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Broccoli Pearl Crunch Salad Recipe

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★★★★★

4.5 from 144 reviews

This Broccoli Pearl Crunch Salad is a vibrant and hearty dish combining tender-crisp marinated broccoli, nutty pearl couscous, savory salami, crunchy almonds, and a zingy homemade red wine vinegar dressing. Perfect as a flavorful side or light lunch, it balances fresh vegetables with satisfying textures and a touch of sweetness from dried cranberries.

Ingredients

Scale

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 substitute with bacon)
  • 1/3 cup almonds, unsalted, natural or roasted, chopped into large pieces
  • 1 red onion, halved and finely sliced
  • 2 garlic cloves, finely minced
  • 1 tsp olive oil
  • 1/4 cup+ parmesan cheese, finely grated (crumbled feta as alternative)

Marinade & Dressing

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

Instructions

  1. Make the Dressing: Combine the extra virgin olive oil, 2 tablespoons red wine vinegar, honey, dijon mustard, 1 finely minced garlic clove, lemon zest (if using), 1/4 tsp salt, and black pepper in a jar. Shake well until fully emulsified and set aside.
  2. Prepare the Broccoli: Chop the broccoli into small, spoon-scoopable pieces by slicing florets into approximately 0.5 cm thick slices then finely chopping them further until no piece is larger than 1.5 cm. Use smaller pieces for the stem parts for easier eating.
  3. Marinate Broccoli: Place 4 cups of chopped broccoli into a bowl, add all small leftover floret bits, then toss with 1 tablespoon red wine vinegar, 1/4 tsp salt, and 2 tablespoons of the prepared dressing. Let it sit for 30 minutes to soften slightly and mellow the raw edge.
  4. Cook Couscous and Cranberries: Bring a large saucepan of water to a boil. Add pearl couscous and cook for 5 minutes. During the last 30 seconds, add dried cranberries to plump them. Drain well and return couscous and cranberries to the saucepan. Toss immediately with 2 tablespoons of the dressing while hot. Set aside for 10 minutes to cool and absorb flavors.
  5. Cook Salami, Almonds, and Onion: Heat 1 teaspoon olive oil over medium-high heat in a large non-stick pan. Add chopped salami and cook for about 1.5 minutes. Next, add almonds and sliced red onion, cooking for 2 minutes. Finally, add 2 minced garlic cloves and cook for another minute until salami is golden and onion is softened. Transfer this mixture on top of the marinated broccoli and let cool for 10 minutes.
  6. Toss and Serve: Add the cooled couscous mixture to the broccoli and salami mix. Pour in all remaining dressing and toss everything thoroughly. Transfer the salad to a serving bowl, sprinkle generously with finely grated parmesan, and serve immediately.

Notes

  • Note 1: Cutting broccoli into small, uniform pieces helps create a pleasant texture suitable for scooping with a spoon.
  • Note 2: Dividing red wine vinegar between the broccoli marinade and dressing helps achieve balanced acidity.
  • Note 3: Pearl couscous cooks quickly, giving a nutty base with a slightly chewy texture.
  • Note 4: Salami adds savory depth, but bacon can be used as an alternative.
  • Note 5: Using unsalted almonds allows better control over the saltiness of the dish.
  • Note 7: Salami will brown and release flavor but won’t crisp up like bacon; this adds softness and chewiness rather than crunch.

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

Find it online: https://kitchenbynora.com/broccoli-pearl-crunch-salad-recipe/