Raspberry Vinaigrette
This healthy raspberry vinaigrette is made with fresh raspberries and rich olive oil. It's fresh, tangy, and comes together in just 5 minutes!
I've posted a few vinaigrette recipes on the blog, but this one is the most fruity-in the BEST kind of way.
If you are looking for a simple vinaigrette, try my Greek Ladolemono Dressing made with fresh lemon and herbs, or if you are looking for something creamy, try my creamy vinaigrette recipe.
There's nothing quite like a homemade dressing to complement a delicious salad. I'm not a fan of bottled dressings, as they often contain unnatural, processed ingredients like soybean oil and xanthan gum. I prefer to use simple ingredients like olive oil and lemon. However, this raspberry vinaigrette is a delightful exception - it's a sweet treat that I can't resist.
Raspberry Vinaigrette Ingredients
Raspberries
It's crucial to use in-season, organic raspberries for maximum sweetness and flavor in this vinaigrette.
Raspberry Jam
Use high-quality raspberry jam. Most raspberry jams contain seeds. That's ok. Feel free to omit the jam entirely for a no-added-sugar approach.
Red Wine Vinegar
Look for red wine vinegar aged in wooden barrels for a more complex flavor profile. Also, consider the acidity level of the vinegar, as higher acidity can provide a sharper taste.
Seasonings
Dijon mustard, salt, and fresh cracked black pepper are all the seasonings needed to make this raspberry dressing flavorful.
Olive Oil
Look for olive oil that's labeled as "extra virgin" to ensure the highest quality and best flavor. Check the harvest date on the bottle to ensure freshness and avoid oils that are past their prime.
See the recipe card for quantities.
How to Make Raspberry Vinaigrette
- Place the fresh raspberries, jam, and vinegar in the blender. Blend until smooth and creamy.
- Pour the raspberry puree into a bowl. Add the Dijon mustard, salt, and pepper and stir to combine. Slowly pour in the olive oil while continuing to whisk. There should be no pools of olive oil.
Recipe Tips
Use organic raspberries that are in season. This might make or break your vinaigrette. Taste the raspberry. What flavor does it have? Is it sweet? If so, then perfect. Is it bland, sour, and tasteless? There's a good possibility your vinaigrette will taste the same.
Make use of premium olive oil. Use fruity-labeled olive oil.
Use a blender. A blender will yield the smoothest consistency. You may use a fine mesh strainer to remove the seeds.
Recipe Variations
Here are some suggestions to customize this raspberry dressing.
- Fresh herbs - add a few leaves of basil or mint for a more complex flavor profile.
- Poppy seeds - stir in ½ teaspoon of poppy seeds right at the end for a fun crunch and little speckles throughout the dressing.
- No added sugar - skip the raspberry jam for no added sugar.
Equipment
- Blender or food processor: to puree the raspberries.
- A fine mesh strainer: to remove the seeds (optional).
- Glass jar: for storage.
These tools will prepare you to make the perfect raspberry vinaigrette every time.
How to Store Raspberry Vinaigrette
To store raspberry vinaigrette, transfer it to an airtight jar with a lid and refrigerate it for up to three days.
More Vinaigrettes and Salad Recipes
- Creamy Vinaigrette Recipe
- Ladolemono Vinaigrette
- Beet Salad with Goat Cheese and Balsamic Vinaigrette
Raspberry Vinaigrette Recipe
Elevate your salads with a homemade raspberry vinaigrette. This fruity dressing is bursting with flavor and can be made in just 5 minutes.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 0 about ½ cup 1x
- Category: Dressings, Salads
- Cuisine: American
Ingredients
- ⅓ cup fresh raspberries (organic, if possible)
- 2 tablespoons raspberry jam
- 3 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon lemon juice (optional for a zippy lemon touch)
- 5 tablespoons olive oil
Instructions
- Place the fresh raspberries, jam, and vinegar in the blender. Blend until smooth and creamy.
- Add the raspberry puree to a mixing bowl. Whisk in dijon mustard, lemon juice (optional), salt, and pepper.
- Slowly pour in the olive oil while continuing to whisk. There should be no pools of olive oil.
- Place the raspberry vinaigrette in a jar with a lid until ready to use.
- Enjoy with your favorite salad.
Notes
How to Store
To store raspberry vinaigrette, transfer it to an airtight jar with a lid and refrigerate it for up to three days.
Recipe Inspired by "America's Test Kitchen: The Complete Salad Cookbook".
Delicious recipe!