This easy homemade raspberry vinaigrette salad dressing brings a refreshing, zesty kick to salads under 5-minutes! Healthy, sugar-free, and easily made year-round using frozen or fresh raspberries, balsamic vinegar, and a touch of maple syrup (or low carb sweetener), this raspberry vinaigrette is sure to become a go-to staple salad dressing in your kitchen.
In addition to being sugar-free, this raspberry vinaigrette recipe is vegan, Paleo, gluten-free, and low FODMAP, with easy options for Keto and low carb.
If you're feeling more like a blueberry instead of a raspberry salad dressing, try my Blueberry Vinaigrette (as well as the Balsamic Chicken Salad)! The vinaigrette doubles as a chicken marinade that's amazingly flavorful and has become one of my most favorite salads.
Featured Review
⭐⭐⭐⭐⭐
"What a dreamy dressing! So smooth with a beautiful balance of fruity sweetness and tang. Really lovely!"
– Wendy
Jump to:
- Why You'll Love this Raspberry Vinaigrette
- More Salad Dressing Recipes
- Equipment
- Ingredients & Dietary Substitutions
- How to Make Raspberry Vinaigrette
- How Long Does Raspberry Vinaigrette Last In the Fridge?
- More Storage Tips
- Raspberry Vinaigrette Uses
- Frequently Asked Questions
- Related Recipes
- Homemade Raspberry Vinaigrette Salad Dressing
Why You'll Love this Raspberry Vinaigrette
Why share a recipe for raspberry vinaigrette in February, you might wonder? For me, fresh salads topped with this vibrant salad dressing are a year-round favorite. I use fresh raspberries in the summer and keep frozen ones on hand when they're out of season. With frozen raspberries always in my freezer and the other ingredients stocked in my pantry, this homemade raspberry vinaigrette has become my go-to for a quick and easy salad dressing anytime.
Here's why else I can't get enough of it:
- Bright and fruity: Adds refreshing, tangy flavor to any salad or dish.
- Quick and easy: Ready in less than 5 minutes with minimal ingredients.
- Healthy and free of preservatives: Made from wholesome ingredients like fresh raspberries, extra virgin olive oil (for healthy fats), and balsamic vinegar—no artificial additives or chemicals, unlike many store bought vinaigrettes.
- Sugar-Free: Naturally sweetened with a touch of maple syrup or liquid stevia for a Keto / low carb version.
More Salad Dressing Recipes
If you've been with me for while, you probably know I love making homemade salad dressings as they're easy and free of harmful additives. Here are a few of my favorite vinaigrette-style salad dressing recipes:
- Easy Balsamic Vinaigrette
- Blueberry Vinaigrette (with a chicken salad)
- Homemade Italian Dressing
- Honey Lime Salad Dressing
My entire collection of homemade salad dressings (as well as other homemade condiments and seasoning mixes) can be found here: Condiment & Seasoning Mix Recipes
Equipment
Here's the equipment you'll need to make this easy raspberry vinaigrette:
- Blender or mini food processor: I use a blender but a mini food processor or the small bowl of a larger food processor works, too.
- Spatula with a plastic handle: To scrape down the sides of the blender or food processor.
- Fine mesh sieve (optional): If you want to strain the remaining raspberry seeds out of the vinaigrette.
- Measuring cups and spoons
- Airtight container: for storing in the fridge or freezer. I prefer to use a glass jar.
- Apron: To protect clothing from potential raspberry stains. While delicious and vibrantly colored, this raspberry dressing can get messy!
Ingredients & Dietary Substitutions
These ingredients make the best raspberry vinaigrette dressing:
- Raspberries: Fresh or frozen berries work for this recipe, but if using frozen, thaw them first. For a quick thaw, place them in a microwave-safe bowl and heat for 30 seconds. They may shrink slightly but will still provide the right amount.
- Oil: I use extra virgin olive oil. I tried garlic-infused oil in my tests but didn't enjoy the flavor as much.
- Vinegar: Balsamic vinegar has the best flavor for this particular recipe in my opinion. If you don't have balsamic on hand, you could substitute red wine vinegar or apple cider vinegar.
- Lemon juice: Adds additional depth and brightness to the flavor of this dressing.
- Mustard: Dijon mustard helps the olive oil and balsamic vinegar blend together (emulsify). If you need low FODMAP, make sure the mustard you use only contains low FODMAP ingredients.
- Sugar-Free Sweetener: Maple syrup beautifully compliments the raspberries' flavor, making it my preferred refined sugar-free sweetener for this recipe. For a Keto and lower carb option, use granulated or liquid stevia. You can also skip the sweetener, but I find the vinaigrette too tart without it.
- Seasonings: To season the dressing, I add sea salt and a smidge of ground ginger.
How to Make Raspberry Vinaigrette
Step 1: Dress for Success
This raspberry vinaigrette is delicious but can stain! Wear an apron or clothes you don't care about and be mindful of the towels you use.
Step 2: Add Ingredients
Add raspberries, olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup (or stevia), salt, and ground ginger to a blender or mini food processor.
Step 3: Blend it Up
Secure the lid and blend on low for 30 seconds. Pause to scrape down the sides of the blender with a spatula.
Blend for another 30 seconds. Taste and adjust the sweetness or seasoning if needed. Blend for 1 more minute until smooth.
Step 4: Strain (Optional)
Prefer a silky-smooth dressing? Pour the vinaigrette through a fine-mesh sieve, pressing with a spatula to remove raspberry seeds. The slight grittiness of the seeds doesn't bother me, but if you want a smoother texture, straining is worth the extra step!
