Made with fresh pomegranate arils, Pomegranate Salad Dressing is the perfect balance of sweet and tart. This vinaigrette is easy to whip up in minutes in a blender with 5 ingredients, plus salt and pepper.
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When pomegranates are in season in fall and winter, one of my favorite ways to use the seeds (also called arils) is in salads like pomegranate kale salad and pomegranate quinoa salad.
But you can double-down on the incredible flavors of this fruit by turning them into a delicious vinaigrette, as well.
While other Pomegranate Salad Dressings call for pomegranate juice and honey or pomegranate molasses, this one is made with the whole arils and pure maple syrup. Combined in a blender with olive oil, red wine vinegar, and a little Dijon mustard as an emulsifier, it's an easy way to add sweet and tangy flavor to seasonal salads.
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Why you'll love this recipe
- It's easy to make in a blender with 5 ingredients (plus salt and pepper).
- It's a delicious way to enjoy fresh sweet-tart pomegranates.
- It gives a fruity flavor to your favorite salads.
Ingredients
Pomegranate seeds (arils): While you may be tempted to purchase a container of the seeds, buying the whole fruit will give this Pomegranate Salad Dressing the best flavor. And if you follow this YouTube tutorial for the fastest way to de-seed a pomegranate, you'll find it's not as difficult or messy as you may have imagined.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Place the ingredients in the container of a high-speed blender.
- Blend until completely smooth. Use right away, or refrigerate in an airtight container for later.
Amy's tip
If you prefer a more tart dressing, start with half the pure maple syrup, then taste and add more, as desired.
Serving suggestions
Pomegranate Salad Dressing is wonderful on fruity salads like the pomegranate spinach salad with oranges and pumpkin seeds, shown above.
It also complements bean and legume salads like pomegranate lentil salad.
Or try it drizzled on a seasonal fruit salad with persimmons, apples, pears, grapes, and/or citrus.
Storing
Leftover dressing can be stored in jar or other airtight container for up to one week. Shake well to combine before using.
More vegan pomegranate recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Pomegranate Salad Dressing
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Equipment
- high speed blender
Ingredients
- ⅓ cup pomegranate arils
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper, to taste
Instructions
- Place the pomegranate arils, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, and salt and pepper in the container of a high-speed blender.⅓ cup pomegranate arils, ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, salt and pepper
- Blend until completely smooth. Taste and adjust the seasonings, as desired.
- Use right away, or refrigerate in an airtight container for later.
Notes
Nutrition
Nutritional information is an estimation only.
susan says
So great on sliced cukes, shallots, avocado!
Amy Katz says
Thanks Susan, that sounds delicious!