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Raspberry Almond Vinaigrette being poured onto fresh greens

Raspberry Almond Vinaigrette

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Elevate a simple salad with homemade raspberry vinaigrette! It’s a sweet and tart vinaigrette made from frozen red raspberries, red wine vinegar and shallot. The dressing is emulsified with Dijon mustard and almond oil.
Keyword & Sauces, Chutneys, Jams
Servings 1 generous cup
Author Katie Webster of Healthy Seasonal Recipes

Ingredients

  • 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
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup almond oil

Instructions

  • 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.
  • Add oil and puree again to combine.

Notes

Store in a jar in the refrigerator up to 5 days.