Pomegranate Vinaigrette Recipe
Bright and tangy Pomegranate Vinaigrette is a festive vegan salad dressing recipe made with reduced pomegranate juice, shallots and orange zest, perfect for holiday salads.
How to Make the Best Pomegranate Vinaigrette
This pomegranate vinaigrette is the perfect way to add a festive, fruity twist to your holiday salads. The deep ruby color and tangy-sweet flavor come from reducing pomegranate juice, which concentrates all those bright, jewel-toned flavors into a rich, silky dressing. A touch of orange zest adds brightness while maple syrup balances the tartness perfectly.
What makes this dressing special is its versatility—it’s completely vegan, yet rich and complex enough to elevate any salad from ordinary to extraordinary. The shallots add a subtle savory note that rounds out the fruit-forward profile, while a pinch of allspice gives it that unmistakable holiday warmth.
Try drizzling this vibrant vinaigrette over a winter salad of roasted beets, mixed greens, crumbled goat cheese, and toasted walnuts. It also pairs wonderfully with grain bowls, roasted vegetables, or as a glaze for roasted chicken. Make a batch and keep it in the fridge—it stays fresh for up to 10 days and only gets better as the flavors meld together.
Pomegranate Vinaigrette
Bright and tangy Pomegranate Vinaigrette is a festive vegan salad dressing recipe made with reduced pomegranate juice, shallots and orange zest, perfect for holiday salads.
Ingredients
Pomegranate Vinaigrette
Instructions
Pomegranate Vinaigrette
- In a small pot, heat pomegranate juice and shallots and bring to a simmer over medium-low or low heat. Simmer until reduced to 1/4 cup, about 10-15 minutes. Take care to simmer gently—boiling will cause bitterness. Aim for bubbling around the edges of the pot, rather than throughout.
- Once the pomegranate juice has been reduced, add to small bowl, and whisk in olive oil, vinegar, orange zest, maple syrup, salt and pepper. Add a pinch of allspice if you like.
- Store in a sealed jar in the fridge for up to 10 days, shaking extra well before using.
Notes
- The key to this vinaigrette is reducing the pomegranate juice slowly over low heat—boiling can make it bitter.
- For best results, use freshly squeezed orange zest for a bright, citrusy flavor.
- This dressing pairs beautifully with beet salads, arugula, goat cheese, and candied nuts.
