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.
Raspberry Vinaigrette Dressing Recipe
- ½ cup white wine vinegar
- ¼ cup olive oil
- ¼ cup fresh or frozen raspberries
- 2 tsp honey or maple syrup
- Put all ingredients in blender or food processor and blend until smooth.
What is your favorite salad dressing? Share below!
Discussion (18 Comments)
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.
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!
Hey! this raspberry vinaigrette recipe looks yummy, if I made a batch, could I store it in sterilised sealed glass bottles? thank you.
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.
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??
I haven’t tried…
Made for an arugula salad with feta cheese, strawberries and toasted almonds. Delish!