I purchased a bottle of pomegranate molasses at an international supermarket and have been super excited about developing a recipe utilising it. I absolutely love the tanginess of pomegranate seeds and it’s absolutely one of my favourite fruits, so figuring out ways to amplify it in my cooking is always a bonus.
Enter this punchy dressing! Essentially an elevated version of a balsamic vinaigrette, this boasts a lovely tangy, fruity element while not being overpowering. And a little goes a long way! It’s perfect drizzled over a Mediterranean-inspired salad or tossed with roasted eggplant or cauliflower.
It also comes together in just one jar and keeps in the fridge for a very long time.
How to Make a Dressing Using Pomegranate Molasses
Much like my maple lemon vinaigrette or tamarind salad dressing, this dressing can be made in a single jam jar and it’s incredibly simple.
So, to begin, add some pomegranate molasses to a jam jar. This is basically a syrupy pomegranate juice reduction that is commonly used in Levantine cooking. If you can’t find it in your local supermarket, it’s widely available online or in international supermarkets.
Also, add in a bit of sherry vinegar (you can also use red wine vinegar here). This generally adds to the acidity and also adjusts the consistency of the dressing. To adjust the acidity, I also like to add a touch of honey (use agave syrup if you want to make it vegan).
To emulsify, also add in a bit of dijon mustard and for a punch of umami, spoon in some white miso paste. I love using miso paste in an array of different applications, and it works brilliantly in this application.
To get the same kind of flavour, you could also add a finely chopped anchovy fillet here.
Finally, grate in a clove of garlic and season generously with some black pepper.
Now, pour over some oil. I like using a mixture of extra virgin olive oil and a neutral oil (like sunflower or avocado oil – it’s up to you). Then, all you need to do is tightly screw on the lid of your jar and shake the dressing vigorously until everything is mixed in and emulsified.
And that’s all there is to making this dressing! And the great thing is this can keep in the fridge for a while so it’s perfect to drizzle on any salad you’d wish.
Pomegranate Molasses Dressing
Ingredients
- 60 ml (¼ cup) pomegranate molasses
- 3 tsp sherry vinegar
- 1 tsp honey
- ½ tsp dijon mustard
- ½ tsp white miso paste
- 1 clove garlic grated
- 3 tbsp extra virgin olive oil
- 3 tbsp neutral oil such as sunflower or avocado
Instructions
- Add the pomegranate molasses, sherry vinegar, honey, mustard, miso paste and garlic to a medium jam jar. Pour over the oil and season generously with black pepper. Tightly seal the jar and shake vigorously until emulsified.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Pomegranate molasses works so well in a salad dressing, and it offers a unique, tangy, and fruity flavour to whatever you drizzle it on.
Are you looking for a salad dressing with pomegranate molasses? Have any questions about the recipe? Let me know in the comments!