Go Back
–+ servings

Save now, cook later.

We'll email this post to you, so you can come back to it later!

pomegranate vinaigrette topped with arils
Print Recipe
5 from 1 vote

Pomegranate Vinaigrette

Add tangy-sweet flavor to roasted vegetables and green salads with this Pomegranate Vinaigrette recipe! It's made with just a handful of ingredients in a few simple steps. Each batch makes four servings; just double or triple the recipe for a larger batch.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Servings: 4 Servings
Author: Jenné Claiborne

Ingredients

  • 1 tbsp pomegranate molasses
  • 1 tbsp maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cinnamon
  • ¼ cup extra virgin olive oil

Instructions

  • Add all the vinaigrette ingredients to a jar with a lid and shake thoroughly.
  • 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.

Notes

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.

Nutrition

Calories: 149kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 43mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg