This Homemade Raspberry Vinaigrette comes together in minutes to create a naturally sweet, yet savory, salad dressing that adds a pop of flavor and freshness to a variety of salads.
Just like I prefer to make my own seasoning blends, like Taco Seasoning and Seasoned Salt, to control the quality of ingredients, I also opt to make homemade salad dressings.
Instead of having dozens of ingredients, excess sodium, and added sugars, homemade dressings are made with simple ingredients. Not only is homemade often better for you, but it is also much tastier as well.
And this recipe for Raspberry Vinaigrette proves you can have a simple, delicious, wholesome salad dressing in just minutes.
This fruity vinaigrette is low fat, naturally sweetened, and pairs perfectly with spinach or dark leafy green salads. It is sweet, tangy, and gets my kids excited about eating their greens--which I consider a WIN!
Notes on Ingredients
- Raspberries: This recipe works using fresh or frozen raspberries. If you are using frozen raspberries, simply defrost the berries before preparing the dressing.
- Grape Juice: This may sound like an odd ingredient for a homemade salad dressing, but the grape juice brings out the natural sweetness of the raspberries perfectly and replaces the need for adding refined sugars.
- Oil: Use extra virgin olive oil for the best flavor.
- Vinegar: Red wine vinegar is the best-suited vinegar for Raspberry Dressing. If you don't happen to have red wine vinegar on hand, substitute it with white wine or champagne vinegar.
How To Make Raspberry Vinaigrette
- Place juice, vinegar, raspberries, oil, salt, pepper, and onion powder into a blender or food processor.
- Blend until smooth and creamy.
- If desired, strain the dressing over a fine-mesh strainer to remove any tiny seeds from the raspberries. To strain or not to strain is a personal preference.
- Transfer the dressing to an airtight jar, glass, or container and store it in the refrigerator for up to 7 days.
This Raspberry Vinaigrette is delicious on simple salads, fruit salads, or even chicken salads. It is sweet, yet not overly sweet. It is tangy, yet not too pungent.
It also makes a great marinade for fish or chicken, as it adds a nice subtle sweetness to the proteins.
- As a Marinade for Chicken: Place defrosted or fresh chicken into a resealable bag. Pour ½ cup dressing over chicken, seal bag, and toss to coat both sides of chicken with dressing. Marinade for anywhere from 2 to 24 hours before grilling or baking.
- As a Marinade for Fish: Place defrosted or fresh fish into a shallow container and pour dressing over fish, turning to coat both sides of fish with dressing. Marinade for 20-30 minutes before grilling or baking.
My personal favorite way to serve this raspberry vinaigrette is in a simple salad made with mixed greens, fresh raspberries, and slivered chopped almonds.
More Homemade Salad Dressing Recipes
- Homemade Ranch Dressing
- Balsamic Vinaigrette
- Easy Poppy Seed Dressing
- Italian Dressing from Five Heart Home
- Caesar Salad Dressing
If you enjoyed this recipe for Raspberry Vinaigrette, I would love for you to leave a comment and review below.
Homemade Raspberry Vinaigrette
- 6 ounces fresh raspberries rinsed and drained
- ½ cup Red Wine Vinegar
- ¼ cup grape juice or water
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- In a blender or food processor, blend all the ingredients together until smooth.
- Pour the dressing through a fine-mesh strainer to remove seeds if desired.
- Store the dressing in an airtight container for up to 7 days in the refrigerator.
- For Chicken: Place defrosted or fresh chicken into a resealable bag. Pour ½ cup dressing over chicken, seal bag, and toss to coat both sides of chicken with dressing. Marinade for anywhere from 2 to 24 hours before grilling or baking. (I find 8-12 hours is best)
- For Fish: Place defrosted or fresh fish into a shallow container and pour dressing over fish, turning to coat both sides of fish with dressing. Marinade for 20-30 minutes before grilling or baking.
This post was originally published in 2017 but updated in 2022 with new photos.
Can i just use ordinary white vinegar? Thank you.
Hi Dori! White distilled vinegar may be a bit too tart and overwhelm the dressing. I would suggest using apple cider vinegar or white wine vinegar in place of the red wine vinegar.
This was so easy to make, especially because I had most of the ingredients on hand already. Tasty too!
This has all the amazing tastes of summer! I love pairing this with spinach and candied nuts too!
I am really curious to know how your frozen raspberry salad dressing turned out. I've never heard of freezing salad dressing!!
I have never frozen salad dressing, but have used FROZEN, defrosted berries. I wouldn't recommend freezing, as the dressing will separate.
As I am scheduled to start dialysis’s next week, I have been looking for suitable salad dressing recipes to use as I enjoy salads but with tasty dressings.
In the hospital, I was served Paul Newman’s light salad dressing but am not able to find it for sale so thought that I’d try the web for a substitute. I’m hoping that your recipe will be okayed by my doctor or dietitian.
Hi Norma! I wish you all the best with your dialysis and I hope your nutritionist gives this approval. Sending well wishes and prayers for an easy recovery.
I only make homemade salad dressings and decided to give your raspberry vinaigrette a try. I tried it without straining but I preferred the strained, smoother texture. I used organic apple juice since it was what I had on hand. I knew my family and guests seem to prefer a less tart dressing so I added honey to taste. My husband loved his taste test (so did I) so I quickly put it in the freezer to save for card night's gourmet dinner! Super tasty!
I am glad you enjoyed Marilyn! I hope your guests do as well.