I love a good balsamic vinaigrette dressing. It’s my favorite on so many types of salad. Sweet and tangy with a smooth texture, it works on so many salads, especially anything with fruit!
But it’s also possible to add some fruit TO the balsamic vinaigrette. In this case, I used raspberries to make a raspberry balsamic vinaigrette dressing. I started with my standard balsamic dressing, prepped some raspberries to make a puree, and then tweaked the proportions of everything else to get the right balance of flavors.
And what a balance it is! That lovely sweet and tart taste from raspberries, with the special tang of balsamic vinegar, balanced with enough sweetness to satisfy the taste buds.
Why I Love this Recipe
We are big fans of balsamic vinaigrette in this house. It’s been my go-to salad dressing for years!
My guy also loves raspberry vinaigrette. He orders it with a salad from his favorite pizza place.
One day I sampled this salad dressing and couldn’t believe how sweet it was. I’m pretty sure a more accurate label for it would be “artificially flavored raspberry corn syrup.” I resolved to do better.
I knew he’d still want a sweet dressing, and the raspberry taste needed to come through as well. But a vinaigrette does require a tang of vinegar, so I made sure that flavor would come through as well.
The result is a tangy yet sweet dressing that marries the fresh raspberry taste with the distinct tang of balsamic vinegar.
Ingredients Needed
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to Make this Raspberry Balsamic Dressing
Homemade salad dressing is fast to make, and this one is no exception!
To start, prep the raspberries. I use frozen raspberries which I microwave for a minute or two to thaw/cook a little. Then add a little balsamic vinegar, mix and set the bowl aside to let the flavors meld and to encourage the berries to release their juice.
After about 10 minutes, stir this mixture and then strain it through a sieve. Use the back of a spoon or spatula to squeeze as much juice as you can from the pulp. I typically end up with about ¼ cup of liquid puree from one cup of frozen berries.
Put the raspberry puree and all the other ingredients in a small blender (affiliate link) or food processor.
Here's the one I use, it's an immersion blender with a small blender function:
Blend on medium to high speed for about a minute, until all ingredients are well incorporated. Give the dressing a quick taste. If the balsamic taste is too sharp, add a little more honey or brown sugar and blend again. I usually stick with one tablespoon of each, but it does depend upon the balsamic vinegar you are using. It is best to start with the lesser amount and add as needed.
If you don’t want to use a blender, whisking by hand will also work. Or, just put everything in a Mason jar, put the lid on tight and shake like crazy!
I must admit, I prefer using a blender because it produces a silky smooth texture that I love. It’s possible that I lack the patience to whisk and/or shake long enough to get that same texture by hand. LOL
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Storage
Keep the dressing in a covered container in the refrigerator. I like to put it in a small Mason jar with a lid. It should keep for a couple weeks in the fridge, if it lasts that long.
After a time, the oil might separate but you only need to give the jar a good shake and your dressing is ready to go!
Black Pepper vs. White Pepper
You may notice that I use white pepper in this dressing. This is for two reasons: one, white pepper is milder than black so I felt it would work better in this raspberry-based dressing. The second reason is aesthetic: white pepper doesn't make black speckles in the sauce.
However, the quantity used is quite small so if all you have is black pepper, go ahead and use it, the difference will be very subtle.
In case you're wondering, here are a few more tidbits about black and white pepper:
White pepper has its roots in Southeast Asia. It has long been used as an ingredient for cooking, not just as a spice that adds heat to already-cooked food.
Black pepper was originally grown by the Romans. To be considered Black peppercorns, they must still have their stem attached. White peppercorns are simply the seed only of the Piper Nigrum plant without its darker outer cover shell or husk which contains most of its pepcartin molecules, which make it taste hot and spicy!
How to use this Salad Dressing
This raspberry balsamic vinaigrette is for salads, of course! Spinach salad is superb with this raspberry dressing. I love it on a simple salad of greens and tomato, but when you want something more, try a beet salad with goat cheese or a strawberry walnut salad. Both are incredible with this raspberry balsamic dressing!
📖 Recipe
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Raspberry Balsamic Vinaigrette
Ingredients
- 1 cup raspberries frozen
- ⅓ cup olive oil extra virgin
- 2 Tablespoons balsamic vinegar divided
- 1 Tablespoon honey
- 1 Tablespoon brown sugar
- ¼ teaspoon salt or to taste
- ⅛ teaspoon white pepper or to taste
Instructions
- Place raspberries in a small bowl and microwave on high for two minutes to thaw and start to break down. Add 1 tablespoon balsamic vinegar, mix well with a fork or immersion blender. Set aside for 10 minutes.1 cup raspberries, 2 Tablespoons balsamic vinegar
- Use a metal sieve to strain the raspberry puree from the seeds and pulp. One cup of raspberries will yield about ¼-⅓ cup of puree.
- Add raspberry puree and all other ingredients to a small blender or food processor.1 cup raspberries, ⅓ cup olive oil, 1 Tablespoon honey, 1 Tablespoon brown sugar, ¼ teaspoon salt, ⅛ teaspoon white pepper, 2 Tablespoons balsamic vinegar
- Blend ingredients at medium speed until well incorporated.
- Taste the dressing and adjust with a little more honey or brown sugar if needed.
Video
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
This raspberry vinaigrette is now a web story!
L Adams
This was amazing! Last year I canned raspberry juice in half pint jars. Having that made quick work of the dressing. Delicious on salad made with strawberries, blueberries, a few nuts and feta crumbles. So much healthier and tastier than store bought.
Sula
Oh I love the idea of using canned raspberry juice! Thank you for sharing!
Nancy
I couldn’t find frozen raspberries in my giant freezer so I swapped them out with frozen strawberries. It’s fabulous and I didn’t have to strain out the seeds. I use white pepper almost every time I cook…pretty much every day. This is a great recipe!
Sula
Oh yes I've been meaning to try it with strawberries! Thanks for letting me know!
nancy
this salad dressing is so tasty sweet and tart taste from raspberries. it goes with so many salad types
Sula
Yes its a favorite in this house!
Dawn Conklin
This raspberry balsamic vinaigrette dressing is so delicious and easy to make! I have never used white pepper before making this dressing but definitely wanted to try it so I didn't have the little specks in it. This will definitely be my go to dressing over the summer when I have a lot of fresh produce.
Sula
Yes, when summer produce is abundant it's great to have different dressing choices to mix things up a little!
Andrea
the perfect topper! so flavorful and delicious!
Sula
Thank you!
Cindy Mom the Lunch Lady
Look at the gorgeous colour of this dressing. Much healthier than my store bought raspberry vinaigrette that's for sure!
Sula
Yes making it without the high fructose corn syrup was important to me!
Emily Flint
This salad dressing is perfection! I will definitely be making this all the time. Bravo on coming up with a delicious alternative to overly fake sweet dressing.
Sula
Thank you!
Gina
Such a wonderful and delicious recipe. I love raspberry dressing.
Sula
Thank you, I love it too - it just makes your salad a little more special!
Giangi Townsend
Thank you for such a fun, delicious and easy recipe. I love your description and why you are using white pepper. I never cared for all the black pepper specks in my salad, and I so appreciate your suggestions. Thank you.
Sula
Black specs - not always a good look! LOL
Emily Flint
I never thought to make a raspberry dressing with frozen raspberries. Brilliant! I will be making it again and again now that I know how easy it is.
Sula
It really helps when you're not dependent on fresh berries!
serena
So perfect for a nice summer salad
Sula
Thank you, it really is!