Best 11 Pomegranate Salad Dressing Recipes

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Indulge in a symphony of flavors with our tantalizing pomegranate salad dressing! This vibrant dressing, crafted from the jewel-like arils of pomegranates, is a culinary masterpiece that elevates any salad to new heights. Its sweet-tart balance, vibrant red hue, and refreshing pomegranate flavor will leave your taste buds dancing.

Within this article, you'll discover a treasure trove of delectable pomegranate salad dressing recipes, each offering a unique twist on this classic. From the tangy Citrus Pomegranate Dressing, perfect for light and summery salads, to the creamy Pomegranate Vinaigrette, a luxurious accompaniment to hearty winter salads, these recipes cater to every palate and occasion.

Whether you're seeking a vegan-friendly option or a gluten-free alternative, we've got you covered. Our Pomegranate Tahini Dressing, bursting with nutty and tangy flavors, is a vegan's delight. And for those with gluten sensitivities, our Gluten-Free Pomegranate Dressing offers a delightful combination of tangy pomegranate and subtle sweetness, without compromising on flavor.

So, embark on a culinary adventure and explore the world of pomegranate salad dressings. With our diverse collection of recipes, you'll have a dressing for every salad craving, transforming your meals into unforgettable dining experiences.

Let's cook with our recipes!

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING



Spinach Salad with Pomegranate Cranberry Dressing image

Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 15m

Yield 8

Number Of Ingredients 11

¾ cup pomegranate juice
⅓ cup dried cranberries
¼ cup roughly chopped onion
2 cloves garlic
3 tablespoons white wine vinegar or sherry vinegar
¼ cup Mazola® Corn Oil
Salt and pepper to taste
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons crumbled feta cheese*
¼ cup dried cranberries

Steps:

  • Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
  • Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 14.8 g, Cholesterol 2.1 mg, Fat 7.6 g, Fiber 1.3 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 42.2 mg, Sugar 11 g

SPINACH AND PEAR SALAD WITH POMEGRANATE DRESSING



Spinach and Pear Salad With Pomegranate Dressing image

If you've never cut open a pomegranate, you might be in for a messy surprise. The best way to get the seeds out with out staining your clothes and counter is to cut the fruit in half, and then submerge it in a bowl of water. Then you can use your fingers to remove the white pith, releasing the juicy seeds. Once you've freed all the pomegranate seeds, pour the contents of the bowl into a colander and transfer the seeds to a paper towel to dry. If you don't have white balsamic vinegar, you can use the regular kind. -- from the book Feed the Belly.

Provided by Peachie Keene

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium garlic clove, minced
2 teaspoons olive oil
1 teaspoon white balsamic vinegar
2 tablespoons pomegranate juice
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 ounces Baby Spinach
1 medium pear, cored and cut into slices (Anjou or Bartlett)
1/4 cup walnuts, chopped
2 tablespoons pomegranate seeds, fresh
1 ounce parmesan cheese, shaved

Steps:

  • whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. Set aside.
  • Place the spinach in a large serving bowl, Add the pear slices and walnuts and toss gently.
  • Drizzle the dressing over the salad and toss again.
  • Divide the salad among 4 serving bowls. Sprinkle the pomegranate seeds and Parmesan evenly over each serving.

ARUGULA SALAD WITH ROASTED EGGPLANT AND SWEET POMEGRANATE DRESSING



Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing image

Provided by Suzanne Husseini

Categories     Salad     Tomato     Appetizer     Ramadan     Eggplant     Arugula     Pomegranate     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Soy Free     Kosher

Yield 4–6 servings

Number Of Ingredients 17

2 medium eggplants
1/4 cup peanut and olive oil, combined
Sea salt
2 tsp whole fennel seeds
1 clove garlic
1/4 cup balsamic vinegar
1/4 cup honey
Juice of 1 lemon
1 Tbsp Dijon mustard
1/4 cup pomegranate molasses
1/4 cup extra virgin olive oil
4 large handfuls arugula leaves
1 small red onion, thinly sliced
2 cups cherry tomatoes, sliced
Salt and pepper
1/2 cup toasted pine nuts
1/2 cup fresh pomegranate seeds

Steps:

  • Preheat the oven to 400°F.
  • Peel and cut the eggplants into thick rounds of about 1 inch thick, brush both sides with oil, sprinkle with sea salt and place on a shallow baking sheet. Place in the oven to roast until golden and cooked through, about 15 minutes. Remove, cool completely and slice each round in half. Set aside.
  • Using a mortar and pestle, crush the fennel seeds and garlic to make a paste. Add the balsamic vinegar, honey, lemon juice, Dijon mustard, pomegranate molasses and olive oil. Whisk together to emulsify the dressing. Set aside.
  • In a shallow serving platter lay the arugula leaves. Sprinkle the onion, tomatoes, salt and pepper on top. Toss to combine. Scatter the eggplant slices on the salad.
  • Drizzle some dressing all over. Garnish with pine nuts and pomegranate seeds. Serve immediately, with crusty olive bread and olives on the side.

