Easy Grilled Wedge Salad with Coconut Crunch Topping

This easy grilled wedge salad with coconut crunch topping is smoky, fresh, and extra delicious with creamy peanut dressing. A simple salad that feels special!

If you think salads are boring, this grilled wedge salad with coconut crunch will change your mind! The smoky charred romaine pairs so well with the creamy peanut dressing and that addictive coconut crunch topping (seriously, my kids can’t stop eating it straight from the jar!). It’s fresh, a little fancy-looking, yet incredibly easy to make.

Why You’ll Like This Recipe

1. It’s not your average salad—grilled romaine gives a smoky, caramelized flavor that’s irresistible.
2. The coconut peanut dressing is creamy, nutty, and tangy with just the right balance of sweet and savory.
3. That coconut crunch topping is next-level good. You’ll want to sprinkle it on everything… or just snack on it.
4. Very easy to make, and most of the components (dressing + topping) can be made ahead.

Ingredients and Substitutions

1. Romaine lettuce – Romaine holds up well to grilling and stays crisp. You can also try little gem lettuce or even iceberg.
2. Cooking oil – Any neutral oil works (canola, avocado, grapeseed). Olive oil gives a bit of extra flavor too.
3. Brown sugar – Sweetens the dressing slightly. Honey, maple syrup, or coconut sugar work too.
4. Garlic powder – Convenient and mild, but you can use 1 fresh garlic clove (minced) if you prefer.
5. Black pepper – Freshly cracked is best for a little bite.
6. Coconut milk – Use canned full-fat for the creamiest dressing. Light coconut milk also works if you want it lighter.
7. Peanut butter – Smooth or crunchy, your choice. Almond butter or cashew butter are great swaps.
8. Lime juice – Fresh lime adds brightness. Lemon juice can work in a pinch.
9. Unsweetened coconut flakes – For the crunch topping. Sweetened coconut can work, but reduce the sugar in the topping.
10. Nuts/seeds – Pumpkin seeds are my go-to, but sunflower seeds, peanuts, or chopped cashews are all tasty here.
11. Sesame seeds – Adds a nutty aroma. White or black sesame both work.
12. Sugar + salt – Balances the crunch topping. Adjust sweetness and saltiness to your liking.

Pro Tips for Success

1. Don’t skip drying the lettuce—wet leaves steam instead of charring.
2. Watch the coconut crunch closely. It can go from golden to burnt in seconds.
3. If you love heat, add a pinch of chili flakes or sriracha to the dressing.
4. Make the topping in bulk—it keeps well in the fridge and you’ll want to use it on yogurt, oatmeal, or even ice cream.
5. For a heartier meal, top the salad with grilled shrimp, chicken, or tofu.

Dressing Variations

1. Spicy Coconut Peanut Dressing – Add a teaspoon of sriracha, sambal oelek, or chili flakes for a gentle kick.
2. Coconut Almond Dressing – Swap peanut butter with almond butter for a slightly milder, nutty flavor.
3. Coconut Cashew Dressing – Use cashew butter for a creamier, naturally sweeter dressing.
4. Ginger Coconut Peanut Dressing – Add ½ teaspoon grated fresh ginger (or ground ginger) for warmth and zing.
5. Herbed Coconut Peanut Dressing – Stir in a little chopped cilantro or Thai basil for a fresh, vibrant note

Coconut Crunch Topping Variations

1. Nutty Coconut Crunch – Use chopped cashews, peanuts, or almonds instead of pumpkin seeds.
2. Tropical Coconut Crunch – Mix in a handful of dried pineapple or mango bits (unsweetened) after cooling.
3. Savory Coconut Crunch – Reduce the sugar slightly and add a touch of soy sauce or tamari for a sweet-salty balance.
4. Sesame Coconut Crunch – Double the sesame seeds (white + black) for extra nuttiness.
5. Spiced Coconut Crunch – Add a pinch of ground cinnamon or smoked paprika while toasting for a unique twist.

Storage

1. Coconut crunch topping: Store in an airtight container in the fridge for 2 weeks or freeze for up to 2 months.
2. Peanut dressing: Store in the fridge for up to 5 days or freeze for 1 month. Stir or thin with water before using if it is too thick.
3. Grilled romaine: Best enjoyed right away, but leftovers can be wrapped and kept in the fridge for 1 day (the crunch won’t be the same).

This grilled wedge salad is proof that salad doesn’t have to be boring. It’s crunchy, smoky, creamy, and downright addictive with that coconut peanut dressing and coconut crunch topping. If you’re looking for something fresh yet exciting, this one’s a keeper.