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This delicious asparagus salad recipe is a refreshing and healthy addition to any holiday meal. Tossed with pomegranate arils and fresh oranges, it is the perfect balance of flavors and textures.
I’m always trying to find new ways to use asparagus because it’s pretty much the best vegetable ever. Don’t you think? It tastes so good! So I experimented with some fresh holiday flavors and colors and created this festive holiday salad.
Serve this side dish alongside your Thanksgiving or Christmas feast and it will be a bright burst of fresh flavor at your holiday meal. The asparagus, orange wedges and pomegranate are such a tasty trio. You’re going to love it!
What Do I Need to Make Pomegranate Asparagus Salad
Sometimes salads have tons of different ingredients, and sometimes salads are just a few perfectly paired ingredients. This salad recipe is the latter and this is all you will need:
- Asparagus
- Extra-Virgin Olive Oil
- Salt and Black Pepper
- Orange
- Pomegranate Arils
- Blue Cheese or Gorgonzola Cheese
- Butter
- Panko Breadcrumbs
- Balsamic Glaze
The measurements needed of each ingredient can be found in the recipe card at the end of this post.
Substitutions for Blue Cheese
I know there are strong feelings out there about blue cheese, or other strong cheeses like gorgonzola. If you are opposed, go with feta cheese or even parmesan cheese would be a great option.
How to Make Asparagus Pomegranate Salad
You’re just a few simple steps away from a bold holiday salad that will be talk of your family gathering. Here are basic steps:
- Roast: Place the asparagus spears on a sheet pan and toss them with olive oil and salt and pepper. Roast under the broiler for a few minutes, rotating as needed.
- Cool: Don’t overcook the asparagus. You want it to have some crispiness left to it. Remove it from the oven and let it cool.
- Toast: Melt a tablespoon of butter in a small sauté pan and then add the Panko bread crumb. Let them get toasty brown stirring as needed. Then let it cool completely.
- Toss: Slice the asparagus into bite-sized pieces and toss with the orange segments, orange zest, blue cheese and pomegranate seeds in a large bowl.
- Drizzle: Add a drizzle of balsamic glaze and top with the toasted Panko. Serve and enjoy!
These instructions can also be found in the recipe card down below so keep scrolling for all the details.
What to Eat with Holiday Asparagus Salad
While this salad would be great any time of year, I envision eating it during the holiday season so here are some ideas for what to serve it with:
Storage Tips
Asparagus salad with pomegranates doesn’t store very well, so it isn’t a great make ahead salad. It will keep in the refrigerator in an airtight container for about a day or so, but the asparagus starts to get stringy. Like most salads, this one is best eaten fresh!
It’s that time of year again! Bring on all the delicious holiday meals and add this asparagus salad with pomegranates to your plan for holiday side dishes!
More Delicious Holiday Side Dishes:
- Honey Garlic Roasted Carrots
- Roasted Holiday Acorn Squash
- Green Beans and Potatoes
- Sweet Potato Casserole
- Roasted Pear and Apple Salad
- Cheesy Gruyere Sweet Potato Stacks
- Lemon Roasted Carrots and Parsnips
- Sweet Potato Rounds with Cranberries and Hazelnuts
Holiday Pomegranate and Asparagus Salad
Ingredients
- 2 Bunches Asparagus
- 2 Tablespoons Extra-Virgin Olive Oil
- Salt and Pepper
- 1 Orange, zested, peeled and segmented
- 1 Cup Pomegranate Arils
- 3 oz Blue or Gorgonzola Cheese , *optional
- 1 Tablespoon Butter
- 1/2 Cup Panko Breadcrumbs
- Balsamic Glaze
Instructions
- Place the asparagus spears on a sheet pan. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil and salt and pepper.2 Bunches Asparagus, Salt and Pepper, 2 Tablespoons Extra-Virgin Olive Oil
- Place the asparagus under a broiler in the oven or directly on a grill. Cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp — do not overcook.
- Remove the asparagus from the oven or grill. Let the asparagus cool.
- Melt the butter over medium heat in a skillet then add the panko and stir until toasted and golden brown. Let cool.1 Tablespoon Butter, 1/2 Cup Panko Breadcrumbs
- Toss with orange segments, pomegranate arils, cheese and zest.1 Cup Pomegranate Arils, 1 Orange, 3 oz Blue or Gorgonzola Cheese
- Drizzle with balsamic glaze and serve.Balsamic Glaze
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
