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.