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.
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
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.
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!
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
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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.
- 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
- Heat the olive oil in a small saucepan. Add the shallots and saute over medium-low heat for about 5 minutes
- Add the pomegranate juice, both mustards, maple syrup, agave or honey, vinegar, and salt and whisk well
- Bring to a boil, reduce the heat and simmer, whisking often, for 12 minutes, until slightly reduced
- 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
- 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
Keywords: Kosher, vegetarian, homemade, salad dressing