Pomegranate Vinaigrette Salad Dressing

pomegranate vinaigrette
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  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 4 servings
Ratings (10)

This recipe for pomegranate vinaigrette is great as a salad dressing or as a bright sauce when drizzled over shrimp or salmon served as an appetizer or main-course salad. 

Fresh or bottled pomegranate juice will work but fresh is best because you will have the seeds for garnish. If using fresh pomegranates, you might want to do the work of deseeding and juicing the night before preparing this. It makes the work go so much faster.

Eastern Europeans developed a fondness for pomegranate from their Middle Eastern and Mediterranean neighbors and they are grown in some parts of Eastern Europe.

What You'll Need

  • 1/2 cup fresh or bottled pomegranate juice
  • 1/4 cup red-wine vinegar
  • 2 tablespoons honey
  • 1/2 cup extra-virgin olive oil or sunflower oil
  • Salt and pepper
  • Pomegranate seeds, for garnish
  • 1 tablespoon chopped chives, for garnish

How to Make It

  1. In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes.
  2. Whisk in the oil and adjust the seasonings.
  3. Mix in pomegranate seeds and chives, if using. Refrigerate until ready to serve. Stir thoroughly before using.
Nutritional Guidelines (per serving)
Calories 290
Total Fat 27 g
Saturated Fat 4 g
Unsaturated Fat 20 g
Cholesterol 0 mg
Sodium 5 mg
Carbohydrates 13 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)