5-Minute Pomegranate Salad Dressing
Quick to make in just 5-minutes, this easy pomegranate salad dressing combines pomegranate juice, olive oil, and honey or maple syrup for a tangy, sweet, homemade dressing. Taste’s better than store-bought, and so simple to prepare!
This Pomegranate Vinaigrette is so Simple to Make!
I’m always looking for ways to makeover takeout-favorites into delicious homemade recipes. So today I’m sharing this easy salad dressing recipe, which is inspired Wendy’s pomegranate salad dressing. My version is quick to make, naturally sweetened, and beautifully balanced with Dijon mustard & red wine vinegar. Trust me, it really is 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. Plus you can also control the quality of ingredients including the oil and amount & type of added sugar. It can also be a fun way to recreate your favorite restaurant dressings or add a little variety to your everyday greens!
How to Make Pomegranate Vinaigrette Dressing – It’s Easier Than You Think!
The beauty of this pomegranate vinaigrette is that it comes together easily in a mason jar, or by whisking all the ingredients together in a bowl. 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!
Key Ingredients & Notes
- 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.
Be sure to look for a good quality Dijon mustard to give this dressing the best flavor.
Storing 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.
This Recipe Is…
Dairy FreeGluten FreeNut FreePaleoVeganVegetarianWhole30
5-Minute Pomegranate Salad Dressing
Ingredients
- 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
Equipment
Instructions
- 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.
Notes
- This recipe serves 9, if you use a serving size of 1 tablespoon.
- For a stronger garlic flavor, grate or finely mince the garlic and add in step 2.
- Apple cider vinegar can be used in place of the red wine vinegar.
- Pomegranate molasses can be used in place of the honey.
- Use maple syrup for a vegan option.
- Omit the sweetener entirely for a whole30 friendly version.
- For more recipe notes & ingredient modifications, see the blog post above.
