This homemade pomegranate vinaigrette is tangy, sweet, and bright — perfect for green salads, grain and bean bowls, and roasted vegetables. Made with a handful of pantry ingredients, it comes together in about five minutes and stores well in the refrigerator.
This dressing balances fruity pomegranate molasses with maple sweetness, fresh lemon, apple cider vinegar, and warming spices like cinnamon and cumin. It’s naturally vegan, dairy-free, and gluten-free, and I love keeping a jar on hand during the cooler months to drizzle over roasted sweet potatoes, sautéed mushrooms, or simple autumn salads.
Ingredients
Pomegranate molasses: A reduced, syrupy pomegranate juice that’s sweet, tangy, and bright. It’s the key flavor here.
Maple syrup: Adds smooth sweetness; use pure maple for best flavor.
Fresh lemon juice: Provides a bright citrus lift—use freshly squeezed for the most vibrant result.
Apple cider vinegar: Adds a fruity tang; raw or traditional ACV both work.
Dijon mustard: Gives body and a light, peppery note. Whole-grain mustard can be used instead if you prefer texture.
Spices: Ground cumin, ground cinnamon, and freshly ground black pepper. Cumin adds earthiness, cinnamon brings warmth, and black pepper adds subtle heat.
Extra virgin olive oil: Use a good-quality oil for a rich, fruity finish and smooth mouthfeel.
How to Make Pomegranate Vinaigrette
- Add ingredients to a jar: Combine pomegranate molasses, maple syrup, lemon juice, apple cider vinegar, Dijon, cumin, cinnamon, and black pepper in a jar.
- Shake: Secure the lid and shake vigorously until well combined.
- Whisk alternative: If you don’t have a jar, whisk all ingredients except the oil in a bowl, then slowly drizzle in the olive oil while whisking until emulsified and creamy.
Pro Tips
- Store in glass: Keep the dressing in a glass jar or container for best flavor and storage.
- Taste and adjust: After shaking or whisking, taste and adjust sweetness, acidity, or salt as needed. A pinch of sea salt can enhance the flavors.
Recipe Variations
Try these simple swaps to customize the dressing:
- Balsamic twist: Replace the apple cider vinegar with a tablespoon of balsamic or white balsamic for a deeper, richer flavor.
- Make it spicy: Add a pinch of Aleppo pepper or smoked paprika for a warm, spicy kick.
- Different citrus: Substitute lime or orange juice for the lemon for a different bright note.
Serving Suggestions
This pomegranate vinaigrette pairs beautifully with green salads, roasted vegetables, and warm grain bowls. Try it on:
- Autumn kale or mixed green salads
- Roasted beets, carrots, or sweet potatoes
- Grain bowls with farro, quinoa, or brown rice
- Sautéed or roasted mushrooms
Storage Directions
Refrigerate the vinaigrette in an airtight container for up to two weeks. It does not freeze well. Shake or whisk again before using, as separation is normal.
Frequently Asked Questions
Simmer about 2 cups of pomegranate juice over medium-low heat for 1–2 hours, or until reduced to roughly 1/2 cup and syrupy.
No. Pomegranate molasses is reduced pomegranate juice (sometimes with a bit of sweetener). Pomegranate balsamic vinegar is balsamic that has been infused or combined with pomegranate.
If you’re not keeping the recipe vegan, honey can be used. For a vegan option, agave works but is sweeter than maple syrup, so use a little less.
More Vegan Salad Recipes
- Amazing Edamame Salad
- Baby Kale Salad
- Avocado Cucumber Salad
- Sesame Tofu Salad
- Mango Avocado Salad
Recipe Card
Pomegranate Vinaigrette
Tangy-sweet vinaigrette made with pomegranate molasses, maple syrup, lemon, apple cider vinegar, Dijon, spices, and extra virgin olive oil. Makes about 4 servings and takes 5 minutes.
Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 4
Ingredients
- 1 tbsp pomegranate molasses
- 1 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cinnamon
- 1/4 cup extra virgin olive oil
Instructions
- Add all vinaigrette ingredients to a jar with a lid and shake thoroughly until combined.
- If you don’t have a jar, whisk all ingredients except the oil in a bowl, then slowly pour in the olive oil while whisking until emulsified and creamy.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Shake well before using.
Nutrition (per serving)
Calories: 149 kcal | Carbohydrates: 7 g | Protein: 0.3 g | Fat: 14 g | Sugar: 5 g