Edamame Salad with Roasted Vegetables

I don’t care for pre-prepared dishes.  They rarely taste like much more than the packaging they come in.  Awhile ago I did buy a premade edamame salad and it was decent enough, but I knew it would be better made at home.  And I was right : )
I was trying to decide what to put in the dressing, then I remembered I had a jar of dressing in the fridge leftover from this salad and thought I’d give it a try.  It was a perfect fit and I think this salad is just as good after it sits for a bit as well, as the dressing marries with the edamame and beans for a while.


1 1/2 cups edamame*
1 carrot, chopped (about 1/2 cup)
1 ear corn, kernels cut off
1/2 cup chopped red bell pepper
1/4 cup dried cranberries
drizzle olive oil
Dressing, recipe follows

Place the carrots, corn kernels, and pepper on a large rimmed baking sheet and drizzle with a little olive oil.
Roast at 450 degrees for 15 minutes.

Let cool slightly, then toss with edamame and cranberries.
Add as much dressing as desired.
*I use frozen unshelled edamame from Costco.  When you want to use them, you just microwave and shell.
1/4 cups canola or olive oil
1 T red wine vinegar
1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp soy sauce
2 tsp lime juice
4 tsp brown sugar
1 clove garlic, minced
1/2 tsp ginger powder
kosher salt and black pepper, to taste

Shake everything together in a jar.

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  1. WHERE do you get your edamame? I have had a hard time finding it. Have recently found some frozen at Safeway.

    • I have found it frozen at Costco. It comes in a large bag filled with several smaller bags that you can microwave. Quality has been pretty good as well, and price was good.

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