Raspberries are one of my favorite fruits. I love tossing fresh raspberries into salads or just eating them plain as a sweet treat at the end of the day. When they’re in season, we buy them in bulk from a local organic farmer and freeze them to enjoy all year long.
Frozen raspberries are great on their own, but we mostly use them in homemade popsicles and this delicious raspberry vinaigrette.
Homemade Raspberry Vinaigrette
There’s nothing like the fresh, bright flavor of raspberries paired with a little vinegar and just a touch of honey for sweetness. It’s so much better than store-bought dressings, which are often filled with processed oils, corn syrup, and preservatives. I love making a fresh batch for a quick and healthy lunch salad.
This dressing is naturally dairy- and gluten-free, and it’s lower in sugar than many other versions. Some recipes start with raspberry jam, but I find that using whole raspberries gives plenty of flavor while keeping it light and fresh.
What You’ll Need
The key ingredients are simple: raspberries and vinegar. You can use any type of vinegar, but I like white wine vinegar or coconut water vinegar. I’ve even used kombucha, which adds a unique tangy flavor. If you’re avoiding certain vinegars, apple cider vinegar, red wine vinegar, or even lemon juice will work. For a richer, deeper taste, try balsamic vinegar for a raspberry balsamic vinaigrette.
More Than Just a Salad Dressing
While this vinaigrette is perfect for salads, it’s also great as a marinade for meats—especially red meat—or drizzled over roasted veggies and potatoes. A little goes a long way in adding a fresh, tangy kick to all kinds of dishes!
