This simple pomegranate vinaigrette only takes a few minutes to prepare and adds a delicious slightly sweet and tangy zing to any kind of salad or vegetable.
Why This Recipe Works
- This pomegranate vinaigrette contains just the right amount of oil (not very much!)
- It includes ingredients that add lots of flavor!
- It strikes the right balance of sweet and tart
- It's very easy to make
A vinaigrette is simply a mixture of oil and something acidic, like lemon juice or vinegar, plus salt, pepper, and other seasonings.
Most vinaigrette recipes follow a ratio of three parts oil to one part acid. Personally, I think this ratio is off balance. I love a bit of oil on my salad, but I don't want my salad to be oily.
The entire point of a vinaigrette is to add flavor to your salad. Oil is a conductor of flavor - very important! - but it doesn't add much actual flavor.
The flavor in a vinaigrette comes from the other ingredients - citrus juice or vinegar, herbs and seasonings. As such, this pomegranate vinaigrette contains less oil than what's considered "standard".
Having said that, you should add as much oil as you like to your dressing.
If you want to make a pomegranate salad dressing with a mild flavor, or if you're using olive oil that's so delicious you want it to take center stage, feel free to either increase the amount of oil in this recipe.
Pomegranate Molasses is the Most Important Ingredient in this Salad Dressing
What is Pomegranate Molasses?
Pomegranate molasses is simply pomegranate juice that’s been boiled with a bit of sugar and lemon juice until it’s as thick as molasses. Simple as it is, it's one of those super ingredients that can quite literally transform your cooking.
- Pomegranate molasses is delicious added to marinades or brushed over meat or poultry as a glaze because it adds the kind of bright acidity and flavor that you get from fruit without adding hardly any sweetness. Like in this Sesame Chicken with Pomegranate Raspberry Sauce!
- When it's brushed over roasted or sautéed veggies, it add an incredible meaty richness.
- Add it to the base of soups, stews, curries, and stir-fries for another layer of umami. Like in this Short Rib Fried Rice!
- Use it to add depth to sauce and gravy.
- Add it to your cocktails! Try this Pomegranate Ginger Spritzer or this Pomegranate Margarita!
And, my favorite way to use Pomegranate Molasses - whisk it into a simple vinaigrette.
Where to Find Pomegranate Molases
Pomegranate molasses can be purchased at many supermarkets or sought out online. However, it's super easy to make from scratch and will last in the refrigerator for weeks.
A bottle of Pomegranate Molasses, purchased in the supermarket or online, will run you around $15. Making it yourself will cost you about ⅓ of that and is as simple as pouring some pomegranate juice into a pan and letting it reduce down into a thick, intensely flavored syrup.
One liter of pomegranate juice will make about a cup of pomegranate molasses, which will keep in your refrigerator for up to 6 months. Because the flavor of pomegranate molasses is so concentrated, a little goes a long way and one batch of the stuff will last for quite a while.
What I’m saying is this: buy it if you must, but making it is super easy and 100% worth it. Here’s how to make Pomegranate Molasses.
Salad Recipes with Pomegranate Vinaigrette
- Nicoise Salad with Bacon and Pomegranate Vinaigrette
- Israeli Salad with Pomegranate Vinaigrette and Spiced, Roasted Nuts and Seeds
More Vinaigrette and Salad Topping Recipes:
- Jalapeno Lime Vinaigrette
- Creamy Mango Lime Dressing
- Agrodolce - Sweet And Sour Italian Condiment
- Chimichurri Sauce
- Classic Vinaigrette with Several Variations
- 30-Minute Pickled Onions
- Marinated Roasted Bell Peppers
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
Pomegranate Vinaigrette
This simple pomegranate vinaigrette only takes a few minutes to prepare and adds a delicious slightly sweet and tangy zing to any kind of salad or vegetable.
Ingredients
- ⅓ cup diced shallot (1 large shallot, outer skin removed)
- ⅓ cup unseasoned rice vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 3 tablespoon pomegranate molasses (*see note)
- 2 teaspoon kosher salt (3 teaspoon table salt)
- 1 teaspoon ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Put the diced shallots in a bowl and pour the rice vinegar over them. Let sit for 15 minutes to mellow their flavor.
- Add the mustard, honey, pomegranate molasses, salt, and pepper and whisk to combine. Add the olive oil by pouring it into the dressing in a thin steady steam, whisking constantly as you pour.
- Serve immediately, or store the vinaigrette in an airtight container in the refrigerator. When refrigerated, the dressing will keep for up to 3 weeks.
Notes
What to do if the oil in your vinaigrette solidifies after refrigeration
It's normal for good quality olive oil to solidify in the refrigerator because it contains a high percentage of monounsaturated fats. If that happens, simply set it out on the counter for 30 minutes or so to return it to liquid form. Alternatively, pop it in the microwave for 20 seconds on half power.
Where to find Pomegranate Molasses
Because it’s become increasingly popular over the past few years, you can sometimes find bottles of Pomegranate Molasses in supermarkets. And, of course, like everything else in the world, you can order it on Amazon.
A bottle of Pomegranate Molasses will run you around $15. Making it yourself will cost you about ⅓ of that and is as simple as pouring some pomegranate juice into a pan and letting it reduce down into a thick, intensely flavored syrup. Here’s how to make it.
Nutrition Information:
Yield:
8Serving Size:
2 tablespoonsAmount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 369mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g
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