Name: Broccoli Pearl Crunch Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 1 1/2 medium heads broccoli (4 cups chopped small, spoon-eating size); 1 tbsp red wine vinegar; 1/4 tsp cooking salt / 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, 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 / kosher salt; 1/8 tsp black pepper; 1/4 cup+ parmesan cheese, finely grated (crumbled feta also lovely)

Jump to Recipe· 3.9 from 5 reviews

I absolutely adore this Broccoli Pearl Crunch Salad Recipe because it brings together fresh, vibrant flavors with a wonderful medley of textures that always leave me wanting more. It’s a delightful combination of tender-crisp broccoli, nutty pearl couscous, crunchy almonds, and bursts of sweet cranberries, all wrapped up in a tangy, slightly sweet red wine vinegar dressing. I find myself making this salad for both casual family dinners and special occasions, and it never fails to impress. It’s easy enough to whip up on a weeknight yet elegant enough to serve guests, making it one of my all-time favorite salads to share.

Why You’ll Love This Broccoli Pearl Crunch Salad Recipe

What really excites me about this Broccoli Pearl Crunch Salad Recipe is its irresistible balance of flavors and textures. The broccoli is marinated just enough to take away the raw bite while still keeping that fresh snap I love. Then there’s the pearl couscous that’s perfectly cooked and slightly chewy, mixing beautifully with the crunch of toasted almonds and the sweet pop of dried cranberries. The savory hint from the sautéed salami and the gentle bite from red onion pull everything together in such a satisfying way. Every forkful feels like a little party in my mouth.

Besides the amazing taste, I love how straightforward this recipe is to prepare. There’s some advance marinating and simple cooking steps, but nothing too complicated or time-consuming. I often make it ahead and let the flavors meld—it actually tastes better that way! It’s the perfect salad to bring to potlucks or holiday meals because it can hold up well over time and appeals to a lot of different palates. Plus, it stands out from your usual leafy green salads, making it a real crowd-pleaser at any gathering.

Ingredients You’ll Need

The image shows many small pieces of chopped broccoli scattered over a white marbled surface. The broccoli is fresh, with different shades of green, and the pieces vary in size and texture, including both the florets and some of the stems. The chopped broccoli covers most of the surface loosely, with some small bits spread out on the edges. photo taken with an iphone --ar 4:5 --v 7

When I prepare this salad, I appreciate how the ingredients are simple yet each one plays a crucial role in building the flavor, texture, and color that make it so special. From the fresh broccoli and pearl couscous to the savory salami and crunchy almonds, every component adds something unique to the bowl.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Broccoli: Choosing fresh heads and chopping them small makes the salad spoon-friendly and ensures a perfect tender-crisp texture.
Red wine vinegar: This adds the perfect bright tang to the dressing and the broccoli marinade, balancing all the flavors beautifully.
Kosher salt: A little sprinkle heightens the natural flavors without overpowering anything.
Pearl couscous: Its tiny, round shape adds a nice chewy bite and absorbs the dressing wonderfully.
Dried cranberries: Sweet and slightly tart, they bring lovely bursts of flavor and color contrast.
Olive oil: Used for sautéing and dressing, it lends richness and smoothness to the dish.
Salami or bacon: Adds a smoky, savory depth and a satisfying chewiness.
Almonds: Toasted or natural, they deliver crunch and a subtle nuttiness.
Red onion: Finely sliced, it brings just the right sharp bite.
Garlic: For a mild, aromatic lift that enhances all savory notes.
Honey: A touch of sweetness balances the acidity in the dressing—maple syrup or sugar works too.
Dijon mustard: Adds a gentle tang and emulsifies the dressing perfectly.
Lemon zest (optional): A fresh twist that brightens the salad even more.
Parmesan or feta: Finely grated cheese to sprinkle on top, finishing it off with saltiness and creaminess.

