I can’t get over how this raspberry balsamic vinaigrette makes even the simplest greens feel bright, tangy, and totally irresistible. Fresh or frozen berries both lead to a dressing that disappears fast.

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I’m obsessed with this raspberry balsamic vinaigrette because it tastes bold, bright, and a little cheeky in the best way. The raspberries bring that juicy tart sweetness I crave, while balsamic vinegar gives it a rich, tangy bite that keeps every forkful interesting.

I love it on crisp greens, peppery arugula, grain bowls, even leftover chicken when I’m pretending lunch was planned. And the color?

Ridiculously pretty. But this isn’t just a cute pink dressing.

It’s punchy, fruity, and sharp enough to wake up the most basic salad. Fresh, tangy, slightly sweet.

I keep coming back for more. Every time.

Ingredients

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Raspberries bring that sweet-tart pop, and they make the dressing look gorgeous.
Balsamic vinegar adds tangy depth, so it doesn’t taste flat or boring.
Extra virgin olive oil makes it silky and helps it cling to greens.
Honey or maple syrup softens the sharp edges without making it candy-sweet.
Dijon mustard gives a tiny kick and helps everything blend together.
Shallot adds gentle onion flavor, not that harsh bite you might expect.
Lemon juice brightens the whole thing, especially if your berries are extra sweet.
Kosher salt wakes up the fruit, vinegar, and all those little details.
Black pepper adds a quiet warmth that keeps the dressing from tasting too sweet.
Garlic is optional, but it’s great when you want a savory little punch.
Plus, this dressing feels fancy, but it’s still totally weeknight-friendly.

Ingredient Quantities

1 cup raspberries, fresh or frozen

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

1 to 2 tablespoons honey or maple syrup

1 teaspoon Dijon mustard

1 tablespoon minced shallot (about 1 small shallot)

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 small garlic clove, minced (optional)

How to Make this

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1. Place raspberries, balsamic vinegar, honey or maple syrup, Dijon mustard, minced shallot, lemon juice, minced garlic if using, kosher salt, and black pepper in a blender or food processor.

2. Pulse or blend on medium speed until the raspberries are completely broken down and the mixture is smooth.

3. With the blender running on low, slowly stream in the extra virgin olive oil to emulsify the vinaigrette until glossy and fully combined.

4. Taste and adjust sweetness, acid, or salt as needed, adding more honey or lemon juice in small increments.

5. If you prefer a seedless dressing, pour the vinaigrette through a fine mesh sieve into a bowl, pressing on the solids with a spoon to extract as much liquid as possible.

6. Transfer the vinaigrette to a jar or airtight container and refrigerate for at least 30 minutes to let flavors meld.

7. Before serving, shake or whisk the vinaigrette well to recombine any separated oil and vinegar.

8. Use on mixed greens, spinach salad with goat cheese or feta, or as a drizzle for grilled vegetables and proteins.

9. Store refrigerated for up to 5 days and give it a good shake before each use.

Equipment Needed

1. Blender or food processor
2. Measuring cups and spoons
3. Small chef knife
4. Cutting board
5. Citrus juicer or reamer
6. Fine mesh sieve and spoon or spatula for pressing
7. Small bowl or jar for taste testing and whisking
8. Jar or airtight container for storage

FAQ

Can I use frozen raspberries Yes. Thaw briefly and drain excess liquid before blending to avoid watering down the dressing.

How do I make the dressing less sweet Reduce the honey or maple syrup to 1 teaspoon and add more lemon juice or balsamic to balance acidity.

How long does this keep Stored in an airtight container in the refrigerator it will keep for up to 5 days. Shake or whisk before serving.

Can I make this ahead for a party Yes. Make up to 3 days ahead for best flavor. If making earlier than that, the fresh raspberry flavor will fade.

Is it necessary to strain the dressing No. Straining gives a smoother, pourable vinaigrette. Leaving the seeds and bits gives a rustic texture that is nice on heartier salads.

What can I substitute for shallot Use 1 tablespoon finely chopped red onion or 1 teaspoon onion powder as a quick substitute.

Can I make this vegan Yes. Use maple syrup instead of honey.

Raspberry Balsamic Vinaigrette Salad Dressing Recipe Substitutions and Variations

Raspberries: fresh or frozen strawberries, mixed berries, or 3 tablespoons raspberry jam thinned with 2 tablespoons water
Balsamic vinegar: red wine vinegar plus a pinch of sugar, sherry vinegar, or apple cider vinegar with a drizzle of honey
Extra virgin olive oil: avocado oil, walnut oil for a nutty note, or grapeseed oil for a neutral flavor
Honey or maple syrup: agave nectar, simple syrup, or brown sugar dissolved in a little warm water

Pro Tips

1. If you hate seeds in your dressing, push the blended mixture through a fine mesh sieve while scraping with the back of a spoon. It takes a little extra time but gives a silky texture that clings to greens.

2. Warm the oil slightly before emulsifying if your fridge-chilled vinaigrette separates quickly. Room temperature oil blends more readily with the vinegar and fruit, yielding a glossier, more stable emulsion.

3. Balance is everything. Start with the lower end of sweetener, then add in tiny increments while tasting. If the dressing feels flat, a few drops more lemon will brighten it without making it overly tart.

4. Make a double batch and freeze the extra in ice cube trays. Thaw a cube in the fridge overnight and give it a vigorous shake or quick whisk before using. It keeps the fresh raspberry flavor handy and reduces wasted ingredients.

Raspberry Balsamic Vinaigrette Salad Dressing Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

207

kcal

Equipment: 1. Blender or food processor
2. Measuring cups and spoons
3. Small chef knife
4. Cutting board
5. Citrus juicer or reamer
6. Fine mesh sieve and spoon or spatula for pressing
7. Small bowl or jar for taste testing and whisking
8. Jar or airtight container for storage

Ingredients

1 cup raspberries, fresh or frozen
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 to 2 tablespoons honey or maple syrup
1 teaspoon Dijon mustard
1 tablespoon minced shallot (about 1 small shallot)
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small garlic clove, minced (optional)

Directions

Place raspberries, balsamic vinegar, honey or maple syrup, Dijon mustard, minced shallot, lemon juice, minced garlic if using, kosher salt, and black pepper in a blender or food processor.
Pulse or blend on medium speed until the raspberries are completely broken down and the mixture is smooth.
With the blender running on low, slowly stream in the extra virgin olive oil to emulsify the vinaigrette until glossy and fully combined.
Taste and adjust sweetness, acid, or salt as needed, adding more honey or lemon juice in small increments.
If you prefer a seedless dressing, pour the vinaigrette through a fine mesh sieve into a bowl, pressing on the solids with a spoon to extract as much liquid as possible.
Transfer the vinaigrette to a jar or airtight container and refrigerate for at least 30 minutes to let flavors meld.
Before serving, shake or whisk the vinaigrette well to recombine any separated oil and vinegar.
Use on mixed greens, spinach salad with goat cheese or feta, or as a drizzle for grilled vegetables and proteins.
Store refrigerated for up to 5 days and give it a good shake before each use.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.