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Pomegranate Salad Dressing

Pomegranate Salad Dressing Related:   gluten-free, pareve, Recipe of the week, Tu b'Shevat, vegan

Prep time: 15 min

Cook time:

Yield: 6+ servings

Pomegranates are pretty spectacular little fruits. Cultivated since ancient times, legend has it that each fruit has 613 seeds inside – the exact number of commandments in the Torah. I can recall many times in my childhood (and admittedly in my adulthood) trying to count the seeds. I’ve never been able to successfully complete the task, but I do indeed believe that each of these red gems contains 613 edible delights. The health benefits of this fruit are also almost too many to count! Pomegranates are high in Vitamin C, fiber, potassium and countless other nutrients and phytochemicals that help the body process and digest efficiently. As if that weren’t enough, they make a beautiful table centerpiece and taste pretty amazing, too.


  • 1 pomegranate, seeded
  • 2 tablespoon coconut palm sugar
  • 2 tablespoon fresh-squeezed lemon juice
  • 2 tablespoon red-wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • 2/3 cup fruity, extra-virgin olive oil


To seed a pomegranate, cut the fruit in half. With one hand, hold it cut side down over a large bowl in your clean sink and use the other hand to whack the outside peel with the back of a wooden spoon until the seeds fall into the bowl. The fruit can splatter red juice that stains, so wear an apron and keep the fruit low over the bowl. Puree 3/4 of the seeds from the pomegranate in a food processor, reserving the remainder of the seeds to sprinkle into your salad. Strain the juice and pulp through a fine mesh strainer into a small saucepan. Discard the white insides of the seeds that remain. Heat the juice and palm sugar over medium low, stirring occasionally until it simmers and the sugar has dissolved completely. Remove from the heat and cool. Whisk in the remaining ingredients and serve over cool, crisp greens.

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