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING



Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing image

Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup Greek yogurt
1 lemon, zested and juiced
1 long red chile, such as a Fresno chile (about 1 ounce), thinly sliced crosswise
1 bunch mint, leaves torn
Kosher salt and freshly ground black pepper
4 medium zucchini (about 2 pounds), thinly sliced into rounds on a mandoline
1/4 cup pomegranate seeds
1/4 cup shelled pistachios, chopped
Olive oil, for drizzling
Pomegranate molasses, for drizzling

Steps:

  • Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
  • Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

POMEGRANATE SALAD DRESSING



Pomegranate Salad Dressing image

Make and share this Pomegranate Salad Dressing recipe from Food.com.

Provided by Nellabella in Dublin

Categories     Salad Dressings

Time 5m

Yield 1 cup, 10-12 serving(s)

Number Of Ingredients 6

1 cup pomegranate syrup
4 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1 pinch salt
1/4 teaspoon fresh ground black pepper
1 teaspoon oregano (or other herb)

Steps:

  • Put all ingredients in a bottle or jar.
  • Shake well.
  • Will keep for 3 weeks when refrigerated.

Nutrition Facts : Calories 1.6, Fat 0.1, Sodium 37.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING



SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING image

Categories     Apple     Berry     Cheese     Fruit     Leafy Green

Number Of Ingredients 9

3/4 cup pomegranate juice
1/3 cup + 1/4 cup dried cranberries
1/4 cup onion, roughly chopped
2 cloves garlic, salt and pepper to taste
3 tablespoons white wine vinegar or sherry vinegar
1/4 cup corn oil (e.g. Mazola Corn Oil)
5 ounces baby spinach
1 crisp red apple, cored and chopped
2 tablespoons feta cheese, crumbled

Steps:

  • Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute.
  • Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened.
  • Refrigerate dressing if not serving immediately.
  • Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries.
  • Drizzle with dressing mmediately before serving: allow about 2 tablespoons per serving.
  • Refrigerate leftover dressing for up to 1 week.
  • Note: You can substitute crumbled blue, goat or gorgonzola cheese.

TOSSED GREEN SALAD WITH GRAPEFRUIT-POMEGRANATE DRESSING



Tossed Green Salad With Grapefruit-Pomegranate Dressing image

A wee bit of sprucing up brings this salad to center stage on your picnic or dining table. Instead of using Ocean Spray Ruby-Pomegranate Grapefruit juice as indicated in the original recipe, I substituted freshly squeezed grapefruit juice and pomegranate molasses (aka pomegranate syrup). Adapted from oceanspray.com.

Provided by COOKGIRl

Categories     Fruit

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 ruby red grapefruit, juice of, large
1 teaspoon pomegranate molasses, to taste
1 teaspoon fresh lemon juice
fresh cracked black pepper, to taste
salt, to taste
1/2 teaspoon sugar (I used unbleached white, honey or agave nectar would work well, too!)
1/4 cup mayonnaise (I've used both, the mayo' is homemade) or 1/4 cup plain yogurt (I've used both, the mayo' is homemade)
2 tablespoons extra virgin olive oil
6 ounces mixed baby greens
1 cup fresh blackberries
1/2 cup dried cranberries
1/4 cup toasted slivered almonds

Steps:

  • In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
  • Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
  • In a large bowl, toss together all salad ingredients except for the slivered almonds.
  • Divide equally among 4 salad plates.
  • Drizzle the salad dressing over salads. Garnish with the slivered almonds.

TOMATO AND MINT SALAD WITH POMEGRANATE DRESSING



Tomato and Mint Salad with Pomegranate Dressing image

Provided by Engin Akin

Categories     Fruit     Herb     Onion     Pepper     Tomato     Vegetable     Side     No-Cook     Vegetarian     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 1/4 pounds plum tomatoes, halved, seeded, cut into 1/2-inch cubes
1 cup diced seeded fresh Anaheim chiles*
1 cup diced seeded peeled cucumber
1 cup fresh mint leaves
3/4 cup chopped green onions
1/2 cup walnut pieces
1 jalapeño chile, seeded, diced
3 tablespoons chopped fresh Italian parsley
1/4 cup pomegranate molasses**
2 tablespoons extra-virgin olive oil
*Also known as California chiles; available at many supermarkets and at Latin markets.
**A pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com

Steps:

  • Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

PANKO CRUSTED CHICKEN SALAD WITH POMEGRANATE BALSAMIC DRESSING



Panko Crusted Chicken Salad With Pomegranate Balsamic Dressing image

Submitted by Nancy Walters, New Orleans, LA who was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council, representing the West South Central Region.

