Easy Healthy Creamy Raspberry Vinaigrette made refined sugar-free and lower in fat than regular store-bought salad dressing. This vibrant, tangy salad dressing recipe is amazing on just about any green salad!
Creamy Raspberry Vinaigrette | https://yipinpo.com

This sunset pink healthy raspberry vinaigrette may resemble a smoothie, cotton candy, or a Polly Pocket Pull-Out Playhouse, but I assure you what the dressing lacks in he-man super hero colors it makes up for with flavor.

Easy to prepare, loaded with yummy berry tang and naturally sweetened with honey, this simple yet powerfully flavorful salad dressing is a surefire way to keep your salad game strong.

Drizzle it over any combination of greens and veggies with your choice of protein, nuts, seeds, and cheese for a real deal meal!

I love it on my Raspberry and Pistachio Salad with Creamy Raspberry Vinaigrette.

Raspberry Pistachio Salad with Creamy Raspberry Vinaigrette | https://yipinpo.com

If you enjoy creamy dressings and detest mayonnaise with every crevasse of your salad-crunching soul, you’ll love this recipe!

No mayo here, just simple ingredients and a whole lotta pink! I use plain yogurt to take the place of mayo and keep it luscious.

Ingredients for Healthy Raspberry Vinaigrette:

Fresh raspberries, olive oil, white vinegar, honey, and plain yogurt is all we need!

For added citrusy flair, you can add in some fresh lemon juice. Love sweeter dressings? Add more honey! 

You can also swap the honey for pure maple syrup or regular granulated cane sugar if you’d like.

Creamy Raspberry Vinaigrette | https://yipinpo.com

How to Make Healthy Raspberry Vinaigrette:

We start by making a sort of raspberry syrup by heating the raspberries on a stove top. Once they come to a boil, we mash them up until we have a raspberry sauce. From here, we must strain the juice from the pulp, as we will only be using the juice. This ensures the dressing is very creamy.

Once the raspberry syrup is chilled, simply add all of the ingredients to a blender and blend well until it’s perfectly smooth and creamy. Taste the dressing for flavor and add more honey or sea salt to your personal taste.

Use on all of your salads from now ’till forevermore!

Take a looksy at my Massaged Kale Salad with Creamy Blueberry Vinaigrette for a similarly delicious dressing recipe!

And here’s where we break it down.

Creamy Raspberry Vinaigrette | https://yipinpo.com

Creamy Raspberry Vinaigrette

5 from 2 votes
Creamy raspberry vinaigrette is a delicious, healthier homemade salad dressing recipe perfect for any salad!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 2 Cups


  • 1.5 cups fresh raspberries
  • 1 tablespoon water
  • 1/3 cup olive oil or grapeseed oil
  • 3 tablespoons white vinegar
  • 1/3 cup plain yogurt*
  • 1 to 3 Tbsp honey to taste
  • 1/2 teaspoon sea salt to taste


  • Heat the raspberries and 1 tablespoon of water in a small saucepan over medium heat, covered.
  • After a couple of minutes, juices will begin seeping out of the raspberries. Use a fork to mash the raspberries and allow the mixture to come to a gentle boil.
  • Remove the cover from the saucepan and allow the mixture to gently bubble for a couple of minutes, ensuring the raspberries are completely softened. Add the honey and stir to combine.
  • Pour the raspberry mixture into a bowl or container and place it in the refrigerator until completely cold.
  • Using a fine strainer, strain the raspberry mixture into a bowl, separating the pulp from the syrup. Press the raspberry pulp into the strainer to get out as much liquid as possible. Save the raspberry pulp for a smoothie or to put on ice cream later, and use the raspberry syrup for this dressing.
  • In a small blender (I used my magic bullet), combine all of the ingredients, including the raspberry syrup. Blend until completely combined and creamy. If you don’t have a blender, you can whisk all of the ingredients together in a bowl vigorously.
  • Taste the raspberry dressing for flavor and add more honey (or sweetener of choice) until it reaches your desired level of sweetness. I recommend 1 to 3 tablespoons to start out. Add more sea salt if desired.
  • Use creamy raspberry vinaigrette on your favorite salads!


*I used whole milk yogurt, which I recommend because it makes a creamier flavor and texture than low-fat. Refrigerate in a sealed container for up to one week.
Store Raspberry vinaigrette in an airtight container such as a mason jar in your refrigerator for up to 1 week.


