• ¾C pomegranate seeds (I use frozen, see note)
  • ¼C Gustare Pomegranate Balsamic Vinegar
  • 1 Tbsp lemon juice, freshly squeezed
  • 1 Tbsp pomegranate honey
  • 4 Tbsp fresh mint, chiffonade cut
  • ½C Gustare Whole Lemon Extra Virgin Olive Oil
  • Pinch salt and pepper, optional



Combine all ingredients in a blender. Blend on high speed (I use the “liquefy” button on my blender) for 60 seconds, until thick, smooth, and light crimson in color.


I enjoy the dressing as is. However, you may choose to press through a fine strainer to remove any remnants of seeds if you prefer.


Pomegranates are normally available in supermarkets during the late autumn or early winter, when they are in season. Seeds are often sold in the produce department, but I find they are often fermented by the time I purchase them. Frozen pomegranate seeds are available year round in most supermarkets, and I have chosen to use them in many recipes, this one included. The quality is quite high, with the seeds frozen at their peak. They defrost in seconds under cool running water, and then they are sweet, tender-crisp, and ready to go.


*Substitute pomegranate juice for seeds. Increase honey to 2 Tbsp, and be sure to add 1/8 tsp each salt and pepper. Dressing will be slightly sharper in taste, more fluid and clear, light brown from the dark balsamic, with flecks of minced mint, but you can avoid any seed or straining.

*Make it a marinade!  Omit pomegranate seeds. Whisk together the olive oil, balsamic, and fresh mint.  Increase lemon juice and honey to 2 Tbsp each, increase salt and pepper to ¼ tsp each, and add 2 cloves pressed garlic. Great with pork, chicken, duck, or lamb.

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