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!
- Prep Time:10m
- Total Time:10m
- 1 pomegranate
- 1 lemon, juiced
- 1/2 orange, juiced
- 2 tbsp. olive oil
- 2 tsp. grade A maple syrup
- 1/2 shallot, minced
- 1 garlic clove, minced
- sea salt + black pepper, to taste
- Cut open the pomegranate and remove all the seeds.
- Add the seeds to a blender and blend until smooth. Pour through a fine mesh sieve, pressing the pulp to ensure you get all the juice out.
- Pour the juice into your blender and add the remaining dressing ingredients. Blend until smooth.
- Dress your salad with the vinaigrette and store the remaining dressing in an airtight glass container in the fridge. Use within 3-5 days.