Pomegranate Salad Dressing

by mary on March 16, 2012

pomegranate salad dressing shown in a small glass canning jar

pomegranate salad dressing

This tangy, sweet pomegranate salad dressing recipe took me four tries to create. Fresh pomegranate seeds, which make the dressing nice and thick, were the trick. The recipe takes half a cup of the arils, about half a pomegranate’s worth.

If you don’t have a fresh pomegranate or a blender, you can make this with pomegranate juice instead, which will make a dressing that’s tasty but thin. My family liked it fine that way– until I made this version, which became the favorite.

I usually use olive oil in dressings for its health benefits. You could use it here, but I chose grapeseed oil for its mildness which doesn’t compete with the pomegranate flavor.

4.0 from 1 reviews
Pomegranate Salad Dressing
 
Prep time
Total time
 
Tangy and sweet from pomegranate and balsamic vinegar, this dressing, unlike most, has fiber (from the pomegranate seeds). It's nice and thick and will coat the greens well.
Author:
Recipe type: salad dressing
Serves: 4
Ingredients
  • ½ cup pomegranate arils (about half of a large pomegranate)
  • 1 Tbs. medium quality balsamic vinegar (aged)
  • 1 tsp. Dijon mustard
  • ¼ cup grapeseed oil
  • salt to taste
Instructions
  1. Remove the arils from a pomegranate, measure ½ cup for this recipe and use the rest for another purpose (perhaps sprinkling on top of your salad).
  2. Put arils and remaining ingredients in a high-powered blender, blend.
  3. I often add salt (and usually pepper) to salad after it's tossed, but you can add some to the dressing if you like.
  4. Yield: ½ cup, enough to dress four large dinner salads

 

Other recipes you might like: carrot ginger miso dressing, creamy lemon herb salad dressing, cranberry candied pecan salad with raspberry viniagrette.

{ 4 comments… read them below or add one }

Barbara March 21, 2012 at 12:33 pm

Sounds like a fabulous dressing. Love the color.
Barbara recently posted..Brown Sugar Pear and Cherry Bundt CakeMy Profile

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mary March 22, 2012 at 6:11 am

Thanks, Barbara, I love that bright purple-pink, too.

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Alyssa October 20, 2013 at 7:59 pm

This dressing is amazing. Thanks! Loved it on a walnut and spinach salad.

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mary October 20, 2013 at 8:11 pm

Thanks so much for letting me know how you liked it!

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