Chopped Broccoli Pearl Crunch Salad
A fresh, crunchy, and satisfying salad made with chopped broccoli, pearl couscous, crispy bacon, almonds, dried cranberries, red onion, Parmesan cheese, and a bright lemon Dijon dressing. Perfect for meal prep, potlucks, or a quick healthy lunch.
Equipment
- Medium saucepan
- Colander
- Large mixing bowl
- Small bowl
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon or salad tongs
Ingredients
Salad
- 4 cups fresh broccoli florets finely chopped
- 1 cup pearl couscous uncooked
- 1/3 cup sliced almonds
- 1/4 cup dried cranberries
- 1/4 cup red onion thinly sliced
- 1/3 cup grated Parmesan cheese
- 4 slices bacon cooked and crumbled
- 2 tablespoons fresh parsley chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a saucepan of salted water to a boil. Add pearl couscous and cook according to package directions until tender.
- Drain the couscous and rinse lightly under cool water. Set aside to cool completely.
- Toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until lightly golden. Remove and let cool.
- Finely chop the broccoli into small bite-sized pieces.
- Thinly slice the red onion and chop the parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth.
- In a large mixing bowl, combine chopped broccoli, cooled pearl couscous, toasted almonds, dried cranberries, red onion, Parmesan cheese, bacon, and parsley.
- Pour the dressing over the salad and toss well until evenly coated.
- Chill for 15 minutes before serving for best flavor.
- Serve cold or at room temperature.
Notes
Nutritional Info (Per Serving Approx.)
- Calories 295 kcal
- Protein 10 g
- Carbohydrates 28 g
- Fat 16 g
- Fiber 5 g
- Sugar 7 g
- Sodium 410 mg
