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.
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.