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.
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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
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.
Whisk the shallot, vinegar and molasses together.
Then whisk in the olive oil.
Add salt and pepper to taste.
Taste and adjust seasonings if needed. Enjoy!
For a quick visual guide to making this recipe, check out my pomegranate molasses web story.
Expert Tips and FAQs
- 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!
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.
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!
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
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
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Pomegranate Molasses Salad Dressing
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 1/4 to 1/2 teaspoon each to start
Instructions
- In a small bowl combine the shallots, vinegar and pomegranate molasses and whisk.
- Then slowly drizzle in the olive oil until combined with the vinegar mixture.
- Add salt and pepper to taste. Also optional fresh herbs if using.
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
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Sandi
This sauce was lick the plate good!
Beth Lee
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!
Simone Brightstein
so happy to find this dressing recipe.
Beth Lee
I make it all the time! The pomegranate molasses is like a little bit of magic isn’t it?
Ceri
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!
Beth Lee
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!
Ann
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!
Beth Lee
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?
Laura
You know I am all over this recipe! I just adore pomegranate molasses. Thank you for making it look so easy!
Sandi
Pomegranate is one of my favorites…I love how you created a salad dressing with it.
Beth Lee
Thanks Sandi – I am just a bit obsessed with pomegranate molasses – in case that isn’t obvious 🙂
allie @ Through Her Looking Glass
I learned so much about pomegranate molasses today, and I’m so glad I dropped by. So many great uses.
Beth Lee
Yah! Thanks for the visit. It’s such a great addition to a pantry – look for the brands without added sugar.
annelies
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.
Beth Lee
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!
Couscous & Consciousness
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.
Beth Lee
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.
Hannah
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!
Beth Lee
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!
sandycorman
Where do I buy pomegranate molasses. Would love to try that recipe.
Beth Lee
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” 🙂
Carol Sacks
Great post — thanks for sharing so many ideas!
Beth Lee
You are my never-fail source of salad inspiration Carol!