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overhead view of white plate with salad of baby arugula, tangerien, shaved cucumber and pomegranate seeds. Napkin, fork and spoon on left. Jar of pomegranate vinaigrette in upper right and small salt and pepper shakers in lower right.

Pomegranate Vinaigrette

Author: Janet Harlow
Course: Sauces and Dressings
Cuisine: American
Servings: 6
Pomegranate juice is a wonderful sweet and tart addition to a vinaigrette recipe. This dressing is perfect for an arugula or kale salad, providing the perfect flavor balance.
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Prep Time 5 minutes


  • c pomegranate juice unsweetened preferred
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp yogurt or sour cream, optional will help to keep the vinaigrette from separating
  • 2 Tbsp agave, maple syrup or honey omit if using sweetened pomegranate juice
  • ¼ Tbsp minced shallot or 1/4 tsp onion powder
  • ¼ tsp salt
  • ½ c extra virgin olive oil


  • Place all of the ingredients, except the oil, into a mixing bowl.
  • Use a wire whisk or fork to beat well, until it is cloudy and foamy.
  • While whisking, slowly pour in the olive oil.
  • Taste and adjust flavors as needed. See above "Vinaigrette Flavors" section for guidance on balancing the flavors to your preference.
  • This vinaigrette will stay fresh in the refrigerator for at least 1 one week. If the olive oil solidifies after refrigerating, heat it in the microwave for 10-15 seconds.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.