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Pomegranate Vinaigrette

Recipe adapted from Tieghan Gerard (

Prep time: 20 minutes

Yield: ½ cup


· 1/4 cup extra virgin olive oil

· 1 shallot, thinly sliced

· 1 tablespoon chopped fresh sage

· 1/4 cup pomegranate juice

· 2 tablespoons balsamic vinegar

· 2 tablespoons honey

· kosher salt and black pepper

· 1 pinch crushed red pepper flakes

To make the dressing: Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes.

Zuzh up your salad!

Vegetarian: Original recipe is made with roasted butternut squash, toasted pumpkin seeds, shredded brussels sprouts, pomegranate seeds, fresh figs and shredded gouda cheese

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