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!
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:
- 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.
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
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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!
- 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)
If using frozen edamame, heat in a pan for 3-5 minutes until cooked.
Remove stem from kale and chop small. Add all of ingredients to a large salad bowl with cooked edamame – toss with dressing and serve!