Pomegranate Vinagrette
Lets make Pomegranate Vinagrette to elevate your everyday salad!
When I was a kid, my cousins and I would spend hour cleaning dozens of pomegranates and stocking old yogurt containers with seeds. We would freeze these and eat them as frozen snacks when watching tv. This is pretty much the only way I ate pomegranates growing up.
Today, I don’t have much experience making dishes that star this fruit. The most common way that I recall seeing pomegranate on dishes is as garnish on top of mediterranean dishes, in decorative Thanksgiving plates, or somewhere incorporated into healthy breakfasts.
In an attempt to make pomegranate the star of the show, I decided to make a quick vinaigrette that would showcase the beautiful deep red color. And the outcome did not disappoint. This is such an easy thing to throw together and it really seems like you went the extra mile to elevate your salad.
You can pair this with a green salad of your choice, or even with a warm winter salad made with kale of cabbage.
I hope you give this a try, let me know what you think in the comments!
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Pomegranate Vinagrette
Ingredients
- 1 cup pomegranate seeds
- 1/2 cup olive oil
- 1 tbsp honey
- 1 tbsp cherry vinegar or vinegar of choice
- 1 juice of a whole lemon
- 1 tsp dijon mustard
- 1 pinch of salt
Instructions
- As easy as throwing all the ingredients into the blender. If you do not have a high speed blender like a Vitamix, consider straining the mixture to achieve a smoother texture.
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