This fresh raspberry vinaigrette dressing is bright and packed with flavour. Made with sweet, slightly tart raspberries, shallot, mustard, olive oil and red wine vinegar, it strikes the perfect balance of sweet and savoury flavours.
Made with simple, wholesome ingredients, this healthy salad dressing recipes comes together in minutes. It's an easy homemade dressing that's perfect for adding a punch of flavour to everyday meals.
I like to drizzle it over salads, grain bowls, fresh fruits or roasted vegetables. It's also great with goat cheese, or as a marinade for chicken or pork. Its vibrant taste and glorious colour make any dish feel a little more special.
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Why you'll love this recipe
- Using fresh ingredients this dressing tastes better than any dressing you can be in a store.
- Make ahead and store the dressing in the fridge until you are ready to serve.
- Ready in 5 minutes just place everything in a jar with a lid and shake.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Raspberries - for the best flavour I always use fresh raspberries in this dressing.
- Oil - I like to use extra virgin olive oil which has a great nutty flavour.
- Vinegar - I use red wine vinegar in the dressing.
- Shallot - I like to add shallot to this dressing as it adds a savoury note, but balances out the sweet, tart berries.
- Mustard - I add a teaspoon of Dijon mustard to this salad dressing which helps emulsify all the ingredients together.
- Seasoning - I keep the seasoning simple with sea salt and freshly ground black pepper.
How to make Raspberry Vinaigrette Dressing
- Place all the ingredients into a food processor or high speed blender. Blend until smooth.
- Taste the dressing and adjust the flavour, adding more vinegar, salt or pepper if required.
- Place into a jam jar with a tight fitting lid, or a bowl with a lid, and place in the fridge. Give the jar a good shake to combine and emulsify the ingredients when you are ready to serve.
- Store in the fridge for up to 1 week.
Recipe variations
- Raspberries - I've used fresh raspberries, but you could also use frozen berries, just defrost and drain on kitchen paper to remove any excess liquid first.
- Berries - swap the raspberries for blackberries.
- Mustard - I've used Dijon mustard but you could also use wholegrain mustard. Don't use English or yellow mustard as it has too strong a flavor which will overpower the other ingredients in the dressing.
- Vinegar - Swap red wine vinegar for white wine, sherry or cider vinegar.
- Fresh herbs - Add some freshly chopped herbs, try basil, parsley or mint.
Serving suggestions
This simple salad dressing can be added to a variety of both main and side salads. It works particularly well with my Goat Cheese & Blackberry Salad, or this Smoked Mackerel & Beetroot Salad. Or even and simple Lettuce & Herb Salad.
You could also use this dressing with roasted vegetables or grain bowls, or even try it as a marinade for chicken or pork.
Useful hints and tips
- Always check salad dressing for seasoning before you dress the salad, and adjust with vinegar if required. Remember the dressing might taste a little salty but that's ok as you will be using it to season your salad.
- I recommend using a jam jar when making salad dressing as it makes it really easy to mix the dressing, place the lid on and give it a good shake. The lidded jar also keeps the salad dressing fresh when being stored in the fridge.
- For coeliacs and gluten free diners ensure the mustard you are using is gluten free, most Dijon mustard is.
- Containing no dairy this salad dressing is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Once made, the dressing can be stored in airtight container, I use a jam jar with a tight fitting lid, and stored in the fridge for up to 1 week. When ready to serve, give the jar a good shake to emulsify and combine all the ingredients together again.
Yes, homemade raspberry vinaigrette is healthy as it contains fresh raspberries and extra virgin olive oil which is a heart healthy fat, and no saturated fats. This is a homemade salad dressing recipe, containing no added or refined sugars, excess amounts of salt, or other additives or preservatives.
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Additional recipe suggestions
Dressings can add a pinch of flavour to any salad they are added to. Here are some of my favourite homemade salad dressing recipes:
- Classic French Dressing
- Lemon Balsamic Dressing
- Simple Red Wine Vinaigrette
- Honey Mustard Dressing
- Lemon Tahini Dressing
- Soy & Ginger Dressing
Raspberry Vinaigrette Dressing Recipe
Equipment
- food processor or high speed blender
- measuring spoons
- storage bowl or jam jar with lid
Ingredients
- 300 g fresh raspberries
- 3 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- ½ shallot
- 1 heaped tsp Dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Place all the ingredients into a food processor or high speed blender. Blend until smooth.
- Taste the dressing and adjust the flavour, adding more vinegar, salt or pepper if required.
- Place into a jam jar with a tight fitting lid, or a bowl with a lid, and place in the fridge. Give the jar a good shake to combine and emulsify the ingredients when you are ready to serve.
- Store in the fridge for up to 1 week.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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