Uploaded August 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/broccoli-pearl-crunch-salad
OMG!!! This salad is SO GOOD, and I don't even like raw broccoli. Spoon salad situation also has a lot of appeal! - N x ❤️
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Broccoli Pearl Crunch Salad
MARINATED BROCCOLI:
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
COUSCOUS AND PLUMPED CRANBERRIES:
1 cup pearl couscous
1/2 cup dried cranberries
NUTTY SALAMI FRY UP:
1 tsp olive oil
100g / 3 oz salami, chopped into 1×1.25cm pieces (0.2 x 1/2"), or bacon
1/3 cup almonds, chopped into big pieces
1 red onion, halved, finely sliced
2 garlic cloves, finely minced
RED WINE VINEGAR HONEY DRESSING – shake in jar:
2 tbsp red wine vinegar
1 tbsp honey (sub maple, 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
SERVING:
1/4 cup+ (25g) parmesan, finely grated (crumbled feta also lovely)
INSTRUCTIONS
1. Finely chop broccoli into small, spoonable pieces, then toss with vinegar, salt and 2 tbsp dressing. Leave 30 mins to marinate and soften.
2. Boil couscous, add cranberries for last 30 sec, drain, toss with 2 tbsp dressing.
3. Heat the 1 tsp oil over medium high, fry salami 1.5 min then almonds, onion and garlic 2 min until onion softened, tip into broccoli.
4. Combine everything with remaining dressing, top with parmesan and serve.
Recipe ⬇️ or print: recipetineats.com/broccoli-pearl-crunch-salad
OMG!!! This salad is SO GOOD, and I don't even like raw broccoli. Spoon salad situation also has a lot of appeal! - N x ❤️
––––––––-
Broccoli Pearl Crunch Salad
MARINATED BROCCOLI:
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
COUSCOUS AND PLUMPED CRANBERRIES:
1 cup pearl couscous
1/2 cup dried cranberries
NUTTY SALAMI FRY UP:
1 tsp olive oil
100g / 3 oz salami, chopped into 1×1.25cm pieces (0.2 x 1/2"), or bacon
1/3 cup almonds, chopped into big pieces
1 red onion, halved, finely sliced
2 garlic cloves, finely minced
RED WINE VINEGAR HONEY DRESSING – shake in jar:
2 tbsp red wine vinegar
1 tbsp honey (sub maple, 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
SERVING:
1/4 cup+ (25g) parmesan, finely grated (crumbled feta also lovely)
INSTRUCTIONS
1. Finely chop broccoli into small, spoonable pieces, then toss with vinegar, salt and 2 tbsp dressing. Leave 30 mins to marinate and soften.
2. Boil couscous, add cranberries for last 30 sec, drain, toss with 2 tbsp dressing.
3. Heat the 1 tsp oil over medium high, fry salami 1.5 min then almonds, onion and garlic 2 min until onion softened, tip into broccoli.
4. Combine everything with remaining dressing, top with parmesan and serve.
