Pomegranate vinaigrette dressing is a delicious and healthy recipe for winter salads. We love the sweet-tart flavor! It’s simple to make at home and a perfect side for a quick and easy dinner.

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a container of pomegranate vinaigrette dressing.

Homemade dressings like this pomegranate salad dressing are really easy to make and so much better than bottled dressings. Check out this Classic Balsamic Vinaigrette or this Healthy Honey Dijon Mustard Dressing. Here are all of our tasty Dressing Recipes!

IN THIS POST: Everything you need to make Pomegranate Dressing

Ingredients

pomegranate juice
fresh citrus juice – I use lemon and orange
olive oil
maple syrup
shallot
garlic
sea salt + pepper to taste

Pomegranate has a similar taste to cranberries with a tart yet sweet flavor.

Have you ever taken the seeds out of a pomegranate before? Check out this how-to post on seeding them. Considering pomegranate seeds are both high in antioxidants and vitamin c and are so juicy and delicious it’s worth it!

I make my own juice in my blender and strain the seeds. You could also use a juicer or just buy bottled pomegranate juice like POM. It’s available at most supermarkets or on Amazon.

How to make this recipe

First, measure out the ingredients into a mason jar or a large bowl.

Either whisk everything together in the bowl or shake it really well in the jar.

Pour over your greens and toss to coat the leaves. Add your favorite salad toppings! See notes below for some serving suggestions.

dressing being poured over baby spinach leaves.

FAQs, Tips, and Substitutions

Use bottled pomegranate juice or make your own – you can make fresh juice in a blender – just strain the seeds!
One of our favorite winter salads features this dressing over spinach, with toasted nuts like pecans, Spiced Walnuts, sliced pears or berries, crumbled goat cheese or blue cheese, and garnished with pomegranate arils.
Serve it as a side with your Christmas dinner or Sunday roast, or enjoy it for lunch with grilled protein like chicken or shrimp.
Store leftovers in a sealed jar in the fridge. Let come to room temperature and shake really well before using.
Substitute avocado oil or MCT oil for the extra virgin olive oil.
Sub out the maple syrup for honey (it no longer will be vegan)
There is no vinegar in this recipe just lemon juice for the acid – if you miss it you can add a tablespoon of red wine vinegar.

More homemade salad dressing recipes

**This recipe was originally posted on January 15, 2014, and updated on November 26, 2019, and updated again on December 22, 2021, with recipe notes, writing, and photos.**

If you’ve tried my Pomegranate Dressing, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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