Go Back

My Favorite Fall Winter Salad Dressings: Pomegranate, Lemon and Apple Vinaigrette! 

Three favorite salad dressings for fall/winter

Course Salad Dressing
Cuisine American
Keyword easy lunch recipe, light recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 servings
Author Linda Spiker


POMEGRANATE VINAIGRETTE: A beautiful, brightly colored, antioxidant rich salad dressing made with reduced pomegranate juice. You can reduce your own or buy it already reduced and save some time. See link above. I love this dressing on many salads. Its perfect with an assortment of greens and seasonal winter fruits like persimmons, apples, and pomegranate seeds.

  • ½ cup extra virgin olive oil
  • ¼ cup Pomegranate juice reduction* to make your own see instructions below
  • 2 teaspoons finely minced shallots
  • 2 tablespoons champagne vinegar
  • juice of half a lemon
  • 2 teaspoons honey optional, if you are living sugar free omit
  • pinch of sea salt

Lemon Vinaigrette: A creamy, light, lemony salad dressing with a touch of garlic. Perfect for greens with any vegetables you wish.

  • 1/3 cup good quality extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon Juice
  • 1/2 -1 small clove garlic, peeled and minced (garlic can be used to taste)
  • 1 teaspoon honey
  • pinch sea salt
  • freshly ground pepper, to taste
  • 1 Tablespoon  freshly chopped chives

Apple Vinaigrette: a delicious tangy apple salad dressing perfect for many fall and winter salads.

  • 1/2 cup extra virgin olive oil
  • 6 tablespoons frozen organic apple juice concentrate (reseal with plastic and a rubber band and place back in freezer to avoid waste)
  • 4 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons  fresh lemon juice
  • 2 teaspoons honey
  • 1 pinch sea salt
  • 1/2 teaspoon freshly ground pepper


Pomegranate Vinaigrette:

  1. Combine all ingredients in glass container. Shake! Can be kept refrigerated for one week.
  2. *To reduce pomegranate juice, simply simmer 1 cup pomegranate juice in small sauce pan until it is reduced to a ¼ cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.

Creamy Lemon Vinaigrette:

  1. (If you do not have a blender, whisk vigorously until emulsified) Place everything except chives in a blender and blend till smooth and creamy. Add chives and whisk. Can be stored in the fridge in an air tight container for up to a week.

Apple Vinaigrette

  1. Combine all ingredients in a bowl and whisk. Save extra dressing in covered container in the fridge for up to a week.