This recipe for making homemade raspberry vinaigrette is a new favorite to pair with some freshly picked greens from the garden. The color is beautiful and really elevates the way we dress our salads!

Raspberry Vinaigrette

How to Make a Homemade Raspberry Vinaigrette

Here is exactly how easy it is to make your own homemade raspberry vinaigrette completely from scratch:

  • Blend. Add ½ cup of fresh raspberries, lemon juice, red wine vinegar, sugar, canola oil (or your preferred oil of choice such as avocado oil or grapeseed oil), and salt to taste in a blender and blend until smooth.
  • Serve. Either use the vinaigrette immediately or store until ready to use; make sure to give the vinaigrette a stir before using as well.
Raspberry Vinaigrette
Raspberry Vinaigrette

What to Pair with This Raspberry Vinaigrette

Here are a few of my favorite salad recipes to pair with this homemade raspberry vinaigrette:

This vinaigrette also makes for a great dipping option for fresh or roasted veggies as well.

Raspberry Vinaigrette this RECIPE
Raspberry Vinaigrette

How to Store Raspberry Vinaigrette

The best way to store this homemade raspberry vinaigrette is to keep it sealed up tightly in either a jar or airtight container and then keep it in the fridge.

The vinaigrette will keep for up to 5 days when stored like this.

Raspberry Vinaigrette

Homemade Raspberry Vinaigrette

Prep Time: 5 minutes
Servings: 0.6 cups
Raspberry Vinaigrette
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Ingredients 

  • ½ cup fresh raspberries
  • 2 tsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • ¼ cup canola oil or other oil of choice, avocado, grapeseed. light olive oil…
  • salt to taste

Instructions 

  • Add all the ingredients in a blender and blend until smooth. 
  • Use immediately or refrigerate until ready to use. 
  • Stir before using. 
Like this recipe?Leave a comment and review below!

Emma Kelly

Hey, i’m Emma (and this is my cat ‘Chonk’😂). I am the author of the Refrigerator Cookbook and love gardening, pickling (of course), baking (mostly desserts and bread), and cooking (of all kinds). Thanks for stopping by! Make sure to follow me on Pinterest for more easy, seasonal recipes, and learn more about me here (as well as take a peek inside my kitchen!).

This post may contain affiliate links (I love sharing my favorite ingredients and cooking equipment with you all!)

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Comments

  1. I was excited to try this recipe for the first time. Quickly found out that 2 Tbsp of lemon juice is way too much lemon!!! I even doubled the raspberries to try and salvage the dressing, but the lemon is too overpowering!! Maybe it’s suppose to read 2 tsp?????

    Reply

    1. You’re absolutely right Mina (it was supposed to read 2 tsp), and I am so sorry! Missed that when I posted the recipe originally :(

      Reply