Anti Inflammatory Pomegranate-Mint Turmeric Mustard Dressing
This vibrant dressing is proof that eating to support your body doesn't have to mean bland or boring. Pomegranate juice brings a jewel-toned tartness, raw honey adds just enough sweetness, and a generous pour of extra-virgin olive oil ties it all together into a silky, emulsified pour. The real stars here are ground turmeric and freshly ground black pepper — a pairing that shows up in this recipe for good reason, since the two work together in a way that's become a cornerstone of anti-inflammatory cooking. Apple cider vinegar and Dijon mustard sharpen the whole thing, while finely chopped fresh mint lifts every note with a cool, herby finish. It comes together in a single bowl with just a whisk, making it one of the easiest ways to upgrade a salad, grain bowl, or roasted vegetable platter for a crowd of six. Keep a jar in the fridge and you've got five days of effortless, feel-good flavor ready to go.
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Learn more →Ingredients
6 servings
- 3 tbsp pomegranate juice
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp raw honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- ¼ tsp fine sea salt
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh mint leaves, finely chopped
Instructions
- 1
In a small bowl, combine the pomegranate juice, apple cider vinegar, Dijon mustard, honey, turmeric, black pepper, and salt. Whisk together until the mustard and honey are fully dissolved into the liquid.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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