This homemade Raspberry Poppy Seed Dressing is thick and creamy with fresh raspberries and just a few basic ingredients. It has a sweet and tangy flavour, comes together in 5 minutes and goes perfectly with your favourite berry salad!
We love this dressing on a simple green salad with raspberries but it also goes perfectly with this strawberry kale salad!
Salads are on the menu a lot in our house and I love to make a homemade salad dressing to go with them.
If you haven’t tried making your own salad dressings and vinaigrettes, it couldn’t be easier to do. You normally just need oil, vinegar (or an acidic juice) and a few other ingredients to season and create the texture you want.
One of our favourites (if you like a little heat) is this jalapeño vinaigrette!
The other thing we love about homemade dressings is that they use real and basic ingredients without any preservatives.
And, with the cost of salad dressings at the grocery store these days, going with homemade can save you a little money too.
Why you’ll love this raspberry dressing recipe
- It only takes 5 minutes to make.
- It stores well in the fridge so you can make it in advance.
- The bold flavour goes well with many different kinds of salads.
- You can use fresh or frozen raspberries.
Ingredients and substitutions
For the exact quantity of ingredients used, please refer to the recipe card at the end of this post.
Raspberries – As mentioned above, you can use fresh or frozen raspberries for this recipe. If using frozen, just make sure to thaw them in the fridge first.
Oil – I normally use extra virgin olive oil in my salad dressings, but you can also use olive oil, canola oil or avocado oil.
Honey – To balance the tangy flavour, liquid honey is added to the dressing. In addition to bringing a sweet flavour, honey helps emulsify and thicken the dressing. You can also use agave syrup.
Red wine vinegar – Vinegar adds a tangy flavour to salad dressings and red wine vinegar is a go to for me. You can substitute with white wine vinegar if you wish. For extra raspberry flavour, you can also use a raspberry red wine vinegar.
Red onion – I love the punch of flavour a little red onion adds to this dressing. The onion is blended together with the other ingredients, so you get the flavour but not the texture. Feel free to use shallots instead if you prefer.
Poppy seeds – A necessary ingredient in poppy seed dressing!
Salt – Just a little to enhance the flavour of the other ingredients. Feel free to add more to taste.
How to make raspberry poppy seed dressing
Add the raspberries, oil, honey, vinegar, onion and salt to a blender and blend until smooth.
Stir in the poppy seeds.
Pour into a jar and serve immediately or refrigerate for later use.
Raspberry poppy seed dressing should be stored in a covered dish or jar in the fridge. Do not leave it at room temperature.
The dressing will thicken in the fridge, so let it sit at room temperature for 5 minutes and give it a good stir before serving.
Absolutely! I’ve made this dressing with frozen raspberries and it was perfect. In my experience, it results in a slightly darker pink dressing, but the taste is still the same. Just make sure to defrost your raspberries in the fridge first.
I haven’t tried this, but I can’t see why not. I think strawberries or blueberries would be a tasty substitution in this recipe.
Unfortunately, you’ll need more than a whisk to whip up this dressing as the raspberries and onions need to be blended together with the other ingredients. If you don’t have a blender, you can use a food processor or a handheld immersion blender.
It depends on how fresh your raspberries are, but I’ve found this dressing lasts about 5 days in the fridge.
If you don’t like the texture of poppy seeds, just add them to the blender with the other salad ingredients to blend them up a bit.
Salads to pair with this raspberry poppy seed dressing
If you make this recipe, I’d love to hear what you think in the comments below!Print
Raspberry Poppy Seed Dressing is thick and creamy with fresh raspberries and a sweet and tangy flavour. It takes just 5 minutes to make!
- 1/2 cup fresh raspberries
- 1/2 cup extra virgin olive oil
- 1/4 cup liquid honey
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped red onion
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- Add the raspberries, oil, honey, vinegar, onion and salt to a blender and blend until smooth.
- Stir in the poppy seeds.
- Pour into a jar or dish with a lid.
- Serve immediately or cover and refrigerate for up to 5 days.
- You can substitute fresh raspberries with frozen, just make sure they are thawed first.
- If you don’t have a blender, you can use a food processor or a handheld immersion blender.
- The dressing will thicken in the fridge, so let it sit at room temperature for 5 minutes and give it a good stir before serving.
- If you don’t like the texture of poppy seeds, try adding them to the blender with the other salad ingredients.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: raspberry, poppy seed, dressing, salad