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Home » Pomegranate Molasses

Pomegranate Molasses Dressing Recipe

by Beth Lee · Published: Aug 24, 2019 · Modified: Aug 5, 2022

299 shares
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Pomegranate molasses vinaigrette pinterest image showing dressing in orange bowl with pomegranate molasses in the background.

Pomegranate molasses dressing is simple yet sophisticated, with the tart, tangy pomegranate punch, subtle savory shallots and bright acidity of the balsamic. You'll want to double or even triple this recipe!

You might also enjoy this fig and arugula salad recipe.

For ease of browsing, find all of my pomegranate molasses recipes in one place.

Pomegranate molasses dressing in an orange bowl with a jar of pomegranate molasses in the background with a spoon.

This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

Why you'll love this recipe!

A simple vinaigrette, this dressing combines familiar balsamic vinegar with tangy syrupy pomegranate molasses. While balsamic vinegar is almost as prevalent in kitchen pantries as salt and pepper - pomegranate molasses is less so.

But once you taste pomegranate syrup, sometimes described as the Middle Eastern equivalent of balsamic, you’ll find yourself reaching for it frequently as well.

This is the perfect recipe to begin your pomegranate love affair. You can easily modify the ingredients to your own tastes or menu – add fresh or dried herbs, change the vinegar, or use it exactly as is.

Ingredients you'll need

Ingredient shot for pomegranate molasses dressing showing shallot, pomegranate molasses, balsamic vinegar, olive oil and salt and pepper.

Four ingredients plus salt and pepper - all you need to make this super flavorful vinaigrette.

  • Pomegranate Molasses: You can make or buy pomegranate molasses. It's complex sweet/tart/fruity flavor is intoxicating and so versatile! If it's not in your pantry already, time to add it!
  • Balsamic Vinegar: Since you are not cooking the vinegar down, this is a good place to use a good quality vinegar, if you have more than one to choose from. No balsamic vinegar? Try red wine vinegar but add a touch of sweetness - sugar or honey.
  • Shallot: Such a lovely, mild savory addition. Red onion or fresh chives are possible substitutions.
  • Olive Oil: Use extra virgin olive oil - something you would be happy to taste uncooked. Use the best one you have but any one will do!

How to make this recipe

It's so easy - you'll find yourself whipping up a batch frequently or ... double or triple the recipe!

Chop shallots and measure out vinegar and molasses and olive oil. Add them to a medium size bowl.

Close up of a red bowl with the pomegranate molasses, vinegar and shallots being added with a hand showing.

Whisk the shallot, vinegar and molasses together.

Close up showing the pomegranate molasses, vinegar and shallots being whisked together.

Then whisk in the olive oil.

Pouring in olive oil to dressing mixture and whisking it to emulsify it.

Add salt and pepper to taste.

Close up of salt and pepper getting whisked into the pomegranate molasses dressing.

Taste and adjust seasonings if needed. Enjoy!

Angle close up landscape view of pomegranate molasses dressing in an orange bowl with a spoon of pomegranate molasses in the background.

For a quick visual guide to making this recipe, check out my pomegranate molasses web story.

Expert Tips and FAQs

  1. PRO-tip: Start using pomegranate molasses as part of your arsenal of super flavorful condiments. You will be amazed how it can be a great addition from a cocktail to a salad to a main course and even dessert!
  2. Consider doubling this recipe because you are going to love it!
  3. Feel free to experiment with some fresh herb additions such as chives or parsley or mint!
What can I substitute for pomegranate molasses?

Boiled down liquids – whether vinegars or juice or stock – intensify in flavor. Part of the appeal of this dressing is the tart and tangy intensity of the pomegranate molasses. However, if you don’t have pomegranate molasses or juice, you can try reducing some balsamic vinegar until it’s thicker (and more intense) and use that. In that case, you would need a less intensely flavored vinegar for the dressing - maybe a white wine or red wine vinegar or even a rice vinegar.

What can I substitute for balsamic vinegar?

Balsamic vinegar has some sweetness to it so try a red wine vinegar with a touch of sugar added - even honey or date syrup might be a good addition!

How long will this pomegranate salad dressing last?

This vinaigrette should last for weeks in the refrigerator. The olive oil will harden up once cold but quickly softens once taken out of the refrigerator. A quick whisk and it's ready to go.

Salads to pair with this dressing

Fig salad with pomegranate molasses dressing.

