Blackberry and Pomegranate Dressing – FRESH. OUT. Blackberry and Pomegranate Dressing – FRESH. OUT.

  • 1/2 cup ripe blackberries
  • 1/4 cup pomegranate arils
  • 1/4 cup water
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp Lakanto maple flavored syrup
  • 1/8 tsp ground yellow mustard
  • 1/8 tsp ground black pepper
  • Pinch of salt
  1. Add the pomegranate arils, blackberries, and water to a small saucepan. Bring to a low boil over medium heat then reduce to low and simmer for 5 minutes, stirring occasionally. Remove from heat, mash with a fork, and set aside to cool.
  2. While berries are simmering, add olive oil, vinegar, Lakanto syrup, mustard powder, pepper, and a pinch of salt to a bullet blender cup and set aside.
  3. Once berry mixture is cool enough, strain into the oil and vinegar mixture through a fine mesh sieve, pressing firmly to extract as much juice as possible (should be just over 1/4 cup juice). Blend until well combined and transfer to an airtight glass jar. Refrigerate up to 5 days.

Nutrition Estimate Per Serving (2 TBSP) – Calories: 112, Fat: 10.6g, Saturated Fat: .8, Polyunsaturated Fat: .8g, Monounsaturated Fat: 7.2g, Cholesterol: 0mg, Sodium: 67mg, Potassium: 22mg, Carbohydrates: 3.8g total/2g net, Fiber: 1.8g, Sugar: 2g, Protein: .3g, Vitamin A: .6%, Vitamin C: 6.7%, Calcium: .5%, Iron: .5% (based on 2,000 calorie diet).

  • Author: Fresh. Out.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Salad Dressing
  • Method: Stove Top
  • Cuisine: Plant-Based
  • Diet: Gluten Free

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