Name: Broccoli Pearl Crunch Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
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 and 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 (or 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+ parmesan cheese, finely grated (crumbled feta is also lovely)

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 x 1.25 cm pieces (or bacon)

1/3 cup almonds, unsalted and chopped into large pieces

1 red onion, halved and finely sliced

2 garlic cloves, finely minced

2 tbsp red wine vinegar

1 tbsp honey (substitute with 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

Step 1: Prepare the dressing by shaking together red wine vinegar, honey, extra virgin olive oil, Dijon mustard, minced garlic, lemon zest (if using), salt, and black pepper in a jar. Set aside.

Step 2: Chop broccoli into small, spoon-sized pieces. Slice florets about 0.5 cm thick, then chop into pieces no larger than 1.5 cm, including the stems trimmed smaller.

Step 3: Measure 4 cups of chopped broccoli and place in a bowl along with any extra floret bits. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tablespoons of the prepared dressing. Let marinate for 30 minutes to soften slightly and mellow the raw flavor.

Step 4: Bring a large saucepan of water to a boil. Add the pearl couscous and cook for 5 minutes. Add dried cranberries for the final 30 seconds to plump them. Drain well, return to the saucepan, and toss with 2 tablespoons of dressing while still hot. Let cool for 10 minutes to absorb flavors.

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. Then add almonds and red onion, cooking for 2 minutes. Add garlic and cook another minute until the salami is golden and onion softened. Remove from heat and let cool for 10 minutes.

Step 6: Combine the marinated broccoli, couscous, and salami mixture in a large bowl. Add the remaining dressing and toss well. Transfer to a serving bowl, sprinkle generously with grated Parmesan, and serve.

Tips & Variations

For a vegetarian version, omit the salami and substitute with toasted chickpeas or roasted nuts for added protein and crunch.

If you prefer a milder salad, rinse the chopped broccoli under cold water after marinating to reduce the sharpness.

Try swapping red wine vinegar with apple cider vinegar for a slightly different tang.

Feta cheese works beautifully instead of Parmesan for a creamier texture and tangy flavor.

Roasting the almonds before adding boosts their nutty aroma and crunch.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after chilling for a few hours or overnight, allowing the flavors to meld. Just add Parmesan before serving to keep it fresh.

What can I use instead of pearl couscous?

If you can’t find pearl couscous, regular small pasta shapes like orzo or small shells can work well. Cook them according to package instructions and proceed with the recipe.