Prized for their jewel-like seeds (known as arils), pomegranates are Mediterranean fruits that offer a sweet and tart flavor profile. Fresh pomegranates are in peak season from the end of September into December, but you can often find them out of season at grocery stores. When you select a pomegranate, you want to look for three characteristics: shape, weight, and color.

A ripe pomegranate will have a rounded, square-like shape because the seeds expand with juice, creating flat surfaces. You want pomegranates to feel heavy because that means they are full of juice. And that’s exactly what you want when you make your own juice for this dressing. Finally, the color of the pomegranate will differ depending on which type you get. Regardless of the variety, pomegranates should be vibrant in color without any faded areas or dark spots.

In order to make this dressing, you need to first blend the pomegranate seeds. If you need help cutting a pomegranate, click here. Once you blend the pomegranate seeds, strain them through a fine mesh sieve to get the juice. At that point, you can mix the juice with the other ingredients in the dressing. This dressing makes a larger batch, so consider serving it with a larger salad. Store leftovers in an airtight glass jar in the fridge for 3-5 days. We hope you enjoy this sweet and tangy vinaigrette!