Raspberry Vinaigrette Dressing Recipe

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Homemade Raspberry Vinaigrette Recipe
Wellness Mama » Blog » Recipes » Condiment Recipes » Raspberry Vinaigrette Dressing Recipe

Raspberries are one of my favorite fruits. I love adding fresh raspberries to salads and eating them plain for a nighttime treat.

We often buy fresh raspberries in bulk from a local organic farmer when they are in season and freeze them to use for the rest of the year.

Frozen raspberries are an enjoyable snack on their own, but we mainly use them in popsicles and in homemade raspberry vinaigrettes.

Homemade Raspberry Vinaigrette

Store bought vinaigrette recipes often contain high fructose corn syrup, vegetable oils, and preservatives. I prefer to make this fresh version instead and often whip up a batch for a lunch salad.

Any vinegar can be used in this recipe, but I prefer white wine vinegar or coconut water vinegar. I’ve also used kombucha before and it gives excellent flavor.

AIP: When I’m following my autoimmune diet, I use coconut water vinegar or kombucha as the vinegar in this recipe.

If you like raspberry vinaigrette, try this natural homemade version. You can also check out my other favorite homemade salad dressing recipes here.

Not just for salads…

While raspberry vinaigrette is a classic salad dressing, it can also be used various other ways. It makes an excellent marinade for meats, especially red meat, or drizzled over roasted vegetables or potatoes.

Homemade Raspberry Vinaigrette Recipe

Raspberry Vinaigrette Dressing Recipe

A simple and delicious raspberry vinaigrette recipe with real raspberries, olive oil, vinegar or kombucha, and raw honey.
Prep Time 2 minutes
Total Time 2 minutes
Calories 73kcal
Author Katie Wells


1 cup



  • Put all ingredients in blender or food processor and blend until smooth.


Nutrition Facts
Raspberry Vinaigrette Dressing Recipe
Amount Per Serving (2 TBSP)
Calories 73 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 0.9g6%
Sodium 1mg0%
Carbohydrates 4.4g1%
Fiber 0.4g2%
Sugar 3.9g4%
Protein 0.1g0%
* Percent Daily Values are based on a 2000 calorie diet.


Drizzle over a salad or roasted vegetables or use as a marinade for meat. 
Store in the refrigerator for up to four days, though it is best when used freshly made.

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What is your favorite salad dressing? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


18 responses to “Raspberry Vinaigrette Dressing Recipe”

  1. Jan Avatar

    An excellent quality white wine vinegar as the recipe calls for is excellent but I’ve read and had this recipe with balsamic as well, and you are correct, it is also good.

  2. Paige Avatar

    I didn’t have any raspberries from the garden yet, but I had some Lacto-fermented Cranberry sauce left from Christmas so I used that instead and it was really amazing in our salad with turkey, craisins, and pecans! Just had to tell you and say thanks for the foundation. I can’t wait to try it with raspberries!

  3. liz Castle Avatar
    liz Castle

    5 stars
    Hey! this raspberry vinaigrette recipe looks yummy, if I made a batch, could I store it in sterilised sealed glass bottles? thank you.

  4. Katie Avatar

    4 stars
    It’s a great recipe! I used a little basamlic vinegar as someone suggested. Good addition. Changes the color a lot though. I also used more raspberries. Does anyone have spice/herb addition suggestions? Only giving it a 4 because I want optional spices/variations included.

  5. Alyssa Avatar

    Have you canned this recipe? I have gallons of fresh berries and woyld love to can a huge batch/ also could you use apple cider vinegar instead of white??

  6. Jan Avatar

    Made for an arugula salad with feta cheese, strawberries and toasted almonds. Delish!

  7. Alyse Avatar

    What can you use to replace the honey? Or can you just leave it out? I have a sensitivity to honey but would love to try out the recipe. Thanks!

  8. Lee Weiner Avatar
    Lee Weiner

    My fix to this recipe is a great quality balsamic vinegar and half what it says here. i followed this recipe step by step and it is: terrible!! the white vinegar is just tasteless and sour!

  9. Kristopher Avatar

    I thought you’re not supposed to put olive oil in a blender, because it can get bitter?

  10. Sarah Avatar

    5 stars
    I love the idea of using kombucha as the vinegar. I have just picked and frozen lots of raspberries so I will be trying this out! I have also picked blackberries which could work as well – would be nice with some venison 🙂

  11. David Avatar

    5 stars
    At home we make a dressing we call the ” grudge”, It consists of 1 cup of olive oil,1 tbs of fresh chopped italian parsley,1 tsp of granulated garlic pwdr and pepper to taste. It is delicious on grilled beef.

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