Broccoli Pearl Crunch Salad
Description:
This Broccoli Pearl Crunch Salad is a fresh, vibrant, and satisfying dish perfect for potlucks, family dinners, or as a make-ahead lunch. Crisp broccoli florets are combined with sweet red onions, chewy pearl pasta (or couscous for a twist), crunchy nuts, and a light creamy dressing. It balances textures beautifully—crunchy, soft, and slightly chewy—while bursting with flavor from a tangy dressing and a hint of sweetness.
This salad is not only delicious but also nutrient-rich, making it a crowd-pleaser for all ages.
Ingredients:
For the Salad:
2 cups fresh broccoli florets (cut small)
1 cup cooked pearl pasta (or couscous)
1/4 cup red onion, finely chopped
1/2 cup shredded carrots
1/4 cup dried cranberries or raisins
1/4 cup chopped walnuts or pecans (optional: lightly toasted)
2 tbsp sunflower seeds (optional, for extra crunch)
2–3 tbsp chopped fresh parsley
For the Dressing:
1/3 cup mayonnaise (or Greek yogurt for lighter option)
1 tbsp apple cider vinegar or lemon juice
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and pepper to taste
Instructions:
Prep Broccoli:
Wash and cut broccoli into small, bite-sized florets.
Optional: Blanch broccoli in boiling water for 1 minute, then immediately transfer to ice water to keep the crunch.
Cook Pearl Pasta:
Cook pearl pasta according to package instructions. Drain and rinse under cold water to cool.
Prepare Dressing:
In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Combine Ingredients:
In a large mixing bowl, combine broccoli, cooked pearl pasta, red onion, shredded carrots, dried cranberries, and nuts.
Add Dressing:
Pour dressing over the salad and toss until everything is evenly coated.
Chill & Serve:
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Garnish with sunflower seeds and parsley just before serving.
Prep and Cook Time:
Prep time: 15–20 minutes
Cook time: 10 minutes (for pasta/blanching)
Chill time: 30 minutes (optional but recommended)
Total time: ~55–60 minutes
Serving Size:
Makes about 4–6 servings as a side dish
Nutritional Highlights (approximate per serving):
Calories: 180–220
Protein: 5g
Carbs: 20–25g
Fat: 10–12g
Fiber: 3–4g
Q&A Section:
Q1: Can I make this salad vegan?
A: Yes! Use a plant-based mayo and skip honey or replace it with maple syrup.
Q2: Can I prepare it in advance?
A: Absolutely! Make it 1 day ahead and store in an airtight container. The flavors improve after a few hours.
Q3: Can I use frozen broccoli?
A: Yes, but make sure to thaw and drain well so the salad doesn’t become watery.
Q4: What can I use instead of pearl pasta?
A: Couscous, quinoa, or orzo are great alternatives.
Q5: How do I keep the nuts crunchy?
A: Add them right before serving or lightly toast them for extra flavor.