Directions

Step 1: Prepare the dressing by combining red wine vinegar, honey, extra virgin olive oil, dijon mustard, minced garlic, lemon zest (if using), kosher salt, and black pepper in a jar. Shake it well until everything is emulsified and the flavors meld.

Step 2: Chop the broccoli into tiny, bite-sized pieces that fit easily on a spoon. I like slicing the florets into thin slices first, then running my knife through to get small chunks about 1 to 1.5 centimeters long, focusing especially on trimming the stalks smaller so every bit is tender and easy to eat.

Step 3: Put 4 cups of the chopped broccoli into a bowl, including all the tiny floret pieces that fall off while chopping. Toss the broccoli with 1 tablespoon of red wine vinegar, ¼ teaspoon of kosher salt, and 2 tablespoons of your prepared dressing. Let it sit for 30 minutes. This softens the broccoli slightly and mellows the raw edge while keeping it crisp.

Step 4: Bring a large saucepan of water to a boil and add the pearl couscous. Let it cook for 5 minutes. Add the dried cranberries for the last 30 seconds so they plump up nicely. Drain well and toss the hot couscous with 2 tablespoons of the dressing. Set it aside for 10 minutes to cool and soak up those delicious flavors.

Step 5: Heat 1 teaspoon of olive oil in a large non-stick pan over medium-high heat. Add the chopped salami or bacon and cook for about 1 ½ minutes to start rendering its flavor. Then add the chopped almonds and the finely sliced red onion. Cook for another 2 minutes before adding the minced garlic, cooking for an additional 1 minute until the salami is golden and the onion is soft but not browned. Transfer this mixture over the broccoli and allow it to cool for 10 minutes.

Step 6: Finally, toss the broccoli and salami mixture with the couscous and all the remaining dressing. Give everything a good stir so all the flavors combine beautifully. Transfer the salad to a serving bowl and sprinkle generously with finely grated parmesan or crumbled feta for a salty, creamy finish. Serve immediately or chill for a bit if you prefer it cool.

Servings and Timing

This Broccoli Pearl Crunch Salad Recipe makes about 4 hearty servings, perfect for a family meal or sharing with friends. The prep time is roughly 20 minutes, and cooking plus marinating requires about 50 minutes. In total, you’re looking at around 1 hour and 10 minutes before it’s ready to enjoy. The 30-minute broccoli marinating time is essential to soften the broccoli and enhance flavor, so don’t skip that! If you prefer, you can also prepare it a few hours ahead or even the day before to let the flavors deepen.

How to Serve This Broccoli Pearl Crunch Salad Recipe

A white bowl filled with a mixed salad that has three visible layers: the bottom layer is a mix of small, round light beige grains, the middle layer includes chopped bright green broccoli florets and sliced red onions, and the top layer is sprinkled with small chunks of roasted almonds and pieces of crispy, thin reddish-brown strips, topped with a light dusting of grated white cheese. A silver spoon is placed inside the bowl on the right side. The bowl rests on a gray cloth on a white marbled surface. In the background, there is another white bowl with a similar salad and some scattered almond pieces. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love pairing it with grilled chicken or fish for a balanced meal that feels light but substantial. It complements gentle, simply seasoned mains beautifully without overpowering them. For a vegetarian option, I often add some pan-fried halloumi or a pile of roasted chickpeas on the side to keep things exciting.

Presentation-wise, I like to give the salad a generous sprinkle of extra parmesan or crumbled feta at the end, along with a few whole almond pieces for extra crunch on top. A wedge of lemon on the side brightens up the dish and lets guests add a fresh twist if they please. This salad is fantastic served chilled or at room temperature, which also makes it a lovely choice for picnics, potlucks, or buffet-style meals.

For beverages, I usually reach for a crisp white wine like Sauvignon Blanc or a sparkling rosé that complements the tanginess of the dressing and the nuttiness of the almonds. If you prefer something non-alcoholic, a fizzy lemon water or a lightly brewed iced green tea balances the dish without being too heavy. I find this salad perfect for festive gatherings, casual dinners, and even just a refreshing lunch with friends around the table.

