Pomegranate Vinaigrette Dressing Recipe

We eat a lot of salads around here so I like to change up the dressings we use. While I’m a fan of ranch dressing, it can get boring after a while. This homemade pomegranate vinaigrette is fruity and light for salads, veggies, or even as a marinade!

I probably don’t have to tell you that pomegranate salad dressing from the grocery store isn’t ideal. With vegetable oils, added sugar, and flavors, it’s not the fresh vinaigrette it promises to be. Making your own takes just a few minutes and really packs in the flavor!

Homemade Pomegranate Vinaigrette

I like to make a variety of homemade dressings because they’re higher in nutrients (plus they taste better!). Pomegranate vinaigrette is fruity, tangy, and naturally dairy and gluten-free. Pomegranate juice is the star of the show, packed with antioxidants to support heart health. The extra virgin olive oil gives it a creamy mouth feel and is rich in healthy, anti-inflammatory omega-3s. Like the pomegranate, olive oil is also great for heart health.

To offset the heaviness of the olive oil I’ve added apple cider vinegar for a tangy flavor and gut health benefits. Dijon mustard also adds a bit of tang and a subtle sharpness. The honey (or maple syrup) ties it all together to help sweeten it naturally.

I use fresh herbs from the garden here for an added antioxidant boost. These are also easy to grow in the windowsill when it’s cold out! You can substitute dried herbs for fresh though if that’s what you have.

Pomegranate Vinaigrette Recipe

This vibrant vinaigrette is perfect for salads, roasted vegetables, or even as a marinade. Enjoy!

• In a small bowl or Mason jar, add the pomegranate juice, olive oil, apple cider vinegar, Dijon mustard, lemon juice, and honey (or maple syrup).

• Stir in the oregano, marjoram, and minced garlic. Season with salt and pepper to taste.

• Whisk the ingredients together until emulsified, or seal the jar and shake until well combined.

• Taste the vinaigrette and adjust the seasoning if needed.

• Refrigerate for at least 30 minutes to give the flavors time to meld. Shake or stir before serving.

• Drizzle over your favorite salad or use as a marinade.

Nutrition Facts

Pomegranate Vinaigrette Recipe

Amount Per Serving (1 serving)

Calories 142
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Sodium 16mg1%

Potassium 50mg1%

Carbohydrates 4g1%

Fiber 0.3g1%

Sugar 3g3%

Protein 0.2g0%

Vitamin A 12IU0%

Vitamin C 1mg1%

Calcium 12mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Keep in an airtight container in the fridge for up to 1 week.

Pomegranate Green Salad

Here’s one way to use your new pomegranate vinaigrette. The flavors of these ingredients go well together and the pomegranate vinaigrette adds a fruity, tangy kick.

• Start with a bed of greens, like arugula, spring mix, or spinach.
• Add whatever fresh veggies you prefer. Cucumbers, shallots, and bell peppers are some good options.
• Add goat cheese or feta cheese on top.
• Sprinkle on some dried cranberries, fresh pomegranate seeds, and chopped pecans.

Pomegranate Vinaigrette Dressing Substitutions

If you don’t want to use apple cider vinegar, balsamic vinegar or red wine vinegar also have a nice flavor here. And I use olive oil for most salad dressings, but avocado oil will also work. Some people prefer avocado oil’s more neutral taste.

More Salad Dressing Recipes

Here are some more ways to dress up your next salad!

Have you had pomegranate vinaigrette before? What are your favorite ways to use it? Leave a comment and let us know!