This simple Pomegranate Vinaigrette takes virtually no time to whip up in the blender and is a nice alternative from a traditional balsamic vinaigrette with the bonus of a pretty pink colour.

Pomegranate season here in Canada is typically from October to February so whipping up this pretty in pink Pomegranate Vinaigrette is the perfect dressing for Valentines Day and to take advantage of this colourful fruit while it is at it’s best and easily found at any grocery store.

We tend to eat salad every day either as a side dish or at the end of each meal.  My husband is Itialian and coming from a very Anglo Saxon background eating salad at the end of a dinner seemed completely off the wall to me.  But it turns out eating salad at the end of a meal is actually considered to be good for digestion by both Italian and French culture.  Here are some other salad ideas if you are a salad lover like me.

I am lazy though and with the every night salad has been every night balsamic vinaigrette and not the fancy kind with some mustard and spices.  Just straight vinegar and olive oil with some salt and pepper kind of lazy.  So I decided I needed to change even if it was just by a little bit because I like vinaigrettes over cream sauces so I didn’t go to cray cray as my kids would say (unsure of how to spell cray cray so forgive my lack of teenage slang knowledge).

Pomegranates are what give this Pomegranate Vinaigrette a nice pink colour but let’s face it this fruit is not the easiest to get those seeds out of.  I have ruined many a shirt trying to get those seeds out have learned a few tricks.

How To Remove Pomegranate Seeds:

• Cut the pomegranate into quarters
• Fill a large bowl full of cold water
• Submerge the pomegranate in the large bowl of water and  under the water peel back the skin and pop the seeds out.  This will prevent the red juice from squirting all over your nice white shirt.  Because I always seem to be wearing white while doing this.
• The soft membranes from the inside of the pomegranate will float to the top.  Scoop them out and throw away along with the harder shell
• Pour the water and seeds into a large sieve and remove the remaining white membrane pieces.
• Store seeds covered in the fridge for up to a week

So now let’s get to it because how much really more can I say about salad dressing!  I had this salad dressing again last night for dinner.  It was good I actually had one of those moments where I exclaimed “Damn that is good dressing!”  For real.  Give it a try and see for yourself.

Pomegranate Vinaigrette Recipe

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Pomegranate Vinaigrette

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

A tangy vinaigrette made in a snap using fresh pomegranate seeds and lemon juice.  Beyond the great taste the pretty pink hue makes it perfect for a girls night, Valentines dinner or just because pink is your favourite colour.

Course: Salad

Cuisine: American

Keyword: salad, Salad Dressing, Vinaigrette

Servings: 16 servings

Calories: 68 kcal

Author: Alisa Infanti | The Delicious Spoon

Ingredients

• 1/4 cup fresh pomegranate seeds
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice seeds removed
• 1/2 cup olive oil
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tbsp liquid honey

Instructions

1. In a blender combine all ingredients.

2. Blend for 20 seconds or until all of the seeds are finely ground. 

3. Serve immediately or store in fridge in a sealed container for up to a week.

Nutrition Facts

Pomegranate Vinaigrette

Amount Per Serving (1 tbsp)

Calories 68 Calories from Fat 61

% Daily Value*

Total Fat 6.8g 10%

Saturated Fat 0.9g 5%

Polyunsaturated Fat 0.7g

Monounsaturated Fat 4.9g

Sodium 20mg 1%

Potassium 16mg 0%

Total Carbohydrates 2.2g 1%

Dietary Fiber 0.2g 1%

Sugars 1.8g

Vitamin C 3%

* Percent Daily Values are based on a 2000 calorie diet.

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