Pomegranate Vinaigrette (Easy Pomegranate Salad Dressing)
This pomegranate vinaigrette recipe is vibrant and flavorful homemade salad dressing made with fresh pomegranate juice, pomegranate syrup, orange juice, and olive oil. Perfect for fall and winter salads or as a marinade.
Wanna save this recipe for later? 📬
Equipment
- 1 immersion blender or food processor or tabletop blender
- 1 jar for blending in
- 1 kitchen scale or measuring cups + spoons
Ingredients
- 120 g pomegranate juice 1/2 cup
- 30 g orange juice 1 ounce, 2 TBSP
- 35 g pomegranate syrup 1 ounce, 2 TBSP
- 25 g white wine vinegar 1 ounce, 2 TBSP
- 100 g oil 1/2 cup
- 8 g mustard 1 tsp
- 2 g salt 1/2 tsp
- pinch pepper freshly ground
Instructions
- Combine base ingredients. Combine the pomegranate juice, orange juice, pomegranate syrup, and white wine vinegar. Blend together until well combined.120 g pomegranate juice, 30 g orange juice, 35 g pomegranate syrup, 25 g white wine vinegar
- Add seasonings + blend. Add the mustard, salt, and freshly ground black pepper to mixture. Blend until the mustard and seasonings are fully incorporated.8 g mustard, 2 g salt, pinch pepper
- Stream in oil. While blending continuously, slowly drizzle in the olive oil in a thin, steady stream. This will help create a smooth emulsion. Continue mixing until the vinaigrette is fully emulsified and has a slightly thickened consistency.100 g oil
- Taste + adjust. Taste and adjust seasoning with additional salt and pepper if needed.
- Store. Transfer to a jar or airtight container and refrigerate until ready to use.
Notes
troubleshooting tips
- broken vinaigrette - a “broken” vinaigrette is one that splits into separate layers in the bottle. So you’ll see a layer of oil and then a layer of juice, vinegar, and other ingredients. Since this dressing has quite a bit of fresh juice, it tends to break easier than other salad dressings that have more oil than juice. The good news is, even if your vinaigrette breaks, it’ll still taste great. All you need to do is shake up the bottle or jar to recombine the ingredients before serving.
- too acidic - if your dressing is too acidic in flavor, you can add a bit more syrup or salt to balance things out.
- too sweet - if your dressing is too sweet you can add in a little more vinegar or a squeeze of lemon juice to help zest it up a bit.
- add the oil slowly - if your pomegranate salad dressing is too thin, you may have added the oil too quickly. Make sure to slowwwwwly stream in the olive oil, like, suuuper slow. This is the biggest key to proper blending!
- right temperature - having all your ingredients at room temperature helps ensure they will emulsify evenly, too. Allow your ingredients to sit at room temperature for a few minutes before mixing everything together.
customize your pomegranate dressing
- swap the oil - avocado oil or another neutral oil will work in place of olive oil, too! Just be sure that the oil is not super strong in flavor so the pomegranate taste can really shine.
- swap the vinegar - you can also use apple cider vinegar, champagne vinegar, or white balsamic vinegar in place of the white wine vinegar. I don’t recommend using distilled vinegar because it tends to be overly harsh in flavor. Balsamic would also work, but it’ll deepen the final color.
- swap the sweetener - no grenadine? You can also use honey, maple syrup, or agave to sweeten this dressing! I do not recommend leaving the sweetener out, because it does help to balance the flavor, so even a little bit helps! I’ve even tested this recipe using pomegranate molasses, which is pomegranate juice reduced until it’s a thick syrup!
Nutrition
Calories: 12kcalCarbohydrates: 3gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 73mgPotassium: 30mgFiber: 0.04gSugar: 3gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 0.04mg
Did you make this?! 👀Let everyone know how it was! 💕
Keyword: autumn, salad dressing, vinaigrette, winter