Easy to make in just one jar, pomegranate vinaigrette combines pomegranate juice, olive oil, and honey or maple syrup for a tangy, sweet, homemade dressing.
Also includes simple modifications to make this vegan or whole30 friendly!
about this pomegranate vinaigrette recipe
I’m always looking for ways to makeover takeout-favorites into delicious homemade recipes.
So today I’m sharing this healthy dressing recipe, which is inspired by the popular Wendy’s Apple Pecan Chicken Salad.
This version is naturally sweetened and beautifully balanced with Dijon mustard & red wine vinegar.
It’s worth making your own salad dressings at home because you can adjust the flavors to your palette – including the levels of sweet, sour and salty that you prefer.
You can also control the quality of ingredients including the oil and amount & type of added sugar.
It can be a fun way to recreate your favorite restaurant dressings or add a little variety to your everyday greens!
process & tips
The beauty of this pomegranate vinaigrette is that it comes together easily in a mason jar.
Shaking the ingredients together in a jar helps bring the dressing together, and cuts down on clean up.
Plus it can be stored in the same jar reducing dishes even further.
Skipping the need for a blender or food processor makes this recipe easier, faster, and involves much less clean up then many other vinaigrette recipes out there.
Once you add all the ingredients to your jar & shake everything up, you’ve got yourself a delicious dressing!
ingredients & modifications
Extra virgin olive oil: Use a good quality olive oil for the best flavor, but any neutral oil will work in this recipe, such as avocado oil, vegetable oil or canola.
Honey or maple syrup: The honey or maple syrup adds a little sweetness that helps balance out the flavor of the other ingredients. Pomegranate molasses can be used in place of the honey. Use maple syrup if you’d like to make a vegan version. Omit the sweetener entirely for a whole30 version.
Red wine vinegar: Apple cider vinegar can be used in place of the red wine vinegar.
Kosher salt: look for kosher salt with the regular iodized salt at the grocery store. It has a subtler flavor. Use less iodized salt if that’s what you have on hand.
Be sure to look for a good quality Dijon mustard to give this dressing the best flavor.
what goes well with pomegranate vinaigrette
Drizzle over top chicken or your favorite cooked grain.
Any mixed greens as a quick side salad, but arugula and baby spinach are particularly good with this dressing.
how to make a copycat wendy’s apple pecan chicken salad
Toss together the following with 3 tablespoons of the pomegranate dressing:
- 2 cups chopped romaine
- 2 cups mixed greens
- ½ cup cooked chicken (or drained and rinsed chickpeas)
- ¼ cup roasted pecans
- ¼ cup dried cranberries
- 1 tablespoon crumbled blue cheese
- 1 cup chopped apple
how to store & freeze leftover pomegranate dressing
Store covered, tightly sealed and refrigerated for up to 5 days.
The vinaigrette may separate and look clumpy when refrigerated.
This is because oil can solidify at cooler temperatures.
To use, simply remove from the refrigerator, allow to come to room temperature, and shake well to recombine.
more healthy dressing recipes
this recipe is…
I hope you’ll make this easy Pomegranate Vinaigrette recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
- 1 garlic clove, smashed lightly with a knife
- ¼ cup fresh pomegranate juice
- 1 tsp honey, or maple syrup
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- 1 tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
- To a 8-oz mason jar, add the crushed garlic, pomegranate juice, honey, mustard, salt, and vinegar.
- Add the lid and shake vigorously until the salt has dissolved and all the ingredients are combined.
- Add the olive oil, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or honey if desired.
- Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.
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