For starters I just want to say to all the vegans out there, that this can be made vegan by simply omitting the feta cheese or by using a vegan cheese instead. I have done it before with no feta or feta substitute and it is equally delicious. This dish is super easy to make and so colorful and flavorful. So many holiday side dishes particularly Thanksgiving side dishes pack a sweetness punch and although there are hints of sweet in this dish from the pomegranate seeds and the pomegranate molasses (only one tablespoon) drizzled over the whole dish, they are subtle, it’s the tang from the apple cider vinegar and the lemon zest that really stand out.

This dish is as easy and simple as it gets but packed with flavor. I just ate it mixed with quinoa but it is the perfect side dish for your holiday meals, adding an air of unconventionality and flair to say your Thanksgiving dinner. It is not a usual suspect. Green Beans and mushrooms are often found on the Thanksgiving table but because here in California, I can easily find asparagus at this time, I chose to use asparagus as they have a lot less lectins compared to green beans. By all means use green beans for this recipe if green beans are available and you don’t give a diddly squat about lectin levels.