tart, juicy raspberries when they’re at their peak in late spring and summer. Their vibrant color and fresh flavor lift both sweet and savory recipes. Raspberries are delicious in baked goods, but they also pair beautifully with greens and tangy cheese — which is why this raspberry vinaigrette is one of my go-to dressings for warm-weather salads.
This dressing is a favorite among my salad dressing recipes because it balances fruity sweetness with bright acidity. It works especially well on mixed greens, arugula with goat cheese, or a simple baby lettuce salad with berries and feta.
Once you try this homemade version, you’ll likely stop buying bottled raspberry dressings. It’s fresh, simple, and you control the ingredients.
Why you’ll love this recipe
- This raspberry balsamic vinaigrette is full of pure raspberry flavor and enhances fresh summer salads.
- It requires only 6 simple ingredients and takes less than 10 minutes to make.
- It’s flexible — swap the vinegar or sweetener, or use frozen raspberries in a pinch.
Recipe ingredients
Store-bought raspberry dressings often contain preservatives and long ingredient lists. This homemade version uses real food and is easy to adjust to your taste.
- Raspberries: Fresh raspberries give the best flavor. If using frozen, thaw slightly and blot dry with a paper towel.
- Vinegar: Balsamic vinegar adds a sweet-tangy note and results in a deeper brownish-red color. For a brighter red and slightly more tart flavor, use red wine vinegar instead.
- Lemon juice: Fresh lemon juice brightens the dressing. If needed, extra vinegar can substitute for lemon.
- Sweetener: Maple syrup or honey both work. Start with 1½ tablespoons and add more to taste, depending on the sweetness of your berries.
- Dijon mustard: Adds body and savory depth.
- Olive oil, salt, and pepper: Olive oil emulsifies the dressing; salt and pepper round out the flavors.
How to make raspberry dressing
Preparing this dressing is fast and hands-off. The raspberries are pureed with the seasonings, then oil is blended in to create a smooth vinaigrette.
Pro tip: Use fresh raspberries when they’re in season for the brightest flavor. If using frozen berries, thaw and blot dry before blending.
- Combine 1 cup fresh raspberries, 2 tablespoons balsamic vinegar (or red wine vinegar), 1½ tablespoons maple syrup (or honey), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon salt, and 1/8 teaspoon black pepper in a food processor or blender.
- With the processor or blender running, slowly stream in 6 tablespoons olive oil until the dressing is smooth and emulsified. Taste and adjust salt, sweetener, or vinegar to your preference.
Recipe FAQs
Store in an airtight container in the refrigerator for up to one week. If the oil solidifies slightly when chilled, bring the dressing to room temperature and shake or whisk before using.
Yes. Thaw frozen raspberries slightly and blot them dry before blending to avoid excess water in the dressing.
Balsamic vinegar pairs wonderfully because it’s naturally sweet and tangy, though it darkens the dressing. Red wine vinegar will give a brighter red color and a more tart profile.
Serving suggestions
This raspberry vinaigrette is versatile. It’s especially lovely over salads that include mild greens and creamy cheeses or nuts, such as:
- Arugula with goat cheese and toasted nuts
- Arugula with figs and shaved parmesan
- Baby lettuce with raspberries, dried cranberries and feta
- Spinach and strawberry salads
Recipe notes
- Use fresh when possible: Fresh raspberries deliver the best aroma and flavor.
- Adjust sweetness: Start with 1½ tablespoons of sweetener and increase to taste depending on berry ripeness.
- Vinegar choice affects color and flavor: Balsamic yields a richer, darker dressing; red wine vinegar gives a brighter color and more tartness.
- Storage: Keep refrigerated for up to one week and shake well before serving.
Raspberry Vinaigrette Recipe
Servings
About 10 servings (depending on portion size)
Prep & Total Time
Prep: 10 mins — Total: 10 mins
Ingredients
- 1 cup fresh raspberries (use thawed frozen raspberries in a pinch)
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 1½ tablespoons pure maple syrup (or honey)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper
- 6 tablespoons olive oil
Instructions
- Place raspberries, vinegar, maple syrup, lemon juice, Dijon mustard, salt, and pepper in a food processor or blender. Secure the lid.
- With the machine running, slowly add the olive oil in a steady stream until the dressing is smooth and emulsified. Taste and adjust the seasoning as needed.
Notes
- Fresh raspberries are best for flavor and color; thawed frozen berries work if needed.
- Adjust the sweetener based on how ripe your berries are; start with 1½ tablespoons and add more if desired.
- Balsamic vinegar deepens the color; red wine vinegar brightens it and adds a more tart note.
- Store refrigerated up to one week.
Nutrition (per serving, estimated)
Calories: 58 kcal, Carbohydrates: 5 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 72 mg, Fiber: 1 g, Sugar: 4 g
Nutrition is estimated using a food database and is intended as a guideline only.
Course: Dressings/Marinades
Cuisine: American
Author: Marcie
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