Pomegranate and Walnut Dressing

Pomegranate and Walnut Dressing is a versatile and flavorful addition to any dish. This dressing can transform simple salads into gourmet experiences, bringing a burst of color and taste.

Whether you're hosting a dinner or preparing a quick lunch, this recipe will impress both in presentation and flavor.

(Source: USDA)

Why You’ll Love This

This dressing is loved for its vibrant flavor profile and its ability to complement a wide range of dishes. The combination of pomegranate's tartness with walnut's richness creates a unique taste that is both refreshing and satisfying.

Additionally, it is easy to make and stores well, making it a practical choice for any home cook.

Ingredients

• 1 cup pomegranate juice
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup walnut oil
• 1/2 cup olive oil
• 1/4 cup finely chopped walnuts
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped shallots
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 tablespoon pomegranate molasses
• 1 teaspoon finely grated lemon zest

Ingredient Notes (What & Why)

• Pomegranate juice: Freshly squeezed is preferable for the best flavor. (Source: Serious Eats)
• Walnut oil: Provides a rich, nutty flavor essential to this dressing. (Source: Bon Appétit)
• Pomegranate molasses: Adds depth and a slight tanginess. (Source: BBC Good Food)
• Fresh parsley: Use flat-leaf parsley for a robust taste. (Source: NYT Cooking)

Equipment

• Medium mixing bowl
• Whisk
• Airtight jar or bottle
• Blender (optional)
• Measuring cups and spoons
• Microplane or grater
• Chopping board
• Chef’s knife
• Citrus juicer
• Spoon for stirring

Timing & Temperature Guide

• Preparation time: 15 minutes.
• No cooking required; serve at room temperature.
• Allow dressing to sit for 30 minutes to develop flavors.
• Refrigerate any leftovers within 2 hours of preparation.
• Shake well before serving if stored longer than a day.
• Use dressing within one week for optimal flavor.
• Let chilled dressing warm slightly before serving.
• Ideal serving temperature is room temperature to enhance flavors.

Step-by-step Instructions

1. In a medium mixing bowl, combine pomegranate juice, lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk until the honey is fully dissolved.
2. Slowly drizzle in the walnut oil and olive oil while continuing to whisk vigorously. This will help to emulsify the dressing, creating a smooth texture.
3. Add the chopped walnuts, parsley, and shallots to the mixture, stirring gently to combine.
4. Incorporate apple cider vinegar, grated ginger, ground cumin, paprika, and cayenne pepper. Whisk again until all ingredients are well integrated.
5. Finally, add the pomegranate molasses and lemon zest, mixing thoroughly. Taste and adjust seasoning if necessary.
6. Transfer the dressing to a clean, airtight jar or bottle for storage.
7. To serve, shake the jar well to mix any settled ingredients before pouring over your salad or dish.
8. For a smoother dressing, use a blender to combine all ingredients except the chopped walnuts and parsley. Stir these in after blending.
9. If the dressing separates over time, simply shake the container vigorously to recombine.
10. Taste the dressing before serving and adjust salt or acidity to your preference.
11. For a thicker consistency, reduce the amount of oil or add a small amount of Greek yogurt.
12. Store any leftover dressing in the refrigerator for up to one week.
13. Ensure the dressing is used at room temperature to enhance flavors.
14. For a sweeter dressing, increase the honey or add a touch more pomegranate molasses.

Culinary Science Notes

• Emulsification is crucial for a stable dressing; it prevents oil and vinegar from separating.
• Acid from lemon juice and vinegar helps balance the sweetness of honey.
• Pomegranate juice is rich in antioxidants, which can add health benefits.
• Walnuts provide omega-3 fatty acids, contributing to heart health.
• The acidity also acts as a preservative, extending shelf life.
• Oil and vinegar ratios can be adjusted to change viscosity.
• Adding mustard aids emulsification by acting as an emulsifier.
• Flavors meld and develop over time due to chemical reactions between acids and oils.

