Raspberry Salad Dressing
This raspberry oil-free dressing is a delightful addition to any salad, offering a burst of fruity flavor without the added calories from oils. Its tangy sweetness pairs perfectly with a variety of greens and vegetables, while the absence of oil keeps it light and healthy.
Drizzle homemade raspberry dressing over your favorite salads to add a vibrant, fruity flavor that enhances fresh greens and vegetables. You can also use it as a marinade for tofu or as a dip for crudités to enjoy its tangy sweetness in various dishes.
We have more deliciously healthy salad dressings on this website like my creamy vegan ranch dressing, this simple 3-ingredient oil-free dressing, and our umami and tangy orange miso dressing.
Reasons you will love this dressing
- Fresh and Fruity Flavor: This dressing brings a burst of natural raspberry sweetness and tanginess to your salads, elevating their taste with a vibrant, fruity twist.
- Oil-Free and Vegan: Perfect for those following an oil-free or vegan diet, this dressing provides a flavorful alternative without compromising on dietary preferences or health goals.
- Low-Calorie and Nutrient-Rich: Made without oil, this dressing is lower in calories while still offering antioxidants from fresh raspberries, supporting a healthy lifestyle.
- Versatile and Easy to Use: This dressing isn’t just for salads; it can also be used as a marinade, dip, or drizzle for a variety of dishes, making it a versatile addition to your kitchen.
Ingredients you will need
- Raspberries- Fresh or frozen berries will work for this dressing.
- Mustard- Adding Dijon mustard to raspberry dressing enhances its flavor profile by introducing a tangy, sharp contrast that balances the sweetness of the raspberries.
- Vinegar- Balsamic is the vinegar I use but others such as apple cider or white wine vinegar could be substituted.
- Maple syrup- It provides a natural sweetness that balances the tartness of the raspberries and enhances the overall flavor.
- Herbs- Thyme and rosemary enhance the overall taste profile, providing a subtle aromatic quality that makes the dressing more interesting and flavorful.
How to make oil-free raspberry dressing
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Add your raspberries to your blender. I have a Vitamix 5200 Series that I love, but any blender will work just fine for this dressing.
STEP #2: Purée the fresh or frozen raspberries. Pour it into a bowl. Whisk in the mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
STEP #3: Drizzle it over your favorite green salad or use it as a marinade for tofu. It can even be used as a dip for crudités.
Recipe from The Cancer Survivors Guide by Dr. Neal Barnard.
*Originally published August 10, 2015.
Frequently Asked Questions
Yes, frozen raspberries work well for making raspberry dressing; just thaw them before use to ensure a smooth texture.
To reduce the sweetness of raspberry dressing, you can cut back on the amount of maple syrup, add more vinegar for acidity, or incorporate additional herbs and spices.
Homemade raspberry dressing can typically be stored in an airtight container in the refrigerator for up to 3 days. Always check for any changes in color, smell, or texture before using.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Raspberry Salad Dressing
Ingredients
- 2 cups fresh or frozen raspberries
- 2 teaspoons Dijon mustard
- 1-2 tablespoons balsamic vinegar
- 1 tablespoon fresh herbs such as thyme or rosemary, freshly chopped (optional)
- 1-2 teaspoon maple syrup or to taste
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Purée raspberries in a blender.
- Remove and place in a bowl.
- Whisk in mustard, vinegar, herbs (if using), maple syrup, salt, and black pepper. Start with 1 tablespoon vinegar and add more after tasting. Adjust flavor with maple syrup, salt, and black pepper.
- Store in a covered container in the refrigerator. Leftover Raspberry Salad Dressing will keep for up to 3 days.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
I made this raspberry dressing for a birthday dinner to compliment a walnut raspberry spinach salad. It was delicious! This was my first time making an oil- free dressing but it won’t be my last. I’ll definitely be adding this recipe to my repertoire. Thank you.
I was getting bored with salads, but then I tried your dressing recipe– this is really good! You’ve revived my interest in salads again! Thank you!
That’s awesome! Smiling big here! 😀
When I try to copy your recipes, the green color comes through loud & clear. There goes my green ink. And the beautiful pictures at the bottom copy also, which I would prefer not to copy. Admittedly, I’m a novice at the computer. Patsy
Patsy, there’s a print button in 2 locations on each recipe. One is at the top of the page, beside the rating stars. Another one is at the bottom of recipe, beside the share buttons. When you click either one of these, a plain text page of the recipe will come up in black and white. Select which pages to print, preview them and only print the ones without pictures. I hope this helps! 🙂
Thank you. The Raspberry Salad Dressing sounds heavenly. (Computer Novice) Patsy
Patsy, you’re so welcome! 🙂