Bright, tangy, and deeply fruity, this pomegranate vinaigrette is one of those dressings that can make a simple salad feel special. The secret is reducing the pomegranate juice first, concentrating its natural sweet-tart flavor before whisking it with pomegranate molasses, Dijon mustard, shallot, honey, and good olive oil.
It is especially lovely in fall and winter, when pomegranates are at their best. Try it over bitter greens, roasted squash, pears or apples, toasted nuts, and creamy feta or goat cheese. It is also delicious drizzled over roasted vegetables, grain bowls, grilled chicken, or sliced roast pork.
INGREDIENTS:
1/2 cup pure pomegranate juice
1 tablespoon pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon very finely minced shallot
1 teaspoon Dijon mustard
1 to 2 teaspoons honey, to taste
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper
1/2 cup extra-virgin olive oil
METHOD:
Pour the pomegranate juice into a small saucepan and bring to a gentle simmer over medium heat. Cook until reduced to about 1/4 cup, 8 to 12 minutes.
Remove from the heat and cool completely.
In a small bowl or jar, combine the cooled pomegranate reduction, pomegranate molasses, red wine vinegar, shallot, Dijon mustard, 1 teaspoon honey, salt, and several grinds of black pepper.
Whisk until well combined.
Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified. Alternatively, place everything in a tightly covered jar and shake vigorously.
Taste and adjust with additional honey, salt, vinegar, or pepper as needed. Pomegranates vary naturally in sweetness and acidity, so a final taste is important.
YIELD: Makes about 1 cup.
A Favorite Fall Salad
This vinaigrette is especially good with a salad of:
- Mixed baby greens, arugula, or baby kale
- Roasted delicata or butternut squash
- Thinly sliced pear or crisp apple
- Fresh pomegranate arils
- Toasted walnuts, pecans, or pistachios
- Crumbled feta or goat cheese
Add a handful of cooked farro or wild rice to turn it into a more substantial lunch or supper salad.
Kitchen Notes
Why reduce the juice?
Reducing the pomegranate juice concentrates its flavor without adding excessive sweetness. It gives the finished vinaigrette a richer, more pronounced pomegranate character.
About pomegranate molasses:
Pomegranate molasses adds depth and a pleasant tartness that plain juice alone cannot quite provide. Look for one made primarily from pomegranate juice rather than one heavily sweetened with added sugar.
Make ahead:
The vinaigrette can be refrigerated in a covered jar for up to one week. Bring it to room temperature for 10 to 15 minutes and shake well before serving.
A little variation:
For a warmer, more aromatic version, add a tiny pinch of ground cinnamon or allspice. For a more savory dressing, add a teaspoon of finely chopped fresh rosemary or thyme.
