Prepare to make your tastebuds happy. This stuff is so good I could almost drink it straight. Yumity-Yum! I whipped this dressing together for a Thanksgiving salad, but it would be perfect for Christmas. Or for dinner tonight. Or for a brown bag lunch that makes all your co-workers jealous. Or for anytime you want to taste a little perfection dancing on your tongue.
Why make your own salad dressings? Because there are weird things in the salad dressing from the store. And because fresh just tastes better. If you don’t believe me, try this. You will be a DIY Salad Dressing convert. Pinky promise. (Oh, look. Even the dressing is pink — so that makes this a double pinky promise. Or something. Oh, never mind.)
I based this recipe off this Blendtec recipe. With a few tweaks, substitutions and changes (sorry, but mustard just didn’t sound good for this) I came up with this rendition. It makes a mason jar full of pinkness. If you don’t need that much, you might try halving the recipe. Or, if you’re really nice you can split it with your neighbor to make up for that time your toddler picked you a bouquet out of their prized rose garden.
Amazing Cranberry-Pomegranate Vinaigrette
1/2 cup frozen (or fresh) cranberries
1/2 cup pomegranate arils (the flesh covered seeds from inside a fresh pomegranate
1/4 cup orange juice
3/4 cup pomegranate infused red wine vinegar (you can just use red wine vinegar in a pinch, but the pomegranate infused vinegar is perfect for this).
1/4 cup onion
4 cloves garlic
1/2 cup unrefined evaporated cane juice sugar (or you could use honey, but I haven’t tried it yet)
1 tsp sea salt
1/4 tsp pepper
1 cup avocado oil
Add all ingredients except oil in your blender. I use a Blendtec Blender, so it makes this super smooth and wonderful. If you have a regular blender, you’ll need to blend this longer to make it smooth. For a Blendtec, press “speed up” to speed 1. Run for 15 seconds. Then remove the plastic vent part of the lid and slowly add oil until the cycle is finished. For a regular blender, set your blender to something serious (like liquify) until the pomegranate arils are smooth, then slowly pour the oil in while the blender is running. Ta-Da. Done. Now all you need to do is whip together a beautiful salad and invite over some people to impress.
I recommend a salad made with spring greens or baby spinach, dried cranberries, walnuts and maybe some red onions. If you have more pomegranate arils, definitely sprinkle those in there, too. Nom. Nom.
While you’re contemplating the amazingness of pairing pomegranates with cranberries and pouring it over your salad, don’t forget to vote for Gallimaufry Grove! You can vote every. single. day. The winners will be announced at the end of December.
Have a great day!
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