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.
- 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
- 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).
- Put arils and remaining ingredients in a high-powered blender, blend.
- I often add salt (and usually pepper) to salad after it's tossed, but you can add some to the dressing if you like.
- 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.
Related Posts:
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Papaya Pomegranate Salad A simple yet great salad combination, perfect for a winter salad: red papaya and pomegranate.
Winter Jewel Salad with Pomegranate Vinaigrette Walnuts, dried cranberries and dates and fresh pear and pomegranate stud this pretty red and green salad. With all the fruit and nuts atop its bed of maché and baby spinach, it fills my craving for sweetness and almost qualifies as dessert
{ 4 comments… read them below or add one }
Sounds like a fabulous dressing. Love the color.
Barbara recently posted..Brown Sugar Pear and Cherry Bundt Cake
Thanks, Barbara, I love that bright purple-pink, too.
This dressing is amazing. Thanks! Loved it on a walnut and spinach salad.
Thanks so much for letting me know how you liked it!