Pomegranate Vinaigrette

Pomegranate vinaigrette

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Prep: 10 mins
Cook: 0 mins
Plus: 70 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
290 Calories
27g Fat
13g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 290
% Daily Value*
Total Fat 27g 35%
Saturated Fat 4g 19%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 0%
Protein 0g
Calcium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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)

Steps 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.