This Raspberry Vinaigrette is ridiculously easy to make with a few pantry staples. It’s sweet, tangy, and delicious and will make an ordinary salad stand out.
Easy Raspberry Vinaigrette Recipe Highlights
I think what makes a great salad is a kick-ass vinaigrette! I mean, sure, the greens, the veggies, the protein, and the grains are important. But when it comes to pulling it all together, a great vinaigrette, or dressing, is what you need to get the job done. And this Raspberry Vinaigrette gets the job done, for sure!!!
I love everything about this Raspberry Vinaigrette. It has a beautiful reddish color. It has a sweet and tangy flavor.
Best part? It’s super easy to make, and it can be prepped ahead of time and tossed together just before serving. Anything to make things easier is a huge bonus. So, you no longer have an excuse to buy it at the store.
Raspberry Vinaigrette Ingredients & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Raspberries: You can use fresh or frozen.
- Red wine vinegar: You can substitute red wine vinegar for apple cider vinegar, white wine vinegar, or rice vinegar. Just try to avoid plain distilled white vinegar. It has a very strong, harsh flavor that isn’t generally very good in vinaigrettes.
- Honey: You can substitute honey for maple syrup or agave nectar.
- Salt
- Black pepper
- Fresh basil leaves
- Oil: Use a mild-flavored oil, such as light oil, vegetable oil, canola oil, or soy oil, so the flavor won’t overwhelm the delicate raspberry flavors.
Best Oil for This Vinaigrette
Use mild-flavored oil, such as light oil, vegetable oil, canola oil, or soy oil, so the flavor won’t overwhelm the delicate raspberry flavors.
How to make Raspberry Vinaigrette
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Blend
Combine raspberries, red wine vinegar, honey, salt, pepper, and basil in a blender or food processor. Process until well combined.
- Emulsify
Drizzle in the oil with the food processor still running until the salad dressing comes together and emulsifies.
- Adjust Seasonings
Taste and adjust to your liking if necessary. You can add more salt, pepper, vinegar, or honey. Allow flavors to blend at room temperature for a few minutes before serving.
Storing
Store the vinaigrette in a jar. It will keep well for 5 – 7 days in the fridge. Just let it come to room temperature (so the oil liquefies ) and shake to combine.
Frequently Asked Questions
I recommend using mild-flavored oil, such as light oil, vegetable oil, canola oil, or soy oil, so the flavor of the oil won’t overwhelm the delicate raspberry flavors.
Olive oil is made with olives, and their skin has natural waxes that protect the fruit as it grows. This harmless natural wax is what make the vinaigrette solidify at low temperature. So this solidifying process is completely natural and doesn’t affect quality.
Let it sit on the counter at room temperature for about 10 – 15 minutes, then give it a good shake. If you are in a rush, you may also run the jar (with the lid on) under warm water to help expedite the process. It will be good as new!
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Recipe Card 📖
Raspberry Vinaigrette
Equipment
Ingredients
- 1/2 cup (about 70 g) raspberries (fresh or frozen)
- 1/4 cup (60 ml) red wine vinegar
- 2-3 tablespoons (30 – 45 ml) honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves (optional)
- 1/2 cup (120 ml) olive oil (I used light tasting oil)
Instructions
- Combine raspberries, red wine vinegar, honey, salt, pepper,and basil in a blender or food processor. Process until well combined.
- Drizzle in the oil with the food processor still running until the salad dressing comes together and emulsifies. Taste and adjust to your liking if necessary. You can add more salt, pepper, vinegar, or honey.
- Transfer to an airtight container or mason jar. Then cover with a lid and store in the fridge until ready to use.
- Shake the dressing just before serving, then drizzle over your favorite salad.
Nutrition
Originally posted in July 2017, the post content was edited to add more helpful information, no change to the recipe in January 2023.
Hello Oriana!
I see you posted it can store for 3-4 days. Any experiments with longer storage? Thanks!
Hello Preston! To be honest when I make it’s gone in 2-3 days. However, some readers have told that they had kept in the refrigerator for about 2 weeks without any problem. Hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Thanks for an amazing recipe! I love how the entire thing just came together so easily. It tasted very good! I used it with a pear salad with mixed greens, crumbled goat cheese, candied walnut, and dried cranberries.
Hello Nicole! I’m SO GLAD you enjoyed this vinaigrette, it’s my fave. Thank you for taking the time to come back and let me know!?
Oriana, This turned out so wonderfully flavorful and such a beautiful color!
It was easy to make and exactly what I was looking for.
Thank you!
Hello Debbie! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Just made this last night and it came out amazing, so easy! the only thing is that I substituted the honey for agave syrup (my wife is vegan :)….amazing vinaigrette
Hello Albert!! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
Estaba buscando una vinagreta asi de rica y facil de preparar. Gracias por compartirla! Saludos!
Hola Mayi!! Estoy segura que te gustara mucho… es delicosa! Gracias por visitar mi blog ????