Homemade Raspberry Vinaigrette
Homemade Raspberry Vinaigrette
This easy Raspberry Vinaigrette is bright, tangy, slightly sweet, and absolutely perfect on salads, chicken, or roasted vegetables. It comes together in minutes and tastes better than anything you’ll find in a bottle. Once you make your own vinaigrette at home, you’ll never go back!
Jennie’s Thoughts
I’ve always loved a good homemade dressing, but this Raspberry Vinaigrette has completely stolen my heart. The color alone makes me happy every time I pull it out of the fridge — that gorgeous ruby pink just feels like sunshine in a jar.
What I love most is how effortless it is. Sometimes I don’t feel like making anything “extra,” but this vinaigrette takes only a few minutes and instantly transforms even the simplest salad. I’ll toss it with mixed greens, a little chicken, some goat cheese, and suddenly it tastes like something I’d order at a beautiful café.
Ingredients You’ll Need
- 1 cup fresh raspberries (or thawed frozen raspberries)
- 2 tablespoons honey (or sugar)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- ¼ cup olive oil
- Pinch of salt
- Pinch of black pepper
Instructions
Step 1: Blend the raspberries
Add the raspberries, honey, apple cider vinegar, and lemon juice to a blender or food processor. Blend until smooth and fully combined.
Step 2: Add the oil
With the blender running on low, slowly drizzle in the olive oil until the dressing becomes smooth, silky, and emulsified.
Step 3: Season
Taste and add a pinch of salt and pepper. Adjust sweetness or acidity to your preference.
Step 4: Strain (optional)
If you prefer a completely smooth vinaigrette, pour it through a fine-mesh strainer to remove the seeds.
How to Use Homemade Raspberry Vinaigrette
This vinaigrette shines on so many dishes—especially anything that benefits from a pop of color and fresh flavor. Try it on:
- Spinach and goat cheese salad
- Mixed greens with grilled chicken
- Walnut and feta salads
- Roasted Brussels sprouts
- Quinoa bowls
- Spring or summer fruit salads
- Drizzled over baked salmon
It’s bright, flavorful, and makes every meal feel a little more special.
How to Store
Keep the vinaigrette in a mason jar or airtight container in the refrigerator for up to 5 days. Shake vigorously before using, as natural separation will occur.
It’s also one of my favorite dressings for spring and summer. Light, fruity, and fresh — but still balanced with a little tang from the vinegar. And if you’re like me and you love recipes that feel beautiful and feminine, this one is definitely a keeper.
Every time I make it, I’m always reminded how small touches like this make home cooking feel special, comforting, and elegant all at once.
More Recipes You’ll Love
Looking for more simple, flavorful, homemade recipes? Try these next:
- My Orange Jello Salad – a creamy, nostalgic classic everyone loves.
- My Strawberry Fluff Salad – sweet, light, and perfect for potlucks.
