Sweet and tart, this easy oil-free pomegranate vinaigrette adds fresh fruity flavor to salads or steamed veggies. This creamy 5-ingredient homemade dressing recipe uses an easy hack of pomegranate molasses and dates for a salad dressing that isn't just oil-free - it's naturally vegan and refined sugar-free, too!
From the first moment I encountered pomegranate molasses, I was in love. And I'm always looking for new ways to use it beyond my classics, like fresh Fattoush salad or Persian lentil walnut stew.
And now that I've made a dedicated pomegranate dressing, quick green side salads or throw-together lunch salads with leftover rice or pasta have never tasted better!
Table of Contents
Why You'll Love This Recipe
- Healthy, plant-based ingredients with no added oil, refined-sugar-free, and gluten-free.
- Quick and easy to make.
- Homemade dressing gives you full control of the ingredients with no preservatives or additives.
Ingredients and Substitutions
Pomegranate Molasses. Its distinctive, intense flavor is a reduction of pomegranate juice, and it is a must-have in every kitchen (in my opinion). Pomegranate juice (at least ¼ cup) with no added water is your best substitute.
Dates. Dates add natural sweetness and are great for thickening oil-free dressings. Substitute with 1 ½ tablespoons of date paste (date syrup). If you swap for maple syrup, the dressing will be sweet but not as thick.
Dijon Mustard. The sharp flavor of Dijon is my preferred dressing mustard, but you can use another type, including grainy mustard or, in a pinch, regular American mustard.
Red Wine Vinegar. The best substitute for this recipe is rice wine vinegar, sherry vinegar, or apple cider vinegar.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
- Cover dates with boiling water and soak for 15 minutes.
- Blend the ingredients in a small blender or food processor.
Pro Tips
A small container is best when you are combining a small amount. I invested in an inexpensive spice grinder. Although it doesn't have the power of my blender, if the tough ingredients like dates or cashews (for vegan sour cream) are soaked first, it makes creamy blends in minutes.
Creamy Dressing Tip
If your dressing isn't as smooth as you'd like, scrape the sides of your blender and add a little more water. I use this strategy for making date paste or nut-based dressings.
Serving Suggestions
This delicious dressing is perfect for green salads or grain salads and bowls. It's a great substitution for lemon juice for our favorite pomegranate couscous salad or freekeh salad with roasted cauliflower. Try it with air fryer Brussels sprouts or another of our favorites, cauliflower and Brussels sprouts.
Frequently Asked Questions
This pomegranate vinaigrette recipe contains no added oil, so it is a low-fat option with added fiber from whole dates, making it a healthy, low-calorie option.
Store pomegranate dressing in an airtight container or jar with a lid in the refrigerator for a week. Stir it before serving. If necessary, add a little water or red wine vinegar to thin it out.
Pomegranate vinaigrette is freezer-friendly. Store it in a small freezer container or freezer bag for 3 months. Let it thaw and warm to room temperature before reserving. Stir and taste it. If necessary, add a little more pomegranate molasses, vinegar, and, if needed, a drop of maple syrup.
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👩🏻🍳 Recipe
Easy Oil-Free Pomegranate Vinaigrette
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Ingredients
- 2 large dates - pitted, see note 1
- 3 tablespoons pomegranate molasses - see note 2
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 clove garlic - peeled and quartered
- ¼ cup water - as needed
Instructions
- Add the dates to a small bowl and cover them with boiling water for 10 minutes to soften them.
- Drain the dates and add them, plus the other ingredients, including the water, to a small blender or spice grinder.
- Blend until smooth, adding more water if needed.
- Makes about ¾ cup of dressing.
Notes
- Substitute whole dates with 1 ½ tablespoons of date paste or maple syrup. This will create a thinner dressing, so adjust the water accordingly.
- The best substitute for pomegranate molasses in dressing is pure pomegranate juice. In this case, use ¼ cups or more, replacing the water to thin.
- For this recipe, a blender or food processor with a small container works best. I used a spice grinder. Smaller containers compact the ingredients a little so the blades can blend.
- Store pomegranate dressing in an airtight container or jar for 1 week in the refrigerator.
Nutrition
Nutritional information is an estimation only.
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