Outback Raspberry Vinaigrette Recipe

Outback Raspberry Vinaigrette Recipe is the sweet-tangy dressing you’ll want on everything. Outback typically offers this vinaigrette as a choice for their side salads or wedge salads, served alongside steaks, ribs, or seafood entrees like the Bloomin’ Burger or grilled shrimp.

On a date night dinner with my husband, we ordered steaks and side salads along with this raspberry vinaigrette and light balsamic vinaigrette. I took one bite of my salad with the raspberry vinaigrette and stopped mid-conversation because the flavor surprised me—in the best way.

From that moment, It become one of my top choice. I know the chef so i manage to get the exact copycat recipe of the raspberry vinaigrette. Today I’m recreating the same Outback raspberry vinaigrette recipe to pair with my full week meals where I also added their wings in this week meal plan.

So, let’s make together. Once you make it, you’ll love drizzling it over spinach salads, fruit-topped greens, or even a simple side salad to brighten your meal.

Why This Copycat Outback Raspberry Vinaigrette Better Instead of Store Bought?

Outback Steakhouse made this dressing popular, but the bottled or restaurant versions are often made in large batches to last longer. That usually means added preservatives and a flavor that isn’t as fresh as it could be. I’ve tried store-bought raspberry vinaigrettes, and most of them taste either too sweet or oddly sharp.

When you make this at home, you’re in control. You can taste real raspberries, adjust the honey to match your preference, and keep the texture smooth and light.

In my experience, homemade just tastes cleaner and brighter, and once you try it fresh, going back to bottled dressing feels like a downgrade.

Perfect For

• Weeknight salads that need a flavor boost
• Summer lunches with fresh fruit and greens
• Light dinners when you want something fresh, not heavy
• Meal prep without boring flavors
• Impressing guests without extra effort
• Anyone who loves sweet and tangy dressings

Outback Raspberry Vinaigrette Ingredients

Fresh Raspberries (1 cup, washed) – Fresh raspberries are the heart of this dressing. They bring natural sweetness, gentle tartness, and that vibrant color you expect from a restaurant-style vinaigrette. If fresh raspberries aren’t available, frozen can work—just thaw and drain them first so excess water doesn’t thin the dressing.

Honey (1 tablespoon) – Honey gives a smooth, floral sweetness that blends beautifully with the raspberries. It’s softer than white sugar and helps round out the acidity. You can substitute maple syrup if needed, but honey stays closest to the classic Outback flavor.

Balsamic Vinegar (1 tablespoon) – Balsamic vinegar adds depth and tang without overpowering the fruit. Choose a decent-quality balsamic—not the thick glaze version—for the best balance. If you’re out, red wine vinegar works, though the flavor will be slightly sharper.

Olive Oil (3 tablespoons) – Olive oil creates the silky texture that makes this dressing pourable and rich. A mild or light olive oil works best so it doesn’t compete with the berries. Avoid extra peppery oils, which can overwhelm the delicate sweetness.

How To Make Outback Raspberry Vinaigrette

Step 1 | Prepare the Raspberries

Place the washed raspberries directly into your blender. Make sure they’re clean and free from stems or debris. Starting with clean fruit ensures a bright, fresh flavor and keeps the dressing smooth once blended.

Step 2 | Add the Sweetener

Add the honey to the blender. This step is where the dressing starts to come together. If your raspberries are especially tart, you can slightly increase the honey later, but it’s best to start with the measured amount and adjust after blending.

Step 3 | Add the Vinegar

Pour in the balsamic vinegar. This adds the acidity that turns simple blended fruit into a proper vinaigrette. The vinegar balances the sweetness and gives the dressing that restaurant-style bite.

Step 4 | Add the Oil

Add the olive oil to the blender. This is what helps emulsify the dressing, giving it a smooth and cohesive texture instead of separating. Pour it in evenly so it blends fully with the fruit and vinegar.

Step 5 | Blend the Vinaigrette

Blend everything until completely smooth. Take a moment to scrape down the sides if needed, then blend again. You’re looking for a uniform, silky consistency with no visible chunks of fruit.

Step 6 | Strain the Dressing (Optional but Recommended)

Pour the blended vinaigrette through a fine-mesh strainer into a bowl or jar. Use a spoon to gently press the liquid through, leaving the seeds behind. This step gives you that polished, restaurant-quality texture that feels extra special.

Step 7 | Store and Use

Transfer the finished vinaigrette into a clean, airtight container. Refrigerate until ready to use. Give it a gentle shake before serving, and enjoy it over your favorite salads or as a light drizzle over fresh ingredients.

Making Tips for Outback Raspberry Vinaigrette

• Taste after blending and adjust sweetness or acidity slowly
• Always strain if you want a smooth, elegant finish
• Use room-temperature ingredients for easier blending
• Shake or stir before each use to keep it emulsified
• Keep portions small—this dressing is flavorful

What To Serve with This Outback Raspberry Vinaigrette

Spinach Salad with Strawberries
I love this dressing most on fresh spinach with sliced strawberries, soft goat cheese, and a few toasted nuts. The sweet berries and creamy cheese make the salad feel special without much effort.

Mixed Greens with Grilled Chicken
Pour this vinaigrette over mixed greens topped with warm grilled chicken. The fruity flavor cuts through the savory meat, and in my opinion, it makes a simple dinner salad feel more filling and complete.

Apple, Pecan, and Blue Cheese Salad
This dressing pairs surprisingly well with crisp apples, pecans, and blue cheese. I like how it softens the strong cheese flavor and pulls everything together without taking over the whole plate.

Arugula with Shaved Parmesan
A light drizzle over peppery arugula and shaved parmesan is one of my favorites. It’s simple, clean, and perfect when you want something fresh that doesn’t feel heavy.

How to Store and Serve Later

Store leftover raspberry vinaigrette in an airtight container in the refrigerator for up to one week. Always give it a shake before serving, as natural separation may occur. For food safety, keep it chilled and avoid leaving it at room temperature for extended periods.

FAQs

Can I use frozen raspberries instead of fresh?
Frozen raspberries work just fine. Let them thaw fully and drain off extra juice before blending. This helps keep the dressing thick and smooth instead of thin or watered down.

Is this dressing very sweet?
No, it leans more fresh and lightly sweet. The honey supports the raspberries without taking over. If you prefer it sweeter or more tart, small adjustments make a big difference.

Do I really need to strain the seeds?
You don’t have to, but I always do. Removing the seeds gives the dressing a cleaner feel and makes it pour better, especially if you like that smooth, restaurant-style texture.

Can I make this ahead of time?
Yes, and I actually recommend it. A few hours in the fridge helps the flavors settle, making the vinaigrette taste more balanced when you’re ready to serve.

What oil works best if I don’t have olive oil?
A mild oil like avocado or grapeseed works well. Avoid strong-flavored oils, as they can overpower the raspberries and change the overall taste.

Can I use this as a marinade?
It’s better as a finishing dressing. The acidity can be too strong if left on meat too long, but a quick brush before serving works nicely.

Why does my dressing separate in the fridge?
That’s normal with homemade dressing. There are no stabilizers, so a quick shake or stir brings everything back together in seconds.

Making this Outback Raspberry Vinaigrette Recipe at home is one of my favorite ways to bring a restaurant flavor into everyday meals. This easy copycat raspberry vinaigrette tastes fresh, balanced, and far better than anything bottled.

If you enjoyed this recipe, follow me on Facebook and Pinterest for more copycat favorites, simple dressings, and easy kitchen wins you’ll actually use.