I keep a jar of my Homemade Raspberry Vinaigrette Dressing on hand because it starts with fresh or frozen raspberries and finishes with one clever pantry trick most recipes overlook.
I never thought a simple splash could change everything. When I first whisked together fresh raspberries and a good balsamic vinegar I was hooked, it felt like a tiny secret that made every salad sing.
People always ask for this Raspberry Balsamic Vinaigrette Recipe but I hesitate to give away all my little tweaks, it’s more about the surprise, the sweet tartness that lingers. This Homemade Raspberry Vinaigrette Dressing shows up at my table when I want something bright and a bit daring, and honestly it makes plain greens feel like the main act.
Ingredients
- Raspberries: tart, sweet, full of fiber and vitamin C, gives bright color and natural sugar.
- Balsamic vinegar: deep, tangy, adds sweet sour complexity and antioxidants from grape must.
- Extra virgin olive oil: rich in healthy monounsaturated fats silky texture carries flavors across salad.
- Honey or maple syrup: natural sweetener, balances acidity, a little goes a long way.
- Dijon mustard: emulsifier and tang, helps thicken dressing, keeps oil and vinegar from separating.
- Shallot: mild onion flavor, adds savory depth and tiny crunch when not fully softened.
- Garlic and lemon: garlic gives bite, lemon boosts brightness, both lift overall flavor.
Ingredient Quantities
- 1 cup fresh or frozen raspberries
- 3 tablespoons balsamic vinegar, good quality
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small shallot finely minced
- 1 small garlic clove, minced or grated (optional)
- 1 tablespoon fresh lemon juice (optional)
- 1/4 teaspoon kosher salt or to taste
- 1/8 teaspoon freshly ground black pepper
- 1 to 2 tablespoons cold water (optional)
How to Make this
1. If using frozen raspberries just thaw them and drain any excess liquid, then put 1 cup raspberries, 3 tablespoons balsamic vinegar, 1 tablespoon honey or maple, 1 teaspoon Dijon mustard, 1 small shallot finely minced, 1 small garlic clove minced or grated if using, 1 tablespoon fresh lemon juice if using, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper into a blender or food processor.
2. Pulse or blend until the raspberries are mostly smooth but not totally pulverized, taste and add a touch more salt, sweetener or vinegar if it needs balancing.
3. With the blender running on low slowly pour in 1/2 cup extra virgin olive oil in a thin stream so the dressing emulsifies and becomes glossy, if you dont have a blender whisk the vinegar mixture while drizzling the oil very slowly or combine everything in a jar and shake vigorously.
4. If you prefer a seed free dressing pour the blended mix through a fine mesh sieve into a bowl, using the back of a spoon or spatula to press the puree through, discard the seeds or save them for smoothies.
5. Check consistency and if it seems too thick stir or blend in 1 to 2 tablespoons cold water a teaspoon at a time until you reach the pourable thickness you like.
6. Taste again and adjust seasoning, more salt will brighten it and a splash more balsamic will make it tangier, add a little more honey if it needs sweetness.
7. Transfer the vinaigrette to a jar or airtight container and chill at least 15 to 30 minutes so the flavors meld; shake or whisk again before using because it may separate.
8. Store in the fridge up to 5 to 7 days, bring to room temp or give it a good shake before serving since the olive oil can thicken when cold.
Equipment Needed
1. Blender or food processor (for pulsing the raspberries)
2. Fine mesh sieve or small strainer (if you want a seed free dressing)
3. Measuring cups and measuring spoons
4. Small bowl (to catch strained puree or to mix in)
5. Spatula or sturdy spoon (to press the puree through the sieve)
6. Whisk or a jar with a tight fitting lid (for whisking or shaking to emulsify if no blender)
7. Cutting board and small sharp knife (for mincing shallot and garlic)
8. Airtight jar or container for chilling and storing the vinaigrette
FAQ
Raspberry Balsamic Vinaigrette Salad Dressing Recipe Substitutions and Variations
- Raspberries
- Strawberries (fresh or frozen), same volume, pureed — milder and a bit sweeter
- Blackberries, same volume, pureed — darker color, slightly tart
- Blueberries, same volume, pureed — sweeter, gives a different fruit note
- Balsamic vinegar
- Red wine vinegar: use about 2 tablespoons + 1 teaspoon honey or maple syrup to replace the sweet/tangy balance
- Apple cider vinegar: 2 tablespoons + 1 teaspoon maple syrup, for a brighter, fruitier tang
- Sherry vinegar or aged sherry: use 2 tablespoons, it’s richer so you may want a touch of sweetener
- Extra virgin olive oil
- Avocado oil, same amount, neutral and silky so the berries shine
- Grapeseed oil, same amount, very neutral and light
- Light olive oil (not extra virgin), same amount, milder olive flavor
- Shallot
- Finely minced red onion, use a bit less (about 1 tablespoon) it’s sharper so taste as you go
- Green onion (white part), finely sliced, milder and fresher
- 1/2 to 1 teaspoon jarred shallot or onion paste if you want convenience
Pro Tips
– Use ripe berries if you can, they give way more flavor. If youre using frozen, thaw them slowly in the fridge so they dont get watery, and press out only a little liquid not everything or the dressing will be thin and dull.
