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.

EDAMAME SALAD WITH ROASTED VEGETABLES
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 un-shelled 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.