Broccoli Pearl Crunch Salad | Fresh, Crunchy & Delicious

It started as one of those clean-out-the-fridge lunches. I had just enough ingredients to throw together what turned into this Broccoli Pearl Crunch Salad—a fresh, texture-packed mix of broccoli, pearl couscous, and crispy salami that I now make on purpose.

Why You’ll Love This Salad

You’ll find that this Broccoli Pearl Crunch Salad works beautifully as a make-ahead lunch, a colorful potluck side, or even a hearty dinner bowl with protein on top. Once you try it, you’ll crave that crunchy bite again and again. The raw broccoli gets marinated until tender-crisp. The pearl couscous is warm and fluffy. And that sweet-savory mix of cranberries and salami? It pulls everything together.

You can make it ahead, pack it for lunch, serve it with fish or chicken, or enjoy it straight from the bowl on your couch. It holds up for days and actually gets better after a night in the fridge. It’s simple enough for a weekday, yet special enough to show off at a potluck.

Ingredients You’ll Need

Salad Components

• Broccoli (4 cups, finely chopped): Raw and marinated, it becomes bright and crisp—not tough. Chop it small, like herb confetti.
• Pearl couscous (1 cup): Toasty, chewy pearls that soak up flavor. Try orzo, rice, or quinoa if you’d like.
• Dried cranberries (½ cup): Sweet and chewy. Sultanas or currants work too.
• Salami (3 oz): Crisped in a pan for a salty, savory crunch. Bacon, feta, or cheddar also shine here.
• Almonds (⅓ cup): Chopped and toasted in the pan. Or swap for pecans, pepitas, or sunflower seeds.
• Red onion (1): Thinly sliced for bite and sweetness.
• Garlic (2 cloves): Minced and lightly cooked—adds depth without overpowering.
• Parmesan (¼ cup+): Optional, but its nutty sharpness is lovely. Or crumble in some feta.

Dressing Ingredients

This red wine vinaigrette is bold and zippy, with just enough sweetness to balance the broccoli.

• Red wine vinegar (2 tbsp): Bright and tangy. Apple cider or sherry vinegar are fine too.
• Honey (1 tbsp): Just enough to mellow the sharpness. Maple syrup works great as well.
• Extra virgin olive oil (3 tbsp): Rich and smooth.
• Dijon mustard (1 tsp): Adds body and a gentle kick.
• Garlic (1 clove, minced): Raw but mellowed by the other dressing flavors.
• Lemon zest (1 tsp, optional): For extra freshness.
• Salt (¼ tsp) + Black pepper (⅛ tsp): Balances everything.

How to Make Broccoli Pearl Crunch Salad

1. Make the dressing: Add all dressing ingredients to a jar. Shake until well combined.
2. Marinate the broccoli: Finely chop broccoli, including small stems and florets. Toss with 1 tbsp vinegar, ¼ tsp salt, and 2 tbsp dressing. Let sit for 30 minutes.
3. Cook the couscous: Boil for 5 minutes. Add cranberries for the last 30 seconds. Drain and toss while hot with 2 tbsp dressing. Let cool 10 minutes.
4. Fry the salami mix: In a pan with a splash of olive oil, fry chopped salami for 90 seconds. Add almonds and onion. Cook 2 more minutes. Stir in minced garlic and cook 1 minute more. Let cool slightly.
5. Assemble the salad: Combine broccoli, couscous, salami mix, and remaining dressing. Toss well.
6. Finish and serve: Top with grated parmesan or crumbled feta if using. Serve at room temp or chilled.

Expert Tips for Success

• Chop broccoli small: Think herb-like size. It softens quicker and mixes better.
• Marinate patiently: Don’t skip the 30-minute soak—it transforms raw broccoli into something special.
• Dress in stages: Toss couscous while warm with dressing so it soaks it in. Add the rest at the end.
• Make ahead: This salad holds its texture and flavor for up to 3 days in the fridge. It’s even better on day two.

Serving Suggestions

This salad is hearty enough to stand on its own for lunch. But it also pairs beautifully:

• With grilled salmon or roast chicken
• Tucked into a grain bowl with soft-boiled eggs
• As a potluck or picnic side (it travels well!)
• Alongside maple roasted pumpkin with chili and feta
• Or served with a creamy parmesan green beans side dish

Variations & Substitutions

• Vegetarian: Skip the salami and use feta or roasted chickpeas for protein and crunch.
• Gluten-free: Use cooked quinoa or rice instead of couscous.
• Nut-free: Go for roasted sunflower seeds or pepitas.
• Cheese swaps: Parmesan or feta both work. You could even try goat cheese for a tangy twist.
• Extra flavor: Add fresh herbs like dill, basil, or parsley. A few chopped olives or capers are nice too.

Nutrition Information (Per Serving)

• Calories: 577
• Carbohydrates: 63g
• Protein: 19g
• Fat: 29g (6g saturated)
• Fiber: 7g
• Sugar: 19g
• Sodium: 1008mg
• Vitamin C: 84mg (102% DV)
• Calcium: 176mg (18% DV)
• Iron: 2mg (11% DV)

This salad brings a great balance of plant-based fiber, satisfying protein, and nourishing fats.

Broccoli Pearl Crunch Salad Recipe Card (Tasty Plugin)

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More Such Recipes

If you love this, you’ll also enjoy:

• Creamy sun-dried tomato vegan pasta
• One skillet salmon with lemon orzo
• Maple roasted pumpkin with chili and feta

FAQs

Final Thoughts

This Broccoli Pearl Crunch Salad is a lunchtime hero. It’s packed with textures, colors, and big flavor—but still simple enough to toss together on a Sunday and enjoy all week. Whether you eat it solo or as part of a bigger bowl, it brings freshness and heart to every bite.

If you give it a try, tag me over on Pinterest or Facebook—I’d love to see how yours turns out!