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
Units
Scale
- 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