This Pomegranate Vinaigrette is sweet and tangy and totally delicious, plus it only takes a minute or two to make!
When it comes to homemade fruity dressings, it seems that raspberry vinaigrettes have always reigned supreme here in the Midwest…which I love. But a few years ago, I took a shortcut and tried making my go-to recipe with pomegranate juice instead.
And I’ve gotta admit…I haven’t looked back since.
A quick pour of pomegranate juice is so much quicker than going to the trouble to blend up a handful of fresh or frozen raspberries. And it still has those tart and tangy and sweet flavors we all love. Plus, you get the added benefit of all of those powerful antioxidants and nutrients in pomegranate juice. I occasionally like to sprinkle some poppyseeds into my dressing for an extra “pop”, but feel free to nix them if you’d rather.
Here’s how to make the pomegranate vinaigrette!
Truly, this recipe only takes a minute or two to whip up. Start with some pomegranate juice. (<–I highly recommend getting the good 100% pomegranate juice in the refrigerated section of the store, btw, not super-sugary versions in the large cartons.) Combine it in a bowl or mason jar with olive oil, red wine vinegar (or your choice of vinegar), honey, Dijon, poppyseeds (if using), salt and pepper. Then whisk it together until combined (or give it a good shake if you’re using a mason jar).
This yummy pomegranate dressing will be yours to enjoy!
This Pomegranate Poppyseed Vinaigrette recipe is sweet and tangy and delicious, and only takes a minute or two to make!
1/3 cup extra-virgin olive oil
1/3 cup pomegranate juice
1/4 cup red wine vinegar
1–2 tablespoons honey or maple syrup, to taste
2 teaspoons Dijon mustard
1 teaspoon poppyseeds (optional)
pinch of salt and freshly-cracked black pepper
Whisk all ingredients together in a small bowl until evenly combined. (Or — my favorite — shake them together in a sealed mason jar or salad dressing bottle until evenly combined.) Taste and season with extra salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 1 week.
*Use maple syrup if making this recipe vegan.
**The top photo in this post features a double batch of this recipe. :)
Be sure to also check out my other favorite salad dressings!