Raspberry Vinaigrette

A small jar of homemade raspberry dressing resting on a wooden coaster with a salad bowl blurred in the background.

Raspberry Vinaigrette

A bright, raspberry vinaigrette made with fresh or frozen berries, honey, and white wine vinegar. Smooth, ruby-red, and perfect for winter salads.

Course Salad Dressing

Cuisine American

Keyword berry salad dressing, fresh raspberry dressing, frozen raspberry vinaigrette, fruit vinaigrette, holiday vinaigrette, homemade vinaigrette, raspberry salad dressing, raspberry vinaigrette, winter salad dressing

Prep Time 10

Chilling 30

Total Time 40

Servings tbsps or 1-1/2 cups

Calories 132kcal

Author Cathy Pollak

Equipment

food processor or blender. Purées the berries smoothly and helps the vinaigrette emulsify.
large fine mesh sieve Optional, for removing seeds and creating a smoother texture.

Ingredients

1 cup (140 g) fresh or frozen raspberries thawed if frozen
2 tbsps (30 g) white wine vinegar
2 tbsps (30 ml) honey
2 tbps (20 g) shallots peeled and roughly chopped
½ tsp (3 g) sea salt
¼ tsp (2.5 g) black pepper
½ cup (120 ml) extra virgin olive oil

Instructions

Combine the raspberries, white wine vinegar, honey, shallot, salt, and pepper in the bowl of a food processor. Secure the lid and process on high for 30 to 45 seconds, or until the mixture is completely puréed. Stop and scrape down the sides as needed to ensure an even blend. A blender may also be used for this step if preferred.
1 cup (140 g) fresh or frozen raspberries, 2 tbsps (30 g) white wine vinegar, 2 tbsps (30 ml) honey, 2 tbps (20 g) shallots, ½ tsp (3 g) sea salt, ¼ tsp (2.5 g) black pepper
Reduce the speed to low. With the motor running, remove the feed tube insert and slowly stream in the olive oil. Continue processing for about 30 seconds, or until the vinaigrette is fully emulsified and lightly thickened. Adding the oil gradually helps stabilize the emulsion and prevents separation.
½ cup (120 ml) extra virgin olive oil
Taste and adjust the seasoning with additional salt, vinegar, or honey to balance sweetness and acidity.
Pour the vinaigrette through a fine-mesh sieve set over a bowl or jar, using the back of a spoon to press the liquid through and leave the seeds behind. This step is optional but produces a smoother, more consistent dressing.
Transfer the vinaigrette to a jar or airtight container and chill for at least 30 minutes before serving to allow the flavors to meld and the emulsion to settle.

Notes

Frozen raspberries break down quickly and work just as well as fresh.
Add the olive oil slowly to help stabilize the emulsion.
Straining creates a smooth dressing but is optional.
Chill the vinaigrette before serving for the best flavor and texture.
Store in the refrigerator for up to one week; shake before using.
Do not freeze.

If you’re making this raspberry vinaigrette, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition