Broccoli Pearl Crunch Salad Recipe

Introduction

This Broccoli Pearl Crunch Salad is a delightful mix of tender-crisp broccoli, nutty pearl couscous, and savory salami, all brought together with a tangy dressing and a sprinkle of parmesan. It’s perfect for a light lunch or as a vibrant side dish that’s full of texture and flavor.

Ingredients

• 1 1/2 medium heads broccoli (about 4 cups chopped small, spoon-eating size)
• 1 tbsp red wine vinegar
• 1/4 tsp cooking salt or kosher salt
• 1 cup pearl couscous
• 1/2 cup dried cranberries
• 1 tsp olive oil
• 100g (3 oz) salami, chopped into 1×1.25cm pieces, or bacon
• 1/3 cup almonds, unsalted, natural or roasted, chopped into big pieces
• 1 red onion, halved and finely sliced
• 2 garlic cloves, finely minced
• 2 tbsp red wine vinegar
• 1 tbsp honey (substitute maple syrup or 2 tsp sugar)
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced
• 1 tsp lemon zest (optional)
• 1/4 tsp cooking salt or kosher salt
• 1/8 tsp black pepper
• 1/4 cup plus, parmesan finely grated (crumbled feta also lovely)

Instructions

1. Step 1: Make the dressing by shaking together the red wine vinegar, honey, extra virgin olive oil, Dijon mustard, minced garlic, lemon zest (if using), salt, and black pepper in a jar.
2. Step 2: Chop the broccoli into small, spoon-scoopable pieces by slicing florets into thin slices and chopping further until pieces are no bigger than 1.5cm. Make stem pieces smaller.
3. Step 3: Place 4 cups of the chopped broccoli in a bowl along with any small bits. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tablespoons of the dressing. Let it marinate for 30 minutes to soften and mellow the raw flavor.
4. Step 4: Bring a large pot of water to boil. Cook the pearl couscous for 5 minutes, adding the dried cranberries during the last 30 seconds to plump. Drain well and return couscous to the pot. Toss with 2 tablespoons of dressing while still hot, then let cool for 10 minutes.
5. Step 5: Heat olive oil in a large non-stick pan over medium-high heat. Add the salami and cook for about 1 1/2 minutes. Add almonds and red onion, cooking for 2 more minutes. Stir in garlic and cook an additional minute until salami is golden and onion softens. Remove from heat and let cool slightly before adding to broccoli.
6. Step 6: Combine the marinated broccoli with the couscous mixture. Add the remaining dressing and toss everything well. Transfer to a serving bowl and sprinkle generously with grated parmesan before serving.

Tips & Variations

• For a vegetarian version, substitute salami with toasted chickpeas or additional nuts for crunch.
• Use maple syrup instead of honey for a vegan-friendly dressing.
• Try crumbled feta in place of parmesan for a different tangy flavor.
• Letting the broccoli marinate longer softens it further and enhances flavor.

Storage

Store the salad covered in the refrigerator for up to 2 days. The flavors will deepen overnight, but couscous may absorb more dressing and broccoli can soften further. Serve cold or at room temperature. If desired, add extra parmesan just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this salad?

Fresh broccoli is best as it retains a crisp texture after marinating. If using frozen, thaw thoroughly and pat dry to avoid a soggy salad.

How do I make this salad nut-free?

Simply omit the almonds or replace them with seeds like pumpkin or sunflower seeds to keep a crunchy texture without nuts.

Broccoli Pearl Crunch Salad Recipe

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★★★★★

5 from 85 reviews

• Author: Aiden
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This Broccoli Pearl Crunch Salad combines fresh, marinated broccoli with nutty pearl couscous, dried cranberries, crispy salami, almonds, and a tangy red wine vinegar dressing. The salad offers a delightful mix of textures and flavors, perfect for a light lunch or a vibrant side dish.

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Ingredients

Scale 1x2x3x

Salad

• 1 1/2 medium heads broccoli (about 4 cups chopped small, spoon-eating size)
• 1 cup pearl couscous
• 1/2 cup dried cranberries
• 100g / 3 oz salami, chopped into 1×1.25cm pieces (or bacon)
• 1/3 cup almonds, unsalted and chopped into big pieces
• 1 red onion, halved and finely sliced
• 2 garlic cloves, finely minced
• 1 tsp olive oil
• 1/4 cup+ parmesan, finely grated (crumbled feta can be used as alternative)

Dressing

• 3 tbsp extra virgin olive oil
• 3 tbsp red wine vinegar (divided into 1 tbsp and 2 tbsp)
• 1 tbsp honey (substitute with maple syrup or 2 tsp sugar)
• 1 tsp Dijon mustard
• 2 garlic cloves, finely minced (1 garlic clove for dressing + 1 garlic clove for salad)
• 1 tsp lemon zest (optional)
• 1/4 tsp cooking or kosher salt (divided)
• 1/8 tsp black pepper

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Instructions

1. Prepare the Dressing: In a jar, combine extra virgin olive oil, red wine vinegar, honey, Dijon mustard, 1 finely minced garlic clove, lemon zest (if using), salt, and black pepper. Shake well until emulsified and set aside.
2. Chop Broccoli: Slice the broccoli florets into approximately 0.5 cm thick slices. Spread them out and chop finely into small pieces no bigger than 1.5 cm long, suitable for spoon scooping, making stem parts smaller.
3. Marinate Broccoli: Measure 4 cups of chopped broccoli and place in a bowl. Add all the smaller floret pieces left from chopping. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tbsp of the prepared dressing. Let it sit for 30 minutes to soften slightly and mellow raw edges.
4. Cook Couscous and Cranberries: Bring a large saucepan of water to a boil. Add pearl couscous and cook for 5 minutes. In the final 30 seconds, add dried cranberries so they plump. Drain well and return couscous and cranberries to the saucepan. Toss with 2 tbsp dressing while still hot and allow to cool for 10 minutes so flavors meld.
5. Sauté Salami, Almonds, Onion, and Garlic: Heat olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for about 1.5 minutes. Add almonds and sliced red onion, cooking 2 minutes more. Stir in remaining finely minced garlic and cook an additional 1 minute until salami is golden and onion softened. Remove from heat and let cool for 10 minutes.
6. Toss and Serve: Combine the marinated broccoli, couscous mixture, and sautéed salami mixture in a large bowl. Add all remaining dressing and toss well. Transfer to a serving bowl, sprinkle generously with grated parmesan, and serve immediately.

Notes

• Note 1: Chop broccoli finely to create bite-sized, spoon-friendly pieces.
• Note 2: Red wine vinegar is used twice; in marinade and dressing, enhancing tanginess.
• Note 3: Pearl couscous adds a chewy texture complementing broccoli’s crunch.
• Note 4: Salami or bacon can be used, but salami is preferred for flavor and texture.
• Note 5: Almonds can be raw or roasted for added flavor and crunch.
• Note 7: Salami does not crisp fully but develops a golden color and deeper flavor upon sautéing.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: broccoli salad, pearl couscous salad, crunchy salad, salami salad, almond salad, healthy lunch, Mediterranean salad