Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
Notes
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).
- Prep Time: 5
- Cook Time: 10
- Category: Salad Dressing
- Method: Stove Top
- Cuisine: Plant-Based
- Diet: Gluten Free
Keywords: BLACKBERRY AND POMEGRANATE DRESSING, SALAD DRESSING, GLUTEN-FREE, SUGAR-FREE, VEGAN, BERRY SALAD DRESSING, POMEGRANATE SALAD DRESSING, PLANT-BASED, BLACKBERRIES, POMEGRANATE, BLACKBERRIES, VINAIGRETTE, VEGETARIAN, SUMMER SALAD DRESSING, #LAKANTOSWEETENED