Pomegranate Vinaigrette for Fresh Greens

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 salad recipe, ready in about 5 minutes, pairs pomegranate molasses, extra-virgin olive oil, and 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 "Add this recipe to your weekly plan" 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

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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.