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Broccoli Pearl Crunch Salad
marie

Broccoli Pearl Crunch Salad

A vibrant, texture-packed salad made with lightly marinated broccoli, tender pearl couscous, plumped cranberries, crispy salami bits, toasted almonds, and a zesty red wine vinegar dressing. Hearty, colorful, and perfect for meal prep or entertaining.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean-Inspired, Modern
Ingredients Method Notes

Ingredients
  

Marinated Broccoli
  • 1.5 medium heads broccoli about 4 cups, finely chopped (stems included)
  • 1 tbsp red wine vinegar
  • 0.25 tsp kosher salt
Couscous & Cranberries
  • 1 cup pearl couscous (Israeli couscous)
  • 0.5 cup dried cranberries
Nutty Salami Fry-Up
  • 1 tsp olive oil
  • 100 g salami chopped small
  • 0.33 cup almonds coarsely chopped
  • 1 medium red onion halved and thinly sliced
  • 2 cloves garlic minced
Red Wine Vinegar Honey Dressing
  • 2 tbsp red wine vinegar
  • 1 tbsp honey or maple syrup
  • 3 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 clove garlic finely minced
  • 1 tsp lemon zest optional
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
To Finish
  • 0.25 cup Parmesan cheese finely grated, or feta

Method
 

  1. Combine all dressing ingredients in a jar, seal, and shake vigorously until emulsified. Reserve 2 tablespoons for the broccoli.
  2. Toss chopped broccoli with red wine vinegar, salt, and 2 tablespoons of dressing. Set aside to marinate for 30 minutes.
  3. Cook pearl couscous in boiling water for 5 minutes. Add cranberries during the last 30 seconds. Drain, return to pot, and toss warm couscous with 2 tablespoons of dressing. Cool slightly.
  4. Heat olive oil in a skillet over medium-high heat. Add salami and cook until fat renders. Add almonds and onion; sauté until golden. Stir in garlic and cook 1 minute more. Remove from heat.
  5. In a large bowl, combine marinated broccoli, couscous mixture, and salami fry-up. Add remaining dressing and toss well.
  6. Transfer to a serving bowl and finish with grated Parmesan or feta. Serve warm, at room temperature, or chilled.

Notes

This salad improves with time and is excellent made a day ahead. Store refrigerated in an airtight container.