Crunchy Kale & Edamame Salad

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!

Course Salad, Side Dish

Cuisine American, Japanese

Keyword carrot ginger dressing salad, edamame salad

Freezer Friendly No

Prep Time 5

Cook Time 0

Total Time 5

Servings

Calories 155kcal

Author Bethany Kramer

Ingredients

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

Instructions

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!

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: we love using tuscan kale because of it's smoother texture for salads. Remove the stem and chop the leaves for best results!
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