I happened to have some pomegranate juice left over in my refrigerator from making festive cocktails in December, as well as some apple cider that I’d used for hot buttered apple cider over the holidays, so I had an idea. No, not more drinks, but instead – a flavorful and pretty vinaigrette.
If you read my fresh pear vinaigrette post, you know I like to make my own vinaigrettes. To me, there’s no need to buy them. Ever!
At home you can control the ingredients, and make the vinaigrettes customized to your liking. And the list of possibilities are endless.
So with the leftover juice and cider, I created this vinaigrette. Some people prefer a more oily vinaigrette than I do; I like the flavor of the vinegar, so I like a 50-50 ratio of oil to juice and vinegar. It’s a personal choice.
But this recipe is a place to start, if you’ve never made a vinaigrette from scratch.
Pomegranate Apple Cider Vinegar
1/4 cup pomegranate juice
1/4 cup apple cider
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
Firstly, place the pomegranate juice and apple cider in a small pot. Begin the reduction process. Which means do not leave the kitchen for a good hour. It’s a slow procedure, but an important one.
Towards the end you will have created a pomegranate cider syrup.
While the syrup is still warm, pour it in to a heat-proof jar and let it cool for a little bit.
Add the red wine vinegar. I’m using approximately an equal volume as the syrup.
Then add the olive oil. I’m adding approximately an equal volume as the syrup and vinegar mixture.
Add the salt, then close the jar and give the dressing a good shake.
If you don’t like the brownish color of the dressing, omit the apple cider and stick with pomegranate and cranberry juices only.
The slight fruitiness of this vinaigrette pairs beautiful with all kinds of salad ingredients.
Today I prepared a green salad with beets, orange slices, garbanzo beans, goat cheese, and pine nuts. I kept this salad light, but grilled chicken or salmon could easily have been added; both would also compliment the dressing.
Because of the sweetness of the dressing, it would also be good on spicy greens like arugula, plus the addition of fresh pears or apples.
Get creative with these dressings. You can use just about anything that you have leftover – even champagne – for a wonderful and unique vinaigrette. I very often use leftover beet juice as well, as I did here, using a combination of the beet juice and apple juice for a little sweetness. Beet juice adds a wonderful earthiness that pairs with carrots, cabbage, mushrooms, and many other salad ingredients as well.
note: Pomegranate and cranberry juices both make red vinaigrettes if you use the juices by themselves, without the addition of apple cider. So they’re really pretty to serve over the Christmas holiday season, or even for a special Valentine’s meal! !
looks divine! and I agree no need to buy ingredients ever!
Absolutely never. oil and vinegar. And then some fun stuff added! Like leftover pesto, or fresh cilantro, or fruit juice, or reduced champagne, sun-dried tomatoes, mango puree…..
oh what was I thinking, buy a vinaigrette is what I was thinking, naturally most of us need to buy ingredients. :)
Yum! This sounds easy and delicious! I agree with you on making your own dressing. So good and fatst, why buy? (Ok, I usually have a bottle in the fridge for when I’m really lazy… But it usually takes us a long time to use it up.)
I forgive you, Alicia! (kidding.)
This looks beautiful – the bright dressing and colorful salad, too.
Thank you Shanna!
Oh I really like this! Great idea. I just love pomegranate and this is a great way to incorporate in your salad.
It’s a wonderful flavor and color!
We love pomegranate molasses, and I’ve used it in dressings. Will give pom juice a go next time.
If you want a stronger taste, you can reduce it significantly before turning it in to a vinaigrette.
Sounds good. Nice looking salad too – love the beet cubes and cheese. Ken
I don’t normally “cube” beets, but I had pickled them. But, they were good. Thanks for your nice comment.
Loving the creativity here, easy to make and great use of leftover pomegranate juice!
I don’t throw anything away. There’s always a use for it!
I’m trying to figure out in my mouth how tasty can be that salad with your amazing vinegar!
Hahaha! Very tasty!
What a great salad dressing recipe! Even the measurements are easy to remember. Great Post!
Thanks, Bobbi!
Love Pom in any form, will have to play with this very soon!
It’s fabulous stuff! It also reduces nicely for a vinaigrette.
Have reduced it when I didn’t have Pom Molasses…so easy!
I can never have too many vinaigrette recipes, so thank you for another outstanding one!
You’re very welcome!
What a gorgeous, colourful salad and a wonderful vinaigrette. Agree completely about making your own and I also like the taste of vinegar.
It’s wonderful stuff!
Mimi, I am giggling here… my eyes often play tricks on me, and at first I read “Porn Cider Vinegar” – I said to myself, where is Mimi going with this now? ;-)
Pom Cider is much better, and you did a very nice job as usual with this type of concoction, that for some reason I am often too lazy to make… not even sure why.
Hahaha! There’s too much food porn out there!
So true! ;-)
Beautiful colors in that salad!
Thank you!
Such a summery and delicious salad, that cider vin must taste so flavoursome :D
Cheers
Choc Chip Uru
Thank you Uru!
Wow,such a wonderful, delicious salad dressing, Mimi; can’t wait to try it! :)
Thank you!