Provided by Sharon123

Categories     Salad Dressings

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon pepper
3 eggs, beaten
1 1/2 tablespoons water
3 cups panko breadcrumbs
4 tablespoons butter
3 tablespoons olive oil, divided
4 cups mixed greens, washed and dried (or arugula)
3 ounces feta cheese, crumbled
2 firm plums
2 firm peaches
1 teaspoon olive oil
3/4 cup pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons honey
3 tablespoons orange juice
1/2 cup olive oil

Steps:

  • Place chicken between 2 sheets plastic wrap and pound to 1/2 inch thickness.
  • Sprinkle breasts with salt and pepper. In deep dish, place eggs and stir in water. In another dish, place panko. Dredge each chicken breast in egg wash, let excess drip off and then place in panko. Coat both sides of chicken with panko and press so panko adheres.
  • In sauté pan over medium high heat, place butter and olive oil. Add chicken and cook about 10 minutes, turning once. Chicken should register 165° F on an instant read thermometer.
  • Remove chicken from pan and cut into slices.
  • On each of 4 serving plates, place greens and top with chicken. Add Caramelized Fruit and feta. Drizzle with Pomegranate Balsamic Dressing. Enjoy!
  • Caramelized Fruit:
  • Cut 2 firm plums and 2 firm peaches into halves to remove pits. If fresh fruit is unavailable, frozen may be used. Cut pitted fruit into 6 wedges. In saucepan over medium heat, place 1 teaspoon olive oil. Add fruit and cook 4 minutes on each side, just until fruit starts to turn brown and caramelize. Remove from heat and set aside.
  • Pomegranate Balsamic Dressing:
  • In small saucepan over medium heat, place 3/4 cup pomegranate juice and 1/4 cup balsamic vinegar. Cook about 20 minutes, stirring often, until syrupy. Stir in 2 tablespoons honey and 3 tablespoons orange juice and simmer about 5 minutes. Remove from heat and whisk in 1/2 cup olive oil.

MEXICAN SALAD WITH POMEGRANATE-LIME DRESSING



Mexican Salad With Pomegranate-Lime Dressing image

This salad is so good! I always have to give out the recipe. I used unsweetened bottled pomegranate juice when pomegranates are not in season. Use any salad greens you like. You will really like this!

Provided by susie cooks

Categories     Mexican

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 garlic clove, minced
1 teaspoon olive oil
2 cups arugula leaves
1 1/2 cups julienne-cut peeled jicama
1/2 cup sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds
4 teaspoons pine nuts, toasted

Steps:

  • Combine first 6 ingredients.
  • Whisk in olive oil.
  • Mix next 4 ingredients in a large bowl.
  • Toss with dressing.
  • Top with pomegranate seeds and pine nuts.

Nutrition Facts : Calories 108.7, Fat 6.1, SaturatedFat 0.7, Sodium 444.6, Carbohydrate 13.5, Fiber 4.8, Sugar 5.8, Protein 1.9

WARM BUTTERNUT SQUASH SALAD WITH POMEGRANATE DRESSING RECIPE - (4.5/5)



Warm Butternut Squash Salad with Pomegranate Dressing Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 18

Salad:
2 Tbsp olive oil
1 medium red onion, roughly chopped
1 fennel bulb, roughly chopped
1 lb butternut squash, cubed into 1/2" pieces and cooked until fork-tender
3/4 tsp salt
1/2 tsp ground black pepper
1 (5-oz) package baby arugula
1/2 pomegranate (seeds left whole)
1 (3-oz) bag pork cracklings, broken into small pieces
Dressing:
1/8 cup extra virgin olive oil
1/4 cup vegetable oil
4 tbsp red wine vinegar
1 tbsp honey
1/2 tsp ground black pepper
1/4 tsp salt
1/2 pomegranate (juice & seeds)

Steps:

  • Salad: Heat the olive oil over medium-high heat in a large skillet. Add the onion and the fennel and cook for 5 minutes, stirring occasionally. Add the cooked butternut squash, salt, and pepper and sauté, stirring occasionally, for another 6 minutes. Remove the mixture from the heat and place into a medium-size mixing bowl. Add 1/2 of the dressing, toss, and set aside. Dressing: Place all ingredients into a small blender or food processor and process until fully combined. Strain the mixture through a fine mesh colander. Store the dressing in the refrigerator until needed. To assemble the salad, place the arugula in a large mixing bowl. Add 1/2 of the dressing and toss. Add the warm vegetables and toss again. Sprinkle the pomegranate seeds and pork cracklings over the salad and serve immediately.

Tips:

  • Choose ripe pomegranates: Look for pomegranates that are heavy for their size and have a deep red color. Avoid any fruits that have soft spots or blemishes.
  • Use a sharp knife to cut the pomegranates: This will help to prevent the seeds from being crushed and will make it easier to remove them.
  • Wear an apron or old clothes when working with pomegranates: The juice can stain clothes, so it's best to be prepared.
  • Experiment with different vinegar and oil combinations: The type of vinegar and oil you use will affect the flavor of the dressing, so feel free to experiment until you find a combination that you like.
  • Add some fresh herbs or spices to the dressing for extra flavor: Some good options include mint, cilantro, basil, oregano, thyme, or rosemary.
  • Use the dressing on salads, grilled meats, fish, or roasted vegetables: It's a versatile dressing that can be used on a variety of dishes.

Conclusion:

Pomegranate salad dressing is a delicious and healthy way to add flavor to your favorite dishes. It's easy to make and can be customized to your own taste. So next time you're looking for a new dressing, give this one a try!

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