– Pour the oil in super slowly while blending or whisking, otherwise it wont emulsify right and the dressing will separate fast. If it still wont come together try an immersion blender or a small egg yolk for extra help.
– If you hate seeds, push the puree through a fine sieve then scrape the back with a spoon. Dont throw the seeds away tho, theyre great to toss into smoothies or the compost, and sieving early keeps the texture silky.
– Taste and adjust at the end, never at the start. A tiny extra pinch of salt will make the raspberries pop, a splash more balsamic brightens it, and a little extra honey smooths sharpness. Add acids and salt slowly youll find the balance quicker.
– Store in a glass jar in the fridge but bring it to room temp or shake well before serving because cold olive oil thickens. If you want a lighter mouthfeel mix half EVOO and half neutral oil or add a teaspoon of cold water to loosen it up.
Raspberry Balsamic Vinaigrette Salad Dressing Recipe
I keep a jar of my Homemade Raspberry Vinaigrette Dressing on hand because it starts with fresh or frozen raspberries and finishes with one clever pantry trick most recipes overlook.
6
servings
195
kcal
Equipment: 1. Blender or food processor (for pulsing the raspberries)
2. Fine mesh sieve or small strainer (if you want a seed free dressing)
3. Measuring cups and measuring spoons
4. Small bowl (to catch strained puree or to mix in)
5. Spatula or sturdy spoon (to press the puree through the sieve)
6. Whisk or a jar with a tight fitting lid (for whisking or shaking to emulsify if no blender)
7. Cutting board and small sharp knife (for mincing shallot and garlic)
8. Airtight jar or container for chilling and storing the vinaigrette
Ingredients
-
1 cup fresh or frozen raspberries
-
3 tablespoons balsamic vinegar, good quality
-
1/2 cup extra virgin olive oil
-
1 tablespoon honey or pure maple syrup
-
1 teaspoon Dijon mustard
-
1 small shallot finely minced
-
1 small garlic clove, minced or grated (optional)
-
1 tablespoon fresh lemon juice (optional)
-
1/4 teaspoon kosher salt or to taste
-
1/8 teaspoon freshly ground black pepper
-
1 to 2 tablespoons cold water (optional)
Directions
- If using frozen raspberries just thaw them and drain any excess liquid, then put 1 cup raspberries, 3 tablespoons balsamic vinegar, 1 tablespoon honey or maple, 1 teaspoon Dijon mustard, 1 small shallot finely minced, 1 small garlic clove minced or grated if using, 1 tablespoon fresh lemon juice if using, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper into a blender or food processor.
- Pulse or blend until the raspberries are mostly smooth but not totally pulverized, taste and add a touch more salt, sweetener or vinegar if it needs balancing.
- With the blender running on low slowly pour in 1/2 cup extra virgin olive oil in a thin stream so the dressing emulsifies and becomes glossy, if you dont have a blender whisk the vinegar mixture while drizzling the oil very slowly or combine everything in a jar and shake vigorously.
- If you prefer a seed free dressing pour the blended mix through a fine mesh sieve into a bowl, using the back of a spoon or spatula to press the puree through, discard the seeds or save them for smoothies.
- Check consistency and if it seems too thick stir or blend in 1 to 2 tablespoons cold water a teaspoon at a time until you reach the pourable thickness you like.
- Taste again and adjust seasoning, more salt will brighten it and a splash more balsamic will make it tangier, add a little more honey if it needs sweetness.
- Transfer the vinaigrette to a jar or airtight container and chill at least 15 to 30 minutes so the flavors meld; shake or whisk again before using because it may separate.
- Store in the fridge up to 5 to 7 days, bring to room temp or give it a good shake before serving since the olive oil can thicken when cold.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 57g
- Total number of serves: 6
- Calories: 195kcal
- Fat: 18g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 13.2g
- Cholesterol: 0mg
- Sodium: 67mg
- Potassium: 43mg
- Carbohydrates: 8.5g
- Fiber: 1.4g
- Sugar: 5.7g
- Protein: 0.3g
- Vitamin A: 8IU
- Vitamin C: 6.3mg
- Calcium: 10mg
- Iron: 0.17mg
