Pomegranate Vinaigrette
A quick and easy pomegranate salad dressing perfect for bright, refreshing salads any time of year.
Servings: 4
Ingredients
- 3 tablespoons champagne vinegar
- 1 tablespoon pomegranate molasses
- 1 tablespoon honey - substitute maple syrup for a vegetarian/vegan version
- ½ teaspoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- ½ teaspoon fine sea salt - plus more to taste
Instructions
- In a small bowl or jar, whisk together the pomegranate juice, red wine vinegar, honey, and Dijon mustard until well combined.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Add a little more if needed to achieve a smooth, emulsified consistency.
- Season with salt and pepper to taste. Set aside.
- As an alternative, you can put all of the ingredients in a jar with a tightly-fitting lid and shake vigorously for 10-15 seconds.
Notes
- Pomegranate molasses can be difficult to source. Check your local Persian market if you have one or look for the Sadaf or Al Wadi brands on Amazon. You can also make your own by boiling 1 cup of pomegranate juice down to ⅓ cup.
- I use fine sea salt in my salad dressing recipes. Start with ½ teaspoon of fine sea salt or ¼ teaspoon of kosher salt. Be sure to taste and adjust your seasoning before serving.
- Champagne vinegar and pomegranate molasses vary dramatically between brands in terms of tartness. If your dressing is too tart, add honey by the teaspoon to balance out the flavor.
Nutrition
Calories: 187.6kcal | Carbohydrates: 6.6g | Protein: 0.05g | Fat: 18g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 13.2g | Sodium: 299mg | Potassium: 8.3mg | Fiber: 0.04g | Sugar: 6.1g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 1.7mg | Iron: 0.2mg