Serving: 2Tbsp · Calories: 134kcal · Carbohydrates: 7g · Fat: 12g · Fiber: 2g · Sugar: 4g
Author: Julia
Course: Salsas, Sauces, Spreads, Dips, & Dressings
Cuisine: American
Keyword: creamy raspberry vinaigrette, healthy raspberry vinaigrette, healthy salad dressing recipes, low fat salad dressing, salad dressing
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. It is so pretty and I love raspberries! This sounds amazing and I bet is so good drizzled of pretty much any salad!
    Plus, I can not get over how gorgeous it is. Wow!

  2. I completely forget about using raspberries in dressings. I really need to branch out of the strawberry/Dijon ways. Love this!

  3. This is beautiful!!! Beautiful jug to hold it in! I love rasperry dressing, have to try this soon!

  4. One of my favorite salads at a restaurant where we used to live used to have the best bright purply pink raspberry salad dressing. I was obsessed! But somehow have never actually made my own version and this looks fab!

  5. This is the prettiest salad dressing I’ve ever seen, and I just bought some raspberries at the grocery. Thinking I’ll need to make this for my lunch salad this week. Yum!

  6. I can’t stop staring at that first picture!! Beaaautiful! I love that it’s creamy but not super heavy, I could see this becoming BFF’s with a blue cheese salad, yum!

  7. Your photos for this raspberry vinaigrette are gorgeous, Julia! It looks so scrumptious. I’d drizzle it on my daily salad for sure!

  8. This has to be one of the prettiest salad dressings I’ve ever seen. I bet it tastes even better! Love it! 🙂

  9. I happen to like Polly Pocket. Yes, it’s pink, but pink is fo sho awesome. This is a winner!

  10. Beautiful pictures – delicious sounding dressing. Glad to have stumbled on your post 🙂

  11. I DIEEEEE. What a beautiful, healthy dressing! I just bought some grapeseed oil at TJ’s and I’m totally gonna use it in this gorg dressing. I’ll probs go ahead and drizzle it all over that dreamy pistachio salad you just posted 🙂

  12. I actually like the soft pink color, and it sounds delicious. I think I’ll try it using strawberries, though, since I prefer their flavor to raspberries. I’m imagining arugula, spinach, sunflower seeds, and sliced strawberries.

  13. Hi – I’m a new follower! I’m really excited about finally making my own raspberry dressing but raspberries are no longer in season here 🙁 Could I use frozen? Any tips?

  14. Thank you for the great recipe!!! My mom and I just enjoyed a steamed broccoli side dish at a favorite restaurant that was dressed with a creamy raspberry vinegret. Can’t wait to give mom your recipe!

  15. Eating this right now, delicious! I swapped the fresh raspberries for smuckers natural seedless raspberry jam/preserves out of convenience (sick toddler), not 1 1/2 cps though, much less but I didn’t measure. Oh yeah and agave for the honey. Yummy!

  16. Added to my “go to” dressing recipes for sure! I only wish that you could show nutritional information, too.

  17. This recipe looks very similar to one I used to make for my wife way back before we had kids. She asked for it for Christmas Dinner so I have been looking at recipes . The one I made used sour cream if I recall instead of yogurt though.
    Thanks for the recipe.

  18. I just made this recipe but when I finished, the dressing was not sweet at all, and actually had a bitter edge to it that was not pleasant. I had only added 1/2 the salt to check it before adding more. I should probably have done that with the vinegar as well.

    To solve the problem, I added 1/4 tsp of pure monkfruit sweetener but it still was not lightly sweet and still had the bitter edge. Ultimately, I had to add a total of 4 Tbsp of liquid honey and puree each time in my nutri-bullet and the bitter edge was gone. It still is not sweet enough (and I don’t care for too much sweet so… I just don’t know). From my experience, I would cut the salt back, and add the vinegar 1 Tbsp at a time. I would also reheat the filtered syrup and add an extra couple Tbsp of honey to it.

    It’s a beautiful and simple recipe, and it is creamy (full fat yogurt) but it didn’t come out as that lightly sweet berry vinaigrette that I’m familiar with.

    1. Hi Carmell! Thanks so much for sharing your feedback! I think a lot of people would want to add more sweetener too – I’ve gotten so used to not eating sweet things that I’m accustomed to vinegary/tangy dressings. I’ll put an extra note in the recipe to add more honey or sweetener. I appreciate you taking the time to share your experience. xo