Pomegranate Molasses Salad Dressing

👩🏻‍🍳 Tamara Talks – About Pomegranates and Mexico

Pomegranates (Punica granatum) have a rich history in Mexico, dating back to the colonial period when they were introduced by Spanish settlers. Originally from the Middle East and Mediterranean regions, pomegranates were brought to the Americas in the 16th century as part of Spain’s broader agricultural expansion.

One of the most famous uses of pomegranates in Mexico is in Chiles en Nogada, a traditional dish from Puebla. This dish, believed to have been created in the 1820s to celebrate Mexico’s independence, features a stuffed poblano pepper covered in a walnut-based sauce and topped with pomegranate seeds, representing the red color of the Mexican flag.

Beyond Chiles en Nogada, pomegranates have been used in aguas frescas, desserts, cocktails, and medicinal remedies. Their sweet-tart flavor elevates both savory and sweet dishes. For more on pomegranates in Mexican cooking, see Pomegranates: September’s Gift to Mexican Cuisine.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• pomegranate molasses – Okay, I realize some locations may not be able to find pomegranate molasses. For years (in Las Cruces, NM.), I couldn’t buy it locally, but you can make pomegranate molasses. Here in south Texas, I can buy it in most markets with a variety of international foods.
• vinegar – I like white wine or champagne vinegar for this pomegranate vinaigrette, but you can use any good quality, mild vinegar. A dark vinegar may muddy the end results, but it will taste good! NOTE: I added about 1/2 teaspoon of chipotle hot sauce to my dressing, and it did mess with the color.
• olive oil
• pomegranate juice – Please use only 100% fruit juice!
• honey – I just use a garden-variety honey for most salad dressing recipes. Agave nectar is another good option. The ratio is 1:1.
• dijon mustard
• shallot or red onion
• garlic – I don’t care for raw garlic in my salad dressings. I roast a bulb of garlic in my air fryer, and it takes less than 20 minutes.
• hot sauce – Hot sauce is totally optional, but if I’m putting together a Mexican-inspired salad, I do usually add one. I really like this El Yucateco chipotle hot sauce. It’s actually pretty mild, but it did mess with the color.

🔪 Step-By-Step Instructions

• Step 1 – Add all ingredients to a blender.

• Step 2 – Blend until smooth and emulsified.

❓FAQ

💡Tips

The classic ratio of vinegar to oil in a salad dressing (vinaigrette) is 1:3 – one part vinegar to three parts oil. I prefer a tangier dressing, and typically use a 1:2 ratio – one part vinegar to 2 parts oil. If you don’t love an acidic vinaigrette, use ¼ cup vinegar to ¾ cup olive oil.

Oil-based vinaigrettes may solidify in the fridge. Just let them sit at room temperature for a few minutes and shake well before use.

This pomegranate vinaigrette recipe is emulsified. The dijon mustard acts as an emulsion agent. It should maintain the emulsion, and be quite creamy. If it separates, process or blend it.

Given the ingredients in store-bought salad dressings, I really prefer to make my salad dressings. Keeping a few ingredients on hand makes it so easy! Good olive oil, sherry, wine, balsamic, and apple cider vinegars, dijon and/or stone ground mustard, honey, and citrus are musts for a quick dressing. I highly recommend a homemade dressing on your fresh salads.