Pomegranate Apple Cider Vinegar Dressing

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I finally got to enjoy my first pomegranate of the season.  I know for most people, fall means pumpkin everything or apple picking season, but for me, it’s all about those juicy seeds.  And all the potential they have in recipes.

Pomegranates may seem daunting, with that tough skin and crazy appearance.  But it’s like how many first impressions can be- deceiving Pomegranate Apple Cider Vinegar Dressinguntil you get to know what’s inside.  If you’ve never tried fresh pomegranate, then it’s time to say goodbye to your intimidation with this simple how to video.  Or you can find the seeds (call “arils”) packaged in ready to go containers.

Pomegranates are a rich source of vitamin C and disease-fighting antioxidants against kidney disease, heart disease, and cancer (notably prostate and breast).Pomegranate Apple Cider Vinegar Dressing  Anti-inflammatory properties also protects against certain diseases. The high fiber content helps to lower blood pressure and keeps us feeling satisfied longer (a bonus for weight management).  The polyphenols found in pomegranates can improve mental function and may help fight against Alzheimer’s.  That’s a lot of power in those little seeds!

Typically I throw these seeds on top of my salads.  But I got some inspiration to try and create a dressing from the juice.  The sweet, tart flavor of the arils required the compliment of apple cider vinegar to add some tanginess.  And apple cider vinegar is touted to have many health benefits as well, including potentially helping with fat breakdown, blood glucose control, and probiotic functions.  And so, my Pomegranate Apple Cider Vinegar Dressing was born.


While you can use pre-made pomegranate juice, I decided to use my good ol’ fashioned blender to make my own pom juice.  After blending the seeds, I strained out the juice from the aril casing.  Then it was time to mix and whisk in the rest of the ingredients, and pour on top of your favorite salad mix.  To create a super fall salad, I put apples and roasted pumpkin seeds on top of iron-packed spinach greens.  Don’t limit this dressing to only salads- use it as a marinade or sandwich topper for extra zing.

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Use this Pomegranate Apple Cider Vinegar Dressing on your next salad featuring fall ingredients. Tell me what you think by giving a shout in the Comments below. 

Use #NutritionNuptials for a chance to have your creations shared on my social media sites.

Pomegranate Apple Cider Vinegar Dressing

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5 servings

Ingredients

  • 1/2 C poms
  • Juice from 1 Meyer lemon (approx. 2 TB – See Notes)
  • 1 TB honey
  • 1 TB apple cider vinegar
  • 1 TB Dijon mustard
  • 2 TB extra virgin olive oil
  • 1 tsp zest from Meyer lemon (optional)

Instructions

Instructions

  1. Place pomegranate arils in blender and pulse until liquified. Pour liquid into sieve placed over bowl, and using a rubber spatula or back of a spoon, push the liquid through. Discard seed remains.

  2. Combine pomegranate juice, Meyer lemon juice, honey, apple cider vinegar, and Dijon mustard. Whisk together until well blended.

  3. While whisking, pour in olive oil until combined. Add in zest.

  4. Place in airtight container or cruet and store in refrigerator up to 1 week.

Recipe Notes

Pomegranate juice may be substituted in place of the fresh pomegranate arils. Please note the nutritional value will be different due to the ingredients of the juice.

If Meyer lemon is not available, a regular lemon or lemon juice may be substituted.

Nutrition Info

2TB= 80 calories, 6g fat (1g sat fat), 8g carbs, 1g fiber, 1g protein, 65 mg sodium (Source: SELF Nutrition Data)

DISCLAIMER: All opinions are my own and are not influenced or biased by any third parties. I am not compensated for mentioning any specific brands or retailers on this blog.