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TThis Sweet & Tart Raspberry Vinaigrette brings a natural burst of fruity flavor to any dish, with no need for added sweeteners. It’s naturally low in carbs and pairs beautifully with fresh greens or roasted veggies. Simple to make, this creamy vinaigrette is perfect for dressing up any keto meal with a bright, tangy kick.
Why You’ll Love This Raspberry Vinaigrette
- Low-Carb & Sugar-Free: Naturally sweetened by raspberries, with no added sugars or sweeteners.
- Quick & Easy: Ready in just minutes with simple ingredients.
- Versatile: Perfect for salads, roasted vegetables, or as a marinade.
- Keto-Friendly: Keeps your carb count low without sacrificing flavor.
- Fresh & Tangy: Bright, bold flavors that elevate any dish.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this Sweet & Tart Raspberry Vinaigrette is simple. You only need a few ingredients to create a vibrant, low-carb dressing that pairs perfectly with fresh greens.
- Raspberries: Fresh or defrosted, these provide a natural sweetness and tang.
- Extra Virgin Olive Oil: Adds healthy fats and a smooth texture to the vinaigrette.
- Balsamic Vinegar: For a hint of acidity that balances the sweetness.
- Garlic: A subtle savory note to round out the flavors.
- Dijon Mustard: Helps emulsify the dressing and adds a slight sharpness.
- Salt & Pepper: To taste, enhancing the overall flavor.
For serving (optional):
- Mixed Leaf Greens: Spinach, arugula, and radicchio create a hearty base.
- Red Onion: Adds a mild bite to complement the dressing.
- Pomegranate Seeds: Jewel-like pops of sweetness and crunch.
Variations & Swaps
There are plenty of ways to tweak this Sweet & Tart Raspberry Vinaigrette to suit your taste or what you have on hand:
- Raspberries: Fresh or frozen (defrosted) raspberries both work perfectly in this vinaigrette. Fancy a change? Try strawberries, blackberries or blueberries instead!
- Vinegar Options: If you’re out of balsamic, apple cider vinegar or red wine vinegar make great alternatives with slightly different flavor profiles.
- Mustard Swap: No Dijon? Use yellow mustard for a milder flavor or whole grain mustard for added texture.
- Leafy Greens: Switch up the salad base with kale, romaine, or butter lettuce—any greens will pair beautifully with this dressing. Not a fan of dark leafy greens? Options like iceberg lettuce, cucumbers, radishes and bell peppers with work just fine.
- Fresh Berries Add On: Feeling fancy? Throw in a handful of fresh berries (raspberries, strawberries, blackberries or blueberries). This is an easy way to turn any boring salad into your next favorite summer salad!
How To Make Raspberry Vinaigrette
Blend the Vinaigrette. Add all the vinaigrette ingredients (raspberries, olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper) to a blender. Blend until smooth. You can strain it if you prefer a seedless dressing, but it’s not necessary.
Prepare the Salad (Optional). Thinly slice the red onion and separate the radicchio leaves. Add the spinach, arugula, and radicchio to a serving bowl. Toss the greens gently and then top with the sliced red onion and pomegranate seeds.
Dress the Salad. Drizzle the Sweet & Tart Raspberry Vinaigrette over the salad just before serving!
Tips for Best Raspberry Vinaigrette
- Use fresh or defrosted raspberries: Fresh raspberries give the vinaigrette a brighter flavor, but frozen works just as well once fully defrosted.
- Blend until smooth: For a creamy, well-emulsified dressing, make sure to blend the ingredients thoroughly.
- Adjust the sweetness: Depending on the ripeness of your raspberries, you may want to tweak the amount of balsamic vinegar to balance the tartness.
- Strain for a smoother dressing: Instead of straining after blending, it’s easier to push the raspberries through a fine mesh sieve before mixing them with the other ingredients. Then simply add the strained puree into the blender together with the remaining ingredients.
- Serve the dressing on the side: If you’re making the salad in advance, keep the vinaigrette separate and drizzle it just before serving to keep the greens crisp.
Storage Instructions
Raspberry vinaigrette can be stored in a sealed jar in the refrigerator for up to 5 days. Give it a good shake before using.
Yes! You can store the undressed salad in an airtight container in the fridge for up to 2 days. For best results, add the dressing just before serving to keep the greens crisp.
Freezing is not recommended as it may alter the texture and flavor of the dressing. Fresh is best for this vinaigrette!
How to Serve Raspberry Vinaigrette
Apart from using it as a typical salad dressing with greens, this Sweet & Tart Raspberry Vinaigrette is incredibly versatile. Here are a few other delicious ways to enjoy it:
- Over fresh salads: Drizzle this Sweet & Tart Raspberry Vinaigrette over mixed leafy greens, spinach, arugula, or even kale for a quick and flavorful salad.
- With grilled meats: It pairs wonderfully with grilled chicken or pork, adding a bright, fruity contrast to savory dishes. Try as a side with this Stuffed Flank Steak or Garlic Chicken, or Roast Salmon.
