This broiled wedge salad might be my new favorite — crisp, refreshing, and packed with flavor and crunch.
Broiling gives these iceberg wedges the same charred, savory notes as a grilled salad while keeping the interior crisp. Here they’re finished with a silky ginger-tahini dressing, bright pomegranate arils, and buttery, salty pistachios — a combination that’s both festive and irresistible.
If you’ve seen my first book, Seriously Delish, you might recognize a similar festive wedge with pomegranate and chives. I love riffing on the classic wedge — I’ll always adore the bacon-and-blue-cheese version — but this ginger-tahini twist is a delicious alternative for holidays or any time you want something bright and crunchy.
Broiling the wedges adds so much depth: the tops char and caramelize, creating a golden-brown edge that elevates simple lettuce into something special. It’s a small step with big payoff.
But the rest of the salad is special too
The ginger-tahini dressing is the star. Made with tahini, grated ginger, soy, red wine vinegar, lemon, garlic and a little hot water to smooth and thin the sauce, it’s creamy, savory, and frankly drinkable. I blend it until perfectly smooth — the hot water helps achieve a silky texture. This dressing transforms the broiled wedges into a memorable salad.
Pomegranate arils bring jewel-like color and a juicy pop of sweet-tart flavor that complements the ginger and tahini. They’re the perfect contrast to the savory dressing and toasted pistachios.
I prefer roasted, salted pistachios for their rich, buttery crunch. A generous sprinkle adds texture and a savory finish. A scattering of chopped chives brightens the plate and adds a fresh onion note — make it extra festive for the holidays.
Serve this broiled wedge salad as a colorful side or alongside a light main for an elegant, easy meal.
Broiled Wedge Salad with Pomegranates and Pistachios
Broiled Wedge Salad
4 people
25 mins
25 mins
Ingredients
- 1 large head of iceberg lettuce, cut into 4 wedges
- 1 tablespoon olive oil
- Kosher salt and pepper
- ½ cup chopped pistachios (roasted and salted preferred)
- ½ cup pomegranate arils
- 2 tablespoons chopped chives
Ginger Tahini Dressing
- ⅓ cup tahini
- ⅓ cup hot water
- 3 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon fresh grated ginger
- 2 teaspoons red wine vinegar
- 1 garlic clove, minced
- Juice of ½ lemon
- Big pinch of kosher salt and pepper
Instructions
- To cut the iceberg into wedges, slice off the stem, halve the head, then cut each half in half again. Place wedges on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.
- Heat the broiler to the highest setting and position the oven rack about two rungs down from the broiler so the wedges don’t burn from being too close.
- Broil the wedges 1 to 3 minutes, watching closely. Check after 1 minute and then every 30 seconds — they can char quickly.
- Remove wedges, plate, and drizzle with the ginger tahini dressing. Top with pomegranate arils, pistachios, and chives, then serve.
Ginger Tahini Dressing
- Combine all dressing ingredients in a blender or food processor and blend until smooth. Taste and adjust seasoning with salt and pepper as needed.
Definitely looks a lot like Christmas — bright, crunchy, and beautiful on the table.