Raspberry Vinaigrette Dressing Recipe

This easy raspberry vinaigrette is a bright, sweet-and-tangy homemade dressing that comes together in about 5 minutes. It’s far more flavorful than most store-bought dressings and uses just a handful of pantry staples plus fresh or frozen raspberries.

If you want a simple, refrigerator-friendly dressing that adds color and bright fruit flavor to salads, sandwiches, or grilled chicken, this raspberry vinaigrette is a perfect choice. It’s quick to prepare, easy to adapt (use fresh or thawed frozen raspberries), and stores well for the week. The balance of olive oil, red wine and balsamic vinegars, a touch of honey, and shallot creates a complex flavor profile that kids and adults both tend to enjoy.

Why You’ll Love This Dressing

• Sweet, tangy and well-balanced—raspberries provide natural brightness without overpowering the salad.
• Made from simple pantry ingredients and ready in 5 minutes.
• Works with fresh or frozen raspberries (thaw frozen berries before blending).
• Make ahead: keeps in a sealed container in the refrigerator for up to one week.

Ingredients You’ll Need

• Raspberries – 1/2 cup, fresh or frozen (thawed)
• Olive oil – 1/4 cup (use a good-quality extra virgin olive oil for the best flavor)
• Red wine vinegar – 3 tablespoons (apple cider or white wine vinegar can be used in a pinch)
• Balsamic vinegar – 1 tablespoon for depth and richness
• Honey – 1 tablespoon (maple syrup works as a vegan substitute)
• Shallot – 1 tablespoon, finely chopped
• Salt – 1/2 teaspoon, plus additional to taste
• Cracked black pepper – to taste

How to Make Raspberry Vinaigrette

Homemade vinaigrettes are quick and forgiving. Combine the raspberries, olive oil, red wine vinegar, balsamic vinegar, honey, finely chopped shallot, salt, and cracked black pepper in a blender, food processor, or high-powered mini blender. Blend until completely smooth, then taste and adjust seasoning with additional salt or pepper if needed.

Transfer the dressing to a sealed jar or airtight container and refrigerate. The vinaigrette will thicken slightly when chilled; give it a quick shake or stir before serving. Stored properly, it will keep for up to one week.

Tip: If you prefer a finer texture, strain the vinaigrette through a fine-mesh sieve to remove seeds, but leaving the seeds gives the dressing more body and visual appeal.

Make It Creamy

To turn this into a creamy raspberry dressing, add about 1/3 cup plain Greek yogurt to the blender and blend until smooth. The dressing will be thicker; thin it to your desired consistency by stirring in water, lemon juice, or additional vinegar one tablespoon at a time.

Ways to Use This Vinaigrette

• Dress a variety of green salads and grain bowls.
• Drizzle over sliced tomatoes, cucumbers, or roasted vegetables.
• Use as a dipping sauce for fresh fruit or raw vegetables.
• Tastes great as a finishing sauce for grilled or roasted chicken.

Recipe Card

Easy Raspberry Vinaigrette

A sweet, tangy homemade dressing ready in 5 minutes. Makes about 6 servings (roughly 1 serving = 1/6 of the recipe).

More Dressings to Try

• Lemon Dijon Herb Dressing
• Creamy Avocado Ranch Dressing
• Greek Salad Dressing
• Maple Balsamic Herb Dressing
• Lemon Tarragon Dressing
• Cilantro Lime Dressing

If you try this raspberry vinaigrette, I’d love to see your version—share a photo on social channels and tag your post so others can find the recipe. Enjoy!