I originally served this pomegranate molasses dressing on a fig and manchego green salad. But it would be ideal for so many salads throughout the year. Here are just a few ideas:

  • Arugula and Fig Salad
  • Strawberry Spinach Salad - use the pomegranate molasses dressing instead of the strawberry balsamic!
  • Summer Chopped Salad - add some pomegranates and use this vinaigrette for a delicious twist
  • Super Food Salad with Pomegranate

More Pomegranate Molasses Recipes

  • Roasted grapes in a grey bowl with an herby napkin and copper spoon.
    Roasted Grapes
  • Roasted butternut squash soup in a purple bowl with a pomegranate napkin.
    Roasted Butternut Squash Soup with Pomegranate Molasses and Dukkah
  • Pomegranate molasses brisket on a white plate with carrots and potatoes on a pomegranate design napkin.
    Pressure Cooker Brisket with Pomegranate Molasses
  • Copper mug with moscow mule in it topped with pomegranate arils and a lime.
    Pomegranate Molasses Cocktail: Minty Pomegranate Mule

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Bowl of pomegranate molasses dressing with a spoon of pomegranate molasses in the background.

Pomegranate Molasses Salad Dressing

Pomegranate molasses dressing is simple yet sophisticated, with the tart, tangy pomegranate punch, subtle savory shallots and bright acidity of the balsamic. You'll want to double or even triple this recipe!
4.30 from 24 votes
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Course Salad
Cuisine Middle Eastern
Servings 6 servings
Calories 93 kcal

Ingredients
  

  • 2 teaspoons minced shallot
  • ⅛ cup of balsamic vinegar
  • 3 ¼ teaspoons pomegranate molasses adjust up or down to your tangy taste buds
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste ¼ to ½ teaspoon each to start

Instructions
 

  • In a small bowl combine the shallots, vinegar and pomegranate molasses and whisk.
    Adding vinegar to pomegranate molasses and shallots in a red bowl.
  • Then slowly drizzle in the olive oil until combined with the vinegar mixture.
    Whisking in the olive oil to the pomegranate molasses dressing.
  • Add salt and pepper to taste. Also optional fresh herbs if using.
    Adding salt and pepper to the pomegranate molasses dressing.

Video

Notes

  • PRO-tip: Start using pomegranate molasses as part of your arsenal of super flavorful condiments. You will be amazed how it can be a great addition from a cocktail to a salad to a main course and even dessert!
  • Consider doubling this recipe because you are going to love it!
  • Feel free to experiment with some fresh herb additions such as chives or parsley or mint!

Nutrition

Calories: 93kcalCarbohydrates: 3gFat: 9gSaturated Fat: 1gSodium: 2mgPotassium: 5mgSugar: 2gIron: 0.1mg
Keyword pomegranate molasses, pomegranates, salad dressing
Tried this recipe?Let us know how it was!
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More Pomegranate Molasses Recipes

  • flank steak
    Lemony Flank Steak with Pomegranate Molasses
  • fig salad
    Arugula and Fig Salad -- The Perfect Match for Pomegranate Molasses Dressing
  • roasted delicata squash on white plate
    Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
  • how to make and use pomegranate molasses
    How to Make Pomegranate Molasses – Distilling the Essence of a Fabulous Fall Fruit

Reader Interactions

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  1. Sandi

    August 05, 2022 at 3:47 pm

    5 stars
    This sauce was lick the plate good!

    Reply
    • Beth Lee

      August 06, 2022 at 8:19 am

      Yay! So glad you loved it. And I'm glad you called it a sauce because you totally could use this as a sauce or even a marinade!

      Reply
  2. Simone Brightstein

    November 26, 2020 at 11:34 am

    5 stars
    so happy to find this dressing recipe.

    Reply
    • Beth Lee

      November 29, 2020 at 7:54 pm

      I make it all the time! The pomegranate molasses is like a little bit of magic isn't it?

      Reply
    • Ceri

      October 17, 2021 at 3:15 pm

      5 stars
      A friend recently made a vinaigrette with Pomegranate Molasses and I loved it!! I really appreciate that this dressing is not heavy on oil. I normally cut the oil back by a third in dressing recipes but that was not needed here. I did add a sploosh of Dijon mustard. I also immediately made a second batch once i tasted it! Thanks for sharing!

      Reply
      • Beth Lee

        October 18, 2021 at 7:57 am

        Thanks for letting me know - isn't pomegranate molasses a bit magical? I love your addition of dijon. Dressing recipes are always a starting point so I love that you are making it your own. Keep experimenting with pomegranate molasses - you'll find it complementary to so many foods!

