Honey Mustard Pomegranate Walnut Vinaigrette

Honey Mustard Pomegranate Walnut Vinaigrette

A tangy, honey-sweetened dressing with toasted walnut oil and bright pomegranate juice.

Total 10 min Makes 16 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This vinaigrette whisks together honey, Dijon mustard, and tart pomegranate juice with toasted walnut oil for a rich, nutty finish. It comes together in minutes with no cooking required, making it a quick way to dress up winter salads with greens, cheese, and fruit. Keep a jar in the fridge for salads throughout the week.

Ingredients

  • 1/2 cup pomegranate juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced
  • 3/4 cup walnut oil
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup walnuts, toasted and finely chopped
  • 2 tablespoons pomegranate seeds (arils)

Method

  1. In a medium bowl, whisk together the pomegranate juice, red wine vinegar, honey, Dijon mustard, and minced garlic until smooth.

  2. While whisking constantly, slowly drizzle in the walnut oil and olive oil until the dressing is emulsified and slightly thickened.

  3. Season with salt and black pepper, then whisk again to combine.

  4. Stir in the toasted chopped walnuts and pomegranate seeds just before serving.

  5. Transfer the vinaigrette to a jar or airtight container and refrigerate until ready to use.

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    Honey Mustard Pomegranate Walnut Vinaigrette

    This vinaigrette whisks together honey, Dijon mustard, and tart pomegranate juice with toasted walnut oil for a rich, nutty finish. It comes together in minutes with no cooking required, making it a quick way to dress up winter salads with greens, cheese, and fruit. Keep a jar in the fridge for salads throughout the week.

    10 min 16 oz 180 cal

    Ingredients

    • 1/2 cup pomegranate juice
    • 3 tablespoons red wine vinegar
    • 2 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 1 clove garlic, minced
    • 3/4 cup walnut oil
    • 1/4 cup extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 cup walnuts, toasted and finely chopped
    • 2 tablespoons pomegranate seeds (arils)

    Method

    1. 1

      In a medium bowl, whisk together the pomegranate juice, red wine vinegar, honey, Dijon mustard, and minced garlic until smooth.

    2. 2

      While whisking constantly, slowly drizzle in the walnut oil and olive oil until the dressing is emulsified and slightly thickened.

    3. 3

      Season with salt and black pepper, then whisk again to combine.

    4. 4

      Stir in the toasted chopped walnuts and pomegranate seeds just before serving.

    5. 5

      Transfer the vinaigrette to a jar or airtight container and refrigerate until ready to use.