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Sweet Rhubarb & Pomegranate Orange Dressing

Course Salad
Prep Time 15 minutes


  • 1/4 Cup Chopped Rhubarb
  • 1/2 Small Shallot
  • 2 Garlic Cloves
  • 1/2 Cup Light Olive Oil (+2 for sautéing)
  • 2 Tbsps Pomegranate Seeds
  • 3 Tbsps Apple Cider Vinegar
  • 2 Tbsps Balsamic Vinegar
  • 1 Large Orange
  • 1/4 Cup Honey (or agave if vegan)
  • 1/2 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsps Ground Mustard
  • 1 Tsp Dill Weed
  • 1 Tsp Oregano


  1. Heat a pan on medium-high heat with two tablespoons of olive oil. Add chopped garlic and shallots. Sautee for one minute, and then add the chopped rhubarb. 

  2. While the rhubarb is sauteeing, squeeze the juice from the orange into a blender. Add the olive oil, pomegranate seeds, balsamic vinegar, apple cider vinegar, honey, sea salt, dill, oregano, ground mustard, onion powder, garlic powder, black pepper, and sea salt.  

  3. Once the rhubarb is slightly browned and softened, add it (with the remnants in the pan) to the blender. 

  4. Continue to pulse the blender in two-second increments until the rhubarb is blended.

  5. Taste the dressing with a spoon to determine if it needs more honey or spices. 

  6. Keep refrigerated & shake well before using.