5-Minute Easy Strawberry Vinaigrette – Fresh, Sweet & Tangy!

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I just have to say — thank you for being here! It truly warms my heart to share recipes like this Easy Strawberry Vinaigrette, a dressing so simple yet so game-changing, it made me genuinely look forward to my salads (yes, really!). With only a few ingredients and under 10 minutes of your time, this low-calorie, naturally sweet, and vibrant vinaigrette brings a burst of summer to any bowl of greens. It’s especially divine over baby spinach, with crumbled feta and toasted almonds… oh, you’re going to love it!

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What is Strawberry Vinaigrette?

Strawberry vinaigrette is a fruit-forward, tangy-sweet salad dressing made with blended strawberries, vinegar, olive oil, and seasonings. It’s a naturally bright and healthy alternative to store-bought dressings, offering freshness that bottled versions just can’t match. This one uses frozen strawberries so it’s easy to make year-round — no need to wait for berry season!

Why You’ll Love This Easy Strawberry Vinaigrette

• It’s fast and fuss-free – 5 ingredients and a blender. Done.

• Lower in calories and sugar than most store-bought vinaigrettes.

• Naturally sweet from strawberries and honey.

• Beautifully versatile – it pairs with so many salads.

• Doubles as a marinade or glaze (I promised you versatile, and here’s proof!).

What Does It Taste Like?

This vinaigrette tastes like summer in a jar — bright, juicy strawberries with a subtle tang from apple cider vinegar and just a touch of honey to bring everything into balance. The olive oil adds richness without overpowering the freshness of the berries. A hint of salt and black pepper rounds it out, making it feel both gourmet and effortless.

Benefits of This Recipe

• Antioxidant-rich thanks to strawberries and apple cider vinegar.

• Heart-healthy fats from olive oil.

• No preservatives or artificial sugars.

• Vegan-friendly (use maple syrup instead of honey!).

• Budget-friendly – frozen strawberries are a steal year-round.

Ingredients

You only need a few simple pantry and freezer staples to whip up this fresh strawberry vinaigrette:

• 8 ounces frozen strawberries – no need to thaw!

• 2 tablespoons honey – or maple syrup for a vegan version.

• 2 tablespoons apple cider vinegar – balances the sweetness with a bright tang.

• 2 tablespoons olive oil – for that smooth, rich finish.

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

Optional Add-ins

Want to personalize your vinaigrette? Here are some delicious extras to consider:

• Fresh basil or mint – for a herby twist.

• Dijon mustard – adds a savory tang and emulsifies the dressing.

• A squeeze of lemon juice – brightens the flavor even more.

• A clove of garlic – for those who like a little bite!

Tools You’ll Need

• Blender or food processor

• Measuring spoons

• Airtight jar or container for storage

How to Make Easy Strawberry Vinaigrette

Step 1: Gather Your Ingredients

Measure out all your ingredients so they’re ready to go — no last-minute scrambles!

Step 2: Blend Everything Together

In a blender, combine:

• 8 oz frozen strawberries

• 2 tbsp honey

• 2 tbsp apple cider vinegar

• 2 tbsp olive oil

• ¼ tsp salt

• ¼ tsp black pepper

Blend until completely smooth. Taste and adjust sweetness or acidity if needed — every batch of strawberries is a little different!

Step 3: Store and Serve

Pour into a jar or airtight container. Chill if desired, or serve immediately!

What to Serve with Strawberry Vinaigrette

Oh, where to begin! Here are my favorite ways to let this vinaigrette shine:

• Spinach salad with goat cheese, almonds, and red onion

• Grilled chicken salad with arugula and walnuts

• Quinoa bowl with feta, cucumbers, and chickpeas

• As a marinade for grilled shrimp or chicken

• Drizzled over roasted sweet potatoes or carrots — seriously, try it!

Tips for the Best Strawberry Vinaigrette

• Use high-quality olive oil for the best flavor — it really makes a difference.

• Don’t skip the salt and pepper — they’re key to balancing the sweetness.

• Let it sit for 10 minutes after blending to let the flavors meld (if you can wait!).

• Want a thinner texture? Add 1–2 tablespoons of water and blend again.

Storage Instructions

Store your vinaigrette in an airtight jar in the fridge. It’ll keep for up to 5 days — just give it a good shake before using. If it separates (which is natural!), a quick stir or re-blend will bring it back together.

General Information

This recipe makes about 7 servings, perfect for a week of salads or a few generous dinner portions. It’s naturally gluten-free, dairy-free (unless you serve it with feta!), and vegan-adaptable.

Frequently Asked Questions

Can I use fresh strawberries instead of frozen?

Absolutely! Just hull and halve them first. You may want to add a few ice cubes or chill the dressing if you’re serving it right away.

Is this vinaigrette vegan?

Not as written (it uses honey), but swap the honey for maple syrup or agave and you’re good to go! It’s an easy adjustment that doesn’t compromise flavor.

Can I make this vinaigrette ahead of time?

Yes! It stores beautifully for up to 5 days in the fridge. The flavor even improves after a little time to sit — if you can wait that long!

What if I don’t have apple cider vinegar?

No worries — white wine vinegar or balsamic vinegar are great substitutes. Balsamic will add a slightly darker hue and deeper sweetness. Still totally delicious!

Do I need to thaw the strawberries first?

Nope! That’s the beauty of this recipe. Frozen strawberries go straight into the blender — no prep, no waiting.

How do I know if it’s gone bad?

If the vinaigrette smells sour or off, or if the texture gets funky (like bubbly or overly thick), it’s time to toss it. Always store it in an airtight container.

Can I freeze this dressing?

You can, but I don’t usually recommend it — the texture changes once thawed. It’s best made fresh or enjoyed within a few days from the fridge.

Can I use this vinaigrette as a marinade?

Yes! It’s amazing on grilled chicken, shrimp, or even tofu. The acidity helps tenderize while the strawberries add a subtle sweetness.

Will kids like this dressing?

Most definitely! It’s sweet, fruity, and not too acidic — a fun way to get little ones excited about eating their greens.

What kind of olive oil should I use?

A mild or light extra virgin olive oil works best here so it doesn’t overpower the strawberries. You want that fresh berry flavor to shine!

Conclusion

There’s something incredibly satisfying about making your own dressing — especially when it’s this easy and this good. This Easy Strawberry Vinaigrette will brighten up even the simplest salad and might just become your new go-to! Whether you’re meal prepping, hosting a brunch, or just trying to eat more greens, this recipe is here to make your life a little tastier.

And if you’re looking for more fresh, vibrant flavors to complement this recipe, check out a few of my personal favorites:

• 5-Minute Bruschetta Dip Recipe – Fresh, Easy & Crowd-Pleasing

• Brown Sugar Overnight Oats – No Yogurt Needed

• Rustic Bread with Whipped Ricotta and Honey-Roasted Strawberries – this one’s a dream paired with extra vinaigrette on top!

Tried this recipe? I’d love to see your creations! Share your photos and tag me on Pinterest — it absolutely makes my day to see what you’re cooking.

Nutritional Information (Per Serving)

• Calories: 65

• Fat: 4g

• Carbohydrates: 8g

• Protein: 0g

• Sodium: 71mg

• Vitamin C: 15% DV

Ready to give your salads a fruity twist? Let me know what you think — and happy whisking!

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