Pro Tips

• Use fresh, high-quality pomegranate juice for the best flavor.
• Emulsify the dressing by slowly adding the oils while whisking.
• Adjust seasonings based on personal taste preference.
• Add a touch more honey if you prefer a sweeter dressing.
• Store in an airtight container to maintain freshness.
• Allow the dressing to sit for at least 30 minutes before serving to let flavors meld.
• Use a blender for a smoother consistency, if desired.
• Substitute walnut oil with toasted sesame oil for a different flavor profile.
• Pair with salads containing ingredients like feta cheese, arugula, or roasted beets.
• For added crunch, sprinkle additional chopped walnuts over the salad.
• Enhance citrus notes by adding a bit more lemon zest.
• Consider serving with grilled meats or roasted vegetables for a complete meal.

Variations

• Swap walnut oil for hazelnut oil to introduce a different nutty flavor.
• Use balsamic vinegar instead of apple cider vinegar for a sweeter taste.
• Add crushed garlic for a more robust and savory profile.
• Include a tablespoon of orange juice for a citrus twist.
• Incorporate freshly chopped mint for a refreshing finish.
• Replace honey with agave syrup to make it vegan-friendly.
• Add chopped cranberries for a tart and fruity accent.
• Use lime juice in place of lemon juice for a sharper citrus note.
• Experiment with different herbs like basil or cilantro.
• Add a pinch of saffron for a touch of exotic flavor.
• Try using white wine vinegar in place of apple cider vinegar for a milder acidity.
• Include a bit of ground black sesame for a unique twist.

Substitutions

• Replace pomegranate juice with cranberry juice for a different flavor.
• Use maple syrup instead of honey for a vegan option.
• Substitute Dijon mustard with whole grain mustard for texture.
• Swap olive oil with avocado oil for a lighter taste.
• Replace fresh parsley with fresh cilantro for a different herbal note.
• Use rice vinegar instead of apple cider vinegar for a milder taste.
• Substitute cayenne pepper with chili flakes for a smokier heat.
• Replace lemon juice with lime juice for a different citrus profile.
• Use sunflower seeds instead of walnuts for a nut-free version.
• Swap cumin with coriander for a warm, citrusy flavor.
• Replace grated ginger with ground ginger for ease.
• Use balsamic glaze instead of pomegranate molasses for a sweeter dressing.

Dietary Adaptations

• To make it vegan, replace honey with agave syrup or maple syrup.
• For a nut-free version, omit walnuts and use sunflower seeds.
• Gluten-free as written; ensure all ingredients are certified gluten-free.
• For a low-sugar version, reduce honey and pomegranate molasses.
• Adjust spices for a milder or spicier dressing to suit preference.
• Replace lemon juice with apple cider vinegar for a lower acidity.
• Use garlic-infused oil for a more savory flavor without fresh garlic.
• For a ketogenic-friendly option, limit or exclude honey.

Serving Suggestions & Menu Ideas

• Drizzle over a fresh green salad with arugula and feta.
• Serve as a sauce with grilled chicken or fish.
• Use as a dip for fresh vegetables.
• Mix into a grain salad with quinoa, roasted vegetables, and chickpeas.
• Top roasted beets and goat cheese with this dressing.
• Toss with coleslaw for a tangy twist.
• Pair with a cheese platter as a unique condiment.
• Serve with a side of crusty bread for dipping.
• Use as a marinade for meats before grilling.
• Drizzle over avocado toast for a breakfast boost.

Menu Ideas

• Pair with a main course of grilled salmon.
• Serve alongside a winter squash and sage risotto.
• Include as part of a Mediterranean tapas spread.
• Complement a Moroccan tagine with this dressing.
• Use in a holiday feast with roasted turkey or ham.
• Incorporate into a brunch menu with assorted salads.
• Enhance a Middle Eastern mezze platter.
• Use as a sauce for a rice and lentil pilaf.

Seasonal Variations

• In winter, add a touch of cinnamon for warmth.
• Use fresh mint in spring for a refreshing taste.
• In summer, include fresh berries for added sweetness.
• Incorporate roasted pumpkin seeds in autumn.
• Swap lemon for orange in the winter for a festive twist.
• Add fresh basil in summer for a fragrant aroma.
• Include roasted apple slices in autumn salads.
• Use blood oranges in place of lemons during winter.

