Broccoli Pearl Crunch Salad Recipe

Introduction

Broccoli Pearl Crunch Salad is a vibrant and satisfying dish combining tender-crisp broccoli, pearl couscous, and a mix of savory and sweet flavors. With crunchy almonds, salty salami, and a tangy dressing, this salad is perfect as a light lunch or a flavorful side.

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 1×1.25 cm 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
• 2 tbsp red wine vinegar
• 1 tbsp honey (or 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+ Parmesan, finely grated (crumbled feta also works well)

Instructions

1. Step 1: Make the dressing by shaking together the 2 tablespoons red wine vinegar, honey, extra virgin olive oil, Dijon mustard, 1 minced garlic clove, lemon zest (if using), 1/4 tsp salt, and black pepper in a jar.
2. Step 2: Chop the broccoli into small pieces about 1.5 cm long, making the stem parts a bit smaller so they are easy to scoop with a spoon.
3. Step 3: In a bowl, toss 4 cups of the chopped broccoli and any leftover floret bits with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tablespoons of the dressing. Let it marinate for 30 minutes to soften slightly and mellow the raw flavor.
4. Step 4: Bring a large saucepan of water to a boil. Add the pearl couscous and cook for 5 minutes. In the last 30 seconds, add dried cranberries to plump them up. Drain well and return to the pan. Toss with 2 tablespoons of dressing while still hot, then let it sit for 10 minutes to cool and absorb flavor.
5. Step 5: Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add the chopped salami and cook for about 1 1/2 minutes. Add almonds and sliced onion, cooking for 2 minutes, then stir in minced garlic and cook for 1 more minute until the salami is golden and onions are softened.
6. Step 6: Pour the salami mixture over the marinated broccoli and let it cool for 10 minutes.
7. Step 7: Add the couscous to the broccoli and salami mixture along with any remaining dressing. Toss everything well to combine.
8. Step 8: Transfer to a serving bowl, sprinkle generously with grated Parmesan, and serve.

Tips & Variations

• For a vegetarian version, substitute salami with roasted chickpeas or smoked tofu.
• You can swap cranberries for raisins or chopped dried apricots for a different sweet note.
• Using roasted almonds adds a deeper flavor but natural almonds offer a fresh crunch.
• Feel free to replace Parmesan with crumbled feta for a creamier, tangier touch.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen as it sits. Reheat gently if desired or serve chilled. Add extra fresh Parmesan before serving to enhance flavor after storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare most components a few hours ahead. Keep the dressing separate until just before tossing to maintain freshness and crunch.

What can I use instead of pearl couscous?

If you don’t have pearl couscous, you can substitute with Israeli couscous, small pasta like orzo, or even quinoa for a gluten-free option.

Broccoli Pearl Crunch Salad Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

This vibrant Broccoli Pearl Crunch Salad combines tender-crisp marinated broccoli with pearl couscous, sweet dried cranberries, savory salami, crunchy almonds, and a bright, tangy red wine vinaigrette. Tossed with grated parmesan, this salad offers a perfect balance of textures and flavors, ideal for a light lunch or a refreshing side dish.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Broccoli

• 1 1/2 medium heads broccoli (about 4 cups chopped small, spoon-eating size)
• 1 tbsp red wine vinegar
• 1/4 tsp kosher salt

Couscous and Dried Fruit

• 1 cup pearl couscous
• 1/2 cup dried cranberries

Salami and Nuts

• 1 tsp olive oil
• 100g (3 oz) salami, chopped into 1×1.25cm pieces (or substitute with bacon)
• 1/3 cup unsalted almonds, chopped into large pieces

Vegetables and Aromatics

• 1 red onion, halved and finely sliced
• 2 garlic cloves, finely minced (for cooking)
• 1 garlic clove, finely minced (for dressing)
• 1 tsp lemon zest (optional)

Dressing

• 2 tbsp red wine vinegar
• 1 tbsp honey (or substitute with maple syrup or 2 tsp sugar)
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Finishing Touch

• 1/4 cup+ finely grated parmesan cheese (crumbled feta can be used alternatively)

Instructions

1. Make the Dressing: In a jar, shake together 2 tbsp red wine vinegar, 1 tbsp honey, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 garlic clove (finely minced), 1/4 tsp salt, 1/8 tsp black pepper, and optional lemon zest until emulsified and well combined.
2. Chop the Broccoli: Slice broccoli florets into approximately 0.5 cm thick slices, then finely chop into small pieces no bigger than 1.5 cm suitable for spoon scooping, including the stems chopped smaller.
3. Marinate Broccoli: Place 4 cups of chopped broccoli plus any small pieces into a bowl. Toss with 1 tbsp red wine vinegar, 1/4 tsp kosher salt, and 2 tbsp of the prepared dressing. Let it sit for 30 minutes to soften and mellow the raw edge.
4. Cook Couscous and Cranberries: Bring a large saucepan of water to boil, add 1 cup pearl couscous and cook for 5 minutes. Add 1/2 cup dried cranberries in the last 30 seconds to plump them. Drain well and return couscous and cranberries to the pan. Toss with 2 tbsp dressing while still hot, then set aside for 10 minutes to cool and let flavors meld.
5. Cook Salami, Almonds, Onion, and Garlic: Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for 1.5 minutes. Add almonds and sliced red onion and cook for 2 minutes more. Finally, add 2 garlic cloves minced and cook for 1 last minute until salami is golden and onions softened. Remove from heat and let cool for 10 minutes.
6. Toss Salad: To the marinated broccoli, add the cooked couscous mixture and the salami mixture. Add any remaining dressing and toss everything thoroughly to combine.
7. Serve: Transfer the salad to a serving bowl, sprinkle generously with finely grated parmesan cheese, and serve immediately.

Notes

• Make sure broccoli is chopped finely for easy spoon scooping and better integration in the salad.
• Red wine vinegar adds bright acidity both in the broccoli marinate and dressing.
• Pearl couscous provides a chewy texture and contrasts nicely with crunchy almonds and fresh broccoli.
• Salami can be substituted with bacon if preferred, adding a smoky depth.
• Use unsalted almonds so seasoning control remains precise.
• The dressing is shaken in a jar for easy emulsification, ensuring flavors blend smoothly.
• Salami will brown but not crisp up fully; the focus is on flavor infusion rather than crispiness.
• Optional lemon zest in dressing adds a fresh citrus note enhancing brightness.
• Parmesan cheese adds a salty, nutty finishing touch; crumbled feta can be a good alternative.

Keywords: Broccoli salad, pearl couscous salad, salami salad, crunchy salad, healthy lunch, Mediterranean salad