Thisย Raspberry salad dressingย is made with fresh raspberries and is one of the most delightful dressings you can imagine: homemade, healthy, and so delicious.
This easy-to-make raspberry salad dressing is sweet, tangy, fresh, and good for you. You can quickly make it with fresh or frozen raspberries.
Forget bottled dressings full of unrecognizable ingredients. This raspberry salad dressing recipe is quick, healthy, and tastes amazing - just like the Yogurt Dressing I've been making weekly for years.
The raspberry vinaigrette enhances any salad, whether a simple summer mix or a heartier one with chicken. I use it for everything from basic iceberg salads to more unique ones like the Spelt Grain Salad. It's also perfect over Grilled Chicken Tenders or Cast-Iron Chicken Breast.
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Recipe ingredients
Raspberries: I use fresh when available, which is most of the time, but I tend to make this raspberry salad dressing mainly in spring or summer when I crave it most.
- Frozen raspberries work just as well - just be sure to let them defrost properly before following the recipe. If you're using frozen berries, you might want to adjust the honey, as frozen berries are often less sweet than fresh ones.
- Try making this dressing with strawberries or blackberries. Check out the Blackberry Sauce for Chicken and the Strawberry Savoury Sauce, too.
Honey: Youโll need 1 to 2 tablespoons of clear honey, depending on how tangy the raspberries are. Just taste and adjust to your liking.
Olive oil: Use a good quality extra virgin olive oil that is mild and not too bitter. I once had a bad experience with a bitter oil that ruined a large batch of dressing, so I always make sure to use the right kind. When trying a new brand, I always taste it first before using it in dressings.
Other ingredients: Dijon mustard or another mustard you like and apple cider vinegar (white wine vinegar would be fine as well).
See the recipe card for full information on ingredients and quantities.
How to make raspberry salad dressing?
Step #1: Blend the raspberries in a small blender and pass them through a sieve for a smooth, seedless dressing. If you don't mind the seeds, you can blend all the ingredients, except for the oil, directly.
Step #2: Slowly add the olive oil and blend until the dressing emulsifies. Adjust the taste with honey (if necessary), salt, and pepper.
Tips
Use a blender (preferably small) or an immersion blender (the Amazon affiliate link opens in a new tab) to blend the berries.
Crushing them with a fork will work as well, but the raspberry dressing will not be so smooth.
For a silky-smooth texture, pass the blended berries through a fine-mesh sieve. It's a bit tedious, but the amount is small, and the resulting dressing will be excellent without the seeds.
Store
This raspberry salad dressing recipe makes more than you'll need for one salad, likely enough for 2-3 salads.
Store it in a sealed jar in the refrigerator, and it will keep for about 3 days. Be sure to give it a good shake before using it.
How to serve?
To make a salad with raspberry dressing, you will need a bag of mixed salad leaves (enough for 2 servings) and a small handful of fresh raspberries to make the pictured recipe. Pour about โ of the dressing on top and toss gently.
Serve the salad with raspberry dressing as a side dish for pan-fried or grilled chicken breast or pan-fried fish, for instance.
Serve it as a very light main meal (for 1) with crusty Flaxseed Bread topped with butter and camembert or Garlic Bread Baguette.
Raspberry Salad Dressing
Ingredients
- 1 cup fresh raspberries 125 g/ 4.5 oz, Note
- 1-2 tablespoons clear honey to taste
- ยฝ teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar or white wine vinegar
- 6 tablespoons extra virgin olive oil mild
- fine sea salt and freshly ground black pepper
Instructions
- Blend the raspberries in a small blender or with an immersion blender. You can crush them with a fork as well, but the dressing will be less smooth. If desired, pass the blended raspberries through a fine-mesh sieve to remove all the seeds.1 cup fresh raspberries
- Add ingredients: Return them to the blender or mixing bowl and add honey, mustard, vinegar, salt, and pepper. Blend again until smooth. 1-2 tablespoons clear honey + ยฝ teaspoon Dijon mustard + 1 tablespoon apple cider vinegar
- Slowly add the olive oil and blend until the vinaigrette emulsifies. Adjust the taste with honey (if necessary), salt, and pepper. 6 tablespoons extra virgin olive oil + fine sea salt and freshly ground black pepper
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