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–+ servings
A vibrant bowl of broccoli quinoa salad with dried cranberries, crispy bacon bits, slivered almonds, and grated Parmesan cheese.

Marinated Broccoli Salad with Couscous and Salami

A flavorful and nutritious broccoli salad perfect for beginners. This recipe combines tender-crisp marinated broccoli with fluffy couscous, plumped cranberries, and a savory salami and almond mixture, all brought together with a vibrant red wine vinaigrette.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling 10 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: American
Calories: 577
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinated Broccoli
  • 1.5 medium heads broccoli 4 cups chopped small, spoon-eating size
  • 1 tbsp red wine vinegar
  • 1/4 tsp salt cooking salt / kosher salt
Couscous and Cranberries
  • 1 cup pearl couscous
  • 1/2 cup dried cranberries
Nutty Salami Fry Up
  • 1 tsp olive oil
  • 100 g salami chopped into 1x1.25cm pieces, or bacon
  • 1/3 cup almonds unsalted, natural (or roasted), chopped into big pieces
  • 1 red onion halved, finely sliced
  • 2 cloves garlic finely minced
Red Wine Vinegar Honey Dressing
  • 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 clove garlic finely minced
  • 1 tsp lemon zest optional
  • 1/4 tsp salt cooking salt / kosher salt
  • 1/8 tsp black pepper
Serving
  • 1/4 cup+ parmesan finely grated (crumbled feta also lovely)

Equipment

  • Jar
  • Bowl
  • Saucepan
  • Non-stick pan
  • Serving Bowl

Method
 

  1. Make the dressing: Shake all dressing ingredients in a jar.
  2. Prepare the broccoli: Chop broccoli into small pieces, about 1.5cm long. Include all the small floret bits.
  3. Marinate the broccoli: In a bowl, combine 4 cups of chopped broccoli with 1 tbsp red wine vinegar, 1/4 tsp salt, and 2 tbsp of the dressing. Let sit for 30 minutes.
  4. Cook the couscous and cranberries: Bring a large saucepan of water to a boil. Cook pearl couscous for 5 minutes. Add dried cranberries for the last 30 seconds. Drain well. Return to the saucepan, toss with 2 tbsp of the dressing while hot, and set aside for 10 minutes to cool and absorb flavor.
  5. Prepare the salami mixture: Heat 1 tsp olive oil in a large non-stick pan over medium-high heat. Add chopped salami and cook for 1.5 minutes. Add chopped almonds and sliced red onion, cook for 2 minutes. Add minced garlic and cook for another 1 minute until the salami is golden and the onion is softened. Let cool for 10 minutes.
  6. Combine and serve: Add the couscous mixture and the remaining dressing to the marinated broccoli. Toss well. Transfer to a serving bowl and sprinkle with grated parmesan.

Nutrition

Calories: 577kcalCarbohydrates: 63gProtein: 19gFat: 29gSaturated Fat: 6gCholesterol: 24mgSodium: 1008mgPotassium: 613mgFiber: 7gSugar: 19gVitamin A: 618IUVitamin C: 84mgCalcium: 176mgIron: 2mg

Notes

This salad keeps well for up to 3 days, even after being dressed.

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