Pregnancy Friendly Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a tangy, almost fruity tartness that pairs beautifully with bright lemon juice and apple cider vinegar, while turmeric and ginger add a warm, earthy depth that makes this dressing feel genuinely nourishing. Extra-virgin olive oil is whisked in slowly to create a smooth, emulsified texture that clings to greens, roasted vegetables, or grain bowls without feeling heavy. During pregnancy, it can be tricky to find store-bought dressings that skip the questionable additives and unpasteurized ingredients — this one keeps things clean and straightforward from start to finish. The raw honey is completely optional, so you can leave it out if you prefer to stay on the cautious side, and the garlic is finely grated rather than raw-chunked, so the flavor is present without being overwhelming. A quick five-minute rest lets the sumac bloom into the vinegar before everything comes together, which is a small step that makes a genuinely big difference in flavor. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
6 servings
- 3 tbsp ground sumac
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the sumac and apple cider vinegar in a small bowl and let stand for 5 minutes until the sumac softens and the liquid turns a deep burgundy.
- 2
Add the lemon juice, grated garlic, salt, turmeric, ginger, and honey (if using) to the bowl and whisk until the salt dissolves.
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