Yummy Pomegranate Vinaigrette Dressing

I Modified mine by using both pomegranate and cranberry juice powders which I reconstituted with a little water to form a thick syrup . Instead of sugar, i used a powdered allulose monkfruit sweetner. I used less rice vinegar and olive oil. I really minced the shallot and garlic well with a garlic crusher. With the pecans I mixed together allulose monkfruit sweetner, chipotle chilli and cayenne pepper powders, salt. Spraying the peacans with a little water , i then stirred the allulose spice mix onto the pecans, then heated them in a pan at medium heat. I got some great blue cheese too. Greens are iceburg, arugula and spinach. Yeah, this recipe rocks

I have found my new favorite! A friend gave me a heap of pomegranates and I started looking for ways to use them. I checked the suggestions here and ended up adjusting the recipe using some of them. I was just shy on the oil, and used a little less vinegar (abt 200 ml). I had a cup and a half of pomegranate juice (I blended the seeds and kept about 25% of them in the juice). The rest was pretty much the same as listed. Oh wow! Taking some to my friend tomorrow who has more pomegranates for me 🙂 I will be doing more adjustments as I go, but even if you follow the recipe as is, I promise this is amazing!

This was the biggest hit for our church dinner! I did use Cherry pomegranate juice and I used avacado oil for a bit lighter flavor. This is on my # 1 list!

This dressing is 5 Stars!! Used pomegranate syrup and exactly followed Except didn’t use blender I whisked and wow!! Dressing or dip excellent flavors on cucumbers tomatoes and sliced red onion! I will dip my French bread tomorrow!

My salad was the hit of the party. I made a beet salad with arugula and goat cheese. This dressing gave it the finish it needed.

I’ve made this many, many times. Good basic recipe and way to use excess pomegranates in fall and winter by juicing.

I used to have a fabulous pomegranate dressing recipe which I misplaced so I tried this as a replacement. To me, the proportions on this recipe aren’t quite right. The vinegar was way too strong. I made the recipe as written, then made a lot of tweaks to get it the right taste for our family. My recommendations: Cut the vinegar to 1/2 cup and increase the pomegranate juice to 1-1/2 cups. (I reduced 2 cups pomegranate juice on the stove to about 1 cup reduction in a subsequent attempt at this recipe and liked it even better so you may play with the pomegranate juice.) I increased the shallot, garlic, and pepper and used about 2 tsp. salt. I’ve also tried replacing the sugar with honey and find I like that better as well. Thanks for the recipe, Mel. It’s a good starter base for a good dressing.

Delicious salad dressing for the Rosh Hashanah meal. I added a few tablespoons of fresh pomegranate seeds and used 4 Tbs honey instead of white sugar.

Very good! Will definitely make again and again.

I made this amazing dressing and had it on a salad of mixed greens, strawberries, dried cranberries, gorgonzola, and candied pecans. So so amazing!!

I decided to copycat Wendy’s Apple Pecan Chicken Salad, which is amazing, and I used this recipe for the dressing. It’s better than the dressing that comes in the packets with the Wendy’s salad. It separates very quickly, so it’s important to shake it every time. I love the tangy, sweet sour vibe of this vinaigrette. And so easy!

This was good, but I felt like it was missing something. I might tweak it a bit next time.

This is absolutely delicious! I didn’t blend it because I didn’t feel like it. It tastes amazing on lettuce with berries, goat cheese and chicken…love it. Thanks for sharing!

A friend gave me some pomegranates today so I used the seeds for this recipe. I also substituted balsamic vinegar, white onions for the shallots and honey for the sugar. I blended it all in a Magic Bullet and you couldn’t even tell the whole seeds were used. It was great!!!

Followed the recipe to the letter with the exception of cutting the sugar in half (personal taste preference) which resulted in the perfect balance of sweet-tart for us. Garnished salad with some fresh pomegranates, and I would make again. Very nice dressing.