Bright and tangy Pomegranate Vinaigrette is a festive vegan salad dressing recipe made with reduced pomegranate juice , shallots and orange zest, perfect for holiday salads.
This bright and festive Pomegranate Vinaigrette gets a burst of flavor from reduced pomegranate juice, shallots, and orange zest. It’s delicious on this Beet and Lentil Salad and would be a great stand-in for a basic vinaigrette with leafy green salads.
It’s bright, tangy, and citrusy from the orange zest, perfect for the holiday table.
A little much needed brightness in winter!
Ingredients in Pomegranate Vinaigrette
- Pomegranate Juice
- Olive oil
- Red Wine vinegar (or champagne vinegar)
- Shallot
- Orange Zest
- Maple syrup
- Salt and pepper
How to Make Pomegranate Vinaigrette:
Step 1: Reduce pomegranate juice by half, on the stove. Start with 1/2 cup, and reduce very gently to 1/4 cup.
Add the chopped shallots.
Step 2: Add reduced pomegranate juice and shallots to a bowl and whisk in remaining ingredients: olive oil, vinegar, maple, zest, salt and pepper.
Step 3: Store the Pomegranate Vinaigrette in a jar for up to 10 days in the fridge. Shake before using!
Serve Pomegranate Vinaigrette on:
- Leafy Green Salads ( arugula, spinach, little gem, etc.)
- Lentil Salads
- Beet Salads
Other Dressing Recipes you may enjoy:
- Vanilla Fig Dressing
- Charred Tomato Vinaigrette
- Raw Apple Cider Vinaigrette
- Miso Dressing
- Greek Salad Dressing
Pomegranate Dressing
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 7/8 cup 1x
- Category: dressing, salad dressing
- Method: reduced
- Cuisine: American
- Diet: Vegan
Description
Bright and tangy Pomegranate Vinaigrette is a festive vegan salad dressing recipe made with reduced pomegranate juice , shallots and orange zest, perfect for holiday salads.
Ingredients
- 1/2 cup pomegranate juice, reduced to 1/4 cup
- 2 tablespoons shallot, chopped fine
- 2 tablespoon red wine vinegar or champagne vinegar
- 4 tablespoons olive oil
- 2 tablespoons maple syrup
- 1–2 tablespoons orange zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch allspice (optional)
Instructions
In a small pot, heat pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Take care to simmer gently– as boiling will cause bitterness. (Aim for bubbling around the edges of the pot, rather than throughout.)
Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, vinegar, orange zest maple, salt and pepper. Add a pinch of allspice if you like.
Store in a sealed jar in the fridge for up to 10 days, shaking extra well before using.
Nutrition
- Serving Size:
- Calories: 86
- Sugar: 5.2 g
- Sodium: 148.2 mg
- Fat: 7.1 g
- Saturated Fat: 1 g
- Carbohydrates: 6.3 g
- Fiber: 0.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg
Could I use pomegranate molasses instead of reduced pomegranate juice?
Yes, Maria- you may need to adjust vinegar and maple a bit though. Maybe leave both out to start, taste, then add to taste? You are going for sweet and tangy here.
This Pomegranate Dressing is the best. Reducing the pomegranate juice really brings out the flavor. A keeper!
So glad you enjoyed this Alicia!