Photo: Jim Franco; Styling: Lydia Degaris Pursell Photo by: Photo: Jim Franco; Styling: Lydia Degaris Pursell

Pomegranate Vinaigrette

Let festive Pomegranate Vinaigrette dress your favorite salad greens. Not only does the vinaigrette lend seasonal color, it's also made with flavorful, antioxidant-rich pomegranate juice.


This recipe goes with Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette

Southern Living DECEMBER 2012

  • Yield: Makes about 2/3 cup
  • Hands-on: 20 Minutes
  • Total: 55 Minutes


  • 1 1/2 cups pomegranate juice
  • 1/3 cup olive oil
  • 5 teaspoons honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt


Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.


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Pomegranate Vinaigrette Recipe