Pomegranate Balsamic Dressing

 

Salad dressings are often laden with processed oils and sugar to thicken and add a little sweetness. Turns out, you can do that with date paste — its thick consistency and natural sweetness also add lots of nutritional value from fiber, vitamins, minerals, and phytonutrients. Using date paste instead of processed sugar is one of our favorite ways to add a little sweetness or cut the acidity in sauce and dressing recipes!

Pomegranate Balsamic Dressing

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

1

Add all ingredients to a small cup blender. Blend on low for 30 seconds then blend on high until smooth. (Find date paste recipe here.)

2

Scrape the edges of the blender and blend until smooth once more, about 30–60 seconds.

3

Taste 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.

https://foodrevolution.org/recipes/pomegranate-balsamic-dressing/