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A reddish-orange dressing with specks of black pepper and roasted red pepper is swirled in a glass jar.

Pomegranate and Roasted Red Pepper Salad Dressing

Cassie Waltman
Big flavors from pomegranate molasses, walnuts, and roasted red peppers combine for this pomegranate and roasted red pepper salad dressing.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Middle Eastern
Servings 6
Calories 159 kcal

Ingredients
  

  • 2 tablespoon pomegranate molasses
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • 1½ tablespoon lemon juice
  • 1 jarred roasted red pepper
  • ½ cup walnut halves and pieces, toasted
  • black pepper, to taste

Instructions
 

  • Toast the walnuts in a dry skillet over medium heat until they are fragrant and golden.
  • Combine all ingredients in a food processor or mini blender. Blend until smooth. Taste and adjust salt and pepper as needed. Add water to thin to desired texture.

Notes

Yield is approximately 1 cup.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 159kcalCarbohydrates: 5gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 279mgPotassium: 56mgFiber: 1gSugar: 3gVitamin A: 34IUVitamin C: 4mgCalcium: 13mgIron: 0.4mg
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