Clean Eating Raspberry Vinaigrette Recipe

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This raspberry vinaigrette recipe is fresh, simple and absolutely delicious over almost any salad!

There’s a lot to be said for raspberry vinaigrette. It brings a marvelously sweet yet tangy and refreshing flavor to any salad you put it on.

I recently did a recipe for Clean Eating Strawberry Vinaigrette that is actually somewhat similar to this one. But the difference in flavors is pretty marked. If you’ve never tried a good raspberry vinaigrette, I highly recommend it!

An overhead view looking down into a bowl of this Clean Eating Raspberry Vinaigrette. It has a bright pink color and is ready to serve!


If stored properly in the fridge, this dressing can last up to two weeks. But always do a quick sniff test after the first 5 days to be sure.


While many bottled dressings do contain gluten, this homemade version does not.


Generally, with plain vinaigrette, not if you are using it regularly. However, once you add other ingredients like the raspberries in this recipe, (or fresh herbs or garlic), you’ll definitely want to store it in the fridge at all times


Raspberries are a wonderful superfood and there are a ton of reasons to include them in your clean eating plan.

  • They just taste darned good!
  • They are high in various antioxidants.
  • Some research suggests that they may help fight cancer.
  • They have anti-inflammatory properties.
  • They are good for your skin!

Interested in learning more about the health benefits of raspberries? Here’s a good video on youtube that talks more about it.

So what are you waiting for? This is just one more way you can add these delicious berries to your menu! And with these warmed months, they are totally refreshing to snack on during the day as well. So pick up some extras to toss on your salad too!


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Clean Eating Raspberry Vinaigrette

Clean Eating Raspberry Vinaigrette Recipe

A deliciously fresh salad dressing that is wonderful with most salads!
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Course: Salad Dressing
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 servings
Calories: 129kcal
Author: The Gracious Pantry


  • ½ cup avocado oil (or other light flavored oil)
  • 1 cup fresh raspberries
  • ¼ cup honey (or to taste)
  • 1 tsp. prepared dijon mustard (no sugar added)
  • 3 tbsp. apple cider vinegar (or to taste)
  • salt (to taste)


  • Blend all ingredients together with a blender until smooth. 
  • Store in an air-tight bottle or container for up to 2 weeks (give or take).


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 2tbsp. | Calories: 129kcal | Carbohydrates: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 22mg | Sugar: 7g | Vitamin C: 3.1mg | Calcium: 3mg | Iron: 0.1mg

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  1. I make a similar version of this (no mustard and red wine vinegar and olive oil used instead) and while I really enjoy it, the one thing I really, really dislike about it is the seeds. Does anyone else have that problem? I supposed I could strain them, but that’s an extra step that may or may not happen when I’m hungry and just want to eat already. 🙂

    1. Cheri – I’m afraid unless you have a vitamix that will liquify the seeds, your only option is to strain them.

  2. Just stopping by to say I love your blog and I appreciate the new formatting on the email subscriptions! Now I can see what it is I’ll be clicking to learn more about right in the email. I love it, thanks!

  3. The Raspberry Vinaigrette looks delicious! I was just browsing for recipes to make this week and guess what just made the list?! I think it will be fantastic with a spinach salad with chicken, toasted walnuts and red onion. Yum. Thanks for posting!

  4. Idajean Waterous says:

    I made something similar to this today but mine was maybe a little creamier and sweet (not sure cuz I haven’t tasted yours).

    Generous Half Cup of plan greek yogurt
    TBSP of Honey
    TBSP of raspberry vinegar (I used a white balsamic raspberry vinegar)
    Cup of Fresh raspberries
    Tbsp of Olive oil or other oil

    Blend all in the blender, add sufficient almond milk to thin to pouring consistency. I served mine over mixed greens with fresh blackberries and chopped pecans. Feel free to tweak and publish this if you like. I thought this might be good on fruit salad as well.

  5. I noticed the difference in fat content between this recipe and Strawberry Vinaigrette, and assume its due to the avocado oil in this one compared to the olive oil in the other. Can olive oil (or grapeseed oil) be used in this raspberry vinaigrette instead to achive the same flavor?

  6. Is there any way I could lengthen the shelf life of this? Want to make it for Christmas presents for people 🙂

    1. Natalie – Not that I’m aware of. I suppose you could try freezing it, but I would do a test batch first before you make a lot.

  7. Sandy Evans says:

    Can you use frozen raspberries instead. It’s winter and fresh ones aren’t really available.

  8. I’m new to your site and researching clean eating. My family is about to start! You have so much helpful info! My husband is allergic to avocados. Is there another light oil that might have the same result? Thanks!

    1. Jenni – You can use pretty much any oil you prefer. The only oil I would really avoid is olive oil because it usually has a pretty strong flavor. It’s best to get unrefined oils as well. You can try grape see oil, or even unrefined, food-grade safflower oil if you can find it.

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