Pomegranate Molasses Dressing
This Pomegranate Molasses Dressing may not be the reason you have pomegranate molasses in your pantry, but this pomegranate salad dressing will be the reason you buy another bottle. Made with virgin olive oil, balsamic vinegar, and pomegranate molasses, it’s a thick dressing that’s perfect for your favorite salad greens or drizzled over a lamb meatball bowl.
So read on for all the detailed info and tips and tricks for making this pomegranate molasses dressing. Or just grab your bottle, hit that purple Jump to Recipe button, and let’s make a pomegranate molasses salad dressing!
Ingredients
Pomegranate molasses is similar to the molasses you use in gingerbread and molasses bread only because it’s thick and dark, but that’s pretty much the end of the similarity! Pomegranate molasses is condensed pomegranate juice, making it fruity and tart, and definitely not as sweet as molasses made from sugar.
Pomegranate molasses is used in many Middle Eastern recipes as a glaze for meats or a drizzle over vegetables and dips. Here, pomegranate molasses adds its fruity tartness to classic vinaigrette ingredients.
Please see the recipe card below for complete information on ingredients and quantities.
Recipe tips and tricks
Making this pomegranate molasses salad dressing isn’t complicated, but there are a few things to know. The classic oil and vinegar ratio is three to one, but my household finds that on the oily side, so this vinaigrette and my cherry vinaigrette use a two to one ratio. If you prefer the classic ratio, by all means don’t let me stop you here.
Because oil and water (aka vinegar) don’t naturally combine, vinaigrettes often use an emulsifier to make the emulsion more stable. While this pomegranate salad dressing emulsifies easily and is more stable due to the pomegranate molasses, it may be temporary. That’s totally fine – it just means you may need to reshake or whisk it if you’re not using it immediately.
Where to use your pomegranate molasses dressing
In addition to your favorite leafy salads, try it:
- With lamb meatballs with pine nuts and raisins.
- Drizzled over Moroccan chicken with dates and lemons.
- As the savory syrup for your falafel waffles.
Recipe FAQs
You should store vinaigrettes with garlic or other fresh ingredients in the refrigerator for up to a week. It may need to come to room temperature for a few minutes before using.
Related salad recipes
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Recipe
Pomegranate Molasses Dressing
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup pomegranate molasses
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 garlic clove minced
- ½ cup extra virgin olive oil
Instructions
- In a bowl or jar, whisk together the balsamic vinegar, pomegranate molasses, brown sugar, salt, pepper, and minced garlic.¼ cup balsamic vinegar, ¼ cup pomegranate molasses, 1 tablespoon brown sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 garlic clove
- Slowly drizzle in the olive oil while whisking continuously, until the dressing thickens and looks cohesive.½ cup extra virgin olive oil
- Taste and adjust the oil and vinegar, salt and pepper, as needed.
Notes
Nutrition
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