Pomegranate Vinaigrette | Cook for Your Life

Pomegranate Vinaigrette

Rated 5 out of 5
5 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

This Pomegranate Vinaigrette recipe makes a sharp tartly sweet dressing that’s great with steamed vegetable salads and greens like spinach and romaine. Try it over a raw grated carrot salad for a delicious sweet-sour fix.



  • 1 tablespoon apple cider vinegar or water
  • 1 teaspoon honey
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons pomegranate molasses
  • ¼ cup plus 1 tablespoon olive oil
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


93 cals


9 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g


5 g


5 g


0 g


0 g


38 mg


  1. At the bottom of a large salad bowl, whisk the vinegar, honey, salt, pepper, and pomegranate molasses, until completely smooth.
  2. Beating continuously, slowly add the oil until you have an even, thick dressing.  Taste for sharpness, if it is too sharp, add a little cold water or more oil depending on how you like your dressing.

Chef Tips

For a less sharp dressing use water instead of vinegar in step 1.

I often add water to my dressings to cut down on the oil. If you want your dressing heavier, add an extra spoon of oil instead of the water.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.