Troubleshooting & Common Mistakes

• If dressing separates, whisk vigorously or use a blender.
• Too tart? Add more honey to balance acidity.
• Too oily? Reduce oil or add more pomegranate juice.
• Flavor too muted? Increase salt or spices.
• If too thick, thin with a bit of water or additional juice.
• Dressing too sweet? Add more vinegar or lemon juice.
• If flavors aren’t melding, let sit longer before serving.
• For a smoother texture, strain out solids before serving.
• If too spicy, reduce cayenne or add more oil.
• Not nutty enough? Increase walnut oil or add more walnuts.
• If flavors are overwhelming, dilute with a neutral oil.
• Too dark in color? Reduce pomegranate molasses slightly.
• Not emulsifying properly, leading to separation.
• Using low-quality oils that affect flavor.
• Overpowering the dressing with too much garlic or onion.
• Forgetting to taste and adjust seasoning before serving.
• Using bottled lemon juice instead of fresh.
• Neglecting to shake dressing before use after storage.
• Adding all ingredients at once, preventing proper emulsification.
• Storing in a non-airtight container, causing spoilage.
• Not allowing dressing to sit for flavors to meld.
• Using unripe or overly tart pomegranate juice.

Make-Ahead, Storage & Reheating

This dressing can be prepared up to a week in advance. Store in an airtight container in the refrigerator and shake well before use.

Allow the dressing to come to room temperature before serving to ensure flavors are fully developed.

Store the dressing in a tightly sealed jar or bottle in the refrigerator. It will keep for up to one week.

Make sure to shake well before each use to recombine any separated ingredients.

This dressing does not require reheating. It should be served at room temperature.

If it has been refrigerated, allow it to sit out for a few minutes before serving.

Freezing, Leftovers & Scaling

Freezing is not recommended as the texture may change upon thawing. If necessary, freeze in an airtight container and thaw slowly in the refrigerator, shaking well before use.

Creative Leftover Ideas

• Use as a glaze for roasted vegetables.
• Drizzle over grilled meats as a finishing touch.
• Mix into hummus for a tangy dip.
• Stir into yogurt for a flavorful dressing.
• Use in wraps or sandwiches to add moisture and flavor.
• Combine with cooked pasta and vegetables for a cold salad.
• Top a baked potato with this dressing and some chopped herbs.
• Add to scrambled eggs for a unique breakfast twist.

This recipe easily scales up or down. Simply adjust ingredient quantities proportionally.

For large batches, a blender may be used to ensure thorough mixing. Be mindful of storage capacity and shelf life when preparing larger quantities.

Budget Notes & Substitutions

Pomegranate juice and walnut oil can be more expensive, but they are crucial for the dressing's flavor. Buying in bulk or during seasonal sales can reduce costs.

Fresh lemons and herbs are typically inexpensive and add significant flavor.

Nutrition Facts

• Calories: Approx. 120 per serving
• Fat: 11g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 150mg
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 1g
• Vitamin C: 10% of DV
• Calcium: 2% of DV
• Iron: 2% of DV
• Potassium: 3% of DV
• Vitamin E: 5% of DV

Background & Origins

Pomegranate and walnut combinations have a rich history in Middle Eastern cuisine, often featured in dishes like muhammara. These ingredients are celebrated for their unique flavors and nutritional benefits, making them staples in traditional and modern recipes alike.

Glossary of Terms

Emulsification

The process of combining two liquids that normally don’t mix, like oil and vinegar, into a stable mixture.

Pomegranate Molasses

A thick, tangy syrup made from reduced pomegranate juice, often used in Middle Eastern cooking.

Walnut Oil

An oil extracted from walnuts, known for its rich, nutty flavor and high omega-3 content.

Dijon Mustard

A smooth, mildly spicy mustard originating from France, often used in dressings and sauces.

Cumin

A spice made from the seeds of the Cuminum cyminum plant, offering a warm, earthy flavor.

