Pomegranate Vinaigrette for Fresh Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A simple, bright dressing made with pomegranate molasses, olive oil, and fresh herbs that elevates any green salad in minutes. This international-inspired salads ready in about 5 minutes pairs pomegranate molasses, extra-virgin olive oil, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 60 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp pomegranate molasses
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp fresh dill
• 1 clove garlic
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Mince 1 garlic clove and finely chop 1 tbsp fresh dill in a small bowl.
2. Step 2: Whisk together 2 tbsp pomegranate molasses, 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, and the minced garlic until fully combined.
3. Step 3: Stir in the chopped fresh dill, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until the mixture emulsifies and thickens slightly.
4. Step 4: Store in an airtight container in the refrigerator for up to 1 week; shake well before using to recombine the oil and acids.