This yummy Homemade Pomegranate Vinaigrette Recipe is tangy, sweet, and perfect for green salads, bean salads, and roasted vegetables. It’s made with just a handful of ingredients and in just 5 minutes!
Dress up your favorite fall and winter salads and roasted vegetables with this pomegranate salad dressing. It’s sweet, tangy, zesty, and warming, made with pomegranate molasses, apple cider, maple syrup, and ground cinnamon. I always keep it on hand in the cooler months and love drizzling it over everything from air fryer sweet potato wedges to pan-fried oyster mushrooms.
Pomegranate dressing is easy to make, versatile, and naturally vegan, dairy-free, and gluten-free. But, best of all, it’s made in two simple steps (just measure and shake!) — making it an easy way to add flavor, satisfaction, and nutrition to your diet! For more easy vegan salad dressing recipes, check out my Avocado Dressing and Vegan Caesar Dressing recipes.
Ingredients
Pomegranate Molasses: The star ingredient of this pomegranate dressing recipe! This molasses is pomegranate juice that has been reduced until it is syrupy and thick. It’s sweet, tangy, and bright. You’ll find it at health food stores, International grocery stores, and online (Amazon, Walmart, Vitacost).
Maple Syrup: Adds sweetness to the dressing. Use pure maple syrup whenever possible.
Lemon Juice: Freshly squeezed lemon juice adds a refreshing citrus finish to pomegranate salad dressings. Always use freshly squeezed juice for the most vibrant flavor.
Apple Cider Vinegar: For an extra layer of tangy fruitiness. You can use raw or traditional vinegar.
Dijon Mustard: Smooth Dijon dressing adds light, peppery notes, complementing the sweetness of the pomegranate molasses vinaigrette. If desired, you can also use whole grain mustard.
Spices: You will need ground cumin, cinnamon, and freshly ground black pepper. Cumin contributes earthy, floral notes; cinnamon accents with warm, sweet spice; and ground pepper adds a natural heat.
Extra Virgin Olive Oil: This olive oil has a pure flavor and a rich, fruity, and peppery taste. For the best results, use high-quality oil whenever possible.
How to Make Pomegranate Vinaigrette
- Add Ingredients. Add all the vinaigrette ingredients to a jar.
- Mix. Cover the jar with its lid and shake thoroughly until the pomegranate dressing is combined.
- Whisking alternative. If you don’t have a jar, place all the ingredients except the oil in a mixing bowl. Whisk the ingredients together, then slowly pour in the olive oil. Continue whisking as you pour until emulsified and creamy.
Jenné’s Recipe Pro-Tips
- Store in a glass container. This pomegranate salad dressing recipe keeps best in a glass container, such as the one you shake it up in. If you whisked the dressing in a bowl, just transfer it to a container before refrigerating.
- Season to taste. Dip a spoon or your finger in the dressing after shaking or whisking. Add additional sweetener, seasonings, or vinegar to taste. You can also whisk in a pinch of sea salt for a salty finish.
Recipe Variations
As-is, this pomegranate molasses salad dressing will earn its place in your regular dinner repertoire, but you can make the following swaps for variety or to complement your meal.
- Balsamic: Swap 1 tablespoon of balsamic or white balsamic vinegar for apple cider vinegar to make balsamic pomegranate salad dressing.
- Spicy: For a delightful kick, whisk in a pinch or two of Aleppo pepper. Smoked paprika is also delicious!
- Citrus: Experiment with different citrus! Substitute freshly squeezed lime juice or orange juice for the lemon juice for a burst of refreshing flavor.
Serving Suggestions
Enjoy this pomegranate vinaigrette salad dressing for a fresh twist on green salads or roasted vegetables, or any of the following recipes:
Storage Directions
Keep leftover pomegranate vinaigrette dressing covered in an airtight container in the refrigerator for up to two weeks. It does not freeze well.
Frequently Asked Questions
You can make pomegranate molasses by simmering 2 cups of pomegranate juice in a saucepan over medium-low heat for 1-2 hours, or until reduced to about 1/2 cup, thick, and syrupy.
Pomegranate molasses is not the same as pomegranate balsamic vinegar. As noted above, molasses is made by simmering pomegranate juice (and sometimes a sweetener) until reduced. Pomegranate vinegar, on the other hand, is made by infusing balsamic with pomegranate seeds or adding pomegranate juice.
As a vegan, I don’t use honey in my recipes. However, any liquid sweetener, like agave, will work in this recipe. Keep in mind, agave is a little sweeter than maple syrup, so use a scant tablespoon.
More Vegan Salad Recipes
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Add all the vinaigrette ingredients to a jar with a lid and shake thoroughly.
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If you don’t have a jar, place all the ingredients except the oil in a mixing bowl. Whisk the ingredients together, then slowly pour in the olive oil. Continue whisking as you pour until emulsified and creamy.
Keep leftover pomegranate vinaigrette dressing covered in an airtight container in the refrigerator for up to two weeks. It does not freeze well.