Paprika

A ground spice made from dried red peppers, used for its mild flavor and vibrant color.

Cayenne Pepper

A hot chili pepper used to add heat and spice to dishes, available in powdered form.

Shallots

A type of onion with a milder flavor, often used in dressings and fine cooking.

FAQs

Can I use bottled pomegranate juice?

Yes, but ensure it is 100% juice with no added sugars for the best flavor.

How can I make this dressing vegan?

Replace honey with agave syrup or maple syrup.

Is this dressing gluten-free?

Yes, the dressing is naturally gluten-free if all ingredients are certified gluten-free.

How long does this dressing last?

It can be stored in the refrigerator for up to one week.

Can I freeze this dressing?

Freezing is not recommended as it may alter the texture and flavor.

What can I use instead of walnut oil?

You can substitute with hazelnut oil or avocado oil.

Why did my dressing separate?

Separation can occur if not emulsified properly. Whisk vigorously or use a blender to recombine.

Can I add garlic to the dressing?

Yes, adding minced garlic can enhance the flavor.

What type of salad pairs well with this dressing?

It pairs well with salads containing arugula, feta, and roasted beets.

Is this dressing spicy?

It has a mild heat from the cayenne pepper, which can be adjusted to taste.

Can I use other nuts instead of walnuts?

Yes, chopped almonds or pecans can be used as alternatives.

What can I do if the dressing is too thick?

Thin it out with a bit of water or additional pomegranate juice.

Pomegranate and Walnut Dressing

Print

Servings8

Prep15m

Cook0m

Total15m

Calories120

Ingredients

• 1 cup pomegranate juice
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup walnut oil
• 1/2 cup olive oil
• 1/4 cup finely chopped walnuts
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped shallots
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 tablespoon pomegranate molasses
• 1 teaspoon finely grated lemon zest

Instructions

1. In a medium mixing bowl, combine pomegranate juice, lemon juice, honey, Dijon mustard, salt, and black pepper. Whisk until the honey is fully dissolved.
2. Slowly drizzle in the walnut oil and olive oil while continuing to whisk vigorously. This will help to emulsify the dressing, creating a smooth texture.
3. Add the chopped walnuts, parsley, and shallots to the mixture, stirring gently to combine.
4. Incorporate apple cider vinegar, grated ginger, ground cumin, paprika, and cayenne pepper. Whisk again until all ingredients are well integrated.
5. Finally, add the pomegranate molasses and lemon zest, mixing thoroughly. Taste and adjust seasoning if necessary.
6. Transfer the dressing to a clean, airtight jar or bottle for storage.
7. To serve, shake the jar well to mix any settled ingredients before pouring over your salad or dish.
8. For a smoother dressing, use a blender to combine all ingredients except the chopped walnuts and parsley. Stir these in after blending.
9. If the dressing separates over time, simply shake the container vigorously to recombine.
10. Taste the dressing before serving and adjust salt or acidity to your preference.
11. For a thicker consistency, reduce the amount of oil or add a small amount of Greek yogurt.
12. Store any leftover dressing in the refrigerator for up to one week.
13. Ensure the dressing is used at room temperature to enhance flavors.
14. For a sweeter dressing, increase the honey or add a touch more pomegranate molasses.

Notes:

• Use fresh, high-quality pomegranate juice for the best flavor.
• Emulsify the dressing by slowly adding the oils while whisking.
• Adjust seasonings based on personal taste preference.
• Add a touch more honey if you prefer a sweeter dressing.
• Store in an airtight container to maintain freshness.
• Allow the dressing to sit for at least 30 minutes before serving to let flavors meld.
• Use a blender for a smoother consistency, if desired.
• Substitute walnut oil with toasted sesame oil for a different flavor profile.
• Pair with salads containing ingredients like feta cheese, arugula, or roasted beets.
• For added crunch, sprinkle additional chopped walnuts over the salad.
• Enhance citrus notes by adding a bit more lemon zest.
• Consider serving with grilled meats or roasted vegetables for a complete meal.