Yields2 ServingsPrep Time5 minsTotal Time5 mins
Ingredients
½ cup walnuts (chopped)
¼ cup pomegranate juice (100%)
2 tbsp balsamic vinegar
2 tbsp date paste (link in directions, or maple syrup)
¼ tsp garlic powder
¼ tsp onion powder
½ tsp dried oregano
2 tbsp water
salt (optional, to taste)
ground black pepper (optional, to taste)
Directions
1Add all ingredients to a small cup blender. Blend on low for 30 seconds then blend on high until smooth. (Find date paste recipe here.)
2Scrape the edges of the blender and blend until smooth once more, about 30–60 seconds.
3Taste for additional seasoning of choice or add more water, if needed, one tablespoon at a time, until desired consistency.
Chef's Notes
Substitutions
Use unsweetened cranberry juice in place of pomegranate juice.
Nut-free
Use sunflower seeds in place of walnuts.
Use tahini in place of walnuts but start with 2 tablespoons of tahini, taste and adjust to your flavor and texture preferences.
How to enjoy
Use on top of salads and grain bowls.
Marinate tofu or tempeh in the dressing before baking or grilling.
Pour over steamed vegetables.
Use as a veggie dip.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
½ cup walnuts (chopped)
¼ cup pomegranate juice (100%)
2 tbsp balsamic vinegar
2 tbsp date paste (link in directions, or maple syrup)
¼ tsp garlic powder
¼ tsp onion powder
½ tsp dried oregano
2 tbsp water
salt (optional, to taste)
ground black pepper (optional, to taste)
Directions
1Add all ingredients to a small cup blender. Blend on low for 30 seconds then blend on high until smooth. (Find date paste recipe here.)
2Scrape the edges of the blender and blend until smooth once more, about 30–60 seconds.
3Taste for additional seasoning of choice or add more water, if needed, one tablespoon at a time, until desired consistency.
Pomegranate Balsamic Dressing
