This easy pomegranate vinaigrette recipe is the perfect salad dressing and can turn simple baked beets or boiled vegetables into amazing dishes like this beetroot and feta salad
With pomegranate molasses, fresh pomegranate juice and olive oil this salad dressing is not only incredibly delicious but also healthy, versatile and keeps for a long time.
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What is pomegranate molasses?
The unique thick syrupy concistency is obtained by slowly reducing fresh pomegranate juice with a bit of sugar.
It tastes intensely sweet and sharp and is extensively used in Middle Eastern cuisine.
There are many recipes that use pomegranate molasses, but pomegranate vinaigrette is one of the easiest and tastiest ways to use it.
You can easiy find molasses in most stores or make your own by reducing some fresh or store-bought pomegranate juice with sugar.
What makes a good vinaigrette
Fat, acid, saltiness and sweetness form the base.
Balance in taste is key to making a great vinaigrette. It's important to balance the flavours so that it compliments the dish you use it in.
Added flavours should be kept to a minimum and compliment each other.
The secret to the best pomegranate vinaigrette is using pomegranate molasses in combination with fresh juice.
This combination works extremely well with salt-baked beets when making a baked beetroot salad.
Ingredients needed
- Pomegranate - You can ask your local greengrocer to cut one open so you can have a look at the batch he's got. The colour of the seeds should be deep red bordering on purple. The taste should be sweet yet tart and vibrant.
- Oil - I used extra virgin olive oil but you can use a neutral-tasting oil. Like canola, avocado or grapeseed oil. Even combine with extra virgin or other cold-pressed oils.
- Pomegranate molasses - I used store-bought but you can make your own. Simply reduce 500 grams of pomegranate juice with 100 grams sugar until you have 300 grams of syrup left. Cool it down and you have molasses.
Useful equipment for this recipe
How to make it
- Deseed and juice the pomegranate by pressing the seeds in a juice press. Never blend them or put them through an electric juicer. The seeds contain high levels of tannin and it will make your dressing inedible.
- Weigh out all the ingredients and add them into a bowl or immersion blender.
- Blend or whisk until emulsified.
- Taste for balance and adjust according to your liking. It should be intense.
- Use straight away or store in the fridge for later use.
Variations
- Vinegar - Simply add a tablespoon of blueberry, raspberry or balsamic vinegar to the usual recipe.
- Oil - Use neutral-tasting oil or a different extra virgin oil like pumpkin seed oil instead of olive oil.
- Herbs or spices - Add in dried rose petals, sumac or crushed pink peppercorns for an out-of-this-world middle eastern salad dressing.
Serving suggestions
- With lamb - Delicious with Persian lamb koftas and cumin couscous salad. Also with barbecued lamb chops or slow-roasted leg of lamb.
- Fish dishes - Best with chargrilled fish that can stand up to the tartness of the dressing and pairs well with the sweetness too.
- Roasted vegetables - Especially good with salt baked beetroot or boiled beets. also good with barbecued vegetables like baby gem hearts, eggplant and asparagus.
- With fruit and berries - Makes a great snack drizzled over strawberries, blueberries, plums or peaches.
- Salads - Tomato and fresh mozzarella salad or drizzle over burrata and figs served with crusty sourdough baguettes. Use instead of balsamic glaze on this roasted pumpkin salad.
Storage Instructions
Store airtight in the fridge for up to 2 months. Freeze for up top a year for longer storage.
When removing from the fridge or defrosting, make sure it's still emulsified before using.
If not, simply whisk or blend again until it comes together again.
Other recipes you might like
If you like making your own sauces, salad dressings and condiments then you'll find the following recipes useful.
- Black gold balsamic glaze
- Kecap manis
- Italian salsa verde
- Chimichurri
- Apple sauce
- Honey lemon vinaigrette
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Recipe
Pomegranate Vinaigrette Dressing
Ingredients
- 140 grams (0.59 cups) pomegranate molasses
- 90 grams (0.42 cups) olive oil
- 40 grams (2.71 tbsp) pomegranate juice
- 4 grams (0.81 tsp) salt
- 1 gram (0.2 tsp) freshly cracked black pepper
Instructions
- Deseed and juice the pomegranate by pressing the seeds. Never blend them or put through a juicer. The seeds contain high levels of tannin and it will make your dressing inedible.
- Weigh out all the ingredients and add into a bowl or immersion blender.
- Blend or whisk until emulsified.
- Taste for balance and adjust according to your liking. It should be intense.
- Use straight away or store in the fridge for later use.
Notes
- Can be store for up to a month airtight in the fridge
- Freeze for longer storage
- Substitute the olive oil for any other oil you like
- Never try and blend pomegranate seeds or juice in a juicer. The seeds are full of tannin and blending it will result in an inedible dressing. Rather use a pomegranate press or squeeze the seeds through a cloth to get the juice out.
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