What is in broccoli crunch salad?

It typically includes chopped raw broccoli, a crunchy or chewy mix-in (like nuts and dried fruit), and a flavorful dressing. This version adds pearl couscous, crispy salami, almonds, and cranberries.

Is it okay to eat raw broccoli in a salad?

Yes! When chopped finely and marinated with salt and vinegar, raw broccoli softens slightly while staying fresh and crisp.

What do you put in a broccoli salad?

The base is broccoli, but you can build flavor and texture with grains, nuts, fruit, cheese, and cured meats. A zesty dressing ties it all together.

Should you blanch broccoli before making broccoli salad?

No need to blanch here. Marinating the chopped broccoli gives you that perfect tender-crisp bite without cooking.

Broccoli Pearl Crunch Salad | Fresh, Crunchy & Delicious

Description

A spoon-friendly, meal-worthy salad featuring marinated raw broccoli, pearl couscous, plumped dried cranberries, a nutty salami fry-up, and a zesty red wine vinaigrette. Fresh, crunchy, and packed with texture and flavor.

Ingredients

Scale

4 cups finely chopped broccoli (1.5 medium heads)

1 cup pearl couscous

1/2 cup dried cranberries

1 tbsp red wine vinegar (for broccoli marinade)

1/4 tsp salt (for broccoli marinade)

100g chopped salami (or bacon, feta, or cheddar)

1/3 cup chopped almonds

1 red onion, halved and thinly sliced

2 garlic cloves, minced

1/4 cup grated parmesan (optional)

**Dressing:**

2 tbsp red wine vinegar

1 tbsp honey (or maple syrup)

3 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove, minced

1 tsp lemon zest (optional)

1/4 tsp salt

1/8 tsp black pepper

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Instructions

1. Add all dressing ingredients to a jar and shake until emulsified.

2. Finely chop broccoli (like herbs), including all small florets. Toss with vinegar, salt, and 2 tbsp dressing. Marinate for 30 minutes.

3. Boil couscous for 5 minutes. In the last 30 seconds, add cranberries. Drain, then toss with 2 tbsp dressing while hot. Rest for 10 minutes.

4. Heat oil in a pan. Add salami and fry for 90 seconds. Add almonds and onion. Cook for 2 minutes. Stir in garlic, cook 1 minute more. Let cool 10 minutes.

5. Combine marinated broccoli, couscous, and salami mixture. Add remaining dressing and toss well.

6. Top with grated parmesan or feta if using. Serve chilled or at room temp.

Notes

This salad holds well for up to 3 days in the fridge—even dressed.

You can swap pearl couscous with orzo, cooked rice, quinoa, or barley.

Make it vegetarian by skipping salami and using feta or crispy chickpeas.

Try adding fresh herbs like parsley or dill for an extra flavor boost.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: No Bake, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 577
Sugar: 19g
Sodium: 1008mg
Fat: 29g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 7g
Protein: 19g
Cholesterol: 30mg