Step 5: Enjoy
Transfer the raspberry salad dressing to an airtight container and serve immediately on your favorite salads, roasted veggies, and more.
Step 6: Store
Store leftovers in an airtight container in the refrigerator or freezer.
How Long Does Raspberry Vinaigrette Last In the Fridge?
Homemade raspberry vinaigrette lasts 5-7 days in the refrigerator when stored in an airtight container. Shake or stir before using.
More Storage Tips
- Freezing for Later: If you don't need to use all 8 servings of dressing right away, you can store the remaining dressing in an airtight container in the freezer for 1-2 months, leaving ample space in the container for expansion. When ready to use, thaw the vinaigrette overnight in the refrigerator. If it has solidified, simply stir and allow to sit at room temperature or place the sealed container in a bowl of warm water until it becomes a liquid again.
- Know When to Toss It: If your vinaigrette won’t mix back together, has an off smell, or shows signs of mold, it's time to discard it and whip up a fresh batch.
Raspberry Vinaigrette Uses
I am in the process of developing a recipe for the best salad with raspberry vinaigrette. In the meantime, you could serve this on a mixed green or spinach salad topped with chopped walnuts or pecans, fresh raspberries and other fruits, and crumbled goat cheese or feta. It could also be delicious drizzled over roasted veggies.
Or, you can use the salad base of my Balsamic Chicken Salad (without the marinated chicken) and simply use raspberry vinaigrette as the dressing. I've not tried using it as a marinade, but anything's possible!
Frequently Asked Questions
No, separation is normal! Just shake or whisk it to recombine. If it won't recombine, smells off or has mold, discard it.
If the vinaigrette thickens or solidifies, let it sit at room temperature for a few minutes, then stir or shake well. If needed, warm it slightly by placing the sealed container in a bowl of warm water for a few minutes until it loosens up.
Yes, but the texture and flavor will be vastly different. Without oil, the vinaigrette will be thinner and separate more easily. You can replace the olive oil with water or juice, but it won’t have the same richness. Additional Dijon mustard may help with emulsification, but you'll need to shake or stir it well before each use.
Related Recipes
Homemade Raspberry Vinaigrette Salad Dressing
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This easy homemade raspberry vinaigrette is a quick and flavorful salad dressing made with fresh or frozen raspberries, balsamic vinegar, and a touch of natural sweetener. It's refined sugar-free, vegan, gluten-free, Paleo, and low FODMAP with Keto and low carb options.
Ingredients
- 1 ½ cups (about 6 ounces) fresh or frozen raspberries, thawed if frozen
- ¼ cup + 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup, or ½ teaspoon liquid stevia for Keto / low carb
- ½ tsp sea salt
- ¼ teaspoon ground ginger
Instructions
- Protect your Clothing: Wear an apron and be mindful of the towels you use—raspberry vinaigrette can stain!
- Add Ingredients: To a blender or mini food processor, add raspberries, olive oil, balsamic vinegar, lemon juice, Dijon mustard, maple syrup (or stevia), salt, and ground ginger.
- Blend: Secure the lid and blend on low speed for about 30 seconds. Pause to scrape down the sides and lid of the blender or food processor with a spatula, then blend for an additional 30 seconds. Taste and adjust the sweetener or seasonings if desired. Blend for 1 minute more.
- Strain (Optional): For a smoother texture, pour the vinaigrette through a fine-mesh sieve, using a spatula or spoon to press the mixture through the sieve and remove the remaining raspberry seeds (see note).
- Serve: Serve on your favorite salads (recipe coming soon), over roasted veggies, and more.
- Store: Store leftovers in an airtight container and refrigerate for up to 5–7 days or freeze for 1-2 months. Shake or stir well before each use.
Notes
- Straining: The slight grittiness of the raspberry seeds does not bother me, but if you prefer a non-gritty raspberry vinaigrette, strain through a sieve.
- Servings: This recipe makes about 1 cup of dressing or eight 2-tablespoon servings. If you don't think you'll be able to use all 8 servings within 5-7 days, you could make a half batch or store a portion in the freezer until ready to use it (up to 1-2 months). Scroll up to the "Storage Tips" section above for more tips on how to store and freeze.
- Prep Time: 5 minutes
- Category: Condiments & Seasoning Mixes
- Method: Blender / Food Processor
- Cuisine: American
Disclaimer: This recipe is for informational purposes only and is not intended as medical or dietary advice. The author is not a medical professional. Nutrition info is an estimate and can vary depending on ingredients and preparation. We follow current guidelines for special diets like low FODMAP, Keto, and Paleo at the time of initial publication, but individual tolerance varies and research is always evolving. It’s up to each reader to check ingredient labels, stay informed with the latest research, and consult their doctor to make informed choices based on their individual needs. Storage times are general recommendations—always follow safe food handling practices. See our Terms of Use for more details.
Wendy/Happy Apple Vegan says
What a dreamy dressing! So smooth with a beautiful balance of fruity sweetness and tang. Really lovely!
Gail Gromaski says
I'm so glad you liked it, Wendy! Thanks so much for your amazing feedback!
Ellen Hess says
Great recipe. Made it for my cashew chicken salad for lunch.
Gail Gromaski says
So glad you enjoyed it, Ellen! Raspberry vinaigrette sounds delicious with cashew chicken salad. Thanks so much for taking the time to leave a review!