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You are here: Home » Dressings

Pomegranate Vinaigrette

Jan 12, 2021 -May contain affiliate links

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Side view of a glass bottled filled with pomegranate vinaigrette. The image is framed in white with a red background.

Our Pomegranate Vinaigrette is warm, sweet, and tangy. Homemade dressings are a really easy way to elevate your salads! The're quick and easy to make and taste a thousand times better than store-bought salad dressing.

Side view of a glass bottled filled with pomegranate vinaigrette

For this pomegranate vinaigrette we used pomegranate juice so you don’t have to worry about seeding a pomegranate! (Learn an easy way to seed a pomegranate) Pomegranates are filled with antioxidants and good-for-you nutrients, so we use them in recipes whenever possible. Plus, everyone loves their distinct sweet flavor! 

Pomegranate Vinaigrette Ingredients Labeled: Onion or shallot, Olive Oil, Apple Cider Vinegar, Maple syrup, grain mustard, dijon mustard and pomegranate juice

Pomegranate Vinaigrette Ingredients

This is a really simple ingredient list that packs major flavor! You’ll sautee the shallots over the stovetop before whisking in the remaining ingredients for a warm vinaigrette that’s absolutely delicious.

  • Extra virgin olive oil - You may prefer a neutral-flavored oil, like avocado or canola oil, but we personally prefer classic EVOO.
  • Dijon mustard
  • Grain mustard - You can find this in the condiment aisle of the grocery store. It’s a thicker mustard with wholw mustard seeds.
  • Agave nectar - You could substitute pure maple (or honey if you aren’t vegan) to add a bit of sweetness. Natural liquid sweeteners are our go-to when making salad dressings!
  • Pomegranate juice - Make sure the only ingredient in the juice is pomegranates. You don’t want a sugary juice cocktail! Generally the refrigerated juice sold by the produce section is going to have the simplest ingredient list.
  • Apple cider vinegar
  • Minced shallot - Can be easily replaced with a small onion.
  • Warm pomegranate vinaigrette in a sauce pan with a whisk

Benefits of Homemade Dressing

Making your own dressing is a really simple way to elevate your salads and create a healthier, more flavorful dish. Store-bought dressings have so many ingredients (many we can’t pronounce!) and loads of added sugar. When you make your own dressing it tastes better, you know exactly what’s in it, and you can control the ingredients adjusting them to your liking!

Pouring pomegranate vinaigrette into a small white bowl

How to Store Homemade Dressing

Once whisked and cooked, the salad dressing can be stored in a sealed jar or container. Mason jars work really well for this. Since this is a warm pomegranate vinaigrette, we serve it immediately after making it, but you can always make it ahead and re-heat before serving! Keep any leftovers in a sealed container in the refrigerator. Use homemade dressing within 5-6 days.

Other Salad Dressing Recipes

  • Orange Tahini Dressing
  • Spicy Dressing
  • Orange Peanut Dressing
  • Creamy Balsamic Dressing
  • Avocado Cilantro Dressing
  • Chia Seed & Avocado Dressing
Side view of a small white bowl with pomegranate vinaigrette and a bottle of dressing and flowers in the background

DID YOU LIKE OUR POMEGRANATE VINAIGRETTE RECIPE?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Pouring pomegranate vinaigrette into a small white bowl

Pomegranate Vinaigrette


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  • Author: Vicky & Ruth
  • Total Time: 22 minutes
  • Yield: 1 ½ cups 1x
  • Diet: Vegan
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Description

Our Pomegranate Vinaigrette is warm, sweet, and tangy. Homemade dressings are a really easy way to elevate your salads! They quick and easy to make and taste a thousand times better than store-bought salad dressing.


Ingredients

Scale
  • 1 medium shallot, minced (you can also use a small onion)
  • 2 tbsp extra virgin olive oil
  • 1 cup pomegranate juice
  • 2 tbsp grain mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup, agave nectar or Honey 
  • 2 tbsp apple cider vinegar
  • ⅛ tsp salt

Instructions

  1.  Heat the olive oil in a small saucepan. Add the shallots and saute over medium-low heat for about 5 minutes
  2. Add the pomegranate juice, both mustards, maple syrup, agave or honey, vinegar, and salt and whisk well
  3. Bring to a boil, reduce the heat and simmer, whisking often, for 12 minutes, until slightly reduced
  4. Set aside to cool slightly, serve warm or cold over your favorite salad
  • Prep Time: 5
  • Cook Time: 17
  • Category: Salad Dressing
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 42
  • Sugar: 4.2
  • Sodium: 124
  • Fat: 2.4
  • Saturated Fat: .3
  • Unsaturated Fat: 2.1
  • Trans Fat: 0
  • Carbohydrates: 4.5
  • Fiber: .1
  • Protein: .1
  • Cholesterol: 0

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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