Bright, tangy, and just the right amount of sweet, this Easy Raspberry Vinaigrette brings any salad to life. Made with fresh raspberries, a splash of vinegar, and a drizzle of honey, it’s a dressing that turns everyday greens into something special. Whether you’re prepping a quick weekday lunch or plating up a composed dinner salad, this vibrant vinaigrette is a game-changer.

What makes this vinaigrette stand out is its silky texture and bold raspberry flavor. It blends in minutes and can be stored for days, ready to brighten up everything from grain bowls to grilled chicken. Plus, it’s a naturally gluten-free, dairy-free, and vegan-friendly dressing!

Why You’ll Love This Easy Raspberry Vinaigrette

Quick to make: Just 5 minutes and a blender.
Fresh & flavorful: Uses real raspberries.
Versatile: Great on greens, grilled meats, and more.
Customizable: Adjust sweetness and acidity to your liking.

What Vinegar Works Best for Raspberry Vinaigrette?

White wine vinegar gives this vinaigrette a smooth, clean tang that complements the berries without overpowering them. You can also try apple cider vinegar for a fruitier depth, or balsamic for a richer profile. Choose based on your salad ingredients—lighter vinegars work well for greens, while darker ones pair beautifully with roasted vegetables.

Ingredients for the Easy Raspberry Vinaigrette

Fresh Raspberries: The star ingredient, giving the dressing its vivid color and fruity brightness.

Olive Oil: Adds smoothness and richness, helping balance the acidity.

White Wine Vinegar: Brings the tang and keeps the flavor crisp.

Honey: Softens the tartness of the berries and rounds out the flavor.

Dijon Mustard: Adds depth and helps emulsify the vinaigrette.

Salt & Pepper: Essential for bringing all the flavors together.

How To Make the Easy Raspberry Vinaigrette

Step 1: Blend the Base

Add 1 cup of fresh raspberries, 1/4 cup of white wine vinegar, and 1 tablespoon of honey into a blender or food processor.

Step 2: Emulsify the Dressing

Add 1 teaspoon of Dijon mustard, then slowly stream in 1/2 cup of olive oil while blending until smooth.

Step 3: Season and Strain (Optional)

Taste and add 1/4 teaspoon of salt and a pinch of black pepper. For a smoother finish, strain through a fine mesh sieve to remove seeds.

How to Serve This Raspberry Vinaigrette

This recipe makes about 3/4 cup, enough to dress 4 to 6 servings of salad generously. It shines over spinach with goat cheese and walnuts, or drizzled over grilled chicken or roasted beets. Try it on a quinoa bowl or even as a dip for crusty bread.

How to Store Easy Raspberry Vinaigrette

Store the vinaigrette in a sealed jar or bottle in the refrigerator for up to 5 days. Shake or stir well before each use, as natural separation may occur. Since it’s made with fresh berries, avoid storing at room temperature.

Frequently Asked Questions

Can I use frozen raspberries?
Yes! Just thaw them completely and drain excess liquid before blending.

Is there a substitute for white wine vinegar?
Apple cider vinegar or lemon juice work well in place, depending on your taste.

Can I make this vinaigrette sugar-free?
Replace honey with a sugar-free sweetener like stevia or monk fruit.

Do I have to strain the vinaigrette?
Not necessarily. If you don’t mind the seeds, skip this step.

Can I double the recipe?
Absolutely. Double the ingredients and blend as usual. Store in a larger jar.

Want More Dressing Ideas?

If you love this fresh raspberry vinaigrette, try these other homemade favorites:

Save This Pin For Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how you used it! Over greens? As a glaze? I love seeing all your fresh takes. Got questions? I’m here to help you whip up vinaigrettes with confidence.

Find more fun, fresh recipes over on Life With Livia.

Easy Raspberry Vinaigrette

Author: Livia Scott
Total Time: 5 minutes
Yield: 3/4 cup

Print Recipe

Description

Ingredients

1 cup fresh raspberries

1/4 cup white wine vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/2 cup olive oil

1/4 teaspoon salt

1 pinch black pepper

Instructions

1. Add fresh raspberries, white wine vinegar, and honey into a blender or food processor.

2. Add Dijon mustard and slowly stream in olive oil while blending until smooth.

3. Taste the vinaigrette, then add salt and black pepper.

4. If preferred, strain through a fine mesh sieve to remove seeds.

5. Transfer to a jar or bottle and store in the fridge. Shake before each use.

Notes

Use apple cider vinegar if you prefer a fruitier tang.

Straining is optional but creates a smoother finish.

Adjust honey based on how tart your raspberries are.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Dressings & Sauces
Method: Blended
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 95
Sugar: 2g
Sodium: 48mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Keywords: raspberry vinaigrette, salad dressing, raspberry dressing