Variations

One of the things I enjoy most about this Broccoli Pearl Crunch Salad Recipe is how versatile it is. If you want to switch things up, try substituting the salami with crispy pancetta or smoky bacon for a different but equally delicious flavor. For a vegan twist, simply omit the meat and cheese, and toss in some toasted pumpkin seeds or smoked tofu cubes to boost protein and texture.

For those who prefer a gluten-free option, you can easily swap pearl couscous for cooked quinoa or millet. These alternatives keep the lovely chewy texture while making it safe for gluten-sensitive diets. I’ve also experimented by adding fresh herbs like chopped parsley or mint to brighten the salad further or swapping cranberries for dried cherries or currants to alter the sweetness dimension.

If you’re short on time, another variation I love is to steam the broccoli lightly before marinating it. This makes for a softer texture if you’re not a big fan of raw-flavored greens but still want that crunch from almonds and crusty salami. You can also experiment with the dressing by adding a splash of orange juice or a dash of smoked paprika to deepen the flavor complexity. Playing around with this base recipe keeps it exciting every time I make it.

Storage and Reheating

Storing Leftovers

I usually store leftover Broccoli Pearl Crunch Salad in an airtight container in the fridge. It keeps well for about 3 to 4 days, during which the flavors meld even better. Just make sure to keep cheese separate if you’d like to preserve its texture, sprinkling it on just before serving again. If you notice any excess liquid from the marinated broccoli or dressing, I give the salad a quick toss before eating to redistribute everything evenly.

Freezing

This salad isn’t the best candidate for freezing due to its fresh vegetables, nuts, and dressing, which can lose their textures upon thawing. I wouldn’t recommend freezing it, as the broccoli can become mushy and the almonds lose their crunch, impacting the overall experience. It’s better enjoyed fresh or refrigerated for a few days.

Reheating

Since this is a mainly cold or room temperature salad, reheating isn’t necessary or recommended. If you want it a bit warmer, you can gently warm the couscous and salami mixture on the stove for a minute or two, then toss it with the fresh broccoli and dressing so the texture stays lively. Avoid microwaving the entire salad as this can make the broccoli soggy and the almonds lose their crunch. Fresh is truly best for this one!

FAQs

Can I make this salad ahead of time?

Absolutely! I often prepare this Broccoli Pearl Crunch Salad Recipe a few hours or even the day before. Letting the broccoli marinate and the flavors mingle in the fridge really enhances the taste. Just add the cheese right before serving for the best texture.

What can I substitute for salami or bacon?

If you want to avoid pork or go vegetarian, crispy smoked tofu, tempeh, or even sautéed mushrooms work well to add a similar savory note and chewiness. For a milder option, chickpeas roasted with smoked paprika also complement the salad nicely.

How do I make this salad vegan?

To make it vegan, simply skip the salami and cheese. To boost flavor and protein, I like adding toasted nuts or seeds, plus a splash of extra olive oil in the dressing. Nutritional yeast sprinkled on top can give a cheesy umami touch without dairy.

Can I use regular couscous instead of pearl couscous?

You can, but pearl couscous has a unique chewy texture that really defines the salad’s mouthfeel. Regular couscous tends to be finer and softer, so if you use it, expect a different texture—still tasty but less substantial.

Is it okay to omit the cranberries?

Yes, but I find the cranberries add such a pleasant sweet-tart contrast that brightens the entire dish. If you don’t have cranberries, try substituting with dried cherries, raisins, or chopped dried apricots for a similar effect.

Conclusion

I can’t recommend this Broccoli Pearl Crunch Salad Recipe enough, whether you want a refreshing side or a standout dish full of flavor, texture, and color. It’s a recipe that feels both fresh and comforting, effortless yet impressive every time I make it. Give it a go—you might just find yourself making it again and again like I do!