5 from 4 reviews

I have a new salad dressing to share with you today. It is a sweet and tart Raspberry Almond Vinaigrette made from frozen red raspberries, red wine vinegar and shallot. The dressing is emulsified with Dijon mustard and almond oil. It’s just the thing to break you out of your rut for the spring!

Raspberry Almond Salad Dressing drizzled on a salad

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Why We Love This Recipe For Raspberry Almond Vinaigrette

Lately, I have been making a ton of fresh salads, which I have been drizzling on this Raspberry Almond Vinaigrette. It’s incredibly simple to make and only takes a few minutes.

Not only is this raspberry almond vinaigrette beautiful in color, but the brightness and tartness of it really helps to elevate a salad.

This dressing pairs well with salads topped with spiced nuts (or really any nuts, for that matter), goat cheese, beets, chicken, and spinach. It can also be made ahead if you’re hoping to have a tasty (and homemade) dressing to reach for throughout the week.

Raspberry Almond Vinaigrette in a jar

Key Ingredients For This Recipe

Frozen raspberries

I used frozen raspberries for this recipe because it’s the simplest/most affordable and they also release lots of yummy raspberry juices when thawed.

Thaw the frozen raspberries and they become super juicy and sag under their own weight, so 1 cup will be more like ¾ cup once thawed. The fact that they are so so juicy to begin with makes them perfect for pureeing!

Shallot

I love using shallot in salad dressings like this Easy Lemon Vinaigrette and my Apple Cider Vinegar Salad Dressing. Too much shallot is overwhelming to the fruit of the raspberries, and the natural almond notes in the oil. You can use a little minced fresh onion instead.

Red wine vinegar

Red wine vinegar (or vinegar in general) is a staple ingredient in dressings. I like the way red wine vinegar adds lots of brightness and clean-tasting acidity without too much extra flavor.

Honey

I love the flavor of honey and raspberry together. And bees pollinate raspberries, so it’s almost poetic! That said, you can easily substitute with agave or maple syrup for a vegan option.

Dijon mustard

Dijon helps to emulsify the dressing, making it nicely thick and creamy.

Salt

If your dressing happens to taste bland or too acidic, add a little bit more salt. Don’t be afraid to season!

Freshly ground pepper

I love finishing off any salad dressing or salad with freshly cracked pepper.

Almond oil

I used almond oil in this dressing (another bee-pollinated crop) and a classic partner to raspberries (think Linzer Cookies.) It has a mild almond flavor that really works well with spring vegetables and tender greens. If you prefer you could also use avocado oil or organic canola oil.

Raspberry Salad Dressing Recipe being poured over salad

Step-by-Step Instructions to Make This Raspberry Vinaigrette Recipe

Step 1: Combine ingredients & blend

Puree the raspberries, shallots, vinegar, honey, Dijon, salt and pepper in a mini prep or with an emersion blender. Alternatively, a blender or food processor will work, but you’ll need to scrape the edges to get the mixture going.

Step 2: Add oil

Add almond oil and puree again to combine.

Raspberry Vinaigrette Recipe in a jar

FAQs and Expert Tips

Can this dressing be made with regular oil?

Yes. If you don’t have almond oil you can use canola oil or avocado oil. If you still want the almond flavor you can add a dash of almond extract (omit if there’s a nut allergy in question).

How long can you keep homemade vinaigrette dressing?

Homemade vinaigrette can last for 1 to 2 weeks in the fridge if stored properly in an airtight container.

What can you add to this dressing?

Chopped tarragon is a great addition to dressing and would be lovely in this. Or chives. Try it!

What are some ways you can use this raspberry almond vinaigrette?

Drizzle over field greens with chicken, raspberries, chevre and toasted almonds. Pour over chilled cooked wild and brown rice, and toss with toasted almonds, parsley and avocado

More Berry Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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Raspberry Almond Vinaigrette | Healthy Seasonal Recipes #saladdressing #raspberry #kidfriendly #vinaigrette

Raspberry Almond Vinaigrette

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5 from 4 reviews

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Description

I have a new salad dressing to share with you today. It is a sweet and tart Raspberry Almond Vinaigrette made from frozen red raspberries, red wine vinegar and shallot. The dressing is emulsified with Dijon mustard and almond oil. It’s just the thing to break you out of your rut for the spring!

Ingredients

Units Scale
  • 1 cup frozen raspberries, thawed
  • 1 tablespoon chopped shallot
  • 2 tablespoons red wine vinegar
  • 4 teaspoons honey (or agave or maple syrup for vegan option)
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup almond oil

Instructions

  1. Puree raspberries, shallots, vinegar, honey, Dijon, salt and pepper in a mini prep or with an emersion blender. Alternatively, a blender or food processor will work, but you’ll need to scrape the edges to get the mixture going.
  2. Add oil and puree again to combine.

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.