Black Raspberry Vinaigrette is a sweet tart salad dressing made with fresh picked black raspberries. The color is gorgeous and the flavor is beyond words.
This gorgeous black raspberry vinaigrette has a vibrant color and super bold flavor. It’s the perfect recipe for using a small amount of fresh picked summer berries. This salad dressing can be made with just a handful of wild black raspberries, blueberries, blackberries, or any number of local summer berries. Plucking your berries from the produce aisle? No worries, that works too 🙂
black raspberry fun facts
- Also known as “Blackcaps”
- Native to North America and are actually considered an invasive species because of their aggressive growing patterns.
- They have a super short growing season, usually about 3 weeks starting late June to early July.
- Extremely dark pigment allows black raspberries to be used as a coloring agent. The USDA stamp on meat was made with black raspberry dye for many years.
- Black raspberries are a superfood, they have some of the highest antioxidant properties of all berries.
ingredients in black raspberry vinaigrette
Salad dressings are one of my favorite things to make because you get such a big flavor payoff for so little effort. I purposely keep the dressing ingredients simple to allow the special flavor of these berries to shine.
- black raspberries
- you’ll only need a handful, or about 1/2 cup.
- white wine vinegar
- balsamic vinegar
- honey
- salt
- olive oil
- I use a mild olive oil so the flavor won’t compete with my berries.
related: Raspberry Poppy Seed Dressing
a salad dressing as healthy as the salad!
Black raspberries, like many berries, are loaded with vitamins, minerals, and disease fighting antioxidants, particularly Anthocyanins. These are the pigments that give black raspberries (and blueberries) their deep color. Anthocyanins have strong antioxidant properties and are linked to numerous health benefits, including anti-inflammatory effects and potential cancer prevention. If you’re interested you can read more about these amazing berries here.
Add heart healthy olive oil into the mix and your dressing will be (almost) as healthy as your salad!
where to find black raspberries
WILD: black raspberries are native to the United States and grow wild in many parts of the country, especially in the North, Northeast, Midwest, Pacific Northwest, and mountainous states. Look for them in wooded areas, along roadsides, and in fields. They come into season in late June to early July, and I make black raspberry vinaigrette with the very first handful I find!
CULTIVATED: Black raspberries are cultivated, especially in Oregon and Ohio. These berries are most often used for commercial jams, purees, and dietary supplements. Since they’re too delicate to transport well you won’t find them in supermarkets. Check local farm directories or websites like LocalHarvest to find farms near you.
FROZEN: blackberries are sometimes sold frozen, especially in areas where they are cultivated. You can also check for them online:
how to use blackberry vinaigrette
On Green Salads: this dressing is particularly good on summer salads that have some sort of fruit presence. A spinach or kale salad is perfect because the sweet dressing complements the hardy greens. Ingredients like toasted nuts and blue cheese help balance the sweetness.
On Fruit Salads: like my Berry Salad or Summer Fruit Salad.
Drizzled Over Meats: the bright acidity of black raspberry vinaigrette balances out the savory richness of meats like grilled chicken and steak.
Use in Sauces and Marinades: like barbecue sauce.
black raspberry vinaigrette faqs
Can I make this with frozen berries?
- Yes, just thaw them before blending.
Can I add poppy seeds?
- Sure! I love my Raspberry Poppy Seed Dressing.
Should I strain this black raspberry vinaigrette?
- Black raspberry seeds are quite small so I don’t feel the need to strain them out, but you can if you prefer.
My dressing is very thick, what can I do?
- Stir in a little water to thin it down.
Help, I don’t have a blender or food processor!
- All kitchens should have either a blender, a food processor, a small food processor, or a stick blender. If you don’t, you might try a food mill, or pushing the berries through a strainer to crush them and then whisk together your dressing.
How long will this last?
- Plan to use your vinaigrette within 10 days or so.
Can I freeze black raspberry vinaigrette?
- You can, I suggest freezing it in a silicone ice cube tray so you can take out the amount you need and leave the rest for later.
Black Raspberry Vinaigrette
Equipment
Ingredients
- 1/2 cup black raspberries
- 2 Tbsp white wine vinegar
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1/2 cup olive oil, if you have a choice I choose a mild olive oil.
- salt to taste
Instructions
- Put the berries, vinegars, and honey in the bowl of a small food processor and process until pureed. Scrape down the sides of the bowl.
- With the machine going, drizzle the olive oil in through the top. Taste the dressing and add salt if needed, and adjust any of the other ingredients as needed.
- Transfer the vinaigrette to a clean jar and refrigerate until needed. The dressing may thicken a bit as it chills, and you can always stir in a bit of water to thin it down.
- Keep refrigerated and plan to use within 1-2 weeks.
I have never seen black raspberries here in Colorado, but black raspberry jam is my favorite. I can only find it on Amazon now. I will just add a little jam to the vinaigrette for a copycat version. Great idea!