Food, Recipes

Black Raspberry Honey Mustard Vinaigrette


Black Raspberry Honey Mustard Vinaigrette

Last weekend I found a bunch of wild black raspberry bushes growing in my backyard. I’ve been going outside daily to fill a bowl of berries and adding them to smoothies and salads. I was making a vegan chicken salad with black raspberries and honey mustard when I decided to combine the two flavors to create their own dressing.

I always add some type of fresh herb to homemade dressing to give it a vibrant, bright flavor. There’s a giant patch of mint growing right next to my raspberries so naturally this was the herb I chose to use. This would also be good with rosemary or sage. You can use any variety of mustard you prefer, using stone ground or brown for a more spicy dressing or dijon for a more mild flavor. I used the stone ground mustard from the recipe posted last week and it came out perfectly sweet and tangy.

Black Raspberry Honey Mustard Vinaigrette


Prep Time: 02 minutes
Cook time: 10 minutes
Total time: 12 minutes
Yield: about 1 cup
  • 1/4 cup black raspberries
  • 1 tbsp cane sugar
  • 1/4 cup raw, organic honey
  • 1/4 cup stone ground mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/8 cup fresh mint, shredded
  • to taste salt & pepper


1. Add the black raspberries and cane sugar to a small pot over low heat. Stir and let the blackberries break down until it turns syrupy, about ten minutes.
2. In a mixing bowl, whisk together the vinegar, oil, honey, and mustard.
3. Stir in the blackberries and mint.
4. Add salt and pepper to taste.
5. Serve over a vegan chicken salad with blackberries, onions, cucumber, and mint.

Also by Lauren: Strawberry Spinach Chickpea Salad

Vegan Mexican Street Corn

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Photo: Lauren Sacerdote
Lauren Sacerdote

Lauren Sacerdote

Contributor at Peaceful Dumpling
Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.
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