- As a dip: Use it as a dip for raw veggies like cucumbers, bell peppers, and celery for a refreshing snack. Also great for packing in your lunchbox!
- Over roasted veggies: Drizzle the vinaigrette over roasted Brussels sprouts, cauliflower, or asparagus to add a burst of sweetness and tang.
- With cheese boards: Serve alongside your favorite cheeses—especially goat’s cheese or brie—for a vibrant addition to your charcuterie board.
Tools for Raspberry Vinaigrette
- Blender or Bullet Blender: Essential for blending the raspberries and other vinaigrette ingredients into a smooth, creamy dressing.
- Fine Mesh Sieve (optional): Helpful if you want to strain the raspberries before blending to remove seeds for an extra smooth texture.
- Jar with Lid: Perfect for storing any leftover vinaigrette in the fridge for up to 5 days.
Sweet & Tart Raspberry Vinaigrette
Ingredients
- ¼ cup raspberries (fresh or frozen and defrosted)
- 4 tbsp olive oil (extra virgin)
- 1 tbsp balsamic vinegar
- 1 ½ clove garlic (crushed)
- 1 tsp Dijon mustard
- sea salt and pepper (to taste)
Instructions
- Add raspberries, olive oil, balsamic vinegar, garlic, Dijon mustard, salt, and pepper to a blender. Blend until smooth.
- Place greens of choice (such as spinach, arugula, and torn radicchio leaves) in a bowl. Add slices of red onion and some pomegranate seeds.
- Drizzle vinaigrette over the salad before serving.
Nutrition
Notes
- Serving Size: About 2 tbsp.
- Strain for Smooth Vinaigrette: Push raspberries through a fine mesh sieve before blending to remove seeds.
- Store Salad Separately: Store undressed salad in the fridge for up to 2 days for optimal freshness.
- Storage: Keep in a sealed jar in the fridge for up to 5 days.
Made this just now and served with spinach, grilled chicken and some sliced strawberries. I love how easy it was to whip up without any sweeteners! ❤️
What a great suggestion for serving!
Martina, this vinaigrette sounds divine and so refreshing! Can’t wait to try it over roasted veggies. Would adding a little honey ruin the keto part?
I’m afraid it would but you could always use “honey-flavored” syrup – there’s options with Allulose 🙂
This was good but I think a touch of sweetener would make it next level. I added a bit of honey…. I know not keto… but I only use a small amount so it was perfect 🙂
As long as it works for you! 🙂
I just made this raspberry vinaigrette and loved it in my green salad. I also added some goat’s cheese and OMG! Absolutely loved how simple it was to put together.
Thank you! Glad you enjoyed!
Just made this vinaigrette and it’s awesome! Do you think ACV will well? I just run out of balsamic.
Glad you enjoyed! I think it will be quite sour with just apple cider vinegar. You may need to add some sweetener if you want to achieve similar results.
This sounds delicious! Have you tried it with strawberries? ❤️
Yes! I did try this with strawberries and a sprinkle of poppy seeds. It was great 🙂
Martina, I tried your raspberry vinaigrette for dinner yesterday and it made the salad truly special! Love how quick and easy it is to make without using any sweeteners. Going to reuse it over the weekend with new salad combos! ❤️
Thank you, that’s so great to hear ❤️
This raspberry vinaigrette is amazing, Martina! Quick and delicious—seriously an upgrade from boring salads. Can it also be used on grilled veggies? 😊
Absolutely! A friend of mine once made some cabbage “steaks” (similar to cauliflower “steaks”) and drizzled them with this dressing. It was really good.
Loved the light and fresh feel this raspberry vinaigrette brought to my salad, so simple to make yet soooo tasty!
Thank you for sharing your feedback!
Found this on Pinterest yesterday and absolutely loved it! I’ve never even considered using berries to make salad dressing. Genius!
Thank you Olivia!
Wow, this tasted amazing! Loved adding it over arugula!
Thank you! 🙂
Oh my, Martina! This raspberry vinaigrette was just lovely on our greens and avocado salad. We always have homemade everything on trips, so the “no-need for sweeteners” is really useful. 😊
Glad you enjoyed! 🙂
This dressing was super simple to make and really tasty! Have you tried it as a marinade for roasted veggies too? 😊
Thank you! Yes, this would be a great option for marinating veggies and proteins too!
I guess fruit in salads is not my thing 😂 But I LOVE all your other recipes that I’ve tried!
Thank you, I appreciate your honest feedback!
Tried this raspberry vinaigrette on my spinach salad, and wow, talk about a game changer! So easy to whip up and so yummy. The only thing I’d change is adding some sweetener but that’s just me lol.
Thank you!
Simply fantastic! I made the vinaigrette yesterday and it perfectly balanced my greens. Thanks for such an easy, bright idea, Martina!
Thank you, glad you enjoyed!