Creamy Pomegranate Salad Dressing
This pomegranate salad dressing recipe adds a fresh, fruity lift to leafy greens and grain bowls. It comes together quickly with just a few simple ingredients. Here’s how to make it!
Servings: 5 servings
Calories: 137kcal
Ingredients
- 3 tablespoons pomegranate molasses
- 1 tablespoon Dijon mustard
- 2 tablespoons plain Greek yogurt or plant-based yogurt
- 1 tablespoon maple syrup or honey if not vegan
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- Whisk together the pomegranate molasses, mustard, yogurt, maple syrup, salt and pepper.
- Slowly drizzle in the olive oil while continuously whisking until smooth and creamy.
- Serve and enjoy!
Video
Notes
Storage
Don’t leave any unused dressing at room temperature for too long! Keep any leftovers in a glass jar, mason jar, or any airtight container with a tight-fitting lid and store it in the refrigerator on the middle shelf for up to 5 days.
Since it contains yogurt, it’s best to consume it immediately. Discard immediately if you notice any off smell, unusual separation, or cloudiness. I don’t recommend freezing the dressing since it may separate and curdle once thawed.
Nutrition
Serving: 2tablespoons | Calories: 137kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.3mg | Sodium: 269mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.1mg
