Broiled Wedge Salad with Pomegranates and Pistachios.

This broiled wedge salad may be my new favorite salad! It’s crisp and refreshing but also wildly flavorful and crunchy! There’s a ton of flavor in this simple little bite. I adore it!  Similar to a grilled salad, these broiled iceberg wedges are crunchy and charred with so much flavor. They are covered in a […]

The post Broiled Wedge Salad with Pomegranates and Pistachios. appeared first on How Sweet Eats.

This broiled wedge salad may be my new favorite salad!

broiled wedge salad with pomegranates and pistachios

It’s crisp and refreshing but also wildly flavorful and crunchy! There’s a ton of flavor in this simple little bite. I adore it! 

iceberg wedges ready for the oven

Similar to a grilled salad, these broiled iceberg wedges are crunchy and charred with so much flavor. They are covered in a ginger tahini dressing, pomegranate jewel pops and tons of crunchy, buttery, salty pistachios! 

Uh… sign me up! 

broiled iceberg wedge

If you have a copy of my first book, Seriously Delish, you may recognize a similar salad! I have a pomegranate chive wedges salad in that book and love it for the holiday season. It’s so festive and seasonally appropriate – plus, really pretty.

Like, really pretty. 

Name that movie.

tahini ginger dressing ingredients

As a huge fan of traditional wedges salads, I love to put my spin on them. I’ll never give up the classic with bacon and a perfect blue cheese dressing. But other flavors can complement the wedge so well, that we may as well eat them!

Broiling the wedges gives them SO much flavor. I’ve been making grilled salads for well over a decade. I still remember the first time I had one at a restaurant – it was life changing. I love grilling romaine and kale in the summer. It just adds so much to simple lettuce.

Broiling the iceberg is similar! It chars the top of the lettuce and you get that golden brown flavor and texture. This step is everything! 

Though the rest of the salad is pretty incredible too… 

drizzling tahini ginger dressing on wedge

First up, this dressing. Oh wow. This dressing is going to be in heavy rotation at your house. You will find yourself loving it on all sorts of salads, not just this wedge. 

The dressing is made with tahini and ginger, along with flavors of soy, red wine vinegar, lemon juice and garlic. It is straight up drinkable.

I like to make mine in a blender. The secret is adding in some hot water – it smoothes and thins everything out. I do this when I make my favorite tahini sauce too and it’s perfect. 

The dressing MAKES this wedge salad. Truly, you could probably just eat the broiled iceberg wedges blanketed in this. It’s an awesome combo.

broiled wedge salad with pomegranates and pistachios

Next, our pomegranate arils. These should come as no surprise. I love these little pomegranate jewels! The pop of color they add, the pop of tart, juicy flavor. It’s a little sweet too. Perfection when you have a savory recipe. And they go great with the ginger in the dressing too! 

Then come the buttery pistachios! Easily my favorite nut. I like to use roasted, salted ones to maximize flavor. And of course, who can resist a crunch like this on the salad.

broiled wedge salad with pomegranates and pistachios

Finally, I like to sprinkle on a few chives for extra flavor and color! Make it extra christmas-y, if that’s possible. 

broiled wedge salad with pomegranates and pistachios

I just love this! Serve it as a side, or as something to have with a light dinner.

broiled wedge salad with pomegranates and pistachios

Broiled Wedge Salad with Pomegranates and Pistachios

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Broiled Wedge Salad

This broiled wedge salad is drizzled in a ginger tahini dressing and then topped with pomegranate jewels and crunchy pistachios.
Course Salad
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 large head of iceberg lettuce, cut into 4 wedges
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • ½ cup chopped pistachios (I use roasted and salted)
  • ½ cup pomegranate arils
  • 2 tablespoons chopped chives

ginger tahini dressing

  • cup tahini
  • 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
  • ½ lemon juiced
  • big pinch of kosher salt and pepper

Instructions

  • To cut the iceberg into wedges, slice off the stem and then cut the head in half. Cut each half in half again. Place the wedges on a baking sheet. Drizzle with olive oil and sprinkle the wedges liberally with salt and pepper.
  • Heat your broiler to the highest setting. I like to place the rack in my oven 2 rungs down from the broiler. Since the wedges are a bit tall, placing them on the highest rack causes them to burn quickly.
  • Place the pan in the oven and broil for 1 to 3 minutes, watching closely the entire time. They can burn easily! Check them after 1 minute, then again after every 30 seconds.
  • Remove the wedges and plate them. Drizzle with the ginger dressing. Top with the pomegranates and pistachios and chives. Serve!

ginger tahini dressing

  • Add all ingredients to a blender or food processor and blend until smooth. Taste and season with more salt and pepper if necessary.

broiled wedge salad with pomegranates and pistachios

Definitely looks a lot like Christmas.

The post Broiled Wedge Salad with Pomegranates and Pistachios. appeared first on How Sweet Eats.

Roasted Delicata Squash, Pomegranate and Arugula Salad

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might…

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

delicata squash arugula salad recipe

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.

Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The maple-balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.

salad ingredients

When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.

We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.

To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below, just in case anyone would like to read them. I hope you are staying well and cozy out there.

Continue to the recipe...

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.