Vibrant, tangy, and sweet, this Pomegranate Vinaigrette adds a fruity twist to any salad.
As a gal who eats a lot of salads, I’m always experimenting with different dressings to switch up the flavors and prevent my palate from getting bored. Whether I’m eating a simple kale salad or an elaborate Italian-style chopped salad, I find that a great dressing can really elevate the entire dish. Anytime that I’m craving something with a bit of a sweet and sour flavor profile, I turn to this pomegranate vinaigrette.
It’s tangy from the vinegar and Dijon mustard, which is balanced perfectly with the tartness from the pomegranate juice and the sweetness from the honey. Trust me when I say it’s a symphony of flavors that can turn even the most ho-hum ingredients into a star salad. Plus, you can also use this dressing as a marinade for meat, drizzle it over pasta, rice, or grilled vegetables, or use it as a dipping sauce for bread. It adds amazing flavor to whatever you put it on.
Not only does it come together in just five minutes, you only need a single mason jar to make it. And you can store it in the same jar. High five for fast and easy recipes with no cleanup!
What are pomegranates?
Pomegranates are technically a berry, though they are comparable in size to a grapefruit. These iconic fruits make their appearance at local markets usually in the fall, typically September through November. Pomegranates feature a thick red skin, which, while not edible itself, holds together hundreds of juicy seeds that you can eat. Indeed, the word pomegranate is derived from the Latin phrase pomum grantum, which means “apple of many seeds.” And not only are the seeds incredibly tasty, especially when sprinkled into salads or served on charcuterie boards, but they can be blended up into a delicious juice for use in recipes like this one!
How Do I Store Leftovers?
As long as the jar you made your vinaigrette in has an airtight lid, you can store any leftovers in the same jar. (Tip: Mason jars are ideal for storing dressings and sauces.) Place the jar in the fridge and use within 3 to 5 days. Before serving, bring it to room temperature and give it a good shake to recombine the ingredients.
Serving suggestions
Use this beautiful pomegranate vinaigrette as a dressing for your favorite salads. It can really elevate a simple Green Salad, but it’d also go particularly well with a fruit-forward salad like this Berry Salad or Strawberry-Walnut Salad. You could even drizzle it over this Caprese Pasta Salad for a deliciously tangy twist.
Other ideas? Consider marinating these Air-Fryer Chicken Skewers in the vinaigrette or pouring it over Grilled Zucchini. It’d also brighten up the flavors in this Quinoa With Roasted Vegetables.
Ingredients
- 1/4 cup pomegranate juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a jar with a tight-fitting lid, combine the pomegranate juice, olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper.
- Secure the lid and shake the jar vigorously until all the ingredients are well blended and the vinaigrette is smooth.
- Store the vinaigrette in the refrigerator in the sealed jar for up to 5 days; shake well before use.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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