RECIPE CARD: Oil-Free Pomegranate Balsamic Vinaigrette (PRINTABLE)

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Easy dressing adds jazz to vegetables and salads. Oil-free balsamic pomegranate is tangy, sweet, and made in the blender.

Course: dressing, salads

Cuisine: American

Keyword: Oil-Free Balsamic Pomegranate Vinaigrette

Calories: 35kcal

Author: Tikare

Step 1: Add the Ingredients
Add the pomegranate juice, balsamic vinegar, tahini, sweet onion, Dijon mustard, maple syrup, garlic powder, salt, and pepper to a blender.
Step 2: Blend Until Smooth
Blend on high speed for 20–30 seconds, or until the ingredients are fully combined.
Step 3: Adjust the Flavor
Taste the dressing and adjust as needed. Add a little more maple syrup for sweetness or extra balsamic vinegar for a tangier flavor.
Step 4: Serve
Drizzle over salads, grain bowls, or roasted vegetables. It pairs especially well with spinach, roasted delicata squash, avocado, toasted pecans, and pomegranate arils.

Recipe Tips

Use pomegranate balsamic vinegar instead of regular balsamic vinegar for a richer fruit flavor.
Chill the dressing for 15–20 minutes before serving to allow the flavors to meld.
If the dressing thickens in the refrigerator, whisk in 1–2 teaspoons of water before serving.
Shake or stir well before each use.

Doneness Cues

The dressing is ready when:

The texture is smooth and creamy with no visible streaks of tahini.
The minced onion is fully incorporated.
The color is evenly reddish-brown throughout.
The vinaigrette flows smoothly off a spoon yet remains thick enough to coat the spoon's back lightly.
The flavor is balanced, with noticeable sweetness from the pomegranate and maple syrup, tanginess from the balsamic vinegar, and subtle savory notes from the mustard and garlic.

Storage