When it comes to salad dressing, you can’t go wrong with classics like lemon vinaigrette and ranch dressing. But if you’re in the mood to switch things up, try this raspberry vinaigrette recipe instead.
This vegan salad dressing calls for fresh raspberries, though you can certainly use frozen ones too. To make the vinaigrette, you simply blend the berries with ingredients like olive oil, red wine vinegar, maple syrup, and salt.
- Raspberries. Since this recipe uses fresh raspberries, the final dressing will be opaque. You can also use frozen raspberries.
- Red wine vinegar. You can also use balsamic vinegar or apple cider vinegar.
- Olive oil. Extra-virgin olive oil works best.
- Maple syrup. Depending on the sweetness of your raspberries, you might need more or less than this recipe calls for.
How to Make Raspberry Vinaigrette
This one-step recipe takes less than 5 minutes to make. If it’s your first time making raspberry vinaigrette, use the smallest suggested amount of each ingredient. You can always add more later on.
1. Add all the ingredients to a food processor or blender. Combine until smooth and completely blended, about 3 minutes.
2. To thin the vinaigrette, slowly add more olive oil, one tablespoon at a time. Taste and add more vinegar, maple syrup, salt, garlic powder, or black pepper as needed.
Recipe Tips, Variations, and Substitutions
- Use a different sweetener. You can replace the maple syrup with another sweetener, like white sugar or agave nectar. Use honey for a vegetarian version. Alternatively, you can skip the sweetener completely.
- Add Dijon mustard. For a stronger tangy flavor, add a teaspoon of Dijon mustard.
- Use different types of berries. Make a mixed berry vinaigrette by replacing half of the raspberries with strawberries or blueberries.
- Skip the lemon. If you want a milder tangy flavor, omit the lemon and use slightly less red wine vinegar.
- Use a different vinegar. If you don’t have red wine vinegar, balsamic or apple cider vinegar work well.
How to Store Leftovers
Store your homemade vegan raspberry vinaigrette in air-tight jar. It will last in the refrigerator for about 1 week.
- Fresh Spring Salad — This vinaigrette pairs perfectly with spring veggies.
- Summer Farro Salad — Brighten up this farro salad with raspberry vinaigrette.
- Easy Vegan Summer Pasta Salad — Toss with pasta and veggies for a quick side dish.
- 6 ounces fresh or frozen raspberries about 1 1/2 cups
- ½ to ¾ cups extra-virgin olive oil
- 2 to 4 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Add all the ingredients to a food processor or blender. Combine until smooth and completely blended, about 3 minutes.
- To thin the vinaigrette, slowly add more olive oil, one tablespoon at a time.
- Taste and add more vinegar, maple syrup, salt, garlic powder, or black pepper as needed.
- This recipe yields about 1 cup or 16 tablespoons. One serving is about 2 tablespoons.
- For a stronger tangy flavor, add a teaspoon of Dijon mustard.
- You can use white sugar or agave nectar in place of maple syrup.
- For a vegetarian version, use honey instead of maple syrup.
- If you don’t have red wine vinegar, balsamic or apple cider vinegar work well.
- Store leftovers in an air-tight jar for up to 1 week.