        Reply
  3. Ann

    December 10, 2019 at 1:02 pm

    Great post! Since l discovered this some years ago, l can’t even imagine my kitchen without it. Beyond using it for salad dressing, l add it with worcestershire sauce, soy sauce and fish sauce for my Asian style chicken marinade. It pairs well too with red wine beef pot roast. Also, goes well with mayo and zata’ar for a light dressing for sandwich. Cheers!

    Reply
    • Beth Lee

      December 10, 2019 at 2:31 pm

      Thanks for the message! Glad you enjoyed this post. I love to meet fellow pomegranate molasses lovers! You creative uses are intriguing - love the crossover with Asian flavors and the pairing with za'atar and mayo. Fantastic! I recently posted an instant pot brisket recipe with pom molasses - your pairing with red wine and pot roast is along those same lines. It's such a flavor maker isn't it?

      Reply
  4. Laura

    August 26, 2019 at 10:23 am

    5 stars
    You know I am all over this recipe! I just adore pomegranate molasses. Thank you for making it look so easy!

    Reply
  5. Sandi

    August 16, 2019 at 11:52 am

    5 stars
    Pomegranate is one of my favorites...I love how you created a salad dressing with it.

    Reply
    • Beth Lee

      August 16, 2019 at 3:50 pm

      Thanks Sandi - I am just a bit obsessed with pomegranate molasses - in case that isn't obvious 🙂

      Reply
  6. allie @ Through Her Looking Glass

    January 14, 2016 at 8:07 am

    5 stars
    I learned so much about pomegranate molasses today, and I'm so glad I dropped by. So many great uses.

    Reply
    • Beth Lee

      January 14, 2016 at 9:42 am

      Yah! Thanks for the visit. It's such a great addition to a pantry - look for the brands without added sugar.

      Reply
  7. annelies

    November 03, 2013 at 11:03 pm

    Pomegranate molasses is a regular in our kitchen and I have been contemplating making the Stuffed Quince recipe in Jerusalem... that just may have to happen this fall.

    Reply
    • Beth Lee

      November 04, 2013 at 9:02 am

      If you are short on time, deconstruct it and prepare the stuffing as meatballs and give them a quick sear first. Wonderful with the pomegranate on top. Now is the time to make it! Thanks for stopping by Annelies!

      Reply
  8. Couscous & Consciousness

    October 31, 2013 at 10:36 pm

    What a great round-up you've done, Beth, and I love your pomegranate molasses dressing. I've been so curious to try that wheat berry dish, but I've never been able to find wheat berries here.

    Reply
    • Beth Lee

      November 01, 2013 at 10:23 am

      Hi Sue - I guess I take for granted what I regularly find in our stores here - didn't realize they were difficult to come by. I think you could probably substitute some other hearty grain and give it a go.

      Reply
  9. Hannah

    October 18, 2013 at 3:36 pm

    Love this salad dressing, Beth! Balsamic and pomegranate sound absolutely delicious together. So, I tried making my own pomegranate molasses yesterday and learned that I should not leave the kitchen when doing so...we now have what we're calling Middle Eastern lollipops! I overcooked it and it hardened. Oh well! Next time I'll keep a close eye. Thanks for sharing all this pomegranate inspiration!

    Reply
    • Beth Lee

      October 18, 2013 at 4:44 pm

      LOL! I did the same thing - got distracted w a phone call and boiled it just a little too long. Should be about 75% reduction. With 2 cups of liquid, should take about 25 minutes at med low heat to get to 1/2 cup. @dormantchef is the saucier in our house and he always measures water to the amount of final reduction desired, pours it into the pot to visually cue where it should be when its done before he starts the process. Engineering minds...

      But hey - according to Martha, I'm no expert so don't listen to me 🙂 Oh sorry that snide comment just slipped out. Oops!

      Reply
  10. sandycorman

    October 18, 2013 at 2:52 pm

    Where do I buy pomegranate molasses. Would love to try that recipe.

    Reply
    • Beth Lee

      October 18, 2013 at 4:39 pm

      Great question - most gourmet-ish grocery stores and small Middle Eastern groceries carry it of which there are plenty near where you live. Even easier is just to make your own by boiling down pomegranate juice - reduce about 75%. So if u start w 2 cups juice, you want to stop boiling at 1/2 cup. Stay close while you are doing it cuz if you boil too far it becomes pomegranate "chewing gum" 🙂

      Reply
  11. Carol Sacks

    October 18, 2013 at 2:18 pm

    Great post -- thanks for sharing so many ideas!

    Reply
    • Beth Lee

      October 18, 2013 at 4:35 pm

      You are my never-fail source of salad inspiration Carol!

      Reply

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

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