This Holiday Wedge Salad is everything I adore about festive food—simple ingredients, bold flavors, and a presentation that makes people say, “Wait, you made that?” It’s crisp, creamy, tangy, and just the right amount of sparkly thanks to those juicy pomegranate jewels. Whether you’re planning a big holiday meal or just want to jazz up a Tuesday night, this one brings ALL the wow factor with none of the stress. Let’s bring some cheer to that salad plate!
Why You’ll Love This Recipe
This colorful wedge salad has become a go-to on my holiday table—and not just because it’s beautiful (though it is!). It’s a flavor bomb that balances rich dressing, crunchy toppings, and fresh, juicy bursts of fruit with every bite.
- Stunning presentation with minimal effort
- Sweet, tangy pomegranate seeds pop in every bite
- Creamy blue cheese dressing made from scratch
- Easily prepped ahead for stress-free hosting
- Perfect as a starter or a festive light meal
Ingredients Breakdown
Essentials
- 1 large head iceberg lettuce, cored and quartered into wedges
- 1 cup pomegranate seeds (from 1 small pomegranate)
- 4 slices thick-cut bacon, cooked crisp and crumbled
- 1/3 cup crumbled blue cheese (plus more for garnish)
- 1/4 cup toasted pecans or walnuts, roughly chopped
- 1 small red onion, thinly sliced (optional)
- Fresh chives, finely chopped (for garnish)
Pro Tips
- Add orange or mandarin slices for a citrusy twist
- Use high-quality blue cheese for maximum flavor
- Don’t forget to toast your nuts—it’s a small step that adds big flavor
- Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 2–3 tablespoons buttermilk, to thin
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard (optional)
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: 1–2 teaspoons fresh dill or chopped chives
- Optional glaze for finish:
- 1–2 tablespoons pomegranate molasses or balsamic glaze
- Extra pomegranate seeds for garnish
Step-by-Step Instructions
- Make the Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, blue cheese, buttermilk, lemon juice, mustard (if using), and minced garlic. Fold in herbs. Season with salt and pepper. Cover and refrigerate until serving.
- Prepare the Wedges: Slice iceberg into four equal wedges. Wrap and chill if prepping ahead to keep them super crisp.
- Cook the Bacon: In a skillet or oven, cook the bacon until crisp. Drain on paper towels and crumble.
- Toast the Nuts: Heat a dry pan over medium and toast pecans or walnuts until fragrant, about 3–5 minutes. Cool before using.
- Plate the Salad: Place each iceberg wedge on a plate. Spoon or drizzle dressing over each wedge generously.
- Add Toppings: Sprinkle with blue cheese crumbles, pomegranate seeds, toasted nuts, bacon crumbles, and optional red onions or orange segments.
- Finish and Serve: Garnish with fresh chives and a drizzle of pomegranate molasses or balsamic glaze. Serve immediately.
Chef’s Tips and Tricks
- For clean wedges, use a sharp knife and wipe it between cuts.
- Chill the wedges uncovered for 30 minutes for maximum crunch.
- If blue cheese is too strong, try a mix of half feta and half blue.
- Layer the toppings to let each bite be a surprise of flavor and texture.
Recipe Variations and Serving Suggestions
- Dairy-Free: Use a dairy-free ranch or yogurt dressing; omit cheese and up the nuts and fruit.
- Vegetarian: Skip the bacon and add roasted chickpeas or spiced pecans for crunch.
- Milder Cheese: Swap blue cheese for goat cheese crumbles or feta.
- Add Greens: Layer frisée, shaved fennel, or arugula around the wedge for a modern flare.
- Mini Wedges: Use baby iceberg or cut smaller portions for party-friendly plating.
FAQs
Can I make this salad in advance?
You can prep all components ahead—bacon, nuts, dressing, even the wedges (wrapped and chilled). Just hold off on assembling until just before serving to keep everything crisp and fresh.
What if I don’t like blue cheese?
No problem! Goat cheese or feta would work beautifully here. You still get that creamy, tangy vibe without the sharpness of blue.
Where can I find pomegranate molasses?
Look in the international or Middle Eastern section of your grocery store, or order online. If you don’t have it, a balsamic glaze is a great swap!
Recipe Card
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 head iceberg lettuce, quartered into wedges
- 1 cup pomegranate seeds
- 4 slices thick-cut bacon, crumbled
- 1/3 cup blue cheese crumbles
- 1/4 cup toasted pecans or walnuts
- 1 small red onion, sliced thin (optional)
- Fresh chives, chopped
- Dressing: 1/2 cup mayo, 1/2 cup sour cream, 1/2 cup blue cheese, 2–3 tbsp buttermilk, 1 tbsp lemon juice, 1 tsp Dijon mustard (optional), 1 garlic clove, salt and pepper to taste
- Optional: 1–2 tbsp pomegranate molasses or balsamic glaze
Instructions:
- Whisk together all dressing ingredients and chill.
- Cut the lettuce into wedges and keep chilled.
- Cook bacon, toast nuts, and prep toppings.
- Place one wedge per plate, drizzle with dressing.
- Top with cheese, pomegranate, nuts, bacon, onions, and herbs.
- Drizzle with glaze if using and serve right away.
Nutrition: ~350 calories per serving
Did you make this Holiday Wedge Salad? I’d love to hear how it turned out! Tag me on Instagram @thekitchensaid if you snap a photo, or drop a comment below with your favorite twist on it. Happy salad-ing, friends!
