Pomegranate Vinaigrette Marzetti Style

Eating Works @eatingworks
by Eating Works @eatingworks
1 Serving
12 min

This Pomegranate Vinaigrette Marzetti style dressing is made with only a handful of ingredients. Perfect for drizzling on your fall season salads! It’s raw vegan, soy, nut and gluten free! Everyone will love it.

My daughter loves pomegranates. She enjoys everything from picking the seeds out of the skin to eating them one by one. A pomegranate can keep her busy for an hour, which is even longer than her favorite toy.

In order to placate her I’ve been buying pomegranates when ever I can find them. They’re hard to find in the supermarket even when they’re in season. But they’re worth searching and waiting.

I’ve always enjoyed eating pomegranates plain or using them as a colorful garnish but I never cooked with them. Finally, I decided that I needed to capitalize on the sweet and sour flavor of this awesome fruit! So I came up with this pomegranate vinaigrette recipe

Pomegranate Vinaigrette Marzetti Style
Recipe details
  • 1  Serving
  • Prep time: 10 Minutes Cook time: 2 Minutes Total time: 12 min
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  • 1 C Pomegranate Seeds 
  • 2 tbsp Dijon Mustard
  • 1/2 C Olive Oil
  • 1/4 C Balsamic Vinegar
  • 1/2 tsp Sea Salt
  • 3 tbsp Honey, Maple Syrup, or Agave

Fill a large bowl with hot water. Slice the pomegranate in four quarters. Place the fruit under the water and use your fingers to sepearte the seeds from the pyth. The seeds will sink to the bottom and the skin to the top. Making it easier to separate them.
In a high speed blender combine the pomegranate seeds, dijon, olive oil, balsamic, salt and sweetener. Blend until completly smooth.
Eating Works @eatingworks
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