Broccoli Pearl Crunch Salad is a delightful and crunchy dish that brings together marinated broccoli, pearl couscous, and an array of vibrant ingredients, creating a burst of flavor and texture in every bite. This salad combines tender-crisp broccoli with the nutty goodness of pearl couscous, sweet dried cranberries, and savory salami, all tossed in a zesty red wine vinaigrette. Perfect for a light lunch or as a colorful side dish, it’s the ideal way to enjoy nutrient-rich broccoli in a refreshing format.
Why You’ll Love This Broccoli Pearl Crunch Salad
This salad stands out for several reasons. First, it’s packed with nutrients, making it a healthy broccoli crunch salad recipe that everyone can enjoy. The combination of broccoli, pearl couscous, and nuts creates a broccoli salad with crunch that is not only satisfying but also visually appealing. The flavors are well-balanced with the sweetness of cranberries and the savory notes of salami. Additionally, it’s simple to prepare, making it an excellent option for busy weeknights. You can easily customize it with different ingredients like nuts or seeds to suit your taste, creating a broccoli salad with a twist. This dish is also gluten-free, aligning perfectly with various diets and preferences.
Ingredients for Broccoli Pearl Crunch Salad
Gather these items:
- 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)
How to Make Broccoli Pearl Crunch Salad Step-by-Step
- Step 1: Combine all dressing ingredients—2 tbsp red wine vinegar, honey, extra virgin olive oil, Dijon mustard, garlic, lemon zest (if using), salt, and black pepper—in a jar. Shake well to blend thoroughly.
- Step 2: Slice broccoli florets into approximately 0.5cm thick slices, then finely chop them like herbs until pieces are no larger than 1.5cm, making the stem parts smaller. This ensures the broccoli is spoon scoop-able.
- Step 3: Place 4 cups of the chopped broccoli and any little floret pieces (‘confetti’) into a bowl. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tablespoons of the prepared dressing. Let it sit for 30 minutes to soften slightly and reduce rawness.
- Step 4: Bring a large pot of water to a boil. Add 1 cup pearl couscous and cook for 5 minutes. Add 1/2 cup dried cranberries for the last 30 seconds to plump them up. Drain well, return couscous and cranberries to the pot, toss with 2 tablespoons of dressing while still hot, then let cool for 10 minutes to absorb flavor.
- Step 5: Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for about 1.5 minutes to start rendering fat. Add almonds and sliced red onion, cooking for 2 minutes. Add 2 minced garlic cloves and cook for another minute until salami is golden and onion softened. Remove from heat and let cool for 10 minutes.
- Step 6: Add cooled broccoli and nutty salami mixture to a large bowl with the cooled couscous and cranberries. Pour in all remaining dressing and toss everything well to combine.
- Step 7: Transfer to a serving bowl and sprinkle generously with finely grated parmesan cheese. Serve immediately to enjoy the crunchy, flavorful textures.
Pro Tips for the Perfect Broccoli Pearl Crunch Salad
Keep these in mind:
- For maximum flavor, let the salad marinate for a bit longer after mixing.
- Add fresh herbs like parsley or basil for a burst of freshness.
- Consider using roasted garlic for a more intense flavor profile.
Best Ways to Serve Broccoli Pearl Crunch Salad
This salad is incredibly versatile. Serve it as a main dish for lunch or as a side dish during dinner. Pair it with grilled chicken or fish for a balanced meal. For a vegetarian option, try adding chickpeas or replacing the salami with a mix of broccoli salad with crunchy vegetables.
How to Store and Reheat Broccoli Pearl Crunch Salad
To store, place any leftovers in an airtight container in the refrigerator. This salad stays fresh for 2-3 days, making it perfect for meal prep. When ready to eat, simply give it a toss and enjoy cold. You can also add a bit of fresh dressing if needed.
Frequently Asked Questions About Broccoli Pearl Crunch Salad
What is broccoli pearl crunch salad?
This salad features a mix of marinated broccoli, pearl couscous, dried cranberries, and nuts, topped with a tangy dressing. It is a healthy and crunchy dish ideal for various occasions.
Can I make broccoli pearl crunch salad ahead of time?
Yes, you can prepare this salad a day in advance. Just store it in the fridge without the dressing until you’re ready to serve for the best flavor and texture.
How do I avoid common mistakes with broccoli pearl crunch salad?
Ensure you chop the broccoli finely for better texture and marinate it properly. Avoid overdressing the salad, as this can make it soggy.
Variations of Broccoli Pearl Crunch Salad You Can Try
Experiment with different ingredients for unique flavors. Consider adding broccoli and pearl barley salad for a hearty version or using quinoa instead of couscous for a gluten-free option. You could also go vegan by omitting the salami and using a simple vinaigrette with extra seeds.
For more information on the health benefits of broccoli, check out this Healthline article.
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PrintBroccoli Pearl Crunch Salad: 7 Reasons to Love It
A vibrant and crunchy Broccoli Pearl Crunch Salad featuring tender-crisp marinated broccoli, pearl couscous, dried cranberries, toasted almonds, and flavorful salami, all tossed in a tangy red wine vinaigrette dressing and finished with a sprinkle of parmesan cheese. This salad offers a delightful combination of textures and flavors, perfect as a light lunch or a colorful side dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mediterranean
- Diet: Gluten Free
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)
Instructions
- Combine all dressing ingredients—2 tbsp red wine vinegar, honey, extra virgin olive oil, Dijon mustard, garlic, lemon zest (if using), salt, and black pepper—in a jar. Shake well to blend thoroughly.
- Slice broccoli florets into approximately 0.5cm thick slices, then finely chop them like herbs until pieces are no larger than 1.5cm, making the stem parts smaller. This ensures the broccoli is spoon scoop-able.
- Place 4 cups of the chopped broccoli and any little floret pieces (‘confetti’) into a bowl. Toss with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tablespoons of the prepared dressing. Let it sit for 30 minutes to soften slightly and reduce rawness.
- Bring a large pot of water to a boil. Add 1 cup pearl couscous and cook for 5 minutes. Add 1/2 cup dried cranberries for the last 30 seconds to plump them up. Drain well, return couscous and cranberries to the pot, toss with 2 tablespoons of dressing while still hot, then let cool for 10 minutes to absorb flavor.
- Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for about 1.5 minutes to start rendering fat. Add almonds and sliced red onion, cooking for 2 minutes. Add 2 minced garlic cloves and cook for another minute until salami is golden and onion softened. Remove from heat and let cool for 10 minutes.
- Add cooled broccoli and nutty salami mixture to a large bowl with the cooled couscous and cranberries. Pour in all remaining dressing and toss everything well to combine.
- Transfer to a serving bowl and sprinkle generously with finely grated parmesan cheese. Serve immediately to enjoy the crunchy, flavorful textures.
Notes
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
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