Pomegranate Molasses Salad Dressing Recipe

Ever find yourself craving a salad dressing that’s both tangy and sweet, with an exotic twist? Let me guide you through my absolute favorite pomegranate molasses vinaigrette that’s sure to elevate any salad game!

I adore making vivacious salad dressings that really pop and add nutrition to my salads. Here is a dressing that does just that.

It is my Pomegranate Molasses Dressing. The brilliance of this dressing lies in the tangy sweetness of pomegranate molasses, which is balanced perfectly by olive oil and vinegar (I prefer red wine; you can use whatever vinegar you like best).

To this base, I then add ingredients that accentuate the flavor and nutrition profile of the dressing. In this case, I am using Dijon mustard and honey.

The end result is a dressing that I would put up against any store-bought dressing, not just because it tastes better but also because it is healthier—better for my body and the environment.

Pomegranate Molasses Salad Dressing Recipe Ingredients

• Pomegranate Molasses: Provides a tangy-sweet flavor, rich in antioxidants.
• Extra Virgin Olive Oil: Heart-healthy fats, smooth texture, aids nutrient absorption.
• Red Wine Vinegar: Adds acidity, enhances flavors, low calorie.
• Lemon Juice: Bright, fresh taste, high in vitamin C, boosts flavor.
• Dijon Mustard: Adds sharpness, slight creaminess, enhances emulsification.
• Honey: Natural sweetness, balances acidity, contains antioxidants.
• Garlic: Adds pungency, flavor depth, contains allicin and micronutrients.

Pomegranate Molasses Salad Dressing Recipe Ingredient Quantities

• 1/4 cup pomegranate molasses
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, minced
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this Pomegranate Molasses Salad Dressing Recipe

1. In a tiny mixing bowl or a jar with a tightly closing lid, mix the 1/4 cup of pomegranate molasses, 2 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, and 1 tablespoon of lemon juice.

2. Incorporate 1 teaspoon Dijon mustard and 1 teaspoon honey into the mixture.

3. Finely mince the small garlic clove and place it in the bowl or jar.

4. Taste and then adjust for seasoning with salt and freshly ground black pepper.

5. Combine all the ingredients in a bowl and whisk them together until they are well blended, or if you are using a jar, seal the lid tightly and shake it vigorously until the dressing is emulsified.

6. Sample the dressing, and if it needs more seasoning, don’t be bashful. Add salt, pepper, and honey (if it’s needed to balance the flavors) without reservation.

7. Permit the dressing to rest for approximately 10 minutes to enable flavor blending.

8. Whisk or shake the dressing again just before serving.

9. Just before serving, drizzle your favorite dressing over the salad.

10. Leftover dressing can be kept in the fridge for a week; just be sure to shake or whisk it back to its original, emulsified state before you use it. For a quicker dressing, try whisking together half the amount of dressing ingredients with the same blender or food processor.

Pomegranate Molasses Salad Dressing Recipe Equipment Needed

1. Tiny mixing bowl or jar with a tightly closing lid
2. Measuring cups and spoons
3. Garlic press or knife for mincing
4. Whisk
5. Spoon for tasting
6. Knife (optional)
7. Cutting board (optional)

FAQ

• What is pomegranate molasses?Pomegranate molasses, a syrup made from reducing pomegranate juice, has a flavor profile that is both sweet and tangy and is most often used in cooking of the Middle Eastern variety.
• Can I substitute pomegranate molasses with something else?If pomegranate molasses is not available, a suitable substitute can be made by combining balsamic vinegar and honey in equal parts. Their taste is not identical, but the balsamic vinegar and honey mixture is a close approximation to pomegranate molasses.
• How should I store the dressing?Keep the dressing in a container that does not allow air to enter. Store it in the refrigerator, where the low temperature will keep it nice and fresh. You have about a week to eat it before it might go bad, but it’s probably best within the first few days after making it.
• Can I use white wine vinegar instead of red wine vinegar?Indeed, one may use white wine vinegar as a substitute, but red wine vinegar imparts a far more robust and richly layered flavor.
• Is this dressing suitable for vegans?The dressing can be made vegan by replacing honey with either maple syrup or agave nectar.
• Can I make this dressing spicy?You can include a pinch of red pepper flakes or a small amount of minced chili to add a kick.
• What salads pair best with this dressing?This dressing pairs beautifully with a Mediterranean salad. You know the type I mean, one with ingredients like arugula, cherry tomatoes, cucumbers, and feta cheese.

Pomegranate Molasses Salad Dressing Recipe Substitutions and Variations

Olive oil, extra virgin: Substitute avocado oil or grapeseed oil for a lighter flavor.
Red wine vinegar: Alternatives are apple cider vinegar or balsamic vinegar. Adjust for taste.
Lime juice or white wine vinegar can be used to replace lemon juice.
Whole grain mustard or yellow mustard: Good substitutes for dijon mustard with some flavor variation.
Honey. If needed, agave or maple syrup may be used instead.

Pro Tips

1. Balance Flavors: Before adding more salt or honey, let the dressing rest for a few minutes. This resting period allows the flavors to meld, providing a better sense of the final taste.