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Food | Recipes

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

Black Raspberry Honey Mustard Vinaigrette

Recipe Type: Allergen Free Detox Salads
YIELDSabout 1 cup
PREP TIME
COOK TIME
TOTAL TIME
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  • 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
  • 1/4 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
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Directions

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

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