Upgrade your summer salads with this fantastic raspberry vinaigrette. Sweet and tart, with sharp flavors, this fruity dressing comes together in minutes and is absolutely fabulous!
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In summertime, I love eating fresh produce in salads to load up with nutrients and vitamins. But these salads can sometimes be a little bit boring and repetitive. The key to avoid this is to play with the dressings. Try this raspberry vinaigrette for instance, and you’ll upgrade your salads immediately!
This vinaigrette is prepared either with fresh or frozen raspberries for sweetness, shallots and Dijon mustard for sharp flavors, and other condiments for the perfect texture. Easy to make, it makes an original dressing for your summer salads. You can also prepare it in advance and store in the refrigerator for a few days.
Why you’ll love this raspberry vinaigrette
- A vibrant pink vinaigrette prepared with raspberries
- The perfect balance between sweet and sharp flavors
- Loaded with fiber and vitamin C
What goes into this raspberry dressing?
- Raspberries. You can either choose fresh or frozen raspberries for this recipe.
- Shallots. It brings some sharp flavors that balance perfectly the sweet raspberries.
- Dijon mustard. For sharp flavors too.
- Apple cider vinegar. It brings acidity, for light and zippy flavors.
- Olive oil. Like for any dressing or vinaigrette, I recommend choosing extra virgin oil.
- Salt and freshly ground pepper. Try using Timut pepper in this vinaigrette for additional subtle and refreshing flavors. It’s my favorite!
How to make raspberry vinaigrette?
While everything happens in a blender, there are two schools here: either you strain the mixed berries or you don’t. It all depends on whether you mind having a seedy dressing or not. I personally prefer staining them for a perfectly smooth and seedless raspberry vinaigrette, but you can decide otherwise.
How to use raspberry vinaigrette in your salads?
While there are plenty of options to use it in your favorite summer salads, here are a few of my favorites to consider:
- Avocado Raspberry Quinoa Salad
- Cucumber Feta Quinoa Salad with Edamame
- Arugula Pear Salad with Blue Cheese and Pecans
- Avocado Raspberry Salad with Soft-Boiled Eggs
- Strawberry Spinach Salad with Goat Cheese
Storing instructions
Store in a sealed glass jar in the refrigerator for up to 5 days. When ready to use, give it a good shake or gently emulsify with a small whisk.
Other salad dressings you’ll love:
PrintRaspberry Vinaigrette
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 jar 1x
- Category: Dips
Upgrade your summer salads with this fantastic raspberry vinaigrette. Sweet and tart, with sharp flavors, this fruity dressing comes together in minutes and is absolutely fabulous!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- ⅓ cup (40g) raspberries, fresh or frozen
- 1 small shallot, chopped
- ½ teaspoon Dijon mustard
- ¼ cup (60 ml) apple cider vinegar
- ½ cup (120 ml) olive oil
- Salt and freshly ground pepper
Instructions
- Place the raspberries in a food processor and blend until smooth.
- Using a fine mesh strainer, strain the blended raspberries over a bowl to get rid of the seeds* and put the raspberry mixture back to the food processor.
- Add the shallots, mustard, vinegar and olive oil, and blend until smooth. Season with salt and pepper.**
Notes
* I personally like to strain the raspberries to ensure there is no seeds in the dressing, but if you don’t mind the seeds, you can skip this step and continue the recipe in the blender.
** This vinaigrette will keep refrigerated for one week. Whisk to remix the vinaigrette before using.
Did you make this recipe?
Lastly, if you make this Raspberry Vinaigrette, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
