Description

A vibrant and crunchy Broccoli Pearl Crunch Salad featuring tender-crisp marinated broccoli, nutty pearl couscous studded with juicy dried cranberries, and a flavorful mixture of salami, almonds, and red onion. Tossed in a tangy red wine vinaigrette with a hint of honey and Dijon mustard, finished with a sprinkling of grated parmesan cheese for a delightful combination of textures and flavors.

Ingredients

Scale

Broccoli and Marinade

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 Cranberries

1 cup pearl couscous
1/2 cup dried cranberries

Salami and Nut Mix

1 tsp olive oil
100g / 3 oz salami, chopped into 1 x 1.25 cm pieces
1/3 cup almonds, unsalted, natural or roasted, chopped into big pieces
1 red onion, halved and finely sliced
2 garlic cloves, finely minced

Dressing

2 tbsp red wine vinegar
1 tbsp honey (can 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 kosher salt
1/8 tsp black pepper

Finishing

1/4 cup plus extra parmesan, finely grated (crumbled feta can be used as an alternative)

Instructions

Make the Dressing: Combine the red wine vinegar, honey, extra virgin olive oil, Dijon mustard, finely minced garlic, lemon zest (if using), kosher salt, and black pepper in a jar. Shake vigorously to emulsify and set aside.
Prepare the Broccoli: Chop broccoli into small, spoon scoop-able pieces by slicing florets into about 1/2 cm thick slices, then chopping further until pieces are roughly 1 to 1.5 cm long. Smaller stem pieces are preferable for texture.
Marinate Broccoli: Place 4 cups of the chopped broccoli along with any small scattered pieces into a bowl. Toss with 1 tablespoon red wine vinegar, 1/4 tsp kosher salt, and 2 tablespoons of the prepared dressing. Let sit for 30 minutes to soften and mellow the raw bite.
Cook Couscous and Cranberries: Bring a large saucepan of water to a boil, then add pearl couscous. Cook for 5 minutes. Add dried cranberries during the last 30 seconds to allow them to plump. Drain well and return couscous and cranberries to the pan. Toss with 2 tablespoons of dressing while still hot. Set aside for 10 minutes to cool and absorb flavors.
Prepare Salami Nut Mixture: Heat olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for 1 1/2 minutes to render some fat and flavor. Add almonds and sliced red onion; cook for 2 minutes until onions soften. Add minced garlic and cook for another 1 minute until salami is golden and fragrant. Remove from heat and let cool for 10 minutes.
Toss the Salad: In a large bowl, combine the marinated broccoli, cooled couscous mixture, and the salami nut mixture. Add all remaining dressing and toss thoroughly to combine all elements evenly.
Serve: Transfer the salad to a serving bowl and sprinkle generously with finely grated parmesan cheese. Serve immediately to enjoy the full mix of textures and flavors.

Notes

To achieve the ideal small broccoli pieces, chop finely for better texture and ease of eating.
The marination softens the broccoli slightly and reduces its raw intensity.
Couscous is quick cooking; adding cranberries at the end helps them plump just right.
Salami can be substituted with bacon if preferred for a different flavor profile.
Almonds provide a crunchy texture contrast and natural nutty flavor.
Use freshly grated parmesan for best flavor; crumbled feta provides a tangy alternative.
The salami won’t crisp fully but will be golden and flavorful after quick frying.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Keywords: broccoli salad, pearl couscous salad, salami salad, crunchy salad, healthy side dish, easy lunch recipe