Crunchy Kale & Edamame Salad

You’ll love this crunchy edamame salad for any occasion! It’s filled with chopped kale, roasted almonds, and sweet dried cranberries – all mixed with a carrot ginger dressing. The easiest salad with the tastiest results!

A clear glass bowl on a grey napkin with salad in it.

If you are looking for a protein-packed salad that has flavor, texture, and takes very little veggie chopping – this crunchy edamame salad is it!

I absolutely love this salad. Because it’s all about quick preparation, super tasty results, and has tons of texture – which I personally LOVE in a salad! It has crunchy roasted nuts, chewy dried cranberries, and edamame for additional texture. You’ll also love the sweet & gingery dressing that pairs with it. It’s not just delicious but also super satisfying and SIMPLE. What’s not to love?

The dressing: I personally enjoy using a store-bought carrot ginger dressing (we love whole foods 365 brand). If you do not have this type of dressing available at your local grocery store you can make your own!

Everything You’ll Need

It only takes 6 ingredients to make this salad and we are HERE FOR IT. Here’s the full ingredient rundown:

  • kale
  • carrots
  • shelled edamame
  • roasted Almonds
  • dried cranberries
  • carrot ginger dressing

A Salad for Any Occasion

We love this recipe for many reasons. But one of the main reasons – you can serve it up for lots of different occasions! Add to your holiday meal spread, serve as a simple side salad for any meal, or enjoy on it’s own – it’s filling and packed with enough protein all by itself.

If you meal prep: Simply serve the salad dressing on the side in a plastic ziplock bag and drizzle when ready to enjoy.

A spoon drizzling dressing over a vegetable salad.

Tips for Making Edamame Salad

Using frozen edamame: to prep, you’ll need to heat the edamame in a pan for 3-5 minutes (stirring often). Test to make sure it’s cooked through then toss into salad.
Fresh/refrigerated edamame: If you have fresh edamame available you can toss right away into the salad without cooking.
Almonds: We love using roasted almonds over raw for more flavor and texture.
Kale options: not everyone loves kale due to it’s texture (we know what ya mean) that’s why we love using “dino” kale. The leaves are softer and easier to incorporate into a salad – we recommend removing the stems and chopping into smaller pieces.
Keep leftovers fresh: store in an airtight container for up to 3 days. Keep dressing served on the side to extend salad freshness.

More to Love

If you are looking for more tasty salads to try we think you’ll love our crunch lentil salad or our very popular apple-pomegranate harvest salad. Both are easy to make and REALLY tasty!

If you tried this Crunchy Kale & Edamame Salad recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A clear glass bowl on a grey napkin with salad in it.

Crunchy Kale & Edamame Salad

You'll love this crunchy edamame salad for any occasion! It's filled with chopped kale, roasted almonds, and sweet dried cranberries – all mixed with a carrot ginger dressing. The easiest salad with the tastiest results!

Servings 4
Prep Time: 5 mins
Total Time: 5 mins

Course: Salad, Side Dish
Cuisine: American, Japanese
Tags: carrot ginger dressing salad, edamame salad
Freezer Friendly: No
Calories: 155 kcal

Ingredients

  • 1 cup shelled edamame (see notes)
  • 3 cups kale (see notes)
  • 1/3 cup dried cranberries
  • 1/3 cup roasted almonds (unsalted)
  • 1 medium carrot, sliced thin or grated
  • carrot ginger dressing (see notes)

Instructions

  1. If using frozen edamame, heat in a pan for 3-5 minutes until cooked.

  2. Remove stem from kale and chop small. Add all of ingredients to a large salad bowl with cooked edamame – toss with dressing and serve!

Notes

Using frozen edamame: to prep, you’ll need to heat the edamame in a pan for 3-5 minutes (stirring often). Test to make sure it’s cooked through then toss into salad.
Fresh/refrigerated edamame: If you have fresh edamame available you can toss right away into the salad without cooking.
Kale options: not everyone loves kale due to it’s texture (we know what ya mean) that’s why we love using “dino” kale. The leaves are softer and easier to incorporate into a salad – we recommend removing the stems and chopping into smaller pieces.
The dressing: I personally enjoy using a store-bought carrot ginger dressing (we love whole foods 365 brand). If you do not have this type of dressing available at your local grocery store you can make your own!

Nutrition Facts
Crunchy Kale & Edamame Salad
Amount Per Serving
Calories 155 Calories from Fat 68
% Daily Value*
Fat 7.6g12%
Sodium 19.5mg1%
Carbohydrates 18.6g6%
Sugar 12g13%
Protein 6.5g13%
Vitamin A 14IU0%
Vitamin C 31mg38%
* Percent Daily Values are based on a 2000 calorie diet.
Instagram

Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.

avatar

Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

Leave a Reply

Your email address will not be published. Required fields are marked *