It’s raspberry picking time! It’s not often, living in urban LA, that I get to pick my own fruit or vegetables. Our poor little apartment patio is north facing and only gets a sliver of sun for an hour a day. Not ideal for growing anything. So, when the fruit farmers of Oak Glen, CA announced that their fruit is ripe and ready for eating (I mean picking), we made the 2 hour drive to get some! And for that long of a drive making a family day trip out of it is the best way to go!
We bought our baskets at Snowline Orchard and off we went, picking delicious raspberries straight off the vines. The bees were equally happy about the raspberries, so they were feasting, pollinating and hopping from one berry to the next, just like us. It was so easy to pick 5 pounds of berries in such a short amount of time (not to mention eating another 5 pounds as you go). But all said and done we picked 9 cartons of berries (not including the ones already in our bellies). It was an amazing berry feast! Then, because we were tired and hungry from picking the berries, we had to stop for a BBQ lunch and wine tasting before heading home, obviously!
Now once we got home we were overwhelmed with berries! What would I make with all these berries?! Granted, you could very easily eat all of them as is, but I wanted to use them for multiple purposes. First I made fresh raspberry jam, one of my husbands faves! I also baked up some homemade easy puff pastry dough for some delicious raspberry pastries. And of course I froze a batch so we could have some for later! But I was also hoping for a slightly healthier way to utilize the berries. Maybe I could use them in my weekly salads for lunch! As you’ve seen, I really like making my own salad dressings (see here, here and here) so of course I thought that making a raspberry vinaigrette would be an great use of the raspberries. And boy was I right!
Smashing the raspberries into a sieve and letting the juices run straight into the vinaigrette made with honey, olive oil and apple cider vinegar was what gave it that perfect summer fresh raspberry taste. And it was the most vibrant light red color I’ve ever seen! It’s definitely an eat with your eyes first kind of dressing! I topped my salads with feta cheese, pecans, other miscellaneous veggies, and of course fresh raspberries. I drizzled the gorgeous ruby red dressing over to make a super scrumptious, sweet but not too sweet, ode to our weekend of raspberry picking. This homemade raspberry vinaigrette is so much more flavorful than any version you’ll find in the store. Definitely try it out for your next salad meal prep!
As for me, I’ll be relaxing and eating a raspberry pastry with my raspberry vinaigrette salad and reminiscing our awesome family weekend!
Raspberry Vinaigrette Salad
This easy homemade raspberry vinaigrette is a healthy ode to the end of summer and raspberry season. Enjoy!
- 12-15 raspberries
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 teaspoon – 1 tablespoon honey
- Step 1 Place berries in a medium sieve over a bowl and smash them with a spoon, until mostly all the juices have drained out.
- Step 2 Add the rest of the ingredients to the bowl (starting with a teaspoon of honey and adjusting for taste) and pour into a mason jar.
- Step 3 Close the lid tightly and shake (preferably while dancing to Hey Ya! by Outkast)
- Step 4 Pour over yummy salad and devour